A TOP catering company has won a contract to serve 600 guests at a star-studded awards ceremony in Edinburgh.
Sodexo Prestige has been appointed as the caterer for the 10th annual Radio Forth awards which will take place on November 6.
The company will draft in an 80-strong team and create specially constructed kitchens in just 36 hours for the greatly anticipated show.
The glittering event, which does not announce its performing artists until the night itself, is being held in the capital’s Usher Hall.
Austin Tilsley, Scotland regional director at Sodexo Prestige, said: “Being involved in the awards at all is brilliant – the fact we’ll be playing such an important role in the 10th anniversary will make this really special.
“All of us were delighted when we were handed the chance to handle last year’s event, so being reappointed for 2013 is a huge pat on the back for the team and how they made it run so smoothly.”
The full line-up of stars that will attend the awards will remain a closely-guarded secret until the day itself.
Last year’s VIPs that turned up included The Stereophonics and Olly Murs, while previous attendees have included Girls Aloud, Pixie Lott, Katie Melua, Sharleen Spiteri and Deacon Blue.
The menu will also not be unveiled until the day itself but will include locally-sourced, sustainable and in-season produce.
Austin added: “Radio Forth likes to keep the line-up a secret until the day of the event, because it is such a high-profile event. That added extra excitement for our staff who didn’t know who is on the bill until they arrived on the day.
“Our team will really push themselves to the limits to make sure everything works perfectly on the day. It is incredibly hard work, but the great thing about events like this is that they are a lot of fun as well.”
In 2012, guests were treated to a menu which included feather blade beef sourced from Buccleuch Farms in the Borders and served in a pale ale gravy made with beer from Edinburgh’s Stewart Brewing.
A variety of Scottish vegetables roasted in heather honey from Perthshire; fruit crumble, made with Aberfeldy-milled flour and Scottish butter and oats, served with Scottish cream supplied by Graham’s Dairies were also served.
Austin added: “Our chefs are top notch and are looking forward to coming up with the ideal menu for the night. That’s the challenge for the kitchen team, but there’s a huge amount of other work that goes in to planning something as big as this.”
Richie Jeffrey, events manager at Radio Forth, said: “I am delighted to be working with Sodexo Prestige again as the main catering supplier for The Radio Forth Awards 2013.
“After a very successful initial year working with the company, I found Sodexo to have an excellent understanding of our event both from a working perspective and for client satisfaction.
“The quality and standard of food and service were second to none and I look forward to working with Sodexo again in 2013.”
Sodexo Prestige operates at 17 top class venues in Scotland including the Royal Botanic Garden Edinburgh, Hampden Stadium, National Museums of Scotland, Perth and Hamilton Park Racecourses, Blair Castle and Aberdeen Football Club.
It also provides catering for The Open Championship, one of the world’s biggest golfing events.
