Elior wins £18m contract at Brighton's new football stadium

[Box of Frogs]

You gotta love NSC - the deal has only been revealed today and already some people are complaining about the quality of the food!!

 

[The Large One]

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.

A company with a turnover of €2.3bn might imply a decent 'track record' to me.

 

[Tooting Gull]

Nappy thrower, be honest, how much do you know about it? And couldn't the fact that you seem not to have heard of this lot be more your ignorance than their catering ability? Their growth looks exactly what a new-ish entrant to the UK market should have done, building slowly, picking up contracts where they can.

You're not going to smash the likes of long-established Sodexho overnight. No one had ever heard of Delaware North in the UK 10 years ago, now they do Wembley and Arsenal.

 

[Brovion]

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.

I understand Reading's isn't much better. A mate of mine, a Stoke fan, went to the restaurant (not sure if it was the main/only one or just 'a' restaurant) at the Madjeski and was amazed at how 'humble' the choice was; everything seemed to come with just chips and beans: fish chips and beans, steak 'n' kidney pie chips and beans, burger chips and beans, etc. The he noticed one item that didn't come with chips and beans: roast chicken and two veg. 'Fine' he thought to himself, 'I'll have that.'.

When it arrived he said to the waitress, "There's been a mistake, I ordered roast chicken and two veg."
The woman looked at him. "That IS roast chicken and two veg," she replied, "roast chicken, chips and beans."

He swears to me that's true!

 

[Mendoza]

fcuking foreigners ruining the English game



Moules frites et un stella artois at half time anyone?

 

[Sheebo]

You gotta love NSC - the deal has only been revealed today and already some people are complaining about the quality of the food!!

I'm sure this was confirmed ages ago. I'm sure they said something about it at the 1901 club presentation a month ago?

 

[Billy the Fish]

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.

How do you know what their catering is like? Just because you're catering for a prem club, it doesn't automatically make you good at catering - some premier league clubs might appoint their caterer based purely on profit margin rather than quality. Any excuse for a whinge.

 

[willyfantastic]

fcuking foreigners ruining the English game



Moules frites et un stella artois at half time anyone?

can you bring your own wine?

 

[The Grockle]

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

Looks pretty decent to me

 

[house your seagull]

now that is very strange.

i heard Azure catering had won the contract. We tried to interview them for the last fanzine but they weren't up for it.

makes sense now but the catering press certainly published the Azure story some time ago.

 

[Notters]

http://www.azurecatering.co.uk/

I think this is their 'venue catering' bit, can see the other stadiums they do.

now that is very strange.

i heard Azure catering had won the contract. We tried to interview them for the last fanzine but they weren't up for it.

makes sense now but the catering press certainly published the Azure story some time ago.

 

[Tooting Gull]

Je voudrais un sandwich de crevettes, s'il vous plait. With ketchup.

 

[The Large One]

Azure's logo looks, um, appropriate.

New logo, anyone?

 

[Brovion]

Looks pretty decent to me

Naaa, too f***ing poncy and indicative of everything that's wrong with the game today. All you need is a pie and a pint like we had in the old days *1970s ..... terraces ...... Peter Ward ....... working man's game ..... blah blah blah*

Still, so long as there's a KFC for us real fans I won't complain.

 

[house your seagull]

 

[Gwylan]

Still, so long as there's a KFC for us real fans I won't complain.

Naah, real fans go for the football not for something to eat

 

[Tricky Dicky]

You gotta love NSC - the deal has only been revealed today and already some people are complaining about the quality of the food!!

Maybe it was a lack of forks that got peoples back up.

 

[Tooting Gull]

What a menu. Now just a wafer-thin mint for monsieur...

 

[Jim D]

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?

Not at all. It was the catering company that announced the contract and BHA will be paying them the money for the food that they will serve to the fans. It looks like they will also be providing food for other non-football events that are run by the club. This £18M is going out of the club, not in.

 

[portlock seagull]

I knew this 6 months ago but was sworn to secrecy by my business! Got to feel sorry for Hardings after all their support during the bleak years. The big boys win again