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Tom Beauchamp, Development Chef at Sodexo Prestige Venues & Events
Tom Beauchamp has worked at Sodexo for seven years, most recently as Development Chef across the company’s portfolio of venues, from historic houses such as The Athenaeum and Knebworth House; to sports stadia including St. James’ Park in Newcastle. He has created and delivered the culinary strategy, along with the team of over 70 head and executive chefs, to ensure Sodexo remains at the top of its game.
Prior to Sodexo, Tom worked at Edrington Group as Head Chef and Raymond Blanc’s La Manoir aux Quat’Saisons as Commis Chef.
Here, Tom discusses his current role and the food trends he believes will become more prominent over the next year. He is available for further comment and interview opportunities.
How do you approach creating a new menu at different venues?
Our menu creation is driven by insight from across the business but also guided by local expertise to ensure they are regionalised and feature regional produce typical of the area. Our venues are some of the best in the world and it’s important our culinary offer and menus reflect the venue and its reputation.
What are your focuses for 2020?
A key focus for Sodexo throughout 2020 is continuing to evolve and elevate the overall customer experience in conferencing and events. From the initial booking process through to menu development, food tastings and operational delivery on the day, it is important that we go above and beyond expectations to create lasting memories. We consistently look to bring together the venue, food and service to create an amazing event that engages, motivates, rewards and energises attendees.
What first inspired your interest in the hospitality industry?
The likes of Keith Floyd, Raymond Blanc and Fergus Henderson – I love their style of cooking and how they inspire and create with food.
What food trends do you predict will come to the fore over the next 12 months?
Menus focused on sustainability and reduced waste will clearly continue to be a priority in hospitality. Aside from that, I think that chefs will start to step back from fine dining concepts and take inspiration from classic British cuisine; for example, tableside carving trolleys. It’s a great way to add a unique layer and theatre to the meal, and create more of an experience, which is what we are all looking for.
What is your favourite Sodexo venue?
It’s incredibly hard to choose, but I do have a few favourites. The National Gallery in London for its sheer splendour and incredible art - during break times from the kitchen I often take a wander around the gallery to soak up the art and the beautiful building. Another is Bateaux London - the guest experience is especially impressive, particularly at night on River Room where you can indulge in seasonal British food against a backdrop of the twinkling lights of some of London’s most iconic buildings. And for exemplary hospitality and an unbeatable atmosphere, nothing matches St. James’ Park in Newcastle on a match day.