The catering and hospitality operation, estimated by industry experts to be worth around £3m in total turnover, will be led by deputy executive chef Neil Ashton, who has been with Amadeus for 22 years.
The UK's second-biggest flower show after RHS Chelsea will see Amadeus operate all the fixed outlets - including marquee food courts, the Allium Restaurant and Bistro, two contemporary Long Water restaurants, the Palace Tea Rooms and two deli-style outlets.
Amadeus will also be responsible for all corporate hospitality across the show and the exclusive preview evening, as well as looking after the exhibitor and press catering side of the show.
A key element of the Amadeus tender was the data analysis performed by The NEC Group's Insight team, which was used for effective menu planning and, in collaboration with the RHS, building a comprehensive customer profile.
Sally Davis, managing director of Amadeus, said: "Having won an extremely competitive pitch is testament to the evidence that Amadeus can give of managing some of the most complex catering operations in the UK.
"We really enjoyed developing this tender, and working to provide insight into the RHS's vast and varied customer base."
Over the four days, Hampton Court Flower Show attracts 150,000 visitors who come to see nearly 600 exhibitors at the event. Catering options range from quick on-the-go choices to fine dining, serving from 14,000 lunches and 6,000 covers respectively.
By Janie Stamford
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