The new face of food at ExCeL London

ExCeL London believes that great food enables great event outcomes. Customers who eat well are likely to arrive earlier, stay longer, network effectively and be inspired to return.

In today’s world, when it comes to our stomachs, we expect so much more- tastes are more discerning and expectations higher. People are more conscious of trends and nutrition and want to know where our food comes from.

With this in mind, the last eighteen months has seen ExCeL working hard to revolutionise the food offering to help organisers deliver outstanding events.

The philosophy is simple: More outlets and more choice, to reduce queuing times and help people to spend more time at the event

A food offering from around the world, working with renowned chefs to develop menus for discerning tastes

Innovative concepts and a higher prevalence of healthy, balanced food for customers who want to eat well

At the heart of the new food experience is ExCeL London Hospitality, the new name for the unique 10-year partnership between ExCeL London and Levy Restaurants UK.

Aligning with top chefs

As part of a new pop-up series running for three months, renowned Welsh chef Bryn Williams has brought signature dishes including lobster brioche rolls and fish singer butties to ExCeL. Bryn Williams is the second prominent chef to align their brand with the retail offering at the venue, following the opening of Hugh Fearnley-Whittingstall’s River Cottage Deli at ExCeL in September. River Cottage Deli gives visitors an opportunity to enjoy homemade, sustainable and organic dishes, made using local, seasonal produce for which the influential Devon based restaurant is renowned.

Bespoke brands tailored around customer feedback

The Bridge Restaurant & E16

There are 15 new retail units now open at ExCeL. Drawing heavily on American influences, the menu at new restaurant ‘The Bridge’ features all the classics from across the pond. It also has its own bar serving craft beer and bubbles, along with a grab-and-go concession ‘Burgers & Dogs.’

E16 is a new artisan coffee shop and onsite bakery on ExCeL’s central boulevard. Firing up the ovens at 5am, the two resident E16 bakers create artisan bread and patisseries for consumption throughout the venue, making up to 1,000 croissants and brioche buns and 3,000 brownies on a typical event day.

Martin Fullard

Martin Fullard: journalist, presenter, producer. Martin is the Deputy Editor at Conference News and Conference & Meetings World magazines. He leads the digital channels on Mash Media’s Conference Division as well as heading up Mash TV. He is formerly a web editor at a national newspaper in the Middle East and motoring journalist.

Martin Fullard

Author

Martin Fullard

Martin Fullard: journalist, presenter, producer. Martin is the Deputy Editor at Conference News and Conference & Meetings World magazines. He leads the digital channels on Mash Media’s Conference Division as well as heading up Mash TV. He is formerly a web editor at a national newspaper in the Middle East and motoring journalist.

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