Creating great food with limited resources and kitchen space
Develop a new lounge bar food offering that’s in tune with current high street food trends, as well as menus for corporate events, business lunches, private parties and weddings, all delivered from a small kitchen by Head Chef Scott Oliver with a four strong kitchen team.
Creed worked closely with Brickhampton to develop a menu to cater for events large and small. It needed to strike the balance between the dishes that members favour as well as tapping into current food trends to help
promote the complex as an eating out option for new customers.Creed’s Executive Development Chef Rob Owen provides ongoing support to the kitchen team, helping update menus regularly so that they remain seasonal and current. Creed’s onsite, fully accredited, EEC approved butchery and butchery team provide Brickhampton with top quality, accredited fresh meat, expertise and flexibility.
Like many golf clubs, our kitchens are relatively small. Rob helped us to develop dishes that allow us to create great food with limited resources as well as designing tailor-made menus for different parties. We’ve looked closely at trends on the High Street with successful chains such as Bill’s and how we can reflect this type of eating experience in the golf club. We also looked at how large golf clubs abroad manage their catering
operations to utilise all eating opportunities across the day.Our customers are a discerning lot too, so accreditation schemes are important. Creed has its own butchery where all of the British meat and poultry is sourced locally and Red Tractor accredited or RSPCA assured. As a chef, I have peace of mind that the meat I am serving to my customers is fully traceable and always the best quality.
Scott Oliver, Head Chef
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