Sodexo Prestige Venues & Events, the catering partner for The Open Championship, delivered an outstanding performance at this year’s event, which included public catering for over 230,000 spectators in a variety of on-course hospitality facilities.
Almost 20,000 meals were served to invited guests, event staff and media representatives from around the globe with Scottish suppliers prominent on all menus.
Despite tough weather conditions, the team, led by experienced duo Executive Chef Trevor Garden and Account Director Sandy Robson – who have managed 16 Open Championships between them – and General Manager Linzi Purves, successfully pulled off the renowned event.
Months of planning went into preparing to cater for one of the world’s biggest sporting events, and the team from Sodexo Prestige were hard at work in the run up to The Open.
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They were involved in every aspect, from designing the kitchens and front of house hospitality areas, recruiting and training hundreds of new staff to ensure they met the Prestige standard, creating the menus and sourcing local food and drink suppliers.
With the help of our award winning Edinburgh PR team, the story was dished up by a host of well-known foodie titles, including Citylicious, Scotland Food and Drink and Incentive Travel online.
The story also swung its way into a variety of significant golf titles, such as North Golf and Golf Business News, as well as into local news source, Deadline news.
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