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Regional Sodexo Selections For British Sandwich Week

To celebrate British Sandwich Week, 12 to 18 May, Sodexo Prestige has developed a regional selection as part of the day delegate offer at all its venues. 

Executive chefs have teamed up with creative food director Mark Parfait to creat a celebratory sandwich using local produce. 

Suppliers have either been sourced from farmers’ markets or picked for a product well-known in the region. 

The Crystal in Victoria Docks has joined forces with artisan baker Paul Rhodes whose bread factory, pictured, is based in Greenwich. All sandwiches served will be on Rhodes’ dill wholemeal. 

Other varieties on offer include the Berkshire charmer at Ascot Racecourse and the glazed Dingley Dell ham sandwich with homemade piccalilli on a Suffolk granary whopper at the St Edmundsbury Collection venues.  

Newcastle United Football Club will be serving a hand-carved ham and pease pudding stottie and, in Scotland, guests can lunch on the lemon and thyme chargrilled Grampian chicken and sweet red pepper jam sandwich.

“When delegates choose to host their conference or events at our venues, food is one of the key factors influencing their decision,” Mark Parfait, creative food director for Sodexo Prestige, said.

“By serving these sandwiches during British Sandwich Week we are reinforcing the importance we place on locally sourced ingredients and on supporting our local food producers.”

 

 

 

Regional Sodexo Selections For British Sandwich Week

To celebrate British Sandwich Week, 12 to 18 May, Sodexo Prestige has developed a regional selection as part of the day delegate offer at all its venues. 

Executive chefs have teamed up with creative food director Mark Parfait to creat a celebratory sandwich using local produce. 

Suppliers have either been sourced from farmers’ markets or picked for a product well-known in the region. 

The Crystal in Victoria Docks has joined forces with artisan baker Paul Rhodes whose bread factory, pictured, is based in Greenwich. All sandwiches served will be on Rhodes’ dill wholemeal. 

Other varieties on offer include the Berkshire charmer at Ascot Racecourse and the glazed Dingley Dell ham sandwich with homemade piccalilli on a Suffolk granary whopper at the St Edmundsbury Collection venues.  

Newcastle United Football Club will be serving a hand-carved ham and pease pudding stottie and, in Scotland, guests can lunch on the lemon and thyme chargrilled Grampian chicken and sweet red pepper jam sandwich.

“When delegates choose to host their conference or events at our venues, food is one of the key factors influencing their decision,” Mark Parfait, creative food director for Sodexo Prestige, said.

“By serving these sandwiches during British Sandwich Week we are reinforcing the importance we place on locally sourced ingredients and on supporting our local food producers.”