London caterer Payne & Gunter has retained its position as an accredited catering supplier for the Royal Museums Greenwich.
The appointment will continue Payne & Gunter’s longstanding relationship with one of the most distinct and striking collection of venues London has to offer, including the Queen’s House, the National Maritime Museum and the Cutty Sark.The accreditation will see the team eligible to cater for all events at each of the venues, and will see the team continue to deliver catering concepts fitting for such iconic settings.
Most recently, Payne & Gunter had the pleasure of serving 170 corporate guests in the inimitable Cutty Sark. Guests enjoyed dishes including sous vide loin of rabbit, confit rabbit spring roll, caramelised grapes, bulgur wheat, cauliflower, smoked chardonnay dressing and Cornish lamb rump, Lancashire hot pot, red cabbage jelly, pont neuf potatoes, caramelised heritage carrots and swede pearls.
In addition to menus devised by Payne & Gunter, the culinary team are also proud to introduce signature menus from chef partners, Hugh Fearnley-Whittingstall’s River Cottage and culinary star Dipna Anand.
Clare Arouche, head of sales and events at Royal Museums Greenwich, said: “Following our catering tender review we are delighted that Payne & Gunter are to remain on our accredited catering list for the next two years. We have an exciting portfolio of events in the pipeline for 2018 – 19 and we very much look forward to working with Payne & Gunter to grow our events business even further.”
Bethan James, operations director at Payne & Gunter commented: “We pride ourselves on being at the forefront of event catering and setting the standard for what can be achieved in hospitality. Where better to showcase our creative adventure and classic prowess than at a series of venues steeped in the nation’s maritime history.”