News > Business

Ampersand wins £60m catering contract at Historic Royal Palaces

By Emma Eversham , 02-Jun-2011
Last updated the 02-Jun-2011 at 11:53 GMT

Related topics: Business, Venues

Contract caterer Ampersand has won a contract worth £60m to supply catering at Historic Royal Palaces for the next five and a half years.

Ampersand's Paul Jackson (left) with Danny Homan of Historic Royal Palaces outside the Tower of London

Ampersand's Paul Jackson (left) with Danny Homan of Historic Royal Palaces outside the Tower of London

Ampersand, the venue and public attraction division of CH&Co, will take over the contract from Digby Trout Restaurants (DTR) to provide the food and beverage offering at the Tower of London, Hampton Court Palace and Kensington Palace.

The deal will include opening a new cafe at Kensington Palace and running the waterfront restaurant at the Tower of London.

Best of British

Paul Jackson, managing director of Ampersand, said British seasonal produce would be 'at the heart of every menu' in all restaurants and cafes with each menu desiged to 'pay homage to the history and character of the individual setting.'

"This appointment turns the spotlight on what Ampersand does best – delivering leading edge, creative ideas and services that enhance the visitor experience which in turn delivers financial returns for our clients,” he said.

Competitive process

Danny Homan of Historic Royal Palaces said attempts to win the contract had been a 'highly competitive process'. "This contract is a unique opportunity for Ampersand to make real impact within some of the UK's most popular historic sites," he said.

Ampersand, supplier of catering to the Royal Institute of British Architects, was launched last year as a specialist brand by CH&Co. It will take over the palaces contract from DTR, part of Elior in October. DTR has supplied catering for the Historic Royal Palaces since 2004.

BigHighlights

Mark Poynton: Pearls of Wisdom

Mark Poynton: Pearls of Wisdom

The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about...

Interview with Glendola Leisure's Alexander Salussolia
Small Talk

Alexander Salussolia on Silk & Grain, market niches and nurturing future talent

Managing director of Glendola Leisure Alexander Salussolia joined the company in 1992 as an area manager, before...

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't escape, but by...

Gallery: the UK’s first experiential craft brewery Drygate Brewing Co.

Gallery: the UK’s first experiential craft brewery

New Glasgow venture Drygate Brewing Co. claims to be the UK’s first experiential craft brewery, offering a...

Hospitality Openings: June 2014

Hospitality Openings: June 2014

Our latest round of up of the hottest hospitality openings includes Heston Blumenthal’s Heathrow venture The Perfectionists’ Café,...

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge....

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition