Prestige England and Wales - English and welsh corporate event contract caterers

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World class events made to measure

David believes that every event should be individual. That’s why he ensures that his team treats every client and their requirements like it’s the first event they’ve ever organised. Venue layout, levels of service, menu tastings and wine – nothing is ever taken for granted.

It’s all about personalising your event. First, you’ll meet one of David’s managers to discuss everything you need, face-to-face. When your event has ended, his team meet the people that matter to you most – ensuring they were completely satisfied with their experience, down to the last detail. So from start to finish and beyond, you can relax knowing your event is in good hands. David Johnson is the Managing Director for England and Wales

We bake happy cakes

We know that happier hens make for happier clients, happier farmers and a happier conscience. That’s why all the eggs we use for our home baking come from free-range chickens.

It’s not just our hens that benefit though. At Blenheim Palace, Victoria upholds our priority for keeping food miles low ensuring all our ingredients are fresh with a low carbon footprint. The cherry on top is that all our home baking is also done in-house, helping us create environmentally friendly food and happy customers all year round. Victoria Spackman is the Catering Services Director at Blenheim Palace

Happy staff create happy customers

Going to work should never be a chore. Thankfully with beautiful surroundings, great team mates and plenty of training opportunities, it isn’t a chore for our staff at The West Wing.

Our induction programme – the one Jessie and Daisy went through when they first started – is constantly being updated and improved. As well as keeping new staff on top of the latest health and safety issues, it ensures they get to grips with our unique culture and how we like to look after our customers. Apparently it's unusual to make time for this in the food industry, but we think it’s hugely important. Knowing about the food and where it comes from is important too. That’s why we encourage our suppliers to drop in and chat about the produce we’re serving every day. It’s just another way we keep Jessie, Daisy and all our staff everywhere inspired on a daily basis. Jessie Mead and Daisy Jones are waitresses at The West Wing at Ickworth

Dreamers welcome

Ambition is one of the most important characteristics we believe our staff can have, and no-one shows it more than Jack. His drive was fuelled by a course we sponsored at 'The Hoxton Apprentice', which acted as a turning point after years of drifting from job to job.

The training he was given there was all the motivation he needed, and since we've taken him on, he's happier than ever. He's currently working towards his dream of becoming a qualified chef and running his own kitchen; a dream we'll continue to encourage with further training opportunities to his heart's content. Jack Stone is one of our many talented Kitchen Assistants

Baking that’s straight from the heart

You can’t go far these days without passing the window of an immaculately presented patisserie, trying its best to tempt you inside. Visitors to The West Wing can vouch for that too, as the cakes and biscuits Ann and her team lovingly bake entice our customers all year round.

Her gluten-free scones, on which she prides herself, exceed the high standards set by the National Trust. It’s just one example of how she’s taken the food at The West Wing beyond expectations. No wonder more and more customers are being tempted in by the day. Ann Wreathall is our Baker at The West Wing at Ickworth

Our meat preparation begins at the farm

Sourcing meat is just like sourcing the best fruit or vegetables – the quality on the plate depends on how it was grown in the first place. As Dominic says “a happy animal means a more succulent piece of meat with better texture and flavour”. It’s for this reason that we only ever select meat that we can fully trace back to farmers who rear their animals impeccably.

A lot can also happen to produce between the field and your fork. Dominic knows that storage, ageing and quality of the cut all have a critical impact on the meat we serve, so he only works with butchers who meet his uncompromising standards. Because to us, cooking great meat dishes begins way outside the kitchen. Dominic Barham is one of our Head Chefs at Prestige London

Passion never puts its feet up

It’s easy to see why someone with so many awards might rest on their laurels at work. But not Malcolm. In fact, it’s his constant search for inspiration and thirst for innovation that make him so influential in our business, and the food industry in general.

His grazing menu – an assortment of small dishes that are available at any point in a day – has been a great success. Now, people can enjoy fine dining on their own terms. No formality, no rules, just great food at your fingertips, whenever you want it. Malcolm's constant drive is continuing to pay off. His team recently won Gold medals at the Hotel Olympia Awards, as well as a very prestigious Grand Prix Gold. Thankfully, as the awards shelf in Malcolm’s pantry grows, so does his hunger for even more exciting ideas. Malcolm Emery is our Executive Chef for Sport, Leisure and Events

A leader in sustainability

We understand that sustainability is not just about helping the environment. It’s about the food we eat and the people that grow it. When we asked Tamsin to set the benchmark for our sustainability standards it was a decision we knew, would make a change for the better.

As well as considering price and quality when buying food we've asked Tasmin to source our produce based on its sustainability credentials. Now she’s free to find suppliers on a regional basis. Her hard work is paying off, too – Sodexo was the first corporate member of the independent food assurance scheme, 'Red Tractor'. Tamsin Gane is our Sustainable Procurement Manager

Latest news

Sodexo Prestige HR manager named In- House Recruiter of the Year

Jo Morgan, a senior HR manager for Sodexo Prestige, has been named In-House Recruiter of the Year at this year’s Recruiter Awards for Excellence.

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