Sodexo Prestige wins hat-trick of stadium awards

02 June 2010 by
Sodexo Prestige wins hat-trick of stadium awards

Sodexo Prestige, the hospitality and banqueting arm of Sodexo, has picked up a hat-trick of directors' choice awards at the Stadium Experience - Official Football Hospitality Awards 2010.

The company's contracts at Everton, Newcastle United and Aberdeen football clubs were voted for by chairmen in the Premiership, Championship and Scottish Premier League respectively. The awards were based upon how club directors judged their "away" matchday experience.

Aidan Connolly, Sodexo's chief executive and other Sodexo representatives from Goodison Park, St James' Park and Pittodrie collected the awards at the ceremony held at the DW Stadium, Wigan.

Sodexo's operations at Everton FC were also singled out for individual praise as they picked up the bronze award for overall matchday hospitality. This award was based on assessments by a team of independent judges, led by Peter Griffith from Salon Culinaire, who looked at everything from parking experience, to the food and atmosphere in the stadiums.

Aidan Connolly said: "I am really pleased that the hard work, commitment and dedication of the staff from the Sodexo operations at Everton, Newcastle and Aberdeen has been recognised at these awards.

"To be beating clubs like Aston Villa, Manchester City and Chelsea who have such large modern facilities is a massive achievement".

Tony Watson, who works for Sodexo at Everton and is also chairman of Stadium Experience, added: "The recognition given to those nominated and winning awards is vital to the moral and continued dedication of the catering and events teams at our football clubs. They work tirelessly behind the scenes on matchdays and non-matchdays to ensure that, in some instances, up to 90,000 visitors are well looked after in any one given day".

Other awards presented to Sodexo during the evening included silver star of the year for Paul Hendry at Aberdeen, bronze chef team of the year at Newcastle United for Conrad Blair and Scott Kirk, and another bronze chef team of the year at Everton FC for Gareth Billington.

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By Neil Gerrard

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