An exceptional culinary experience like no other
Our Food Ethos
We stand by our belief that the dishes we create are only as good as their ingredients. Our approach to food sourcing focuses on sustainability, seasonality and provenance. We trace the journeys of our produce from rushing rivers and green fields to artistically presented meals. At every step, we work closely with our producers and suppliers to ensure they echo our beliefs.Our Suppliers
A perfect culinary experience takes the diner on a multi-sensory journey, with every course creatively planned and lovingly crafted to match the mood of the occasion, season and venue. We are connoisseurs at capturing this spirit and skilled in creating beautiful food that delivers way beyond expectation. Collaborations with celebrated chefs such as Phil Howard and Raymond Blanc OBE at Royal Ascot allow us to bring incredible dining experiences unique to these events.
True passion never rests. Our team of extraordinary chefs, with big hearts and personalities, sets us apart: evolving, innovating and delighting guests with striking, inspiring dishes that embrace our philosophies of food sourcing and attention to detail. They will seize the opportunity to design a menu and, beyond that, an experience that matches perfectly with the vision of the event.
Our chefs are recognised by their peers and within the industry for their skills and dedication to craft development.
Our Chefs in Action
Divisional Executive Chef Sodexo Live
Ben is based permanently at Ascot Racecourse. He is a crucial part of their culinary team; whether catering for the thousands of hospitality guests at Royal Ascot, or looking after a conference or wedding reception on a non-race day.
He takes inspiration from all over the globe, including a recent visit to a Michelin starred restaurant in Madrid. His focus on making the guest experience truly amazing at Ascot means that visitors will enjoy world-class dishes and culinary creations alongside world-class racing.
Divisional Executive Chef for Scotland
As regional Executive Chef of Sodexo Live in Scotland, Stephen Frost lends his commercial experience and culinary expertise across Sodexo's entire Scotland portfolio of sports, leisure, workplace and events dining operations.
Stephen's passion for food provenance is one of his most admired qualities. This is reflected by the Taste of Scotland accreditation he has received across five different venues. He sources his ingredients from a range of independent local producers and states, “If you can imagine a larder full of fresh, tasty, exciting food that you could access any day of the week, 365 days a year – that’s the beauty of Scottish produce and why I’m passionate about using local suppliers".
Executive head chef of Ascot Racecourse
As Executive Head Chef at Ascot, Gemma Amor runs an incredibly busy and demanding kitchen operation. She produces over 400 different fine dining menus a year which are enjoyed by more than 500,000 customers, including those at the world-famous Royal Ascot race meeting.
Gemma has recently been recognised at the Cost Sector Catering Awards with the Chef of the Year award. Judges remarked upon Gemma’s ability to provide top quality food at scale while leading a team of 250 chefs and training them to the highest standards.
For this year's Royal Ascot she has worked with fellow chef at Ascot, Ben Dutson, to create the 'Dutamor' cheese. Take a look at the video below to find out more.View Here