Prestige magazine - Autumn Winter 2017

PRESTIGE THE MAGAZINE FROM SODEXO SPORTS & LEISURE

HOLDING HER GROUND England's top defender, Lucy Bronze on life in France | 06

IN THE TOP FLIGHT Premier League Promotion with Newcastle United and Brighton & Hove Albion | 11

A MOVING MELODY The launch of Bateaux Windsor | 17

HANDLING SUCCESS Collaborating with chef Adam Handling | 34

AUTUMN/WINTER AUTUM 2017

WINDSOR’S NEW RESTAURANT CRUISE Combining quality food cooked on board and stunning views from the river, this unique dining experience captures the excitement of Windsor and Maidenhead from a truly special perspective.

LUNCH AFTERNOON TEA DINNER

www.bateauxwindsor.com

PRIVATE EVENTS CHRISTMAS PARTIES

Tel: +44 (0)1753 202 303

/BateauxWindsor

@BateauxWindsor

Email: events@bateauxwindsor.com /bateauxwindsor

Welcome

WELCOME TO OUR AUTUMN ISSUE

C

oming to the end of 2017 we look back on a successful and exciting time for Sodexo Sports & Leisure. Our teams have continued to push the boundaries and elevate levels of service across our whole business portfolio. I feel extremely proud of everything that they have achieved. One of our most exciting developments is the launch of Bateaux Windsor.

Chris Bray

CONTENTS

CEO, Sports & Leisure UK & Ireland

success she has had in her career and what the future holds for the women’s game. Our colleagues in France operate the Groupama Stadium in Lyon; so we had the opportunity to talk to the general manager there, too.

05 The Secret Garden 06 Lucy Bronze 10 New Ground, Same City 11 Pitchside With Sodexo 15 Everton's Home Is

Our new vessel, Melody, fills a gap in the market in Windsor, providing quality dining on the River Thames.

This is a natural extension of our hugely successful Bateaux London operation, providing guests with memorable river cruise experiences.

We are very proud in Sodexo to champion diversity; and we recently become an early adopter of Government legislation to publish gender pay data. Sodexo’s commitment to gender balance has also seen us included in The Times Top 50 Employers for Women for the last four years. In this issue, we have spoken to three accomplished women about the challenges and rewards of their respective careers.

We are full of anticipation this season in the Premier League. Two of our stadia clients have won promotion: it’s the big time for Newcastle United and Brighton & Hove Albion. Our teams at St James’ Park and the Amex Community Stadium have been pulling out all the stops to raise their game and step up to the Premier League challenge. Hear from our general managers Frankie and Tony to see how they deliver the magic of match-days.

There are many more tales of talented individuals. We have been collaborating with some great chefs, too: Tomas Parry, who hosted some superb supper clubs with Peyton Events at the Royal Academy of Arts in the summer; and the bright young talent that is Adam Handling.

Adam recently launched his second restaurant ‘The Frog by Adam Handling’ in the heart of Covent Garden. He gave us the inside track on this exciting new venture.

26 The Reading Room

Football is more than just a man’s game, as England international Lucy Bronze will testify. On the back of her victory in the PFA Awards as Women’s Player of the Year and a transfer to Olympique Lyonnais Feminine, we interviewed her about the stunning

I hope you enjoy this issue – and all the best for 2018. •

39 From Field, Stream And

Where The Heart

17 Launching The Bateaux Windsor Experience

20 The ROYAL Treatment 22 A Grandstand Partnership

28 Rose-Tinted Races 30 Creating Destinations 31 Tomos Parry At The

Royal Academy Of Arts

34 Interview With Adam Handling

Farm

41 (Not) Lounging Around Airside

43 Sodexo's New Global

Airport Lounge Management Operation Takes Off

46 A Balanced Approach 50 5 Minutes With…Nick Byrom

CREDITS Morag Kent, Editor-in-Chief

For all advertising and business

Natasha Carr, Venues/Food Editor

development enquiries contact:

Poppy Millett, Venues/Food Writer

Nick Byrom

Jane Murphy, Events Editor

nick.byrom@sodexo.com

Chloe Howard, Digital Editor Designed and published for Sodexo by Onimpact

P RE S T I G E M A G A Z I N E

03

Magic Moment

04

A U T U M N 2017

Magic Moment

THE SECRET GARDEN Jardin Blanc is returning for the RHS Chelsea Flower Show in 2018. Craft cocktails, food created

by Raymond Blanc OBE, beautifully designed gardens, and a sun-dappled dining terrace will be on the menu.

Call 0845 268 0251 to secure your place.

P RE S T I G E M A G A Z I N E

05

06

A U T U M N 2017

©Groupama Stadium / Populous / Intens-cité

LUCY BRONZE Exclusive Interview

Exclusive Interview

LUCY BRONZE’S FOOTBALL CAREER IS ONE LONG UPWARDS CURVE. At just 25, she’s played in two international tournament semifinals, won the Women’s PFA Players’ Player of the Year award twice, and in September signed for Olympique Lyonnais Feminine, the most decorated club in women’s football.

Sitting in Lyon’s Groupama Stadium on a balmy October lunchtime, Lucy has completed her club duties for the day.

The stadium is tranquil: the occasional exchange of engineers working on the floodlights can be heard and also the distant roar of three mowers putting stripes on a pitch where only the night before Lucy and her OL Feminine teammates won a Champions League group game 9–0.

For Lucy, it’s certainly a change from playing for Manchester City last season.

The city of Lyon has a reputation for food, and Lucy’s new teammates have good contacts with restaurateurs in the city. Traditional Lyonnais food meets with Lucy’s approval, but there is one thing she misses from Manchester.

“A good burger! When I order a burger here it's still alive! I need to get used to ordering it more ‘well done’ than I would do in England.”

It’s a far cry from where Lucia Roberta Tough Bronze was born in Berwickupon-Tweed to an English mother and Portuguese father. Lucy explains her unusual middle name ‘Tough’.

“In Portugal, you take your mother’s maiden name and your dad’s surname. My mum’s maiden name happened to be ‘Tough’. So it ended up being my middle name.”

Growing up in north east England, Lucy started playing football with her older brother and his friends. She lived up to her middle name.

Lucy has started French lessons in the stadium twice a week, looking to add to the ‘pass’, ‘shoot’, ‘left’, ‘right’, ‘up’ and ‘down’ she’s already picked up from her teammates on the pitch. The extra French will certainly help with the language of the dressing room.

“It’s mainly in French, but we’ve got five or six other foreigners – German, Japanese, Canadian. Their second language is English, and that’s what they prefer to speak, so I can have a good conversation with them. There can be conversational barriers though.”

Going on to play for a girls’ team not far from Sunderland AFC Ladies, Lucy was urged to go for a trial with the under-12 academy.

“They thought I’d be good enough to play at the academy; so I went to a trial and got picked straight off the bat. However, I quit for a couple of years as I was only 12, and it was taking me over an hour to get there after school and also back home, which took a toll on me.”

Lucy returned to the academy three years later when she saw other girls playing for England and wanted to do the same; but there was a radical change of plans at 17 when she was told she ‘wasn’t good enough’ to get into the women’s football programme at Loughborough University.

“My mum was determined, though and so I ended up going to America and playing college football for a year. For a college set up it was unbelievable.

We were training every single day. We had two games a week.

“The weather, for one, is noticeably different,” said Lucy. “We’d probably be sitting in a downpour in Manchester right now for the interview instead rather than the sunny French countryside.

“The football is a little different, the culture is very different, and the food is very different but I’m enjoying it, settling in well, and it’s a good experience. I’m hoping to learn a lot from being here, not just footballwise, but to learn the language and the culture will help me grow as a player and a person.”

“I was more known for being the only girl who played football in the whole region. And I was rougher and tougher than the boys I played with.”

The football is a little different, the culture is very different, and the food is very different but I’m enjoying it, settling in well, and it’s a good experience.

“The team I played for, eight of them went on to represent the USA, and have won World Cups, Olympic medals, so I was playing with a really high standard – a higher standard there than I was in England, where I was told I wasn’t good enough! Playing in the States really raised my game.”

As good as the football was in the US, Lucy returned to England for her education. It wasn’t long before she signed for Everton Ladies.

“I was a bit star-struck when I first arrived. I didn’t admit it but it was a big jump at the time. I was at university in Leeds so I had to travel across on the ‘lovely’ M62 – but it was a good move.”

Sadly injury meant Lucy didn’t get as much game time as she would have liked at Everton, but when she made what can be perceived as the controversial move to Liverpool, it played in her favour. »

P RE S T I G E M A G A Z I N E

07

Exclusive Interview

» “There were two other girls who moved across to Liverpool at a similar time, but they had over five years at Everton so they got the brunt of it more than I did!”

Known now for her club and country displays as a right back, Lucy was still working out her position in those days on Merseyside.

“The England coach at the time saw a number of different attributes, which helped me fit into the team in different positions. At the time, Alex Scott had been England right back for as long as I could remember, so I had to work out where I could fit in, as I’d rather be on the pitch than not at all. At Sunderland, I even played at midfield for a while, and could do a job – but I’m no Iniesta!”

Few people are Iniesta, but for Lucy international stardom wasn’t far away. In 2015 she scored two goals in England’s World Cup finals campaign in Canada, including the winner against the hosts in the quarter-final match to silence a stadium of 50,000 Canadians!

the cup for the first time, plus I scored a goal. The whole occasion was really amazing.”

Could Lucy have imagined the goal at Wembley, the international tournaments, the move to Lyon and two PFA awards when she was growing up in north east England?

“When I first started playing, I didn’t even consider football as a job or a career. When I started playing on the girls’ team, I never thought of England.

It was only as I saw other girls play for England that I got involved in the youth set up; but I never thought I’d be good enough for the senior squad.

“I just progressed slowly. If you’d asked me last year if I could see myself playing for Olympique Lyonnais, the Champions League winners, I’d have laughed or that I’d win the PFA award twice, I’d say you were joking. Everything has fallen in place well for me.” •

“It was absolute madness. It was one of my favourite goals as I literally heard nothing from the crowd.”

At Euro 2017 in the Netherlands last summer, the team again captured the English public’s imagination. They reached the semi-finals, only to be knocked out by the hosts.

“International success is not too far away,” said Lucy. “We’ve made two semi-finals in major tournaments and for any team, male or female, that’s an achievement. Ultimately we want to get our hands on the trophy, and the next stop is the World Cup. “We’re looking to qualify at the moment, but the final will be in Lyon at this very stadium; so it could feel like a home game for me!”

Which brings us to the question of the best stadium Lucy’s played in. The Groupama Stadium, Anfield and The Emirates are all up there, but for Lucy there can be only one favourite.

“The best one has to be Wembley.

Playing in the FA Cup Final just a few months ago with Manchester City with loads of fans and also winning

08

A U T U M N 2017

Playing in the FA Cup Final just a few months ago with Manchester City with loads of fans and also winning the cup for the first time, plus I scored a goal. The whole occasion was really amazing.

©Groupama Stadium / Populous / Intens-cité

Exclusive Interview

P RE S T I G E M A G A Z I N E

09

Groupama Stadium

NEW GROUND, SAME CITY WITH A CAPACITY OF MORE THAN 59,000, THE GROUPAMA STADIUM OPENED LAST YEAR ON THE OUTSKIRTS OF LYON. The ground has become the new home of French Ligue 1 club Olympique

Lyonnais (known as OL) and its profile also saw it become a host venue for Euro 2016, and venue for the final of the European Rugby Challenge Cup in 2016.

the professionals. Basically, anytime players or staff need something to eat or drink, we provide it.”

During our visit, FIFA president Gianni Infantino was scoping out the Groupama Stadium for the 2019 FIFA Women’s World Cup finals.

A Sodexo team of nine permanent employees can swell with casual staff to 400 for a normal league game, or 500 for a big game against the likes of Paris St Germain.

The Sodexo team moved with OL from its previous home the Stade de Gerland, in the south of the city, and is now responsible for catering and retail at the Groupama Stadium, the adjacent training centre, and the youth academy six kilometres away.

The move out of the city has been good news for Marc’s team. Spend per head in the Stade de Gerland was less than a euro. For a big game at the Groupama Stadium it’s nearly five, and up to eight for big events like concerts or the Euros.

Marc Gelin, Sodexo general manager, said: “Sodexo now operates the staff canteen at the training centre making 150 lunches a day, plus breakfast for

Marc said: “Previously, fans stopped for refreshments at bars and cafés lining the streets on the walk from Lyon centre to the old stadium. Now they turn up by tram, sometimes hours before kick-off.

“On a match day, spectators are served outside by seven kiosks and seven food trucks. We rotate the food trucks for variety. Burgers are popular, but Lebanese food, Italian food and Greek food all do well.”

Inside the ground, there are 12 retail outlets on the ground level and 15 on level four, all for general admission.

Together, they can serve between two and two-and-a-half tonnes of fries and 12,000 litres of beer on match day, directly to your seat if you’ve got the dedicated Groupama Stadium app.

More reflective of Lyon’s reputation for good food is the cuisine in Le Salon des Lumières on level two. ‘The Lounge of Light’ serves charcuterie from artisanal suppliers usually found in Lyon’s iconic market space 'Les Halles de Paul Bocuse' named after the celebrated French chef.

There are 105 sky boxes that ring level three, and Sodexo hospitality teams provide food and drink, either for games or non match day events.

Marc said: “All of the lounges can be used for business events. Event clients can use our media auditorium, which is normally used on match days, for their speeches and presentations, and that takes up to 300. •

Marc Gelin, General Manager for Sodexo at the Groupama Stadium, Lyon ©Groupama Stadium / Populous / Intens-cité

10

A U T U M N 2017

Premier League Promotion

PITCHSIDE

WITH SODEXO S odexo provides catering at various stadia around the UK. Among them are the American Express (Amex) Community Stadium – home to Brighton & Hove Albion FC, and St. James’ Park, where Newcastle United FC is based. Working closely with colleagues at these stadia for years means Sodexo lives and breathes their highs and lows. »

P RE S T I G E M A G A Z I N E

11

To

Premier League Promotion

ny

Cr

o sb

ie

» AMEX STADIUM, BRIGHTON & HOVE ALBION Sodexo is now into its fifth season providing catering at the Amex stadium. We caught up with Sodexo General Manager there: Tony Crosbie.

HOW HAS YOUR JOURNEY TO THE PREMIER LEAGUE AFFECTED DAY TO DAY OPERATIONS? We’ve always thought and operated like a Premier League club, so we’ve not really seen much difference. It’s a big operation here at the Amex. We

The new Amex Lounge

12

A U T U M N 2017

have a team of 37, and on match days we can have over 500 staff. Obviously in the run up to promotion we saw much bigger crowds and more guests enjoying our hospitality; so catering for everybody was a challenge. We have a very close working relationship with the club though. We also have four years’ experience we can draw on to make sure we forecast and stock up accordingly. At the Wigan game, we saw some of our highest figures yet with 25,000 pints and 6,500 pies sold!

WHAT DID BEING PROMOTED TO THE PREMIER LEAGUE MEAN TO YOU ALL? We’re all very proud. We wanted this for so long, so to finally achieve it meant a lot!

WHAT ARE THE MAIN CHANGES SINCE PROMOTION? With fewer games for us to play in the Premier League, but with more pressure and attention, we’re under the microscope a lot more. Our match day experiences are now running at

100% capacity, so we are regularly looking at the menus in detail and making sure they reflect our status moving forward.

We now have the eyes of the world on us via BT Sport and Sky, so we have more high-profile clients and more customers all round. People have higher expectations, too. Every match is sold out. This puts pressure on our staffing (which has gone up 25% YOY), so we have to rely on the university population to supplement our teams. We’ve run recruitment fairs throughout summer, which helped.

We’ve also opened more hospitality areas to cope. There is now a new steak restaurant (The Goldstone) and the 100-seater Amex lounge, where staff from American Express and their guests enjoy informal dining.

WHAT HAVE BEEN THE MAIN CHALLENGES? There are less matches but more pressure – and we need more time to prepare. We have to be up and running

Premier League Promotion

on different days at different times to accommodate the TV schedules – a classic 3pm Saturday kick-off is not the norm anymore. Fortunately the Sodexo team thrives on the new challenges: we have to be at the top of our game all the time. It’s completely absorbing, but very satisfying. Long may it continue!

TELL US ABOUT THE ATMOSPHERE IN THE PREMIER LEAGUE

Fr

It’s like never before. Our fans and clients are literally feasting on being in the top flight! The kiosk and restaurant staff are really motivated, and with Premier League stars visiting the ground every match, it gives everyone a buzz, and makes us want to perform even better.

k an

ie

A ng

us

» ST JAMES’ PARK, NEWCASTLE UNITED FC Moving much further north, St. James’ Park is home to Newcastle United FC. Sodexo has provided catering at the stadium for seven years. Frankie Angus – Sodexo General Manager at the home of the Magpies updated us on happenings at the stadium.

Last season we provided hospitality at 27 home games, including league, competition and friendlies – far more than in previous years in the Premier League. It’s a big operation here at St. James’ Park. We have a team of 65, and on match days we can have 1,000 staff. Crowd numbers averaged 51,000 at home games last season and hospitality numbers also remained strong all season: following promotion, we were sold out in all hospitality areas, with over 2,500 hospitality guests attending the last game of the season.

WHAT DID BEING PROMOTED TO THE PREMIER LEAGUE MEAN TO YOU ALL? We felt privileged to have been part of it. When our First Team Manager

– Rafa Benitez – decided to stay at St James’ Park at the end of the 2015/16 season, we knew he could get us back to top flight football. His passion and desire to succeed echoes throughout our business. Now we’re back in the Premier League, we can prove that this is where we should always be. We are United in every sense, and this season is proving to be very exciting.

ARE THERE ANY NEW DEVELOPMENTS SO FAR THIS SEASON? In the close season the pitch was relaid, 2 suites have been upgraded (the Bobby Moncur and the Milburn Suite) which included complete redecoration, new chairs, serving areas and counters for buffet service. »

WHAT WAS THE JOURNEY LIKE TO SECURE PROMOTION? Adventurous, to say the least! After a disappointing start, we soon picked up the pace. By mid-October 2016 we were either in 1st or 2nd position in the league table, and we stayed there until the end of the season. We approached the last two games with a 7-point deficit to Brighton. We were crowned Champions on the last game of the season!

HOW HAS YOUR JOURNEY TO THE PREMIER LEAGUE AFFECTED DAY TO DAY OPERATIONS?

P RE S T I G E M A G A Z I N E

13

Premier League Promotion

Quality time spent in the Heroes Club

» We have relaunched the Park Grill, which had been changed to a hot fork buffet for the Championship, appealing to a more value-conscious crowd, but is now a proper grill again where chefs cook to order, reflecting Premier League customer expectations.

The 9th December also sees the 125th anniversary of the club. We’ll be playing Leicester City and planning some wonderful surprises for our guests.

With the Magpies and Seagulls in the top flight, Sodexo are contributing to their Premier League exploits by expanding and continually improving the public and hospitality offers. Fans demand 100% from their players and expect other teams around the ground to match their efforts. What happens on the pitch is down to the players and coach, but in terms of fan experience, Sodexo are delivering Premier League quality service. •

TELL US ABOUT THE ATMOSPHERE IN THE PREMIER LEAGUE It’s been very exciting. Despite losing the first two matches, there was a 3 match unbeaten streak straight after.

The place is buzzing! The crowd here are notoriously loyal, especially in hospitality. However promotion has helped grow attendance as St James’ is now the only place to see Premier League action in the north east.

Newcastle United's players celebrate victory

14

A U T U M N 2017

Everton in the Community

EVERTON'S HOME IS WHERE THE HEART IS “I WANT TO BE A CHEF LIKE GARETH.” THIS IS WHAT A YOUNG PERSON SAID (WITH MOUTH FULL, PRESUMABLY) ABOUT SODEXO’S EXECUTIVE HEAD CHEF AT EVERTON FOOTBALL CLUB, GARETH BILLINGTON.

Gareth is involved with Everton in the Community’s ‘Safe Hands’ project, which supports young offenders in secure units across Merseyside, UK. As part of ‘Safe Hands’, a ‘Come Dine with Me’ fundraising initiative was cooked up at the Redbank Young Offenders Institute by Gareth.

‘Come Dine with Me’ was designed to engage and inspire hungry youngsters in the Redbank Institute – and suggest career paths for them as chefs. We can also be sure the initiative went down well with other young people with potential at Redbank. “It was one of the best experiences of my life” and “I never thought food could taste like this” were among other comments that could be only just heard above the keen consumption of Gareth’s mouthwatering menus.

Gareth’s involvement with the ‘Safe Hands’ project is just one example of the year-round work that Sodexo does to support Everton in the Community (EitC) – Everton Football Club’s charitable, humanitarian initiative.

As one of the most pioneering CSR

programmes in the football world, it deeply impacts those in need in the local area, and has done for almost 30 years.

EitC delivers over 40 charitable programmes in and around Merseyside, supporting the most vulnerable and underprivileged members of its local community.

These programmes include awardwinning schemes to promote and support mental health – including the rehabilitation of British Armed Forces veterans – as well as supporting elderly people in the area by combatting social isolation, and nurturing wellbeing among the aged.

EitC also plays an active role in supporting young people in the area and the charity has recently found a new home in the form of its recently opened Community Hub. In the shadows of Goodison Park, the EitC Community Hub is also affectionately known locally as 'The People's Hub'.

How very apt. The People’s Hub is already a popular meet-up for local youngsters and all members of the local community. »

P RE S T I G E M A G A Z I N E

15

Everton in the Community

» Phil Duffy, Executive Director of EitC said: “This facility allows us to offer members of our community a safehaven where they can socialise safely.

It gives them access to employment, training, education and volunteering opportunities; as well as receiving support around physical health and diet. The facility also enables isolated members of our community to engage with us via our various programmes.

We want everyone in the area to know that we are always here for them, should they ever want to visit the Hub or require support.”

SODEXO AND EITC Sodexo is pleased to partner EitC in various ways. Sodexo contributes to EitC financially. Sodexo helps recruit kitchen porters from the local area who might otherwise struggle to find employment. Sodexo is also involved with Everton Free School, which helps kids find the right path in life. Sodexo helped set up the catering there and

runs the canteen (on a not for profit basis) at the school. On match-days it is operated as a dedicated family prematch destination: a safe and calm place where parents can bring their kids and enjoy a coffee – and perhaps some treats from the various stalls before the excitement of the main event.

Sodexo’s work with EitC is a great example of its approach to Corporate Social Responsibility (CSR), and aligns perfectly with its mission to improve ‘Quality of Life’ for customers and the communities it affects.

Supported by the Premier League and considered one of the UK's top sporting charities, EitC is committed to changing lives. EitC often saves lives, too: it supports people who might otherwise struggle to face the future with a sense of hope. Sodexo is very proud to be part of the initiative.

As Phil Duffy says, "Sodexo is part of the family." Long may it continue. •

THE PEOPLE’S CHOICE Sodexo’s Everton hero Gareth Billington was named The People’s Choice at the Craft Guild of Chefs Awards ceremony last year. In front of an 800-strong audience at the Lancaster London Hotel, Gareth collected his award after receiving more than 1,000 online votes from his industry peers. He said, "I was incredibly surprised to win, particularly as I was up against stiff competition from people whose skill and experience I greatly admire. This award is very precious to me indeed.”

The People’s Choice isn’t the only award Gareth has won.

His other recent awards include: AMBASSADOR'S AWARD – SPRINGBOARD AWARDS 2016 The Springboard Awards celebrate achievements in working with the disadvantaged – and helping them forge a career in hospitality. This is something Gareth does a lot of – having mentored 3 FutureChef competition finalists over the last 7 years.

MENTOR OF THE YEAR – SHINE AWARDS 2016 The Shine Awards inspire the nurture of women’s careers in the industry. Gareth has championed the careers of female chefs, with some mentees going on to great jobs at prestigious venues such as Hartwell House Hotel & Spa, Aylesbury.

Gareth Billington, Sodexo’s Executive Sessions are underway at the Hub

16

A U T U M N 2017

Head Chef at Everton Football Club

Bateaux Windsor

A MOVING MELODY – LAUNCHING THE BATEAUX WINDSOR EXPERIENCE MASTERS OF FLOATING HOSPITALITY, SODEXO HAS BEEN PROVIDING GUESTS WITH FINE DINING ON THE THAMES SINCE 1992 ABOARD ITS BEAUTIFUL CRUISE VESSELS – SYMPHONY, HARMONY AND NOW MELODY. »

P RE S T I G E M A G A Z I N E

17

Bateaux Windsor

» This year, Sodexo acquired a new vessel with a view to expanding its hospitality fleet, and bringing the Bateaux experience to the serene waters of Windsor. And what a view it is.

Sodexo teams found Windsor to be an ideal location to launch their new floating restaurant and events venue.

The local demographic is ideal, and the booming tourist trade in the area demands unique sightseeing experiences. Despite the many high quality restaurants and bars in Royal Windsor, Bateaux Windsor is the only formal dining cruise on offer.

Bateaux Windsor’s Melody vessel set sail on April 1st 2017. To celebrate the launch, Bateaux London customers and local partners were invited to a sumptuous lunch, afternoon tea or dinner on-board. The sun shone, feedback was excellent, and the word spread. Enquiries have flooded in

from both prospective restaurant customers, and those looking to host private occasions and corporate events in a unique setting.

Cruises take guests past Windsor Castle, Windsor Racecourse, Eton College, and through neighbouring royal boroughs. Outings last from 90 minutes to two and a half hours for restaurant bookings, and up to four hours for private events. Lunchtime trips feature a three-course meal, while evening diners can enjoy five course feasts. Charter the boat privately and you can indulge in canapés, bowl food and prosecco during bespoke events such as receptions, or enjoy deliciously drawnout dinners during a cruise.

Indeed, the variety of private hospitality packages aboard Melody means guests can celebrate anything from corporate and special events to birthdays, anniversaries, wedding

receptions and even a family Christmas in style. An exclusive dining experience and riverside ambience are all on the menu. You can even time your Bateaux Windsor event to coincide with Henley Regatta, Ascot races or other dates on the social calendar in the Thames Valley.

At the helm of Melody is a certain Captain Fezz. Guests aboard Melody should feel safe in his capable – and vastly experienced – hands. “I’ve been on boats my whole life. After leaving school I did a season with Salter Brothers who were the original River Thames company. Then I did five years in the navy – in the submarine service. I came back to the river when I left. I’ve always been interested in boats. My dad was in the merchant navy so I grew up with his stories…I think he’d say, “it’s in the blood”.

Bateaux Windsor’s menus are created at Sodexo’s Centre of Excellence by award-winning chefs (who also prepare the menus for Ascot Racecourse and Jardin Blanc hospitality at the RHS Chelsea Flower Show). Each and every course features fresh, seasonal ingredients, with handpicked, local and British produce used wherever possible.

This new addition to the Windsor restaurant scene has been well received, as Gareth Brown, Marketing Manager for Bateaux Windsor explains, “Feedback has been excellent so far.

We have maintained a 5-star rating on both Trip Advisor, and on our Facebook page. We have also had several charters, and we are working with partners in the area, such as Visit Windsor and other local attractions, to really push our boat as a unique option for private and corporate events.”

Melody initially ran lunch, afternoon tea and dinner services on Fridays, Saturdays and Sundays. Demand soon outstripped supply, however; so Melody’s dinner cruise was extended to Thursdays (until September), and a second cruise runs on Sundays in high season and for private events.

Cruise packages are available at www.bateauxwindsor.com. For further information, or to book visit www.sodexoprestige.co.uk. •

18

A U T U M N 2017

Bateaux Windsor

P RE S T I G E M A G A Z I N E

19

Royal Charter

THE ROYAL TREATMENT

20

A U T U M N 2017

Royal Charter

S

odexo introduced ‘service excellence’ as a people development concept for front of house staff, providing them with the training, tools and enthusiasm to deliver excellent customer service. The programme has been implemented to great success at both Ascot Racecourse and across Sodexo's portfolio of first class and business class airline lounges (including the Virgin Atlantic Clubhouse at Heathrow and the upcoming United Airlines Polaris Lounge at LAX). The most recent beneficiary of Sodexo’s service excellence scheme is the Royal Botanic Garden Edinburgh (RBGE). Sodexo, in partnership with their client, launched a new service excellence initiative tailored to all visitor-facing areas and operations, the unique challenges and characteristics of the site, and of course, its staff.

Called the ROYAL charter, this training programme is based on five key principles: Recognition, Ownership, ‘Your chance to shine’ (here meaning seizing every opportunity to excel), Anticipation, and Loyalty. Front of house staff from all across the Royal Botanic Garden – from both the Sodexo and RBGE teams volunteered as Charter champions to help define how the principles of the programme would be developed and delivered. With all stakeholders taking ownership of the scheme, it has generated a lot of excitement from both Sodexo and the RBGE client. Heather Jackson, Director of Enterprise at the Royal Botanic Garden, has expressed how happy the client is to participate and contribute, with a one team, one direction ethos.

Sibbaldia pins used to reward staff

of service delivery with the aim of winning and retaining a five star rating from the Scottish tourism body; VisitScotland. Established in 1670, The Garden is recognised globally as a centre for plant science and horticulture, whilst attracting close to a million visitors annually. Achieving a VisitScotland five star accreditation is therefore essential to maintaining RBGE's prestigious, world class profile.

As part of the ROYAL Charter, the efforts of staff are recognised with bespoke, industry-standard accreditations, and beautiful silver and gold Sibbaldia pins, bestowed upon those excelling in their duties.

The Charter champions are already leading meetings, chaired by Heather and Paul, and making a real difference to hospitality at RBGE. For example, one member of staff suggested that with so many members of their team speaking a foreign language, and a significant amount of their footfall coming from overseas tourists, this should be made apparent to guests.

Now, staff wear badges to indicate if they have another language, making communication smoother – and providing a personal touch.

The full integration of the ROYAL Charter is expected to take approximately a year. Established staff, as well as new starters, will go through the modules, with refresher courses at intervals to see the charter continue to evolve. The new initiative is fostering a community culture amongst the on site workforce: all stakeholders are working together with the shared goal of achieving service excellence. •

…challenging the ‘norm’ and striving to deliver the best possible experience for all of our visitors.

“Helping to facilitate the development of the training modules with our Ambassadors is immensely satisfying.

As a consequence of this programme, front-line representatives from catering, cleaning, retail, visitor welcome and support services are developing a better understanding of each other’s work, challenging the ‘norm’, and striving to deliver the best possible experience for all of our visitors.”

Alongside the client, Catering Services Director Paul Mitchell, and Sodexo’s Head of Guest Services, Carl Smith, have affirmed the Charter’s objective as providing a consistent, high level

P RE S T I G E M A G A Z I N E

21

Hamilton Park Racecourse

A GRANDSTAND PARTNERSHIP IT’S FRESH IN SCOTLAND. THIS YEAR, HAMILTON PARK RACECOURSE EMBARKED ON A REFURBISHMENT PROJECT TO REVITALISE THE EVENTS AND DINING SPACES WITH SUPPORT FROM ITS CATERING PARTNER, SODEXO. »

22

A U T U M N 2017

Hamilton Park Racecourse

P RE S T I G E M A G A Z I N E

23

Hamilton Park Racecourse

» This elegant white building has been drawing in punters for almost a century, attracted by the venue’s reputation for mixing quality racing with glamour and entertainment.

Working with Sodexo as its catering and events partner for 10 of its 91 years in operation (in its current incarnation – the original site opened in 1782!) the road to Hamilton Park’s Racecourse and Sodexo’s 10th anniversary has been extremely positive, with conferences and events contributing massively towards overall sales over the past decade – C&E sales alone tripling from 2007 to 2016.

A demonstration of this partnership’s strength was the signing of a 10 year contract extension earlier this year, and both parties’ significant investment in the refurbishment.

The overall rationale was to grow the business – both race day and non-race day – by investing in key hospitality

DUKE’S SUITE With a new, bold aesthetic, Duke’s Suite (also known as the Duke’s Bar & Restaurant) has adopted cool new flooring, teal blue walls and contemporary furniture. The dining room can comfortably seat 160 guests for race day dinners and lunches and makes for a fashionable event suite. It's the perfect room for that something blue during wedding receptions.

In fact, since the refurbishment there’s been a sharp increase in wedding enquiries at the venue – at a staggering 123% – and the number of venue show-rounds has nearly doubled – with a 94% increase.

24

A U T U M N 2017

areas to increase revenue even further.

The re-design was completed this April and, already, the feedback has been tremendous, with increased enquiries, show-rounds and improved conversion rates, as well as many compliments.

Sodexo worked closely with the client to ensure that the space and facilities suited their needs, their aesthetic and, most importantly, enhanced the customer experience. David Trotter, Divisional Director for Sodexo, was delighted with the end result and is excited to see how this success will continue. He said, “The new facilities strengthen the site’s reputation as a leading sports and entertainment venue; offering premium dining, bar and hospitality areas as well as fresh conference and events spaces.”

Here, we take a closer look at the newly refurbished spaces and what they mean for the venue.

Sodexo worked closely with the client to ensure that the space and facilities suited their needs, their aesthetic and most importantly, enhanced the customer experience.

Hamilton Park Racecourse

THE PANORAMA BAR The Panorama Bar has also adopted blue walls and new, modern furnishings. The space is open plan, with light flooding in through roomlength windows and creating a social, spacious environment. The new AC system (also installed in the Duke’s Suite) allows guests to keep their cool during the clamour and excitement of race days.

THE HILL The biggest change is that of the Conservatory Café, which was only used on race days, providing café services, a temporary shop, a small bar and tote betting facility prior to the refurbishment. Renamed The Hill, it is now a family-friendly bar and eatery with a brand new outdoor serving area. This offers guests the chance to grab a bite al fresco whilst enjoying stunning views across the parade-ring. The interior is chic, with arches stretching across high ceilings, painted pillars and wooden, artdeco flooring. The food offering has been developed into gastro pub style cuisine, where guests order at the bar and are served at the table. The Hill’s new menu and style has made it the place to be during race days, offering a dining experience in itself rather than a quick snack at the races.

Ever innovating, in 1947, Hamilton Park Racecourse was the first racecourse in the UK to stage an evening meeting. In 2010, Hamilton

Park Racecourse was the first racecourse in Scotland to hold and sell out a standalone concert event without racing; and now, in 2017, is the first racecourse within the local market to provide such modern and stylish facilities to its guests. Vivien Currie, Chief Executive of Hamilton Park Racecourse, commented: “This is a significant project, which will change the face of the dining and socialising experience in the historic grandstand.

We believe there is no other sporting venue matching the standards we are setting anywhere else in the country.”

Constantly improving, The Hamilton Park Trust (formed in 1973 to secure racing at Hamilton Park Racecourse at all times) ploughs back all profits into developing the course, racecourse’s facilities, and customer experience – making Hamilton Park Racecourse first past the post when it comes to style, events and hospitality. •

P RE S T I G E M A G A Z I N E

25

Magic Moment

THE READING ROOM Set in the Hertfordshire countryside, this historic manor house has a few stories to tell. The Victorian Library at Knebworth House can be hired for receptions of up to 200, and comes complete with its own secret door. Use the space for a meeting, boardroom-style, and soak up the academic atmosphere. Call 0845 322 5423 to enquire.

26

A U T U M N 2017

Magic Moment

P RE S T I G E M A G A Z I N E

27

Peyton and Byrne

ROSE-TINTED RACES

THE ROSE TERRACE WAS A MODERNBRITISH CONCEPT RESTAURANT, BESPOKE TO THE ROYAL ENCLOSURE AT ROYAL ASCOT 2017. DESIGNED AND DEVELOPED BY PEYTON AND BYRNE, THESE LONDON RESTAURANTEURS ARE INNOVATORS IN THE QUINTESSENTIAL SENSE OF THE WORD...

28

A U T U M N 2017

Peyton and Byrne

Peyton and Byrne are accustomed to delivering bespoke dining experiences in some of the UK’s most prestigious arts and heritage sites – with The National Gallery’s recently revamped The National Café, and The Royal Academy of Arts members’ restaurant in their impressive portfolio.

The concept of Creative Director, Oliver Peyton, The Rose Terrace was a Rosé Champagne restaurant located on a sun-dappled terrace by the winning post. Inspired by the elegance of the occasion, the menu presented a light summer food-offer that matched the Champagne’s delicate bouquet and demonstrated the best of seasonal British produce. Bringing current food trends to the fore, small plates, a tasting menu, lobster, vegetarian and vegan crudities were served al fresco alongside Jeroboams of Laurent Perrier (60 gallons of Champagne and 350 lobsters were sold over the 5 days!).

Group Operations Manager of Peyton and Byrne – and running proceedings at The Rose Terrace – Anthony Boyton, said: “Most guests were blown away.

They said it was one of their best experiences in 20-30 years of coming to Ascot in terms of the service, style, ambience, staff, view, food and drink.”

A Rosé Champagne restaurant located on a sun-dappled terrace by the winning post.

The Rose Terrace was conceived and delivered with help from Sodexo’s 1711 team at Ascot, which offered support and training throughout the project.

Creating The Rose Terrace was a team effort. It involved the whole Peyton and Byrne group, with chefs recruited from The National Café and front of house staff from The Royal Academy of Arts, who were encouraged to engage and have fun with guests in line with The Ascot Academy’s inhouse training programme in service excellence.

Great service is not all Peyton and Byrne and Ascot Racecourse have in common: both represent classic, British sensibilities, and are passionate about hospitality and creativity. Peyton and Byrne created an inimitable environment at Ascot – from the rose garden décor to the chic print collateral – and a unique atmosphere. A haven at the heart of the races. •

P RE S T I G E M A G A Z I N E

29

Peyton and Byrne

CREATING DESTINATIONS PEYTON AND BYRNE AND SODEXO

Since the Peyton and Byrne bakeries were acquired by the Peyton Family, Sodexo has run the public catering activities at these four iconic venues.

Sodexo is also lending its huge experience to Peyton Events – thus

30

A U T U M N 2017

driving enquiries and increasing sales there, and at prestigious London destinations like The Saatchi Gallery and The Hurlingham Club (as a panel caterer).

PEYTON AND BYRNE Peyton and Byrne is an ideal fit for major cultural destinations and visitor attractions primarily in London and the south east. Venues with retail and event operations benefit from its bespoke approach – a big advantage in a competitive market.

The combination of Sodexo’s support infrastructure and Siobhan and Oliver Peyton’s creativity means there is great potential for this exciting brand.

PEYTON EVENTS As an exclusive, boutique event caterer within London, Peyton Events has continued to deliver bespoke events in iconic venues; whether part of the four venues at which Peyton and Byrne also have a retail presence, or as a panel caterer for the most desirable venues in London. Sodexo has been able to extend the reach of Peyton Events through their national sales and marketing infrastructure – Sodexo Prestige Venues & Events. The broader range of options for event and venue bookers has opened up a new market for Peyton Events and given Sodexo a stylish event vehicle for the London market. •

The Great Gallery, The Wallace Collection

I

t is now a year since Sodexo acquired a number of Peyton and Byrne’s retail catering contracts and Peyton Events. The addition of the National Gallery, IWM London, The Royal Academy, and The Wallace Collection has bolstered Sodexo’s presence in the London cultural destinations market, offering more choice for event bookers, and giving Sodexo a strong retail brand with which to add value to its clients.

Peyton and Byrne

T

TOMOS PARRY AT THE ROYAL ACADEMY OF ARTS

Fine art and fine dining were brought together in ‘incendiary’ unison at Peyton and Byrne’s summer series of supper clubs. Hosted at the Royal Academy of Arts, the series took place in the glorious Annenburg Courtyard with celebrity chef Tomos Parry at the helm. »

P RE S T I G E M A G A Z I N E

31

Peyton and Byrne

32

A U T U M N 2017

Peyton and Byrne

›› Tomos rose to prominence after winning Young British Foodie in 2014. A bright young thing, he has a more than impressive CV – having been head chef at Kitty Fisher’s and at Hackney’s Climpson’s Arch – and is known as a pioneer of open fire grill cooking. Inspired by the Basque barbeque, Parry’s approach to food has integrity: working with the elements, in the elements, with locally sourced, quality produce. It’s a bit of a spectacle too!

“I’ve developed my style of cooking over fire, [with] Basque and Northern Spanish [elements], over time. I used to cook outdoors over wood at Climpson’s Arch and then at Kitty Fisher’s, Mayfair. It’s a style I feel comfortable with, and I find the interaction with the natural heat of the fire very exciting.” Tomos says.

The Academy’s piazza housed a wood fired grill as if it were a sculpture, alongside four banqueting tables for the six course al fresco feast. Stoked with oak, vines, cedar, sweet chestnut wood and charcoal, all dishes at the supper club were cooked on the purpose-built grill: from whole turbot inside bespoke cages to a delightful dessert of English berries on grilled sourdough. Before the meal, supperclub guests were invited to the

Supper Clubs are on trend, in London and beyond.

members’ club for artists and art-lovers, The Academicians’ Room, for an aperitif followed by a private viewing of the world-famous, annual Summer Exhibition.

This event was made possible by Peyton and Byrne’s longstanding partnership with the RA. Peyton and Byrne has inhabited the RA for seven years as event and in-house caterer, with a boutique restaurant, cafés, and a members’ cocktail bar on site. The institutions have a rich history of collaboration: floral, plant-based event menus were developed to accompany last year’s Painting The Modern Garden exhibition, and a New York cocktail list was introduced for the recent Abstract Expressionism show. Both the RA and Peyton and Byrne uphold ideals of creativity and innovation, and both try to champion new talent and fresh ideas.

Supper Clubs are on-trend in London and beyond. A supper club is a ticketed meal where the food and/or setting is a bit unusual. The seating is unassigned, so there is often a social, interactive element. These events offer guests value by providing them with a unique, limited edition or one-off experience. Supper clubs are also a chance to create new or cement established business partnerships,

and get to know your customers in an intimate and refreshing environment – as chefs and organisers will often mingle with the crowd.

It’s more important than ever to offer customers something different – and of quality. As Tomos explains: “I feel that restaurants are able to be more creative, as people are now encouraging and open towards this.

Everyone’s standards are going up as demand rapidly grows. It’s very competitive in the scene, but it’s healthy.” •

P RE S T I G E M A G A Z I N E

33

Exclusive

For me, when I’m creating a dish I don’t think there should be any rules. You’ve got to let your creativity flow...

Photos by Tim Green.

34

A U T U M N 2017

Exclusive

INTERVIEW WITH

A

dam Handling is an incredibly accomplished young man. With an award-wining restaurant (The Frog E1 with a Bib Gourmand no less) under his wing, as well as a sustainable delicatessen (Bean and Wheat), a range of cold press juices (Black and White) and even his own olive oil (Olivia), his latest venture is no less impressive.

An evolution of his original restaurant, ‘Frog by Adam Handling’ is his first foray into the busy restaurant district of Covent Garden – although you may know him better from his time on MasterChef: The Professionals. We caught up with Adam to discover more about this exciting development, and to find out about him and his inspiration. »

P RE S T I G E M A G A Z I N E

35

Exclusive

The hospitality industry, especially in London, is so fast-paced and it’s important to keep up with that.

Right: Beef short rib, carrot, spice.

Above: Razor clams, hazelnut, apple.

36

A U T U M N 2017

Exclusive

» AS SOMEONE WHO HAS ACHIEVED A TREMENDOUS AMOUNT AT A YOUNG AGE, WHAT DRIVES YOU? I’ve always been a very competitive person by nature, and I’m always thinking about what’s next and how I can improve. The hospitality industry, especially in London, is so fast-paced and it’s important to keep up with that. I love cooking, and it might be a cliché but I’m a big believer in the idea that if you’re going to do something, you’ve got to do it right. Not just right, but make it great. I want to be proud of every plate that leaves my kitchen.

WITH A STRONG EMPHASIS ON MODERN BRITISH FOOD IN THE RESTAURANT, BUT BEING INFLUENCED BY YOUR TRAVELS ABROAD, WHICH RULES DO YOU HAVE WITH A DISH, OR WHICH DO YOU NEVER BREAK? For me, when I’m creating a dish I don’t think there should be any rules. You’ve got to let your creativity flow and that won’t happen if you’re thinking about specific rules. It’s like writing a book – just get all your ideas down and then you edit and revise it later. I don’t

apply the same rule when I’m creating a menu though. With the five flavour profiles, you should only have 2 or 3 of those featuring prominently, and each dish should have the opposite flavour profile of the last one.

WHICH PERSONAL EXPERIENCES HAVE GREATLY INFLUENCED YOUR COOKING, SUCH AS TRAVELLING ADVENTURES? I’ve travelled a lot in my life – when I was younger, I spent a few years living in Germany and I’ve also spent a lot of time travelling round Asia.

It’s still my favourite place to go on holiday. It’s important for me to take my experience of different cuisines across the world – the look, taste, and smell of different foods, and think about how I can incorporate that into my style of cooking. As a chef, you have to constantly be exploring with food, connecting dots and always creating and adding to your repertoire. People are important, too – food is so personal. Different people in countries all over the world have different tastes and preferences, and they can introduce you to so many interesting things.

WHAT ARE THE DIFFERENCES BETWEEN THE FROG E1 AND THE NEW FROG BY ADAM HANDLING IN COVENT GARDEN? DO YOU EXPECT A DIFFERENT TYPE OF CLIENTELE AT EACH RESTAURANT? Frog by Adam Handling in Covent Garden is my “flagship” restaurant and it’s a little more formal than The Frog E1, which is more laid-back in style. The style of food is obviously similar in both restaurants (although the menus are never the same) but the experience is a little more elevated in Frog by Adam Handling. I wanted to make sure guests would have different experiences at each of the restaurants but still absolutely love it no matter where they visited. Frog by Adam Handling is a destination restaurant in the hub of Covent Garden, which means there’s a huge variety in customers and there’s a lot of tourists in the area. The Frog E1 is a bit more of a neighbourhood restaurant, so we have our local regulars but people do travel from all over to visit, which is amazing. The idea is that you can visit either restaurant, have a great time, and be inspired to visit its sister restaurant.

WHAT DO YOU WANT TO OFFER GUESTS AT FROG? WHAT DO YOU WANT THEM TO GO AWAY SAYING ABOUT YOUR RESTAURANT? When I opened both restaurants, I had the same idea in mind – to create exactly the kind of restaurant I would like to go to. Incredible food, a great atmosphere, and no fussy pretences.

I’m a very casual person, when I’m not in my chef’s whites you’ll normally find me in jeans, a t-shirt, and trainers, so I wanted both restaurants to be the kind of place that absolutely anyone that loves food can go to.

There’s no dress code – you can dress up or down and have a great time regardless. I once got turned away from a restaurant because I was in trainers – for me, what you’re wearing has no effect on how you enjoy food.

Wear what makes you happy and eat what makes you happy! I want guests to leave the restaurant being blown away by the food and the drinks, and feeling like they’ve been very well looked after. »

P RE S T I G E M A G A Z I N E

37

Exclusive

HOW ADAM IS WORKING WITH SODEXO

» WHY ‘THE FROG’ THEME? WHAT’S BEHIND THE NAME? The Frog E1 was my first independent restaurant, so it was a massive leap of faith for everyone involved. I think it was Kermit that said “it all starts with a leap!” The same can be said about the new restaurant – it was a completely new project, a new style of restaurant, so that was another leap for us.

WHAT IS THE INSPIRATION BEHIND THE EVE BAR? IT APPEARS VERY MYSTERIOUS! HAVE YOU CHANNELLED THE SPIRIT OF A SPEAKEASY? I’ve always loved cocktails and the chemistry behind them. I started to find that when I was tasting and trying new things, I would think about how it could work in a dish but also how it could work in a drink. Exploring flavour profiles shouldn’t be confined to just food. I’m really passionate about high-quality cocktails, and I wanted to open a bar where the same attention to detail that I put into my food could also be put into the drinks. I was inspired by the story of Creationism, so the bar is heavily themed on the story of Adam and Eve, and temptation. Indulgence, temptation, hedonism, all of life’s greatest pleasures, are key! The idea behind Eve is that once you step through the door, you can leave all of life’s worries

38

A U T U M N 2017

behind you and simply indulge. I’m not keeping it a secret at all but the design of the bar does lend itself to a speakeasy – it’s dark, luxurious, and a little bit mysterious.

HAVE YOU ROLLED OUT THE SAME ‘NO WASTE’ ETHICS AS PIONEERED AT BEAN AND WHEAT ACROSS YOUR WHOLE ESTATE? WHAT ARE THE MAIN CHALLENGES TO THIS? The idea for Bean & Wheat actually came about because we didn’t want to waste any ingredients – there were certain cuts of meats and vegetables that we weren’t using at the restaurant and I hated the idea of wasting them. So we take them, turn them into something else, and sell them at Bean & Wheat. I buy whole ducks for the restaurant but I don’t use the liver – why not turn it into a duck liver parfait? That’s actually one of my favourites! I’ve really been trying to focus on the sustainability of the group as a whole – we grow our own produce at our farm in Sussex and we use every inch of those ingredients, whether that’s in the restaurant or at Bean & Wheat. I think the biggest challenge, not just for me but for the industry as a whole, is encouraging people to make the most of and enjoy off-cuts and not see them as leftovers, or waste. There’s absolutely nothing wrong with them – they’re just different parts of the ingredient and are just as delicious and nutritious. •

Adam has been collaborating with Sodexo on a range of initiatives. Whether it be running masterclasses with our chefs or designing signature hospitality dishes for fine dining in boardrooms and staff canteens across the country, his input has been inspirational and refreshing.

Adam has also judged dishes and provided a masterclass at Salon Culinaire – the Sodexo showcase for culinary expertise where chefs from all parts of the business compete. He is also supporting the charity Springboard by mentoring young chefs involved in the FutureChef competition, with the FutureChef Banquet being held this year on the Symphony, a vessel of Bateaux London.

Most recently he catered for 600 guests at the Sodexo Quality of Life conference in London, showcasing a ‘Future Kitchen’ by fusing both classic and modern culinary techniques. •

Provenance

FROM FIELD, STREAM AND FARM

P

roduce, whether meat, fish, grain, fruit or veg, is a result of its environment. How it is grown, reared or manufactured makes the difference between an average product or an outstanding one. The power of provenance is not lost on Sodexo. Choosing specialist suppliers and artisan producers for the ingredients they source is a crucial part of the supply chain that goes into creating delectable dishes and stunning suppers.

To capture their unique production processes on film, we recently visited three suppliers for Sodexo Prestige Venues & Events: Red Oak Farm – which produces Heritage Black Beef; Chalk Stream Foods – purveyors of wonderful rainbow trout; and Whitelake Cheese, which this year was commissioned to make a bespoke cheese for Royal Ascot.

First up, a trip to Northamptonshire, and Red Oak Farm…

Happy cows grazing on water meadows at Red Oak Farm, Northamptonshire

Here, almost 300 cattle graze in idyllic water meadows beside the River Ouse. With plenty of room to roam, the cows are lovingly cared for

by Farmer George Coles and his trusty Labrador Peter.

The cattle spend almost 8 months in the field enjoying the lush grass. They spend the rest of the year under cover to avoid harsh weather eating home grown feed, all sourced on-site. George is a big believer in caring animal husbandry. He declares, “the best farming practices mean happier cows and better beef.”

Through the wholesale butchers Nigel Fredericks, Red Oak Farm is one of the suppliers of the beef that falls under the Heritage Black brand, which is sourced from farms all over the UK and

through a range of different breeds, from Red Angus to Simmental Cross.

Red Oak Farm prides itself on doing everything in-house – and keeping close to the cattle. George says this keeps stress levels low, ensuring the best taste. He says, “Cows born here, grow here, and don’t go anywhere until slaughter.” Working with food heroes like George across the UK ensures the large volumes – and quality – required for events like Royal Ascot are met.

Moving to the West Country we visited Lower Bagborough Farm – the location for Whitelake Cheese.

In the family for three generations, Whitelake Cheese was formed by the grandparents of current boss Roger Longman. »

The view from Lower Bagborough Farm towards Glastonbury Tor, Somerset

P RE S T I G E M A G A Z I N E

39

Provenance

» After many years, the family had to stop producing cheddar in 1998, as they couldn’t compete with big providers connected with major supermarkets. Shortly after, Roger started milking goats, and in 2004 formed a partnership with his colleague Pete. They started out going to farmers markets with their goat’s cheese. They soon discovered that cheese making is simple, but getting a consistent product is the hard part.

2016 saw the start of sheep’s cheese production. A local farmer had some sheep’s milk left over so Roger and Pete experimented, and as they say the rest is history. They now have a range of five sheep’s cheeses and even supply Alex James, formerly of Blur, now a well known cheese maker.

Remaining true to their artisan roots, all processes are done by hand.

Dutamor cheese

The guys met Gemma Amor and Ben Dutson, Sodexo’s chefs at Ascot Racecourse during Salon Culinaire: the cooking competition and new supplier event. The idea of a bespoke cheese for Royal Ascot was born.

Named after both chefs, ‘Dutamor’ is washed in cider brandy rather than saltwater, which encourages a different yeast to develop on the rind.

100% sheep’s milk, it is like a softer Manchego, with slight acidity and hints of toffee and nuts in the after taste.

Dutamor has since been enjoyed all over Ascot Racecourse – from private boxes to restaurants, and ended up a real winner with the race-goers.

Finally, we travelled to Chalk Stream Foods, which is based just outside Romsey on the River Test. There, founders Arthur Voelcker and Hugo Hardman invited us to experience what they call ‘Hampshire’s secret larder’.

Chalk Stream Foods is all about the trout – specifically Chalk Stream trout.

40

A U T U M N 2017

The 'gin clear' waters of Hampshire's Chalk Streams

Arthur and Hugo are now on a mission to get this sustainable, quintessentially British fish back onto menus across the UK. The farms are on the world famous Chalk Streams: the Test and the Itchen. These rivers are described as being ‘gin clear’; and the water – filtered through the chalk downs to underground aquifers and the springs that feed them – is indeed second to none.

As Arthur explained: "It is this clean and constantly flowing water that provides the perfect habitat for our trout to grow. With around two tonnes of water entering the farm every second, our trout are always swimming – giving them great muscle structure as well as making them lean."

Rainbow trout

There are just over 200 Chalk Streams in the world – and 90% of them are in Britain. Care of the water and the environment is at the forefront of Arthur and Hugo's operation. Water returning to the river must be rated the same class A as when it entered.

The returning water is randomly checked by the Environment Agency every two weeks.

Fish husbandry is led by Pete Ware, known as the ‘fish whisperer’. He is on site every day, feeding the trout right through to when they are harvested.

There are just over 200 Chalk Streams in the world – and 90% of them are in Britain.

Each fish is quality assessed by hand

by Pete and his expert team, and each one is harvested to order to ensure freshness. With hand filleting and smoking done locally, Chalk Stream Foods can get its prized fish from water to waiter in 48 hours.

Delicate fish, tender beef and creamy cheese – all sourced from expert producers who have honed their craft over many years, and all going into amazing dishes for event goers to enjoy.

It's all been captured on film! You can view all three provenance videos on our website in the Food section. •

Heritage Black Beef

Airline Lounges

(NOT) LOUNGING AROUND AIRSIDE IT TAKES A CERTAIN TYPE OF DEDICATED PROFESSIONAL TO CREATE AND DELIVER HIGHLY SPECIFIC, MOUTH-WATERING MENUS AIRSIDE DAY AFTER DAY. SODEXO’S GLYNN LAWRENCE IS JUST SUCH AN INDIVIDUAL. »

P RE S T I G E M A G A Z I N E

41

Airline Lounges

Our hallmark is that we create authentic food using fresh, authentic ingredients. to mention meet specific cultural and medical requirements.

Equipment in sometimes cramped airside lounge kitchens is often restricted, too. No gas or naked flames are allowed airside, so it’s cook electric or cook nothing; yet things like temperature, presentation standards, and quantity need to be 100% consistent. Indeed, consistency is essential. Every meal on an airside lounge menu must be the same every day, and be just as delicious (and as fresh and presentable) at 5am as it is at 10pm.

» Glynn is responsible for food and craft training for Sodexo Sports & Leisure’s 175 airline lounges across the UK, Europe, Asia and the US. Glynn was awarded contract catering chef of the year at the prestigious 2017 Craft Guild of Chefs Awards. And for good reason.

His achievements are not lost on senior staff at Sodexo. Chris Bray, CEO Sports & Leisure, Sodexo UK & Ireland, said: “Glynn inspires and leads our kitchen teams to achieve their very best. His commitment to innovating and delivering high quality, fresh menus onsite has transformed our production methods and helped to differentiate Sodexo’s service to our clients. Glynn has worked on a number of international assignments for Sodexo, helping us to win business from France to Hong Kong.”

Classically trained (and as passionate about vintage Lambretta and Vespa scooters as he is about food), Glynn

42

A U T U M N 2017

has worked in contract catering for the last 20 years. He joined Sodexo in 2004 and after a successful two and a half years running the staff restaurant in HSBC Tower Canary Wharf, he moved to Corporate Services as development chef for England and Wales. He started his current role in 2010. Glynn is now central to the development of Sodexo’s airline lounge business – one of Sodexo’s biggest growth segments over the last three years.

The challenges facing Glynn and his teams are manifold. Local cuisine must be researched and local ingredients – and suppliers – sourced. Sample dishes must be created and approved by the client on location. Food must be fresh and made from scratch (the word ‘microwave’ is not in Glynn and his teams’ vocabularies). Waste must be kept to a minimum. Chefs and lounge waiting teams must be specifically trained. Food must always look good, and appeal to local sensibilities – not

Glynn’s airside menus need to be replicable by other chefs, too; so everything that goes into creating and delivering world-class food for discerning flyers airside must be communicable. Glynn and his colleagues use tablets and smartphones to achieve this, and to oversee setups and training, live.

YouTube videos are also used for training purposes, and to support remote operations – most recently to Hong Kong international airport teams.

It all adds up to a complex operation that puts unique demands on Glynn and his teams.

"Our hallmark is that we create authentic food using fresh, authentic ingredients. This can be tricky given the equipment restrictions we can have airside. Presentation standards are also essential – balancing attractive displays along with portion control. But frankly – I love the challenge. And airport lounge diners seem to enjoy the results! So I’m happy," said Glynn. •

Airline Lounges

SODEXO'S NEW GLOBAL AIRPORT LOUNGE MANAGEMENT OPERATION TAKES OFF

T

he global commercial airline sector has always been a growth area. More people want to fly to more places faster and for less. This growth is set to continue – and gather speed; but the competitive nature of the airline sector means big carriers are always being challenged by increasingly demanding customers and local low-cost competitors.

Airlines therefore need reliable suppliers who can drive efficiencies and deliver premium service.

Airport lounges provide a chance for airlines to differentiate their offering.

This opportunity – and the burgeoning airline sector – is the rationale behind Sodexo’s recent switch to a global management structure for its airline lounge division. Headed up by CEO Chris Bray, the Sodexo airline lounge team is now managing business in the UK, US, Europe and Asia Pacific with a global remit across Marketing, HR, Finance, Operations and Business Development.

Sodexo lounge operations provide huge scale and access to local expertise across 80 countries where Sodexo operates. This ensures airport lounge services are consistent, regionally diverse and able to deliver authentic local cuisine and service standards. United Airlines and Virgin

Atlantic already partner Sodexo under the new business model; they therefore enjoy the advantages of Sodexo’s global reach and areaspecific expertise.

Sodexo scales according to requirement. It also provides consistent but regional cuisine created and delivered by expert chefs and waiting staff across all United Airlines airport lounges worldwide.

Sodexo also sources vetted cleaning staff and qualified receptionists – thus providing a complete lounge facilities management solution for United.

As Alexander Dorow, Senior Manager of Premium Operations for United Airlines explains, “With locations in over 35 airports around the world, United's lounge network required the assistance of a partner with extensive operating experience. Together with Sodexo, United has been able to overhaul its network of United Clubs and successfully launch the first of its Polaris lounges. We are jointly on a path to refine the service experience and launch a hospitality-centric philosophy – one that our customers value and our employees are proud to operate within. Together, we are building an evolved lounge experience, rebuilt from the ground up, set to stand us apart and lead the industry.” »

P RE S T I G E M A G A Z I N E

43

Airline Lounges

» United is now a highly valued partner; but Virgin Atlantic was actually the first airline to work globally with Sodexo. Virgin lounges (called Clubhouses) can be found everywhere from Johannesburg to San Francisco, with its flagship lounge at London’s Heathrow.

As one of their key clients, Virgin Atlantic appreciates the collaborative culture between VAA and Sodexo.

Mark Murphy, Head of Clubhouse Food and Beverage comments, “As the team is now, we are reaching all four corners of the world, with a consistent approach, knowing that we’ve got the same eyes and looking for the same standards.”

Sodexo Account Director Nigel Scott and Food and Beverage Manager John Marks are Virgin Atlantic’s dedicated points of contact – as they are for the Virgin Atlantic Clubhouse Managers at each location. Nigel and John regularly fly to Virgin Clubhouses to interact with Sodexo’s lounge teams. They ensure adherence to globally agreed brand standards, and share learnings.

It’s a cooperative relationship as Mark Murphy explains, “Sodexo gives us confidence globally to deliver on

Virgin Atlantic Clubhouse, LAX airport

44

A U T U M N 2017

our clients’ expectations. Working alongside Sodexo allows us to be innovative, creative, and deliver something really unique in the lounge industry.”

United Airlines is a uniquely American brand, while Virgin Atlantic conveys a sophisticated type of cool. No matter.

Sodexo can adapt to ensure airline customers enjoy a seamless brand experience. Another very different airline, for example, is Emirates.

Sodexo has been in close partnership with Emirates since 2005, when it took on the Emirates Gatwick lounge.

This has since evolved into a multiple Emirates lounge operation that includes Manchester, Glasgow and Heathrow. Sodexo also opened the Emirates lounge in Hong Kong in May this year – thus showcasing the best in famous Emirati hospitality.

All Sodexo airline clients benefit from the same global setup as Virgin, United and Emirates. There is one point of contact at Sodexo. There is global operational consistency; yet lounges worldwide have a unique regional personality. It’s a winning formula. The sky isn’t the limit. •

Working alongside Sodexo allows us to be innovative, creative, and deliver something really unique in the lounge industry.

Airline Lounges

United Airlines lounge, Heathrow

P RE S T I G E M A G A Z I N E

45

Gender Balance

A BALANCED APPROACH SODEXO PUBLISHED GENDER PAY GAP DATA IN OCTOBER TO BECOME AN EARLY ADOPTER OF NEW GOVERNMENT LEGISLATION. All companies with more than 250 employees are required to publish gender pay data by April 2018.

In 2009, Sodexo formed the Women’s International Forum for Talent (SWIFT).

Comprising 30 senior Sodexo men and women from across the globe, SWIFT identifies and develops professional female talent. It has gone on to become a thought leader in the field.

As part of this commitment, Sodexo UK & Ireland founded the gender balance employee network group 'Women Work' shortly afterwards.

Becoming an early adopter reveals the commitment to gender balance that got Sodexo included in the prestigious Times Top 50 Employers for Women list for the last four years.

Made up of male and female volunteers, Women Work drives the gender balance initiative in the region by organising development activities and networking events at Sodexo and client sites.

The Times Top 50 Employers for Women is the UK’s most comprehensive list of employers that are leading the way on workplace gender equality, and making it part of their business strategy.

Sodexo made the case for gender balance in 2015. The performance of 50,000 Sodexo managers around the world was compared to businesses with a balance of men and women (40–60%) and those without.

46

A U T U M N 2017

The results speak for themselves…

Growth, profit and cash flow were better in more gender-balanced management units. Better employee engagement, higher client retention, and a stronger brand image were recorded, too.

Sodexo has no shortage of skilled and talented women. Indeed, the sports and leisure segment can boast a healthy gender balance at board level with many of the Directors being female.

Throughout the business, women are encouraged to aim high and be their best. We spoke to three of them to learn about how Sodexo has supported their careers. »

Gender Balance

AMANDA COX Amanda Cox is Assistant Account Director of Sodexo’s Emirates hospitality operations.

…Times Top 50 Employers for Women list for the last four years.

She oversees 130 employees involved in catering and hospitality and facilities management operations at four Emirates lounges in Gatwick, Manchester and Glasgow airports.

Amanda, 28, has made fast progress during her hospitality career, which started when she took a part-time job at the Madjeski Stadium while studying at Reading University.

I really enjoy putting myself out of my comfort zone and getting results."

Amanda joined Sodexo in 2013 as a Services Manager for the company’s new contract with the Emirates Aviation Experience in London. She took the responsibility of managing a 35-strong team in her stride.

"At 25, I was the youngest in the team, a woman – and the boss. I can see how some women might find that daunting, but I grasped the opportunity with both hands and had a very positive experience.

"From a young age I knew I wanted to push myself and be ambitious, even though I didn’t know what I wanted to do," said Amanda.

"Sodexo holds gender parity in high regard. It understands gender balanced teams will deliver because diversity and different skills can flourish.

"My parents worked hard and instilled a strong work ethic in me. They taught me that the more you contribute, the more it will pay off.

"All my team contribute regardless of their role or their background.

It’s important we use each other’s strengths to get the best results." »

"Working at the stadium really suited my flair for interacting with customers.

Amanda Cox

P RE S T I G E M A G A Z I N E

47

Gender Balance

Gemma Amor

GEMMA AMOR » "I always wanted to be a chef," said Gemma Amor, Executive Chef at Ascot Racecourse.

"I come from a big family and being the eldest of seven, I was always helping my mum at mealtime.”

Immediately drawn to art and cooking at school, Gemma’s first experience of the workplace was in a department store restaurant at 14 years old. She joined Sodexo 20 years ago after a successful college placement.

"My first role was Commis Chef in members' restaurants at racecourses across the south of the UK.

48

A U T U M N 2017

"I worked in the role for a year before I progressed to Chef de Partie, then to Head Chef; and then last year I was promoted to Executive Chef.

This was all down to the support and investment from Sodexo.”

Having worked at Royal Ascot for 20 years with Michelin-star chefs who nurtured her skills, Gemma is determined to challenge people's perceptions.

"I'd like to change people's stereotypical view of contract catering, which is that it's all about high-volume, and low-quality menus and ingredients.

"The contract catering industry has seen a step change in recent years,

with innovation and quality at the forefront of menu design and concepts that we deliver across our retail, fine dining and conference banqueting businesses."

Last year, Gemma’s dedication was rewarded with the Chef Award at the Cost Sector Catering Awards and a place on the shortlist of Chef of the Year in the Foodservice Cateys. »

Gender Balance

LAURA STEEL » Laura started in hospitality aged 16 as a matchday waitress at Newcastle United Football Club’s St James’ Park.

While taking A-levels, Laura became manager of the largest hospitality room at St James’ Park, which can accommodate up to 500 delegates.

Laura then went to Northumbria University to take a BSc in Criminology and a MSc in Homeland Security while working full time.

"Criminology was what I wanted to do at first, but when I started catering at 16 I fell in love with it," said Laura.

Laura said: “Women are influential throughout Sodexo. I look at women higher up in the company and think 'if they can do succeed, so can I." Six months ago Laura’s commitment to supporting women went beyond Sodexo. She joined Soroptimist International (SI): a voluntary global movement that seeks to transform the lives of women and girls.

"I wanted to get into something where I could help the community and other women – something I could fit around work," said Laura.

In 2011, Laura became Assistant Manager for Sodexo at the Great North Museum: Hancock, the Discovery Museum, Laing Art Gallery, and City Library.

The Newcastle branch of SI is celebrating its 80th year. So far, Laura has been involved with programmes that range from preparing ‘new start bags’ for women who have suffered domestic violence to sponsoring a Nepalese girl's education for the next five years.

Nine months after finishing her masters, Laura was promoted to General Manager with overall responsibility for 50 employees.

“I’m meeting women who are inspirational and successful. You don’t see it directly – but you know you’re making a positive impact.” •

THE BENEFITS OF GENDERBALANCE The performance of 50,000 Sodexo managers around the world was compared between those businesses with a balance of men and women (40–60%) and those without.

The results speak for themselves…

23

%

BUSINESSES WITH GENDERBALANCED MANAGEMENT WERE 23% MORE LIKELY TO SHOW AN INCREASE IN PROFIT GROWTH OVER THE PAST THREE CONSECUTIVE YEARS.

+5 POINTS BUSINESSES WITH GENDERBALANCED MANAGEMENT ENJOYED A STRONGER BRAND IMAGE BY 5 POINTS BETWEEN 2010 AND 2012.

13

%

BUSINESSES WITH GENDERBALANCED MANAGEMENT WERE 13% MORE LIKELY TO SHOW CONSISTENT ORGANIC GROWTH OVER THE PAST THREE CONSECUTIVE YEARS.

+4 POINTS Laura Steel

BUSINESSES WITH GENDERBALANCED TEAMS ENJOYED BETTER EMPLOYEE ENGAGEMENT WITH AN UPLIFT OF 4 POINTS BETWEEN 2010 AND 2012.

Source: Sodexo

P RE S T I G E M A G A Z I N E

49

NICK 5 minutes with…

BYROM

BEST SPORTING EXPERIENCE?

NBA All Star weekend in Dallas 2010.

Hosted by the NBA, I watched from the first few rows with 110,000 people there at the Cowboys stadium. The day before, we watched the 'dunk and three point' contest from a box, and I took part in the Harlem Globetrotters clinic.

OUR NEW BUSINESS DEVELOPMENT DIRECTOR, NICK BYROM, IS NO STRANGER TO THE WORLD OF SPORTS AND LEISURE. WITH PREVIOUS POSTS AT THE LIKES OF IMG, WEMBLEY STADIUM, THOMAS COOK SPORT, AND PORTSMOUTH FC, HE UNDERSTANDS WHAT IT TAKES TO RUN A SUCCESSFUL SPORTING OPERATION. WE SAT DOWN WITH NICK FOR A CUPPA AND ASKED SOME CRUCIAL QUESTIONS…

FAVOURITE ACTIVITY AT THE WEEKEND?

A day at the beach with my wife Estelle and son Noah. If they were away, then probably 18 holes at a Surrey heathland golf course, or an England win at Twickenham followed by good steak and a glass of red!

EARLIEST SPORTING MEMORY?

5 YEAR AMBITION?

The 1988 Olympics – Flo Jo, Ben Johnson et al.

To secure a portfolio of world class venues and events where Sodexo delivers outstanding IFM services.

And to have some fun along the way.

FAVOURITE SPORTS LOCATION? Obviously it would be a Sodexo venue – but I can’t pick favourites! I love the atmosphere of Millennium Stadium, the expectation of the first ball of an Ashes test at Lord’s, the scale of the Dallas Cowboys stadium, and the history of St Andrew’s.

BIGGEST SPORTING HERO? Michael Jordan. A man who could do what he wanted, when he wanted, against whoever he wanted!

4 DREAM DINNER PARTY GUESTS? Michael Jordan, John Grisham, Eddie Jones, Tiger Woods. If Marcus Wareing and Yotam Ottolenghi were available to cook dinner, that would be a bonus.

QUICK FIRE ROUND Rugby or football?

Rugby Stands or hospitality?

Hospitality Burger or hot dog?

Burger Beer or wine?

Does a cold beer as an aperitif and a glass of red over dinner portray me in the wrong light?

Chocolate or crisps?

Dark chocolate

If you would like to get in touch with Nick, you can contact him on: T: 07384 248599 E: nick.byrom@sodexo.com

50

A U T U M N 2017

The official hospitality experience at the RHS Chelsea Flower Show TUESDAY 22nd to SATURDAY 26th MAY 2018

DISCOVER WHAT MAKES A CHRISTMAS PARTY TRULY MAGICAL CHECK OUT OUR CHRIS TMAS PART PACK AGES Y , FIND YOU R ID EAL VENUE CELEBRATE AND THE FESTIV E SEASON PRESTIGEV IN ST YLE: ENUESAND EVENTS.SO DEXO.COM