Keith Prowse, the UK’s leading corporate hospitality supplier, has announced the latest big hitting chef to join its A-list brigade.
Jason Atherton is to provide the corporate hospitality menus at Twickenham, the home of England rugby. Atherton joins a glittering line-up of celebrity chefs to work with Keith Prowse, which has led the transition of corporate hospitality facilities into dining destinations.
From jerk chicken to pigeon rôti au jus, corporate expectations have never been higher at major sporting events, with Keith Prowse’s annual survey¹ conducted with the UK hospitality leader’s top buyers finding that 98 per cent of those quizzed cited the quality of the food as the most important to their company when purchasing corporate hospitality.
Atherton joins Levi Roots and Albert Roux. Roots will oversee a Caribbean Feast for England’s two NatWest Twenty20 internationals vs West Indies at the Kia Oval on Friday 23rd September and Sunday 25th September. Roux is chef-in-residence at The Gatsby Club, Keith Prowse top entertaining option at The Championships, Wimbledon.
Jason will oversee the menus for key home games over the 2011/12 season at Twickenham, including England vs Wales and England vs Ireland in the RBS 6 Nations.
Menus will be designed for over 400 guests at Twickenham and will draw on local, seasonal produce. Starters will include pressed Lincolnshire rabbit, Foie-gras and Piccalilli and toasted sourdough. Main courses will include roasted Cotswold lamb rack with braised shoulder, sheep’s curd and black olive girrole sauce.
Puddings will be a highlight of the menu, reflecting Jason’s Dessert Bar at Pollen Street Social; Lemon Thyme posset, blood orange granite, sangria foam and Black forest fondant, cherry sorbet and liquor sponge are set to score with every palate.
Jason Atherton said: “I am thrilled to be involved in the partnership with Twickenham. It’s such a compliment to be asked for my creative input and I hope the new menus prove a success at the famous rugby grounds”
Andrew Hodgkins, managing director of Keith Prowse said: “We are very aware of how important food is for our guests and adding Jason’s name to the menus gives our corporate hospitality real kudos. His forward thinking menus and careful sourcing of local goods reflects Keith Prowse’s core values.”
