The catering team at a leading UK sports venue has introduced new menus to help boost the performance of corporate clients and delegates attending events at the ground.
Executive chef Graham Proctor and his brigade, including head chef Lawrence Neasham and senior sous chef Craig Bickle, at Newcastle United’s St. James’ Park are now offering a new range of breakfast and lunch options for meetings and conferences.
And not only do these reflect current trends and elevate the experience of being in the stadium but they are also designed to keep delegates well fuelled and alert throughout their event.
One of the city’s leading conference and event venues, St. James’ Park attracts a wide variety of events and delegates.
And the new menus offer a choice of sustaining breakfast treats, traditional items and healthier options plus wider vegan and vegetarian choices and a greater range of flavours, from home and abroad.
Breakfast options now include griddled bagels with smoked salmon and crème fraiche, super smoothies and Bircher apple porridge with berry compôte, while, at lunchtime, a salad bar has been introduced offering fresh, nutrient-rich pulses and vegetables.
Bowl food features highly, giving delegates a choice of hot meals, from traditional fish pie to chicken and chorizo paella and Indonesian beef rendang.
The team has also incorporated the finest local produce into its menu to create a beef stew braised in Newcastle Brown Ale, breakfast bacon stotties and sausage and mash from Northumberland reared pork.
A selection of finger food is also on the menu, encompassing cuisine from as far afield as Korea and as close to home as Tyneside.
Among the delicacies on offer are pitta stuffed with lamb kofta and pickled red cabbage, king prawns with tamarind, chickpea tempura cauliflower and even home- made pork sausage rolls with spicy brown sauce.
“Because our meeting and events spaces range in size – from 1000 people in the Bamburgh Suite to as few as two in an executive box overlooking the pitch – we cater for a wide variety of events – and, consequently, a wide variety of people,” said catering services director, Sean Brown.
“So, our menu has to be equally versatile in terms of what it offers to ensure that delegates are well sustained so that they get the most out of their day here with us as Newcastle United Football Club.
“The result; contemporary British food with a subtle international influence, which we believe will really give a visit to St. James’ Park an added dimension.”