Celebrated Sussex MasterChef: The Professionals Winner Steven Edwards will collaborate with leading venue caterer Centerplate to serve the best of Sussex produce at Brighton i360’s brasserie when it opens next year, it was revealed today.
Centerplate won the Brighton i360 catering contract against some of the biggest names in the business and has created a partnership with MasterChef: The Professionals Winner and former Sussex Young Chef of the Year, Steven Edwards, to offer signature dishes on menus at the brasserie using ingredients from the South Downs and coastal waters.
The Brighton i360’s 400-cover beach side brasserie sits alongside the i360’s gift shop, exhibition and children’s play zone. The Centerplate team will also cater for the exciting new event rooms suitable for private events for 10 to 800 people – making the perfect venue for weddings, corporate events and private dining, with their own private beach terrace and stunning sea views.
Said Eleanor Harris, CEO of the Brighton i360, “I am delighted to be working with Centerplate, who have proved that they can cater well for thousands of visitors at top attractions, theatres and stadia across the country.
“Our goal is to create a destination brasserie, serving the best of Sussex and we are particularly thrilled to welcome Steven and his etch. co-founder Josh Stanzl on board, bringing with them AA and Michelin kitchen experience and adding a special local flavour to our offer. We will serve the superb ingredients that are reared, grown, caught and brewed within the 26 mile viewing radius that you can see from the i360.”
Nigel Hutson, Director of Operations – Heritage for Centerplate, adds: “The Brighton i360 is going to be an international icon and world-renowned visitor attraction and we are very pleased to be part of this exciting venture. In developing the catering and hospitality offering at this new venue, we are being very mindful of the broad spectrum of customers who will be visiting the i360’s facilities. We want to encourage members of the local community and families on a day out to pop in for refreshments throughout the day, whilst also offering a selection of signature dishes which will appeal to discerning diners in the evenings.
“What will unite all of the dishes on the menus is the focus on seasonal and locally-sourced produce, and bringing Steven and Josh into the mix will create some further excitement around the signature dishes on our brasserie and event menus which will be regularly refreshed.”
Of the project, Steven Edwards said, “Josh and I are really looking forward to working with this amazing new venue. We are Sussex chefs through and through and have a fantastic larder to choose from. We will always use quality local ingredients to create unique simple dishes focusing on getting the most out of each ingredient we use.”
Continued Eleanor Harris, “We see the area around the i360 developing into a real dining destination where diners can come knowing they will be able to enjoy delicious food by the seafront. As well as the i360 brasserie, diners can choose from all the restaurants on Preston Street: Al Fresco and Riddle and Finns on the beach; GB1 in the Grand; the New Club, Regency Restaurant and newly opened The Salt Room. Diners will be spoiled for choice and we are delighted to be in such great company!”
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About Brighton i360
At 162 metres high, and with an observation pod rising to 138 metres, the i360 will be the tallest observation tower outside London, a vertical cable car offering a new perspective on the fun loving seaside city of Brighton. Sited at the root end of the historic West Pier on Brighton’s seafront, the i360 has a slender, elegant design, with a futuristic pod allowing 200 visitors at a time to enjoy the surrounding view as it slowly unfolds. The visitor centre incorporates a 400 seat restaurant; a shop; children’s play zone; exhibition space; tea rooms; and conference and event facilities.
Twitter: @TheBrightoni360 Facebook: Brighton-i360
Pinterest: Brightoni360 Blog: Brightoni360.wordpress.com
Centerplate is a leader in venue and live event hospitality, “Making It Better To Be There®” at premier stadia, arenas, racecourses, museums, visitor attractions and theatres, including Sage Gateshead, Liverpool Philharmonic Hall, Twycross Zoo, RAF Museum Hendon, Theatre Royal Bath, Malvern Theatres and the ACC Liverpool and Echo Area. Centerplate’s bespoke approach to hospitality creates memorable moments and lasting connections for guests and clients.
www.centerplate.co.uk Twitter:@centerplate Facebook: centerplate
Having trained in some of the best AA Rosette and Michelin kitchens in the country, Steven Edwards and Josh Stanzl are co-directors of etch, an experiential events catering company, established to imprint, define and impress. Bespoke menus are created to be original, creative and attractive. They are delivered in a way that is fun and interactive without compromising on quality. They offer innovative catering and menus for private dinners, pop up restaurants, canapé parties, weddings and corporate events.