Caterers join forces to create a black tie menu to die for

Related tags Catering Restaurant Color

In a bid to add some colour to black tie dinners, catering group Brakes has teamed up with outside catering business By George to create a new...

In a bid to add some colour to black tie dinners, catering group Brakes has teamed up with outside catering business By George to create a new menu.

Brakes claims that until now, black tie dinners, dances and balls had a poor reputation when it came to food, and that serving hundreds of guests simultaneously, often from a satellite kitchen in a marquee, had been a pretty tricky affair.

By George is the outside catering wing of The George restaurant at Great Oxendon which is run by David Dudley and his son Philip, who trained under the Raymond Blanc at Le Manoir aux Quat' Saisons. The menu has been developed by David Dudley in conjunction with Brakes' senior development chef Mark Irish at the Brakes Food Innovation Centre in Covent Garden. It will be served to over 500 guests at a May ball in Kent held in aid of Demelza Hospice Care For Children.

Brakes' group people development director Alison Townson says: "Over the past decade we have transformed our track record from the leading suppliers of high quality frozen dishes to the catering industry, to working with some of the top fresh ingredients suppliers - from the finest truffles to organic meat.

"As a result, we now possess a considerable reputation among high end restaurants for supplying some of the best raw ingredients in the industry."

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