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Centerplate signs up former Masterchef Steven Edwards for Brighton i360

19 March 2015 by

Centerplate has been appointed catering and hospitality provider at forthcoming visitor attraction the Brighton i360 in a multi-million pound deal.

The 162-metre high 200-capacity observation tower, which is also an exhibition, conference and events venue, is due to open in summer 2016 and Centerplate has been tasked with developing all aspects of its catering and hospitality services.

The caterer declined to reveal the length of the lucrative deal; however, industry insiders have suggested it to be a 10-year contract.

Centerplate will be providing the capital investment through the funding and installation of the i360's kitchen and dining facilities at the beach-side site, which will be able to serve conferences, corporate and private events and wedding receptions for 10 to 800 guests. The venue will also feature a heritage tea room in the 1866 West Pier toll booth; and a beach-level 400-seat full service brasserie.

Former MasterChef: The Professionals winner Steven Edwards was brought on-board to develop the lunchtime and evening menus, featuring dishes that highlight ingredients from the Sussex Downs and coastal waters.

Eleanor Harris, chief executive of the Brighton i360, commented: "Our goal in creating the destination brasserie is to offer the best of Sussex and we are particularly thrilled to welcome Steven Edwards and Josh Stanzl on board, bringing with them AA and Michelin kitchen experience and adding a special local flavour to our offer.

"We will serve the superb ingredients that are reared, grown, caught and brewed within the 26-mile viewing radius that you can see from the i360."

"In developing the catering and hospitality offering at this new venue, we are being very mindful of the broad spectrum of customers who will be visiting the i360's facilities. We want to encourage members of the local community and families on a day out to pop in for refreshments throughout the day, while also offering a selection of signature dishes which will appeal to discerning diners in the evenings.

"What will unite all of the dishes on the menus is the focus on seasonal and locally-sourced produce, and bringing Steven and Josh into the mix at the restaurant will create some further excitement around the signature dishes on our brasserie and event menus, which will be regularly refreshed."

Meanwhile Edwards said that he and Stanzl are really looking forward to working with the new venue.

"We are Sussex chefs through and through and have a fantastic larder to choose from," he said. "We will always use quality local ingredients to create unique, simple dishes focusing on getting the most out of each ingredient we use."

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