C A TERING ,
Right: Lindley Venue Catering embarked on a GB£21.3m seven-year joint catering and hospitality venture with Gillingham FC (pictured Gillingham FC’s Priestfield Stadium entrance).
Far right: Lindley Venue Catering has been appointed by Rotherham FC to develop its conference and events business, and manage all aspects of matchday and non-matchday catering at the League Two club’s brand new GB£20m New York Stadium, which is due for
completion this summer in readiness for the 2012-13 season.
C ONCESSIONS & HOSPIT ALIT Y
business, and manage all aspects of matchday and non- matchday catering at the League Two club’s brand new GB£20m New York Stadium, which is due for completion this summer in readiness for the 2012-13 season. Tony Stewart, Chairman of Rotherham United FC said: “The input, insights and guidance we have received from Lindley Venue Catering during the development phase of the New York Stadium has been invaluable, and the team has clearly demonstrated that they have the skill- set, enthusiasm and commitment to ensuring the New York Stadium becomes one of the country's leading event venues.” The company has also been awarded a full service
catering contract by Gloucestershire County Cricket Club (GCCC) for the 2012 cricket season, which will see Lind- ley assume responsibility for managing all of the match- day and non-matchday catering at the club’s Nevil Road Ground. Lindley’s remit also extends to providing sales
and marketing support to assist GCCC in attracting non- matchday conference and events business. In addition, Lindley Venue Catering has extended its
joint partnership with Essex Cricket to develop the cater- ing services and hospitality facilities at The Ford County Ground for the eighth consecutive season. It has also been selected by Kent Cricket as its partner to develop match- day catering, as well as conference, banqueting, and events business at the club’s sports facilities in Kent, as Jamie Clifford, Kent Cricket’s CEO explained: “With their extensive experience in sports stadia catering Lindley has some great ideas for enhancing matchday catering for both public and corporate hospitality entertaining, and the icing on the cake is their proven expertise in develop- ing non-matchday business at other sports venues.” The company has also been signed up by Millwall
Football Club to manage matchday catering on the pub- lic concourses at The Den for a further five years, through
Lindley Venue Catering’s Branded Food Retail Concepts FRANK’S ORIGINAL NEW YORK STREETDOG®:
Offers a premium hot dog in the sports environment. Naturally smoked over kiln dried Beech wood, and made with high-quality pork and a natural casing, the hot dogs are served in a soft dough roll with American mustard or ketchup and thyme-flavoured onions.
THE PIE FACTORY®: Another trademarked retail
concept selling Lindley’s new bespoke pie range, which has been developed in partnership with an artisan baker. Made with no artificial flavours or preservatives, the pies
have a leaner, higher-quality meat content and offer a broader range – including the Bombay Vegetable Pie; the Pea Supper Pie (made of lean minced British beef in an onion gravy on a bed of Lockwoods Mushy Peas); and a Chicken Balti Curry pie in a spice infused pastry.
FGB/FLAMING GOOD BURGER®: Outlets serve
flame-grilled high quality burgers made with prime lean cuts of 100% British beef, served in warm ciabatta rolls with a selection of delicious salads and dressings. Lindley claims the flame grilled taste really stands out against ‘standard’ burgers, while the quality of the ciabatta roll really helps to emphasise that this is a premium product.
Henry’s Chicken®: Offers southern-fried chicken in in either a delicious burger or wrap with crisp salad and fresh salsa, with options of an original ‘Hot & Spicy’ or ‘regular’ recipe.
THE DELI: These will feature the postcode of each specific venue in its title – for example, at White Hart Lane it is known as the ‘N17 Deli’ – serves fresh high quality deli sandwiches, baguettes, wraps, and boxed pasta salads. With the roll-out of the retail concept to other stadia venues, the Deli menu is being extended to include homemade soup and freshly made salt beef and smoked salmon bagels.
The Deli concept features the postcode of each specific venue in its title – for example, at White Hart Lane it is known as the ‘N17 Deli’ – serving fresh high quality deli sandwiches, baguettes, wraps, and boxed pasta salads. With the roll-out of the retail concept to other stadia venues, the Deli menu is being extended to include homemade soup and freshly made salt beef and smoked salmon bagels.
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