Amadeus Glorious Magazine Issue 05
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Welcome<br />
•<br />
As one of the busiest times of year for the exhibition, conference and live events<br />
industries, the <strong>Amadeus</strong> team have excelled under pressure in recent months,<br />
delivering quality catering and innovative solutions.<br />
With awards season officially underway, the<br />
<strong>Amadeus</strong> team are celebrating with a number of<br />
industry wins and nominations – read all about<br />
these in Innovation News (P6–9) along with more<br />
bite-sized updates.<br />
Read on to find out why we have pledged to<br />
cut the amount of sugar in our foodservice<br />
operation by 50% by 2020 (P16–18). In an<br />
industry leading move, this commitment<br />
goes much further than the Public Health<br />
England recommendation to reduce sugar<br />
by 20% over the next three years and we<br />
are on track to reach our ambitious targets.<br />
In this issue, we also reveal new pictures<br />
of our fantastic in-hall catering offering<br />
at NEC: The Edge (P20–24). Unlike<br />
other exhibition venues, we<br />
decided to develop an in-hall<br />
F&B offering that would increase<br />
customer dwell time within<br />
the halls themselves, helping<br />
exhibitors to maximise that<br />
all-important face time with<br />
consumers. In August, we<br />
completed the second phase<br />
of this multi-million project<br />
and we’re thrilled that Neil<br />
Ashton, our Executive Chef<br />
and Paul Bate, our General<br />
Manager at the venue, were recognised for this<br />
project at the recent SLC Awards and Foodservice<br />
Cateys respectively.<br />
On pages 28–29 you can find out what our<br />
Events Team has been up to this summer. They have<br />
worked incredibly hard – in total, the team served<br />
9,290 hospitality covers and travelled over 2,693<br />
miles in the three months, catering at events<br />
across the UK from Kingsbarns in Scotland to<br />
Eastbourne in East Sussex!<br />
Find out how <strong>Amadeus</strong> is inspiring the<br />
next generation of industry talent through<br />
our home-grown Masterclass training<br />
programme (P33–36) while on pages 38–40,<br />
see how the <strong>Amadeus</strong> team impressed<br />
local businesses with a food-filled fam<br />
trip at the East of England Arena<br />
and Events Centre last month.<br />
We hope you enjoy this<br />
issue, packed full with our<br />
most exciting updates and<br />
industry innovations.<br />
KEVIN WATSON,<br />
MANAGING<br />
DIRECTOR,<br />
AMADEUS<br />
Ellie Rance<br />
Editor<br />
info@amadeusfood.co.uk<br />
0121 767 3329<br />
amadeusfood.co.uk<br />
Follow us...<br />
@amadeusfood<br />
This magazine has been produced in<br />
conjunction with EP<br />
EP<br />
4 Lombard Street, London EC3V 9HD<br />
020 7933 8760<br />
epmagazine.co.uk<br />
Ben Butler Managing Editor<br />
Advertising Ben Butler<br />
ben.butler@epmagazine.co.uk • 020 7933 8763<br />
Design Domino 4 Limited<br />
andrew@domino4.co.uk • 01932 988677<br />
domino4.co.uk<br />
Print Pensord<br />
01495 223721 • pensord.co.uk<br />
AMADEUSFOOD.CO.UK 3
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