Wilson Vale looks forward to the Cook and Serve Challenge 2019

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This is a guest blog from one of our fabulous preferred partners, Wilson Vale.

Wilson Vale is a privately-owned niche catering company, established by Andrew Wilson and Carolyne Vale in 2002. Based in Ashby-de-la-Zouch, this quality-led, bespoke, fresh-food business has quietly developed a reputation for delivering excellent food standards, working mainly with clients within the corporate sector, conferencing and independent education sectors.

The co-founders view catering as a crucial part of the delegate experience; enhancing business development, reputation and client retention through the wonderful medium of food.

Everything is cooked from fresh, seasonal ingredients by craft-trained chefs throughout the company’s 95 diverse catering operations throughout the UK.

This includes speciality breads that are baked on a daily basis, mouth-watering cakes and hot and cold savoury dishes that range from British favourites to global cuisine.

In a company where everyone is encouraged to cook, including kitchen porters and catering assistants, little wonder why Wilson Vale has jumped at the opportunity to support Venue of Excellence’s annual Cook and Service Challenge again this year.

Andrew Wilson, co-founder of Wilson Vale, shares why this event is such an important one in the calendar.

“We view this annual challenge as a perfect opportunity for chefs and front of house teams to showcase their talent and creativity in front of a supportive and appreciative audience. It’s good to see that the people who work tirelessly behind the scenes to enhance the venue experience for delegates are acknowledged and rewarded in this way.

“In our experience, catering brigades are tightly knit teams who work as a family. They have each other’s backs and work closely together to do their very best. It’s not often that they have a chance to come out of their daily working environment and compete with teams from other venues.”

A unique facet of Wilson Vale is that every member of its operational team is a craft-trained chef, which means that they have real insight and understanding into the challenges facing today’s busy contract catering teams and venues.

“We like to think that our interest and love of the business permeates right through the company, from operations and business development to those on the front line – the kitchen floor, where everyone has a voice. The result is that we have a team of passionate people who take great pride in their work and consequently, keep industry standards high,” said Andrew.

As the next Cook and Serve Challenge approaches, Andrew is clear why Wilson Vale’s long and lasting relationship with Venue of Excellence is going from strength to strength.

“It is always a pleasure to work with Venues of Excellence to support their quality standards and business development goals. The standard of food right across their portfolio of venues is superb and is a great reflection of the consortium’s commitment to its clients and delegates. Let the fun begin!”

You will find Wilson Vale on Twitter and on Instagram on @wilsonvale_UK