Amadeus Glorious Magazine Issue 03

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0121 748 3377 info@contemporaryeventstructures.co.uk www.contemporaryeventstructures.co.uk
Welcome Spring is a busy time in the catering industry with prime events taking place across our whole portfolio of venues It’s also a time to implement new seasonal offers, moving away from winter warmers to lighter dishes and making the most of local produce available. On page 10 Jason Taws, Executive Chef at the Genting Arena shares his experience of developing new and exciting menus as part of our Amplify Hospitality service. For Amadeus, this spring sees the mark of new growth and further success. We have secured a bronze award for the ICC catering team in the M&IT awards – a fantastic accolade, particularly as the clients themselves vote. We appreciate every vote and are delighted that the food has become such an integral part of the event experience! So much effort goes into the menus to ensure delegates get the best so we are delighted it is being recognised. The team are always thinking of new ways to add to the event experience – read about the new Food for the Brain menus on page 20. We are also busy mobilising three new contracts with two to open before May and one in July. A busy period for the team! Read all about it in this issue with a Compton Verney special on page 22 and snapshot of Delapre Abbey on page 7. This is a time to reflect on great work of the last year as we come to the end of our financial year – one event that really stands out was the JCB event in Munich. JCB are a long-standing client but our external events team – who are used to going to unusual places – never expected to be flown to Germany for their biggest event! An amazing achievement and a great experience was had by both the client and the Amadeus team who pulled it off. I hope you enjoy this issue and if you have any questions please get in touch! KEVIN WATSON, MANAGING DIRECTOR, AMADEUS Kathy McGrath Marketing Manager Ellie Rance PR & Communications Manager info@amadeusfood.co.uk 0121 767 3329 amadeusfood.co.uk Follow us... @amadeusfood This magazine has been produced in conjunction with EP and Newhall Publishing Ltd EP 4 Lombard Street, London EC3V 9HD 020 7933 8760 epmagazine.co.uk Newhall Publishing Ltd New Hall Lane, Hoylake, Wirral CH47 4BQ 0844 545 8102 hello@newhallpublishing.com newhallpublishing.com Managing Editor Ben Butler Production Editor Anita Comerford Art Editor Gareth Evans Senior Designer Owen Moran Picture Editor Robyn Barr Account Director Richard Woolliams Advertising Simon Jones and Dean Brown 01603 821021 Print Buxton Press Cover photograph iStock photo AMADEUSFOOD.CO.UK 3
Page 1: The adventurous catering solutions
Page 5 and 6: READ ALL ABOUT IT IN THIS ISSUE 06
Page 7 and 8: FOOD INNOVATIONS NEWS FINALIST IN T
Page 9 and 10: FOOD INNOVATIONS NEWS CONGRATS TO T
Page 11 and 12: Season’s best: Using the finest l
Page 13 and 14: Bespoke Design Elegant décor, ligh
Page 15 and 16: NewSeason Hay-roasted Sirloin of Co
Page 17 and 18: STARBUCKS FROM VENUE TO MENU AMADEU
Page 20 and 21: INNOVATION FOOD FOR THE BRAIN Food
Page 22 and 23: OUT AND ABOUT COMPTON VERNEY Art Ga
Page 24 and 25: OUT AND ABOUT COMPTON VERNEY To mat
Page 26 and 27: Supporting Great Festivals GL event
Page 28 and 29: MOBILISATION FOLLOWING THE BRIEF An
Page 30 and 31: MOBILISATION FOLLOWING THE BRIEF sp
Page 32 and 33: HIRE THE BEST Our portfolio of clie
Page 34 and 35: W www.furnitureonthemove.co.uk E in
Page 36 and 37: HOW WAS IT FOR YOU? BELFAST WATERFR
Page 42 and 43: ADVERTORIAL TENTICKLE Inspirational
Page 44 and 45: CALENDAR OF EVENTS AMADEUS 22 APRIL
Page 46 and 47: CALENDAR OF EVENTS AMADEUS 19 MAY T
Page 48: CALENDAR OF EVENTS AMADEUS JUNE 1-3
Page 52:
MAKE AN IMPACT & ENGAGE Celebrating
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Amadeus Glorious Magazine Issue 03

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