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De Vere to open new London venue


Jul 05, 2011 | News

Meetings specialist De Vere Venues has announced a new dining-themed event space in south-east London. The exciting and innovative venture sees De Vere Venues partner with PricewaterhouseCoopers (PwC) and Simon Boyle’s Beyond Food Foundation. The historic Fire Station building in Tooley Street, SE1, London, will be refurbished into a bar & bistro, cook school plus a dedicated event and private dining space, which will be branded as ‘Brigade’ and managed by De Vere Venues.

The Fire Station at Tooley Street will have a strong social impact theme; under Simon Boyle’s leadership, individuals who have experienced homelessness will have a life changing opportunity to participate in a catering apprenticeship programme, inspiring the individuals and leading them into full time employment.

Tony Dangerfield, De Vere Venues’ CEO, commented: “We’ve worked in partnership with PwC for many years and this venture is hugely important for us. De Vere Venues is continually seeking innovative ideas and this initiative complements our existing business. De Vere Venues is proud to be involved with The Fire Station, it’s a fantastic product for London’s hospitality scene as well as providing a great opportunity for vulnerable people.”

Richard Collier-Keywood, managing partner at PwC comments: “This venture is a part of our community strategy to make a real difference in the lives of people in the communities in which we work. I am convinced that this new model of social entrepreneurship embracing the public sector and large business will lead to sustainable social change. The venue itself will be an exciting new space, and De Vere Venues’ experience in the market made them a great choice as partner.”

“This is a project we’re all incredibly passionate about, it gives us all a chance to build a fantastic business that supports the underprivileged by giving them a career in one of the most exciting industries around,” comments Simon Boyle. “The standards we set at The Fire Station will be exceptional, we’re not just nurturing cooks here, we’re creating brilliant chefs.”

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