New Continental Hotel, Millbay Road, Plymouth, PL1 3LD

Tel: 01752 276798

Just how important an ingredient is catering at your conference..?

platter of cheese and meats

Planning an event in 2019 ? This will make you hungry!

Venues who care about their guests experiences; care about the food they offer for their delegates.

To find out more, we ask our Head Chef, Rob Dunne what factors he considers when looking at his conference menu planning. We find out just how he has managed to maintain his 100% success rate…

man sat at table in chef whites

Knowing your produce and passion; they are the key elements to any form of menu planning…” explains Rob.

“… food is like fashion, it will always be dependent on trends and new craze’s, so we take a look at not only local, but global trends. Just as importantly though, we continually converse with our hotel event co-ordinators, as they have the direct relationship with the organisers and know from them what they are looking for.”

2017/2018 trends…

“Interestingly, in 2017 and 2018 we saw that catering was by far the key consideration when planning a conference. Not only because it’s mainly the largest expense for the organiser, but because the food signals the break-outs, it’s where the delegates get to discuss the event but also network – plus it is always the one thing that everyone can agree on!”

“Food helps create the right atmosphere and the way we love to do that is by taking inspiration from local, seasonal ingredients, as well as talking to the planners and really listening so we can accommodate their vision.”

So, whatever you are looking for, we have the answer!

We have it all! From old school comfort food in the form of Creamy Seafood pasta with parsley and Parmesan, served and enjoyed in our restaurant; a hot fork buffet with succulent Devon beef stew and herb dumplings; a sensational buffet with home-made quiche and an assortment of fresh fruits and delicious treats; all the way through to a post conference canapé party; with smoked salmon and dill blinis, mini Caesar tarts or perhaps some pink local Lamb, beetroot rosti and redcurrant jelly.

The New Continental Hotel’s chefs know that the art of a great menu is all about the ingredients; the talent; the choice but just as importantly…the listening!

We always listen to feedback and ensure our menus have everything that discerning delegates want to find. Be it the food being sourced locally, plenty of vegan and vegetarian options or just plenty of everything! We know how to create great menus, with everything you want, on your budget  – we have it all and we will keep listening!

Has this left you hungry for an event..?!

Call now to find out more; we’d love to feed you!

 

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