When organising an event, the importance of catering cannot be understated. Our head chef Adam Davenport is responsible for the extensive range of lovingly crafted catering menus we have available to clients, and his skill is an integral part of what make us one of the best conference venues in Central London. Here he explains his role and what a typical day looks like in his busy kitchen.
“An event day means a bright and early start, and I usually arrive in the kitchen by 6:30am. I’m not alone though; my kitchen team consists of nine others so it’s very busy in there! Being a chef, I’m used to working in a fast-paced environment and I like being kept on my toes. As soon as we’ve finished preparing breakfast, we immediately begin to set up the kitchen ready for lunch. After a briefing with the team to allocate jobs, it’s all systems go – we prep, cook, and serve! That’s never the end of the day though, as we have to prepare for the following day by ordering ingredients and rotating stock. There’s always something to do, so I’m never bored.
“Every menu choice has a unique twist, so I enjoy cooking all our food. However, my favourite dishes to prepare have to be the street food boxes. Compared to more traditional conference centre menus, these feel very modern and are full of flavour – and the best part is, there’s no washing up! There is slightly more pressure on the team to set up the boxes as they are being served in chaffing dishes, but this creates a great buzz in the kitchen.
“No two days are ever the same in the kitchen, so I never leave at the same time on event days. It always differs depending on the next day’s menu, and how much preparation is needed. The variation is one of my favourite things about working at 99 City Road; every day is different, and the dishes that I cook are always interesting and full of variety. Getting to work with a great team is just the cherry on the cake!”