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IN THIS ISSUE READ ALL ABOUT IT<br />
READ ALL ABOUT IT IN THIS ISSUE<br />
Contents<br />
Issue 01<br />
Autumn 2016<br />
Hot<br />
topic!<br />
22 33<br />
The adventurous catering solutions magazine Autumn 2016<br />
ALL IN A<br />
DAY'S WORK<br />
Behind the scenes with the Chefs delivering<br />
fabulous food at amazing venues<br />
FOOD MATTERS<br />
When only the best will do – creating<br />
bespoke menus for clients and customers<br />
14<br />
01_OK_0072AMM_COVER_REPRO.indd 1 06/09/2016 09:56<br />
REGULARS<br />
06<br />
43<br />
Changing the way we eat<br />
The latest news from Amadeus and why<br />
they're at the forefront of innovation<br />
Calendar of events<br />
The definitive guide to what’s going<br />
on over the autumn and winter seasons<br />
FEATURES<br />
10<br />
16<br />
The perfect double act<br />
Simon Hellier and Aaron Johnson<br />
talk inspiration and seasonal favourites<br />
Taking you to The Edge<br />
Introducing the innovative food<br />
concepts at The Edge within the NEC<br />
10<br />
22<br />
Feeding time at the zoo<br />
Amadeus reinvigorates the food on<br />
offer at Dudley Zoological Gardens<br />
– and it's not for the animals!<br />
28<br />
33<br />
50<br />
Satisfaction guaranteed<br />
Always pushing for a better customer<br />
experience is key to Service that Sells<br />
How was it for you<br />
Glorious talks to Sam Bates and Darren<br />
Proud about what it took to host<br />
the Ricoh Women’s British Open<br />
Amadeus made my day<br />
Apprentice of the Year, Tyrel Richards,<br />
reveals how his apprenticeship opened<br />
up a world of new opportunities<br />
4 GLORIOUS<br />
AMADEUSFOOD.CO.UK 5
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