The Wonders of achieving Gold

 

watermens showcase 5JPGOne of the things we love about event catering, and the delivery of the total experience, is the amazing food our talented team of chefs deliver. In particular we love the adventures they can have with the dishes (although at other events I’ve attended I have sometimes seen the line between the ridiculous and sublime can be harrowingly wobbly!)

 

Recently we had an amazing evening showcasing one of our favourite venues, Watermen’s. The location is so accessible, and central, being perfectly situated next to Monument station. It has oodles of charm and a long history to match the lovely intimate venue. Being steeped in history it can also be a challenge to correctly match the traditional with the new and adventurous. I think that’s where our chefs inspire and deliver – where else can you get a pint of prawns as a shot topped with froth – it’s a perfect example of taking traditional and mixing it up.

 

To deliver this right mix, we are very fortunate to have a bank of talented chefs who have exacting standards and relish the challenge to deliver something that is a work of art on the plate. However getting and keeping the right team is a challenge, something we constantly work at. Many chefs today who come into the industry don’t have that breath of experience, to deliver not only great food, but also understand all the other requirements the chef role now covers. Sadly being a chef is no longer just about being able to cook it is also about: people management, legislative compliance, cost, waste management and supplier provenance. Our team is fortunate to be exposed to not only great opportunities with food but all the aspects of being a great chef. This nurturing of talent is developed in a framework which has achieved an awesome GOLD level Investors In People for bartlett mitchell, (the parent company of Inn or Out Events). This means the right processes are in place to make sure our watermens showcase 7talented teams, who are new into our business, are looked after, and nurtured, as carefully as the food we produce.

 

 

Wendy Bartlett MBE FIH

 

CEO