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Parry is responsible for all food offers, recipes and chef development on site as well as ensuring the execution of all catering, from hospitality, fine dining and retail. Naturally, the biggest operation of the year is the annual Cheltenham Festival, which attracts some 250,000 punters over four days of jump racing.
During this epic catering operation, Parry and his team of 400 chefs operate 15 restaurants, 72 retail catering units and 240 private boxes serving more than 40,000 four-course hospitality meals from 65 kitchens. More than 60% of these operations take place in temporary structures, including the Chez Roux restaurant and private boxes.
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