Centerplate has won the Brighton i360 catering contract for the attraction's brasserie against some of the biggest names in the business and has teamed up with Steven Edwards, the MasterChef: The Professionals winner.
Centerplate and Edwards will plan an array of tasty signature dishes for the brasserie’s menu, using ingredients from the South Downs and coastal waters.
The Centerplate team will also cater for the exciting new event rooms suitable for private events for 10 to 800 people – making the i360 a perfect venue for weddings, corporate events and private dining, with their own private beach terrace and stunning sea views.
Eleanor Harris, CEO of the Brighton i360, said, “I am delighted to be working with Centerplate, who have proved that they can cater well for thousands of visitors at top attractions, theatres and stadia across the country.
“Our goal is to create a destination brasserie, serving the best of Sussex and we are particularly thrilled to welcome Steven and his etch. co-founder Josh Stanzl on board, bringing with them AA and Michelin kitchen experience and adding a special local flavour to our offer.
“We will serve the superb ingredients that are reared, grown, caught and brewed within the 26 mile viewing radius that you can see from the i360.
“We see the area around the i360 developing into a real dining destination where diners can come knowing they will be able to enjoy delicious food by the seafront.'
Nigel Hutson, Director of Operations – Heritage for Centerplate, said, “The Brighton i360 is going to be an international icon and world-renowned visitor attraction and we are very pleased to be part of this exciting venture.
“In developing the catering and hospitality offering at this new venue, we are being very mindful of the broad spectrum of customers who will be visiting the i360’s facilities.
“We want to encourage members of the local community and families on a day out to pop in for refreshments throughout the day, whilst also offering a selection of signature dishes which will appeal to discerning diners in the evenings.
“What will unite all of the dishes on the menus is the focus on seasonal and locally-sourced produce, and bringing Steven and Josh into the mix will create some further excitement around the signature dishes on our brasserie and event menus which will be regularly refreshed.”