New Chef To Head Up Team At Stadium Of Light



A top chef who has worked around the world and for major sporting venues in the North East has packed his utensils in his old kit bag and headed for the Stadium of Light.

Fifty-five-year-old Steve Welch started his career in the Army Catering Corps, with his training taking him as far afield as Hong Kong, Canada and Brunei.

But now after stints in a range of top North East hotels, restaurants and sporting venues he has taken up the post as Business Development and Executive Head Chef at Sunderland AFC.

Steve's vast range of experience, which covers everything from Executive Chef at Wynyard Hall Hotel to the acclaimed Black Horse at Beamish, means he is perfectly placed to help drive both the matchday and non-match day hospitality forward.

His experience in outside catering and large events – including working on the catering operation for the Tall Ships Race when it was in Hartlepool in 2010 – will also help grow 1879 Event Management, SAFC's external catering arm.

“This is a very exciting opportunity for me,” said Steve.

“SAFC and 1879 Event Management already have an excellent reputation operating in a very competitive industry and part of my role will be to ensure we're ahead of the game.

“I'll be looking at menu development and will be ensuring that we are innovative and looking at what's on trend, so we are always ahead of the competition.”

Steve will be working closely with Senior Development Chef, Patrick Lesca and the existing team at the stadium along with developing the on-going relationship with Sunderland College to support the next generation of young chefs.

Originally from Hampshire, Steve first came to the North East after leaving the Army in 1999 and has worked at a variety of venue including at Ramside Hall Hotel and at the Falcons Rugby Club.

“We are delighted to have Steve as part of our team,” said Gary Hutchinson, Commercial Director at SAFC.

“His experience in a number of areas and his passion and his knowledge will be a huge asset to the club as we move forward and expand this area of business.”


Chef Wise website .


Comments

Post a Comment

Popular posts from this blog

The Era Of Ultra-Premium Sipping Vodka - Discover The Ultimate Luxury Of British Made Quintessentially Vodka

Image
The era of ultra-premium vodka has dawned. Quintessentially Vodka redefines luxury spirits with sleek design and a liquid of such discerning quality that is quite simply perfection on ice. The exclusive British made ultra-premium vodka with its emblematic black matte bottle - already an essential in the most elite bars, awarded restaurants and private member clubs in the UK - launched into Harvey Nichols in April 2013. Quintessentially Vodka is produced in one of Britain's oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle. The Vodka is crafted from the finest organic wheat and purest English water (filtered through ancient pebble beds). These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy. Unparalleled luxury, ultra-premium credentials, British heritage and superior quality make Quintessentially Vodka the most ...
Read more

A recipe for perfect Yorkshire pudding

Image
A lot is spoken about Yorkshire pudding but is in not such a very difficult thing to do. All it is, is a batter mix that is put in a mould with some oil so that it soufflés up as it bakes. As long as you follow a few simple rules then you should have a perfect pudding every time. To make the batter you will need. 125g/8oz plain flour 300ml/¾ pint milk 2 eggs Pinch of salt Some vegetable oil. Now a lot of propel say that you need a strong bread flour to make a god batter for Yorkshire puddings but I have found that over time it does not really matter. But if you are going to use a strong flour let it rest for a little longer to allow the glutens to start working and get soaked up in the liquid . Take you flour and sift it in to a bowel to make sure that you do not get any lumps. Then make a well in the middle and crack your eggs in to that. Now taking a whisk start to work the eggs in to the flour. It will start to from a thick paste. If you think that it is getting to hard to work then...
Read more

The Lakes Distillery- Sealing Deals With Drams

Image
There are not many opportunities to own a piece of history. For whisky enthusiasts, a new distillery is a rare opportunity, and to own a sample of one of the first distilling's even rarer. Within the business world, staying at the front of a client's mind is vital. Corporate gifting has become a modern day courtship, offering businesses the chance to impress and show clients, business partners and employees they are appreciated in a genuine and thoughtful way. With this in mind, Lakes Distillery is offering a 'once-in-a-lifetime' gift, ideal for those who wish to astound. A dram of the finest single malt whisky is the ideal way to seal the deal. Now imagine the dram was poured from your very own branded cask containing one of the first distillings from England's largest whisky distillery, a gift from a loyal customer or supplier. A very select group of just 60 whisky enthusiasts in the world have the unique opportunity to write their name in hist...
Read more