Peter Codling tells us how it was all hands on deck for Silverstone Hospitality as we helped cater for the season’s biggest event when the F1 boys were in town.
It was a big compliment to be approached by Silverstone Hospitality to supply fresh produce, dairy and bespoke prepared products and after my initial meeting with Lee Scott, Executive Chef Director, I knew straight away that we could offer everything they required.
Yes, we could give them cost savings but I could see that the main thing they needed from their supplier was support and guaranteed quality. What I felt most strongly about was the added benefits and inspiration in our range of products we could bring to the table to complement the high level of food they are providing.
Speaking to Lee it was great to hear that he is over the moon with the quality of our produce and speed of service, which gives him confidence when writing new menus.
He particularly likes the access he has to bespoke products and is looking forward to experimenting with more of the product list. He also enthused about the fair price and our ‘no compromise’ attitude on quality of produce and service. Our first big test came only six weeks into the relationship with the supply of the motoring calendar’s biggest UK event, the British Grand Prix!
Numerous units on a very large site, serving nearly 20,000 people in four days. Logistics and product planning were discussed and put in place prior to the event and it was agreed we would offer support wherever and whenever required. Being on site for the duration meant that I was able to react to any requirements immediately and as is the nature of such an event, it can always bring some unexpected requirements and changes to orders. With me being on site, this was easily achieved. It also gave me a clearer understanding of their demands and the stresses involved for the customer.
It was a pleasure to be involved in such a prestigious event and I believe this is a great example of how we work with our customers, understanding the needs and pressures that both parties face and building relationships that can grow and continue to thrive in the long term.
A history of excellence in the restaurant world and renowned for his use of simple, fresh, home grown, organic produce, which have earned him numerous accolades throughout his career. Steven trained at London’s Savoy before becoming Britain’s youngest ever chef/patron partnering with Gough Hotels in East Anglia.
In 1986 he opened the Pink Geranium restaurant in Melbourn, Cambridgeshire, where a Michelin star soon followed suit in 1988 – along with three AA Rosettes, which he retained for many years. In his time at the Geranium Steven was voted ‘Top Newcomer’ by the Caterer & Hotelkeeper in 1988 (an Acorn Award) and the Pink Geranium was awarded ‘The Best Restaurant’ in 1991 presented by Raymond Blanc.More success in 1994 with Sheene Mill Hotel & Restaurant in Melbourn again and voted most fashionable restaurant outside London in 1998 by Condé Nast Traveler magazine. His success continued with the launch of Steven Saunders at The Lowry in Manchester, opened by HRH The Queen, part of a multi-million pound millennium project and was voted Manchester’s best newcomer in 2000 before bagging best restaurant the following year.
At Silverstone Hospitality, Steven’s plan of action is simple – he is putting his passion, enthusiasm and knowledge into delivering restaurant quality food and service at some of the world’s most exciting venues including Silverstone, Monaco and Barcelona and the breathtaking Yas Marina Circuit in Abu Dhabi.
Steven is getting his teeth stuck in to launching a new restaurant group as we speak, so watch this space!