Amadeus Glorious Magazine Issue 05

FOOD INNOVATIONS NEWS
Amadeus apprentice wins cook off competition
Shafakat Hussain, an Amadeus apprentice
currently working under Executive Chef
Simon Hellier at the ICC, won the apprentice
college cook off held in Mell Square, Solihull
on Saturday 30th September.
The competition was held as part of
Solihull’s first Food and Drink Festival taking
place across the town centre on 29th
September–1st October and featured
more than 60 food stalls and bars, live
music, cocktail and gin masterclasses and a
Kids’ Zone.
Shafakat was tasked to create a healthy
meal in 30 minutes and he beat off
stiff competition to take first place. The
competition was judged by TV star Hairy
Biker Dave Myers who is known for taking
his unique brand of cooking across the UK.
Amadeus widely acclaimed
at industry awards
The Amadeus team are thrilled that so
far this year they have won four industry
awards and have recently been shortlisted
for a raft of further awards.
Earlier this year, Annie Monnox, GM for
Amadeus at the Genting Arena won the
award for best Stadia/Event/Arena at the
Cost Sector Catering Awards 2017, and
this September saw the team scoop two
further awards at the SLC Awards 2017.
The awards celebrate sports and
leisure caterers taking food and beverage
to new heights in this fast-paced and
inventive industry.
The Amadeus team were awarded the
SLC Caterer of the Year title following a
record breaking year for the company.
The award-winning caterer delivered
an impressive year of growth which saw it
secure a record amount of new contracts
totalling over £30m.
Neil Ashton (below, left), Executive Chef
for Amadeus at the National Exhibition
Centre (NEC) also took home the Chef of
the Year Award.
Since joining Amadeus in 1998, Neil has
not been afraid to take on risks to make
Amadeus stand out as a challenger brand.
In the last year, he has pushed his team to
new heights, completely revitalising the inhall
catering offer available at the NEC.
Paul Bate (below, right), General Manager
for Amadeus at the NEC also won the
Catering Manager of the Year Award at the
prestigious Foodservice Cateys 2017.
Now in their fifth year, the Foodservice
Cateys celebrate contract catering employees
across the UK. They recognise and reward
those individuals and teams that work
tirelessly to make sure their business delivers
an exceptional service day in, day out.
Paul’s major success has been the
development of The Edge, boasting four
different restaurant concepts for visitors to
choose from when attending exhibitions.
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