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Charlton House has signed a £15m-plus catering deal with the Institution of Engineering and Technology (IET).
The five-year £3m plus annual turnover contract will see Charlton House feed IET staff at its Stevenage, Hertfordshire, headquarters as well as sites in London, Birmingham and Glasgow.
Charlton House will cater for 450 staff at Stevenage as well as running conference and hospitality services.
At the institution’s Savoy Place building in London the caterer will look after a four-floor conference venue with 20 meeting rooms and two purpose-built lecture theatres.
Nico Prinsloo, Charlton House business development manager, said: “We will cater for an exceptionally diverse client base at Savoy Place, across a range of events, from conferences and product launches to formal diners and board meetings.
“Our aim now is to bring the food offer in line with the contemporary décor and ambience.”
Services at Birmingham and Glasgow will start in September. The win takes Charlton House’s annual turnover past £70m.
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By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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