CASE STUDIES

Summary:

We were asked to look after the public catering for all the spectators, championship staff and caddies at the Senior Open Championship 2009 held at Sunningdale. This was to include catering in the Tented Village and at remote locations on course. To cater for approximately 25,000 people split over four and a half days.

It was essential that our setup looked attractive and blended in with the environment of the golf course and to create as little noise pollution as possible.

How did we do it:

We provided a diverse offering in the Tented Village that matched the full range of hot and cold food and beverage requirements needed for a public event of this size; e.g. Licensed Bars, various BBQ menus such as Rib Eye Steaks and Salad, Deli’s, Tea & Coffee units and Belgium Waffles

We also set up a satellite catering units at holes 13 and 10 to handle the on-course requirements. To ensure that all produce met food safety guidelines we provided portable chillers and freezers units. We worked closely with the Tournament staff to ensure that the generators used were well hidden and not heard by attendees at the event. Our BBQ’s operate on propane gas so made zero noise, essential for the golf tournament environment.

“Graham and his team at Garden Catering provided us with an excellent service and public food offering. They were well within budget, easy to work with and delivered on their promises.” Charlie Wale , European Tour

Summary:
We were approached by Warwick Castle to provide an attractive catering arrangement for all the guests at an event being held at the castle. The concern was that we had three to four hours to serve 6,000 people a two course meal and drink.

How did we do it:
We firstly created an attractive food village with the use of 25 of our in house marquees, consisting of circular bar structures, carts and traditional structures.
Once set up we utilised all our companies bbq’s totalling 150ft of grilling space, three spit roast, and our many giant paella pans, 20 Chefs and 80 Food & Beverage Staff.

Once up and running 6,000 people were served in 2.5 hours with no complaints and a more than satisfied client.

Summary:
To supply food, tea and coffee and operate a bar for guests attending an annual award ceremony hosted by the Mayor of Kingston Upon Thames. Various specialist food requirements where requested due to the council policies such as Halal Meats and Fair Trade Tea and Coffee.

How did we do it:
We have been working with the Mayors Office for the past 5 years so we are familiar with their requirements. Due to the Guildhall being built in the 17 Century above prison cells, access can be very difficult so we know the importance of having plenty of time to gain entry to the function rooms.
Furthermore, due to the councils food requirements we have incorporated some of their policies into ours such as only offering Fair Trade Tea and Coffee and using Halal Meats were possible. We are also familiar with the requirement set by the Halal Meat Food Authority.

Summary:
Our existing client IMG Arts and Entertainment approached us to operate a sponsored bar on behalf of Veuve Clicquot and Bonterra, to provide public catering of a high standard for the public attendees and to also operate a VIP area on behalf of Continental Airlines.

How did we do it:
After various meetings and tastings at our premises a menu and a range of products were approved by Continental Airlines for their VIP area, it consisted of a selection of high end Canapés, an Ice Cream Sundae Counter, an Espresso Coffee Facility and a Champagne Bar.
The public Catering facility for the guest of Hampton Court Palace Festival was set up using our series of green marquees and operating a BBQ offering 100% Aberdeen Angus Burgers and Chicken Fillets BBQ menus served with Salsa, Guacamoli and Cheese.
The sponsored Bar area was developed using one of our Pavilion Bar Structures that has interchangeable front panels and branded accordingly with Veuve Cliquot and Bonterra’s logos.

Summary:
We were approached by Monkey Kingdom to provide crew catering, Dressing Room and Green Room catering for crew, celebrities and guests attending a new pilot show being filmed live for Channel Four in Porchester Hall. There were 3 separate days of filming.

How did we do it:
We operated out of the kitchens in Porchester Hall, taking in our own extra equipment required. We set up a self service tea and coffee station and served breakfast and lunch and dinner for the crew on site.
We also supplied food and refreshments for the Dressing Rooms and Green Room.
We loaded in and out in minimum time working with the numerous other contractors loading into site for one day’s filming.
We are fully aware of the challenges of working on a live show where timings or serving locations can change at the last minute and we were able to adapt accordingly.