Everton chefs cook up an
award winning storm
STAFF at 1 of the UK's leading
football stadia are celebrating after scooping a top catering accolade for the
2nd year running, on 1 June 2017.
The Sodexo Prestige Venues AND Events team at Goodison Park; home to Everton
Football Club; was named Chef Team of the Year in the Stadium Events and
Hospitality Awards 2017.
Held annually to recognise the UK's best football and rugby stadia venues, the
awards attracted entries from scores of sporting venues across the country.
Having won in 2016, the Goodison Park Team once again impressed the judges
during a live kitchen event held at the Hospitality Show, at the NEC, Birmingham,
earlier this year.
Teams were given 1 hour to prepare, cook and present a 3 course menu, which
would be suitable for their club chairman to entertain the head of the FA or RFU
Debbie Slee, sales and marketing manager for Sodexo Prestige Venues and Events at
Everton Football Club, said:- "This is another amazing achievement for our
talented and dedicated team at Goodison Park, and we are proud that they have
now won this accolade 2 years in a row. It proves what we already knew,
that our team is the best in the business, and this is testament to everyone's
hard work, dedication and determination. We were up against some strong
competition, but our team stepped up to the challenge and refused to let the
award go anywhere else. We're delighted to have retained the title for another
Staff from Goodison Park picked up the award; the latest in a long line of
accolades for the team in the last 12 months; at a prize ceremony held at
Anfield, home of their main rival, Liverpool FC.
Last summer, Gareth Billington, Sodexo Sports and Leisure executive head chef at... Goodison Park, won the People's Choice award in the Craft Guild of Chefs awards,
and in September 2017, the ground was named Sports Hospitality Venue of the Year, at
the Downtown in Business Work Hard, Play Hard awards.
For further information about Sodexo Prestige at Goodison Park, call:- 0151 530
5250 or email.