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Peyton Events win contract with the Royal Pavilion and Brighton Dome


May 22, 2013 | News

Peyton Events at the Royal Pavilion and Brighton Dome sees the launch of a partnership combining the finest food and service to complement these glorious and historical buildings. Founded by the renowned restaurateur Oliver Peyton, Peyton Events are now the sole caterer across both sites, catering for all conferences and events.

Peyton Events has over 20 years’ experience in creating bespoke, corporate and private events. With “The Great British Menu” judge Oliver Peyton at the helm, Peyton Events bring a superior level of creativity and innovative food and design complemented by impeccable service. From a background of private and corporate events, Michelin starred restaurants and five star hotels, their chefs specialise in different cuisines, and can offer a wide range of menus to suit every event. They currently cater for conference and events in some of the country’s most unique landmark museums and venues including the National Gallery, the Wallace Collection, Royal Academy and the British Library.

The impressive Brighton event venue, Brighton Dome plays host to an array of event and conference spaces within its Grade I and II listed historic buildings; the former Royal Riding House of 1805. The venue is part of the famous Royal Pavilion Estate at the heart of Brighton and is a leading conference, performance and arts destination not only for Brighton but for the South East. Brighton Dome boasts impressive and flexible spaces including the Concert Hall, Corn Exchange, Studio Theatre, Café-bar and

Founders Room, all with state of the art facilities. Supported by the same dedicated team behind the Brighton Festival, the in-house event organisers are on hand to create whatever event is required – from multi-day conferences to dinner

dances and weddings.

The Royal Pavilion is a unique venue for civil wedding ceremonies, civil partnerships and receptions, as well as for corporate and private entertaining. It takes its unique character from the man for whom it was built, George IV, and its magnificent interior is a reflection of his personality and regency reign. Wedding ceremonies can take place in the glorious Red Drawing Room with the opportunity for photographs to be taken in the Music Room as well as the delightful setting of the Regency gardens. The Royal Pavilion also offers a stunning backdrop for corporate entertaining. The regal state rooms provide a spectacular setting for evening dinners and receptions, while two charming rooms are available for both day and evening functions.

The Royal Pavilion & Museums also boast a range of unique and spectacular entertaining spaces across its other buildings, Brighton Museum & Art Gallery, Preston Manor, Hove Museum and the Booth Museum, providing a choice of settings and surroundings to suit all types and sizes of meetings and functions.

The contract to provide conference and event catering was awarded by the Royal Pavilion & Museums, part of Brighton & Hove City Council (BHCC) and Brighton Dome & Brighton Festival, who were impressed with Peyton Events’ innovative, creative ideas and strategies to improve the events and catering offer in Brighton’s Cultural Quarter.

The project will bring new employment opportunities to the region as well as source food locally where possible. The existing catering staff of both organizations will be retained with the appointment bringing exciting opportunities for further training and career development.

The decision to seek a new supplier was made following a review carried out in 2011 and the move reflects the ambition of both organisations to take a more strategic approach to activities carried out at the heart of the city’s cultural quarter and embrace partnership working. In total, 22 well-established food connoisseurs’ took an interest in the contract from which nine were invited to pitch their ideas. Each tender submission was evaluated on experience, capability, sustainability, price and quality. Bidders were also expected to portray how they would incorporate local suppliers and seasonal produce into their plans along with effective ways to manage waste, minimise packaging and

reduce energy consumption.

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