Some of the UK's most renowned chefs are transforming the landscape of corporate hospitality, bringing Michelin-starred culinary artistry to major outdoor events. This demanding shift sees acclaimed figures like Simon Rogan of L'Enclume and Tommy Banks of The Black Swan at Oldstead, adapting their intricate, high-end dishes for hundreds of guests in temporary, often challenging, environments.
Later this month, Simon Rogan, a chef holding three Michelin stars, will be serving an exclusive menu featuring Cornish lobster, oysters with chicken glaze, and Miso-roasted cod at Ascot's Royal Enclosure. This is a significant departure from his usual setting at L'Enclume in Cumbria, where he typically caters for around 40 covers a night using ingredients from his own farm. The scale at Ascot, however, demands feeding hundreds, often with limited equipment and the unpredictable British weather as a backdrop.
The push for elevated corporate dining has been gaining momentum, particularly with new offerings at venues like Silverstone. Last year's launch of Soho House's House 44 set a new standard, and the recently introduced 'The Vale' at Silverstone continues this trend, with daily packages for an F1 race day reportedly costing upwards of £6,000. These price points reflect a growing expectation among guests for a dining experience that mirrors the prestige of the events themselves.
Tommy Banks, a Michelin-starred chef, also highlighted the 'military precision' required for these operations. He will be preparing dishes such as venison with beetroot and fish chowder for hundreds at the Allianz Stadium Twickenham later this year. Banks emphasised the extensive testing and troubleshooting involved to ensure consistency and quality when producing food for such large volumes, often requiring many chefs to collaborate on a single task that would typically be handled by one person in a restaurant setting. He is particularly looking forward to preparing Yorkshire lamb for the New Zealand versus England game.
The logistical hurdles are considerable. Chefs must simplify dishes to ensure they can be replicated perfectly at scale without compromising on presentation or flavour. Fiddly elements, such as micro herbs, are often excluded due to the need for speed and efficiency in service. Jonny Lake, who runs two Michelin-starred establishments, is embarking on his first corporate hospitality event at The Vale, Silverstone, acknowledging the steep learning curve involved in adapting his restaurant-level cuisine for hundreds of guests.