OUR FOOD ETHOS

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Our
ENVIRONMENTAL
mission

Amadeus is committed to working towards a sustainable future. Put simply, limiting our impact on the environment underpins everything we do. From local sourcing to utilising the latest technologies, Amadeus is always innovating and working on new ways to improve its carbon footprint.

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Local sourcing

Local sourcing is at the heart of our operation, with 80% of our food and beverage suppliers found within a 30-mile radius.

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reducing food miles

Limiting food waste

As a zero to landfill business, Amadeus is comfortable with ‘sustainable plastic’ due to its lower carbon footprint

Our products

We pride ourselves on using only the highest quality and most responsibly sourced products, with animal welfare playing a huge part of that.

HOME OR AWAY

Whether we’re operating at one of our home venues as part of the NEC Group, or an event further afield, we source locally to reduce our impact on the environment and support local businesses and British farmers.

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We pride ourselves on sourcing ingredients from local suppliers. This has been more challenging in recent times but we are on the lookout for more!

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We pride ourselves on sourcing ingredients from local suppliers. This has been more challenging in recent times but we are on the lookout for more!

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Industry heavyweights. Bright sparks. Proven problem solvers. You’ll find them all in our kitchen.

Specialists in retail, banqueting, hospitality and event catering, our chefs work tirelessly to source the finest, local ingredients from the UK’s best suppliers.

Meet Simon

Executive chef, the ICC

Meet Jason

Executive chef, Utilita Arena Birmingham and Resorts World Arena

Meet David

Executive chef, the NEC

Meet Aaron

Head Chef, the Vox Conference Centre

Meet Darren

Executive chef, Events

Our Chefs

Meet Simon

“My inspiration comes from art, the weather, what I see, what I feel, music or a smell. All these help me create new dishes – but you have to start with the basics.”

Our Chefs

Meet Jason

“We tailor our food to suit the audience profile and our food concepts are constantly evolving to keep things fresh, which in turn energises and motivates the whole team.”

Our Chefs

Meet David

“As a chef you never stop learning and experiencing new things, so I’m always looking at trends, the menus and our offer.”

Our Chefs

Meet Aaron

“You can cook food to perfection but if you don’t make it look beautiful then you won’t get the best from it. A glass of the right wine also helps!”

Our Chefs

Meet Darren

"Our greenfield events mean arriving at an empty field one day and having a fully operational kitchen with a team of chefs ready to serve the attendees a day or two later."