Amadeus Glorious Magazine Issue 06

FOOD EXPERIENCE IN THE SUMMERTIME, WE INNOVATE
Food Experience
IN THE SUMMERTIME, WE INNOVATE
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Every summer Neil Ashton and his brigade of top chefs press the pause
button and go back to basics. They journey around the country exploring food
trends, fill up the refrigerator up with inventive treats, fire up the ovens and start
planning, creating and tasting delicious dishes. This is the time where the Executive
Chef for the National Exhibition Centre (NEC) and team explore what the customer
truly desires and produce dishes which surprise and exceed their expectations.
The modest top chef is always one to praise his team first and whilst he has won
numerous honours, Neil Ashton always wants to promote his brigade. The summertime
is when he can truly test their creative abilities and each year he eagerly awaits the
chance to tear up the rule book and create scrumptious dishes for all sorts of events
and exhibitions.
Neil Ashton is indispensable for Amadeus. He’s
been with the leading food service provider for
30 years. He is Amadeus in many ways -
hardworking, humble, always there for others
but also adventurous, proud and determined.
He understands food, he knows the power it has,
and he recognises the need for a strong team and
culture. With these enviable traits combined, every
summer Neil takes the time to evaluate how the last
year has gone and crucially how they can improve
the offer to exceed the every-increasing customer
demands. This is how it should be. Chefs and food
service providers should always take stock of the
menu and really explore in depth what’s working and
popular and simply what isn’t. What worked last year
may not work for the next. Its sounds simple but this
is a task seldom done. So many food providers pick
and offer and expect it to do the work. This is where >
20 GLORIOUS