I attended the IPAA awards at the Hyatt Regency Grand Ballroom. I know that it can be difficult to cater satisfactorily for hundreds of diners at an event like this, but everything was organised very well and the food was delivered to the table hot and well presented.
I didn’t sample the bread basket, but my colleagues enjoyed their rolls and butter.
The starter was chicken breast with quinoa, celery, peas, tabbouli and local feta salad. This was a delight with a generous portion of succulent chicken and tasty accompaniments with real depth to the flavours.
The main was Amelia Park medallion rib beef with Pommes Anna, mushroom, kale, pumpkin puree and Madeira jus. The beef was beautifully tender, and the vegetables again had really good depth of flavour, obviously having been prepared with care.
We finished off with tea, coffee and some handmade biscuits. A really good example of how to do conference catering – congratulations on a great meal.