It's all about the food, the food & the 1000 details surrounding it

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Our team at Payne and Gunter, a business of Levy Restaurants UK and one of the live event industry’s best established caterers, has been demonstrating its mettle along with some considerable mileage in the soaring sun this summer! 

During the last six weeks alone, Payne and Gunter has catered for over 9000 guests across 15 individual events, covering 200 miles at some of the most prolific events in the nation’s summer calendar. 

Headed up by operations director and manager, Bethan James, Payne and Gunter hosted a VIP offering for the summer season’s most talked about cycling event; the Tour de France. Commencing in the stunning Yorkshire Dales, and with one of the earliest starts ever, the team of 75 camped overnight to avoid the road closures and ensure they were in situ. Over 500 guests enjoyed all day dining menus which kicked off with a hearty breakfast that championed regional ingredients.  A few days later, the team quite literally upped kitchens to provide hospitality at the Farnborough Airshow for eight days.  The bi-annual exhibition for the aircraft industry is a showcase for the world and saw the team create menus for some of the headline pavilions.  

Closer to the capital, the team has been wowing guests in some of the Historic Royal Palaces and London museums including a dinner attended by the Princess Royal at Kensington Palace for The Jockey Club and a ‘Steampunk’ themed reception for 400 at the Science Museum. One of the largest scale events was held at the Roundhouse, a venue that is recognised as much for its urban vibe as its stunning architecture. It was here that Payne and Gunter created a British ‘picnic’ style gala dinner for 650 guests, complete with long picnic tables overlaid with gingham, hundreds of terracotta pots filled with summer blooms and desserts served from turf lined seed trays.

Bespoke menus and tailored service levels were used for each event from formal butler-style for royal occasions to pared back family approach to reflect today’s varied dining preferences.

Bethan James, head of Payne and Gunter, commented: “This summer will be remembered for years to come. A highlight for me was the Festival of Cycling, Le Grande Depart – it felt like the Olympics all over again, the atmosphere and spirit of the crowd was electric and it was a privilege to be the ‘official hospitality caterer’. It was however the first and hopefully the last time we camp out for an event! I’m very proud of my team who worked tirelessly for weeks to ensure that every guest we looked after enjoyed excellent food and service. We’re all looking forward to a little break now!”

While every event is different Payne and Gunter demonstrates one constant: a team whose fun approach is infectious.  And in a business where people buy from people it is hardly surprising that Payne and Gunter’s long established reputation is spreading miles across the UK.

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