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Accolades for menu

Sodexo cooks up a winning feast at food awards

Tom BeachampAmong those gathered for the Scottish Food and Drink Excellence Awards, none was more nervous than Chef Tom Beauchamp (left) and planning specialist Sandy Robson who were responsible for feeding the 800 guests.

Months of planning and preparation paid off, when the three-course menu presented by the team from Sodexo Prestige Venues & Events was voted a big winner by those attending the event at the National Museum of Scotland.

It featured white crab from Eyemouth, Stornoway black pudding purée, new season Perthshire strawberries and fresh Scottish asparagus, available for just three weeks of the year – and even included both wild garlic and elderflower hand-foraged by Tom.

Sophie Fraser, Communications & Marketing Manager at Scotland Food & Drink, said: “The final menu was beautiful – not just in taste but also in the way it was presented.

“The dishes were very striking with lots of seasonal flavours and played on what is tasty at this time of year – the strawberries and light sauces in particular give it a lovely, summery feel.

“Sodexo Prestige has been an absolute delight to work with. They understand how important it is for us to work with local Scottish suppliers and we were on the same page from the very beginning.”

Tom heads up the company’s development kitchen at South Queensferry and called on his years of training in Michelin starred restaurants to devise the menu.

Sandy, account director at Sodexo Prestige graduated from Napier University with a BA Hons in Hospitality Management after leaving Peebles High School. He explained the huge importance of using ingredients supplied by local producers during Scotland’s Year of Food & Drink.

“Tom and his team of chefs really excelled themselves. It takes something special to serve 800 people, but really pushes the boundaries to do so while impressing the cream of the food and drink sector,” he said.

The Sodexo Prestige team included 80 members of waiting and bar staff, all drawn from the Prestige People talent pool.

Sodexo Prestige provides catering and hospitality expertise at some of Scotland’s most renowned venues, including Royal Botanic Garden Edinburgh, the national stadium at Hampden Park, and Perth Racecourse.


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