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Elior wins £18m contract at Brighton's new football stadium
- Thread starter Tesco in Disguise
- Start date
Tooting Gull
Well-known member
- Jul 5, 2003
- 11,033
"The American Express Community Stadium is a conference and banqueting centre that will become a fantastic football stadium when there's a match," he added.
Not sure that's how most people will see it, spose it was to a catering magazine...but as long as they do a good job, they are up-and-comers in this country. Not a bad fit.
Not sure that's how most people will see it, spose it was to a catering magazine...but as long as they do a good job, they are up-and-comers in this country. Not a bad fit.
The Peanut Roaster
Banned
Barrel of Fun
Abort, retry, fail
Ignoring the errors on this...
Maybe the farm shop might want to get in contact with them.
OPEN DOOR
Customers are becoming more aware of the benefits of FairTrade, organic or local produce in their own shopping, and they are now beginning to demand them when they are eating out of home. OpenDoor is an umbrella brand that our customers can easily recognise. We use it to identify organic, Fare Trade and local produce - products with a story to tell!.
Maybe the farm shop might want to get in contact with them.
OPEN DOOR
Customers are becoming more aware of the benefits of FairTrade, organic or local produce in their own shopping, and they are now beginning to demand them when they are eating out of home. OpenDoor is an umbrella brand that our customers can easily recognise. We use it to identify organic, Fare Trade and local produce - products with a story to tell!.
The Large One
Who's Next?
The Large One
Who's Next?
I don't think that they're paying the club £18m, I think that's what the contract is worth to them over 5 years.
I could have that completely and hopelessly wrong, mind.
The Peanut Roaster
Banned
That's a lot of prawn sandwiches they've got to sell.
Barrel of Fun
Abort, retry, fail
ELIOR - Rapport d'activité 2008-2009 | Annual report 2008-2009
If anyone is interested in annual reports...
If anyone is interested in annual reports...
Tooting Gull
Well-known member
- Jul 5, 2003
- 11,033
http://www.azurecatering.co.uk/
I think this is their 'venue catering' bit, can see the other stadiums they do.
I think this is their 'venue catering' bit, can see the other stadiums they do.
Nappy thrower
Banned
Surely it's no different to Sky buying the rights to screen Premiership matches etc? They pay the Premier league where as this catering company pays the Albion?
http://www.azurecatering.co.uk/
Football Clubs:
Brentford
Carlisle United
The Falkirk Stadium
Heart of Midlothian
Hibernian
Nottingham Forest
Rangers
Southend United
Oldham Athletic
Queens Park Rangers http://www.azurecatering.co.uk/qpr_football_club.html
Football Clubs:
Brentford
Carlisle United
The Falkirk Stadium
Heart of Midlothian
Hibernian
Nottingham Forest
Rangers
Southend United
Oldham Athletic
Queens Park Rangers http://www.azurecatering.co.uk/qpr_football_club.html
Nappy thrower
Banned
Not one big premiership team in that list.Doesn't speak to highly of them does it?
Sample menus look just the job for a quick half-time snack:
Starters
Smoked Chicken, Mango and Rocket Salad
With Toasted Pine Nuts dressed with a Coriander Cream Dressing
Tapas Selection
Served with Fresh Breads, Olive Oil & Balsamic Vinegar (V)
Tian of Cornish Crab with Papaya & Mixed Salad
Brioche Coated Goat's Cheese with Mixed Herb Leaf Salad
Sweet Chilli & Raspberry Sauce
Main Course
Seared Norfolk Duck Breast with Baby New Potatoes
Sweet Pickled Red Cabbage with Duck Jus
Grilled Fillet of Sea Bass on Crushed New Potatoes
Buttered Baby Leeks, Sautéed Forest Mushrooms, Chive & Fennel Sauce
Roasted Rack of Lamb, New Potatoes, Baby Glazed Vegetables and Minted Jelly
Poached Asparagus & Black Truffle Risotto
With Parmesan Truillee (V)
Dessert
Fresh Summer Strawberry Pavlova
With Cornish Clotted Cream
Trio of Chocolate
Dark Chocolate & Orange Torte, Milk Chocolate & Walnut Brownie
White Chocolate Ice Cream and Cherry Compote
Caramelised Lemon Tart
With Lime Sorbet & Orange Syrup
Individual Cheese Platter
With Biscuits, Grapes and Chutney
Freshly Brewed Coffee or Tea
Fudge, Nougat & Turkish Delight
Sample Menu Selector
Canapé Menus
Menu 1
Maryland Crab Cakes
Mini Vegetable Spring Rolls
Garlic & Herb Ciabatta Bites
Savoury Cloux Puff
Cooked Salmon Sate
Menu 2
Smoked Salmon Pinwheels
Savoury Mini Brioche
Pigs in Blankets
Chicken Liver Tartlet
Mini Vegetable Spring Rolls
Tempura Battered Prawn
Appetisers
Honeydew melon and strawberries
Sweet melon drizzled with mango coulis finished with fresh strawberries
Wild boar terrine with port and redcurrants
A course pate served with toasted olive Ciabatta
Warm brioche roll filled with creamed mushrooms
Smoked duckling, apple and plum platter
Slices of aromatic duck presented with chopped apple and plum chutney
Avocado and sweet pear
surrounding a light blue cheese mousse
Smoked salmon and caper salad
served simply with lemon and black pepper
Fried wedges of brie
with a cranberry port sauce, served upon a crisp leaf salad
Chargrilled vegetable and mozzarella timbale
complemented with a caramelized onion chutney
Soups
Cream of Tomato and Basil
Smooth Potato and Sautéed Leek
Cream of Baby Carrot with Flecks of Coriander
Clear French Onion
with Toasted Cheese Croutons
Cream of Celery and Stilton
Field Mushroom and Tarragon
with Garlic Croutons
Lightly Curried Parsnip with Toasted Coconut
Cream of Cauliflower with a Cheddar Cheese Float
Main Courses
Chicken Supreme
A plump breast of pan fried chicken served with a red wine and herb sauce
Turkey Escalope
A fillet of turkey dressed in a crumb of cayenne pepper and course grain mustard complemented with thyme gravy
Grilled "Rib Eye" Steak
Cooked medium with black pepper, sautéed mushrooms and crisp onion rings
Pork en Croute
Pork fillet encased in puff pastry with liver pate, served with a port wine sauce
Noissette of Lamb
Rolled cutlets of lamb topped with melted boursin cheese, served upon wilted baby spinach leaves
Pan Fried Breast of Duck
Complemented with black cherries, bacon lardons and chopped coriander
Medallion of Beef Fillet
Prime beef fillet sealed with black pepper, served with a mushroom and brandy sauce
Roast Dishes
Traditional Roast Striploin of Beef
with Yorkshire Pudding and Horseradish Sauce
Roast Leg of Lamb
with Mint Sauce and Redcurrant Jelly
Roast Whole Baby Chicken
filled with a Vegetable Cous-Cous
Roast Loin of Pork
complemented with Sage Seasoning and Apple Sauce
Roast Turkey Crown
accompanied with Chipolata Sausage and Chestnut Stuffing
Fish Dishes
Scampi and Smoked Bacon Skewer
Set upon Braised Rice glazed with Pernod Butter
Prawn and Crab Fish Cakes
Served with a Sweet Chilli Sauce
Whole Grilled Rainbow Trout
Flavoured with an Orange Butter and Toasted Almonds
Fillet of Seabass with an Oyster Cream Sauce
Baked Boneless Salmon Suprême
Topped with a crust of Breadcrumbs flavoured with Lemon and Dill
Vegetarian Dishes
Mediterranean Vegetable Tartlet filled with a tangy Tomato Sauce and topped with Roasted Vegetables and Herbs
Mushroom Stroganoff
Field Mushrooms cooked with Garlic, Mustard and Cream
sat upon Egg Noodles
Brie, Pesto and Cherry Tomato Filo Tart
accompanied by a Pepper and Onion Salsa
Leek and Gruyere Crown
Creamed Leeks and Gruyere Cheese baked in a basket of Puff Pastry
Desserts
Vanilla and lemon cheesecake with raspberry coulis
Chocolate and toffee profiteroles filled with cream drizzled with toffee sauce
Dark chocolate truffle with a white chocolate Sauce
Individual strawberry tart with a vanilla sauce
Individual tart au citron accompanied with a blackcurrant sauce
Summer fruit pudding with an apricot coulis
Fresh fruit salad enhanced with rum and topped with toasted coconut
Peach pavlova accompanied with a raspberry sauce
Raspberry charlotte teardrop served with a vanilla and butterscotch sauce
English and continental cheese platter with celery, walnuts and savoy biscuits
Freshly brewed coffee and chocolate mints
Freshly brewed coffee and chocolate truffles
Starters
Smoked Chicken, Mango and Rocket Salad
With Toasted Pine Nuts dressed with a Coriander Cream Dressing
Tapas Selection
Served with Fresh Breads, Olive Oil & Balsamic Vinegar (V)
Tian of Cornish Crab with Papaya & Mixed Salad
Brioche Coated Goat's Cheese with Mixed Herb Leaf Salad
Sweet Chilli & Raspberry Sauce
Main Course
Seared Norfolk Duck Breast with Baby New Potatoes
Sweet Pickled Red Cabbage with Duck Jus
Grilled Fillet of Sea Bass on Crushed New Potatoes
Buttered Baby Leeks, Sautéed Forest Mushrooms, Chive & Fennel Sauce
Roasted Rack of Lamb, New Potatoes, Baby Glazed Vegetables and Minted Jelly
Poached Asparagus & Black Truffle Risotto
With Parmesan Truillee (V)
Dessert
Fresh Summer Strawberry Pavlova
With Cornish Clotted Cream
Trio of Chocolate
Dark Chocolate & Orange Torte, Milk Chocolate & Walnut Brownie
White Chocolate Ice Cream and Cherry Compote
Caramelised Lemon Tart
With Lime Sorbet & Orange Syrup
Individual Cheese Platter
With Biscuits, Grapes and Chutney
Freshly Brewed Coffee or Tea
Fudge, Nougat & Turkish Delight
Sample Menu Selector
Canapé Menus
Menu 1
Maryland Crab Cakes
Mini Vegetable Spring Rolls
Garlic & Herb Ciabatta Bites
Savoury Cloux Puff
Cooked Salmon Sate
Menu 2
Smoked Salmon Pinwheels
Savoury Mini Brioche
Pigs in Blankets
Chicken Liver Tartlet
Mini Vegetable Spring Rolls
Tempura Battered Prawn
Appetisers
Honeydew melon and strawberries
Sweet melon drizzled with mango coulis finished with fresh strawberries
Wild boar terrine with port and redcurrants
A course pate served with toasted olive Ciabatta
Warm brioche roll filled with creamed mushrooms
Smoked duckling, apple and plum platter
Slices of aromatic duck presented with chopped apple and plum chutney
Avocado and sweet pear
surrounding a light blue cheese mousse
Smoked salmon and caper salad
served simply with lemon and black pepper
Fried wedges of brie
with a cranberry port sauce, served upon a crisp leaf salad
Chargrilled vegetable and mozzarella timbale
complemented with a caramelized onion chutney
Soups
Cream of Tomato and Basil
Smooth Potato and Sautéed Leek
Cream of Baby Carrot with Flecks of Coriander
Clear French Onion
with Toasted Cheese Croutons
Cream of Celery and Stilton
Field Mushroom and Tarragon
with Garlic Croutons
Lightly Curried Parsnip with Toasted Coconut
Cream of Cauliflower with a Cheddar Cheese Float
Main Courses
Chicken Supreme
A plump breast of pan fried chicken served with a red wine and herb sauce
Turkey Escalope
A fillet of turkey dressed in a crumb of cayenne pepper and course grain mustard complemented with thyme gravy
Grilled "Rib Eye" Steak
Cooked medium with black pepper, sautéed mushrooms and crisp onion rings
Pork en Croute
Pork fillet encased in puff pastry with liver pate, served with a port wine sauce
Noissette of Lamb
Rolled cutlets of lamb topped with melted boursin cheese, served upon wilted baby spinach leaves
Pan Fried Breast of Duck
Complemented with black cherries, bacon lardons and chopped coriander
Medallion of Beef Fillet
Prime beef fillet sealed with black pepper, served with a mushroom and brandy sauce
Roast Dishes
Traditional Roast Striploin of Beef
with Yorkshire Pudding and Horseradish Sauce
Roast Leg of Lamb
with Mint Sauce and Redcurrant Jelly
Roast Whole Baby Chicken
filled with a Vegetable Cous-Cous
Roast Loin of Pork
complemented with Sage Seasoning and Apple Sauce
Roast Turkey Crown
accompanied with Chipolata Sausage and Chestnut Stuffing
Fish Dishes
Scampi and Smoked Bacon Skewer
Set upon Braised Rice glazed with Pernod Butter
Prawn and Crab Fish Cakes
Served with a Sweet Chilli Sauce
Whole Grilled Rainbow Trout
Flavoured with an Orange Butter and Toasted Almonds
Fillet of Seabass with an Oyster Cream Sauce
Baked Boneless Salmon Suprême
Topped with a crust of Breadcrumbs flavoured with Lemon and Dill
Vegetarian Dishes
Mediterranean Vegetable Tartlet filled with a tangy Tomato Sauce and topped with Roasted Vegetables and Herbs
Mushroom Stroganoff
Field Mushrooms cooked with Garlic, Mustard and Cream
sat upon Egg Noodles
Brie, Pesto and Cherry Tomato Filo Tart
accompanied by a Pepper and Onion Salsa
Leek and Gruyere Crown
Creamed Leeks and Gruyere Cheese baked in a basket of Puff Pastry
Desserts
Vanilla and lemon cheesecake with raspberry coulis
Chocolate and toffee profiteroles filled with cream drizzled with toffee sauce
Dark chocolate truffle with a white chocolate Sauce
Individual strawberry tart with a vanilla sauce
Individual tart au citron accompanied with a blackcurrant sauce
Summer fruit pudding with an apricot coulis
Fresh fruit salad enhanced with rum and topped with toasted coconut
Peach pavlova accompanied with a raspberry sauce
Raspberry charlotte teardrop served with a vanilla and butterscotch sauce
English and continental cheese platter with celery, walnuts and savoy biscuits
Freshly brewed coffee and chocolate mints
Freshly brewed coffee and chocolate truffles
They do nice Scotch pies at Oldham and Carlisle.
Tooting Gull
Well-known member
- Jul 5, 2003
- 11,033
Rangers are a massive contract, and they also do Murrayfield. Plus you have to start somewhere, normally in catering you prove yourself and then the big clubs want to know later.
The Large One
Who's Next?
The relative position or status of a club is not necessarily an indicator of catering quality.
Brighton's catering in hospitality is pretty good in comparison to others, I'm told. I'm also led to believe Chelsea's is a total rip-off.
Nappy thrower
Banned
Lets be honest here and if you snapped up one of those expensive platinum seats in the 1901 club, wouldn't you be a little disappointed in this deal?
You would have thought the Albion would have gone for an established company with an excellent track record as they did bang on about the fine dinning etc in there recent video.They were really nailing home about being a member of the exclusive 1901 club and how up market it was going to be etc.