Eventist Group wins £25m RHS Chelsea Flower Show catering contract

11 January 2023 by
Eventist Group wins £25m RHS Chelsea Flower Show catering contract

Eventist Group has won a £25m five-year catering contract for the RHS Chelsea Flower Show.

The company will use each of its four hospitality and catering brands to provide a range of food and drink opportunities for more than 100,000 guests over the six-day event in May.

Chef Skye Gyngell is to partner with Alison Price and Company, Eventist's luxury food and event design brand, to oversee the Spring Garden at Chelsea restaurant. Situated within a woodland area of the grounds of the Royal Hospital Chelsea, it will offer an "upscale" dining experience for groups and private clients.

Event caterer Zafferano will provide food and drink for the opening Gala evening for over 5,000 guests, while Food By Dish will manage the Ranelagh restaurant and Champagne and Seafood restaurant and provide afternoon teas in the Drawing Room.

Tapenade will oversee the menus and design of the Thames View and Rock Bank restaurants and cater for exhibitors and media hospitality.

Tim Stevens, chief executive and founder of Eventist Group, said: "It was always our long-term plan to win major sporting and social events with a proactive collaboration between our four fabulous catering brands.

"We are absolutely delighted to have been awarded this incredible event which is one of the crown jewels in the event catering world.

"While RHS Chelsea Flower Show is steeped in history, we are all looking to create a new tradition and a real legacy around sustainability in partnership with the [Royal Horticultural Society]."

He added: "Our work is already underway with menus being planned, logistics and staffing requirements being honed and the creative design and styling of our restaurants and bars being finalised.''

Eventist also provides catering at London's Tobacco Dock and has provided food and beverage at Farnborough Air Show and Glastonbury Festival.

Image: Eventist culinary director Jamie Holme (L) and chef Skye Gyngell

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