Two heads are better than one, as they say, so when experts in separate fields come together to take on a new market, a partnership can be formidable. Collective strength has been the theme of this issue of Sports & Leisure Catering magazine as we investigate three partnerships. In London’s trendy East End, fast-growing events space Tobacco Dock has partnered with renowned caterer the Eventist Group to create an in-house F&B brand – Tobacco Dock Food. Eliminating the need to bring in outside catering, the joint venture combines the knowledge of the venue and space with an expert team of chefs to deliver bespoke F&B (page 36). Secondly, we visit Sussex County Cricket Club, which partnered with international caterer Centerplate. Having operated its F&B in-house for the previous eight years, the club handed over responsibility to the contract caterer. We hear what expertise Centerplate is bringing to its new client (page 28). In our third partnership, caterer Compass UK & Ireland is working with Humane Society International’s Forward Food programme to bring more vegetable-based recipes to its venues. Compass chefs met chef and author Jenny Chandler to add vegan dishes to their repertoire (page 32). This is also our awards edition where we celebrate the winners of the second annual Sports & Leisure Catering Awards 2017. Check out all the finalists and victors from a fabulous night at BAFTA London (page 14).
We talk to Jonathan Read and Tim Stevens about the creation of Tobacco Dock Food
We speak to Centerplate’s director for sports and leisure to hear about catering at Sussex County Cricket Club
Rosanna Spence discovers how the catering and events teams at the Tate galleries have entertaining down to a fine art in some of the most diverse and iconic spaces in the capital