More than a dozen event managers and corporate bookers gathered at the Edinburgh New Town Cookery School to experience highlights from the new offering, with a menu that included beef from The Buccleuch Estate, cheeses from Fife and Lanarkshire, mackerel landed in Peterhead and wild garlic foraged by the chefs that morning.
Guests were treated to an interactive drinks reception, led by chefs from the caterer’s craft & innovation team, where they were tasked with recreating a new range of seasonal canapés. They then sat down to a unique 5 course meal in the demonstration kitchens at the school, watching each course being prepared and served. Stephen and his team discussed the importance of provenance and their commitment to using top-quality Scottish produce, talked through each dish and the thought process behind its creation, before answering questions on menu design and event service.
Stephen Frost, Executive Chef at Sodexo Prestige Venues & Events, said: “We are really passionate about the food we create; whether it be for a lavish celebration, conference, corporate event or wedding. We pride ourselves on serving exciting and interesting dishes using fresh, seasonal, Scottish produce.
“This event was the perfect opportunity to showcase the skills of our extremely talented team, as well as introducing our service style and highlights from our new banqueting menu.
“We provide event catering & hospitality at some of Scotland’s most iconic venues, where we aim to enhance every guest’s experience by serving top-quality, locally produced food and delivering excellent customer service.”
The fine-dining, Scottish arm of international caterer Sodexo, Sodexo Prestige Venues & Events manages some of the most prestigious venues in the country, including Dundas Castle, The Royal Botanic Garden Edinburgh and Blair Castle, as well as stadia and racecourses such as Hampden Park - Scotland’s National Stadium and Perth Racecourse. It also provides event catering and hospitality for unique and bespoke events from the company’s dedicated Scottish headquarters in South Queensferry. Its award-winning chefs devise innovative menus for close to 200 events a year, which in 2016 include The Open and The Edinburgh International Book Festival.