Venues and Events International is offering signature chef experiences as part of its corporate dining offer, working with Michelin star chef John Campbell.
The Swindon-based agency and Campbell are offering a seven-course Tasting Menu experience for up to 12 guests at the Chef’s Table of his Berkshire restaurant, as well as bringing in his culinary skills to any event organised by the agency.
Most recently, Campbell created the menu for a Venues and Events International-organised evening held at the Pump Rooms in Bath.
“We want to provide a narrative around the food and wines to enhance the overall event experience,” said Campbell. “It starts from the invitations and flows through to table design, crockery, ambience, and the interactions between chef and guests between courses.”
“Working with signature chefs like John adds a whole new element to the dining experience,” says Venues and Events International’s chief executive Anita Lowe. “Our chef partnerships are something we’re really proud of and bring a sense of culinary theatre to corporate dining packages and events.”