To celebrate British Sandwich Week (12-18 May) Sodexo Prestige has developed a regional sandwich selection as part of the day delegate offer at each of its venues using locally-sourced products.
Sodexo Prestige estimates that the company produces 26,000 sandwiches for meetings and events across its business. Each of Sodexo Prestige’s venues has teamed up with their executive chefs who have worked alongside Creative Food Director Mark Parfait and created a celebratory sandwich using produce that has been locally sourced.
The Crystal in Victoria Docks has joined forces with artisan baker Paul Rhodes whose bread factory is based in Greenwich and all sandwiches will be on Paul’s homemade dill wholemeal bread. Other sandwich varieties on offer include the Berkshire charmer at Ascot Racecourse and glazed Dingley Dell ham sandwich with homemade piccalilli on a Suffolk granary whopper at the St Edmundsbury Collection venues.
Northern venues such as Newcastle United Football Club will enjoy the hand carved ham and pease pudding stottie, and in Scotland delegates can dine on the lemon and thyme char-grilled Grampian chicken and sweet red pepper jam sandwich.
“British Sandwich Week is a great opportunity to celebrate one of our best loved fast foods – the British sandwich,” says Parfait. “This year we have teamed up with our local suppliers for each of our venues and created a sandwich using locally sourced products. When organisers choose to host their conference or events at our venues, food is one of the key factors influencing their decision. 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.”
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