More than 8,000 meals served for G-20 Summit
More than 8,000 meals were served at London's ExCeL when the world's finance ministers attending the G-20 Summit last week.
Contract caterers Leith's, part of Compass Group, served a lunch menu designed by several Compass Group executive chefs, which celebrated British fare including English asparagus, Hereford beef and Cornish Yarg, Oxford Blue and Kidderton Ash cheeses.
Matthew Thompson, managing director of sport, leisure and hospitality at Compass Group, said, "Compass Group has been providing catering at ExCeL London since it opened in 2000 but the scale of the G-20 was colossal; catering for so many people was a feat but the 300-strong team was faultless. The success of the day is testimony to the flexibility, experience and professional expertise of the team."
For the one day event, a set including four custom-built dining rooms, several lounges and a temporary hospital was erected in the 32,000 square meters of hall space in the international exhibition and conference centre.
All 33 existing gallery meeting rooms were also utilised.
Kevin Murphy, CEO, ExCeL London, said, "ExCeL London and its teams delivered what was probably one of the most complex and demanding events the world has seen and did so with seamless delivery and excellence. To cap it all President Obama, in his final address, openly thanked Gordon Brown for providing such fantastic conference facilities."
Catering statistics from G-20 at ExCeL London
2,500 world press – breakfast and lunch
800 delegates – breakfast and lunch
600 drivers and outriders – breakfast and lunch
157 sherpas (advisors to world leaders) – breakfast and lunch
100 PP0 (Private Protection Officers) lounge – breakfast and lunch
60 interpreters – breakfast and lunch
35 medics – lunch only
32 leaders – breakfast and lunch
14 Foreign and Commonwealth Office staff – breakfast and lunch
200 leaders and entourage lounge – all day refreshments and afternoon tea
33 meeting rooms with various requirements
World leaders' lunch
Starter: grilled English asparagus on a confit of sweet peppers and caramelised figes with soft garden herb oil
Main: roasted middle cut fillet of Hereford beef and Blue Vinney rarebit, braised chicory with broad beans and spinach, fennel infused pan juices and sweet potato cream
Dessert: lemon curd mousse with crystallised mint leaves and orange tuille
Cheeses: Cornish Yarg, Oxford Blue and Kidderton Ash
Words: Clare Riley
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