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An important part of the delegate experience is the food they enjoy at a venue. It has to be consistently good, it has to be memorable and it has to meet expectations. To ensure this happens, EEF Venues has a rolling food development strategy across the group to keep standards high and delegates coming back for more.

“A key driver is ensuring that the food we offer at each of our three AIM Gold accredited venues reflects our three distinctive markets in Westminster, Bristol and Leamington Spa. By giving our venue managers the creative freedom, variety and choice to innovate to suit their business, we have developed three unique food identities,” explained David Vaughton, director of venues for EEF Venues.

Menus change with the seasons and are heavily influenced by delegate expectations and food trends. Take superfoods as an example; healthy ingredients such as quinoa, pulses and grains are now an integral part of the food offer, driven by health-conscious delegates.

A recent investment in a new executive chef and kitchen facilities at Engineers’ House and the up-grading of catering facilities at Broadway House shows EEF Venues’ on-going commitment to enhancing food standards.

“Getting the food offer right can feed client loyalty and reputation because people remember food and they remember service,” said David Vaughton. “It’s about always tuning into contemporary styles and tastes and responding and adapting to our delegates’ preferences to give them exactly what they want.“


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