Vine dining 17 January 2020 Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
In this week's issue... Vine dining Andrew McKenzie and the 2019 Taittinger UK Sommelier of the Year Romain Bourger on the Vineyard’s winning wine formula
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Foodservice Cateys 2018: Chef of the Year – Public Site – Tom Parry, Jockey Club Catering

19 October 2018 by
Foodservice Cateys 2018: Chef of the Year – Public Site – Tom Parry, Jockey Club Catering

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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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