The current trend for more vegetarian and vegan food and the desire to be more environmentally friendly will be reflected at some of the most prestigious events on the calendar, according to one of the globe’s leading catering providers.
Sodexo Prestige Venues & Events which run the catering at high profile occasions including The Henley Royal Regatta, Royal Ascot, Chelsea Flower Show and The Open, is predicting a shift in the way visitors are entertained.
And the organisation is already leading the way in not only the new food offerings at these events but also in being imaginative and creative in dealing with the environmental impact.
While the ethos of ‘nose to tail’ dining is nothing new, Sodexo’s chefs are subscribing to ‘root to tip’ in their use of fruit and vegetables and also reviving butchery skills so that there is very little waste.
Ben Dutson (pictured), Head Chef for Sodexo at its major events, believes the company is leading the way in reflecting food trends at corporate events. He said, “Quite rightly consumers care about the environmental impact of their dining out experience. And we are very conscious of this.
'We now buy meat which is less butchered and we do this ourselves which mean there is no waste and we can use every part in dishes, parfaits, sauces and stocks. It also means that our young chefs are able to learn these sometimes forgotten skills.”
The Sodexo team has become increasingly more inventive in their use of food, for example when using artichokes in a dish the skins will be dehydrated and then deep fried before being used as a base for canapes. Duton added, “Adopting this root to tip ethos allows us to be more creative and have a really positive effect on the environment at the same time.”
Sodexo is also fully embracing the trend toward 'flexitarianism' - where people move between a plant-based diet and eating meat - by offering a huge range of vegan and vegetarian options at events such as Royal Ascot.
Dutson also predicts that the move towards upmarket street food will continue, with barbeque offerings now very firmly on the menu. He said, “It’s a trend that is going from strength to strength.”
Offerings currently on the menu include slow cooked brisket and shoulder of lamb and the use of a green egg barbeque which is used to finish dishes such as Tandoori scallops or to seer marinated fillets of beef after they have been in a waterbath.
The humble burger is also being elevated, with the company having their own burger which is available at all its sporting stadia around the UK and even at the most important golf tournament of the year where visitors love The Open burger.
