GIG delivers VIP dining experience for The Game Fair 2019

GIG was tasked with delivering a high-end VIP dining experience for The Game Fair 2019’s event goers when the three-day festival of the great British countryside returned to Hatfield House from 26th – 28th July. GIG worked alongside chef and television presenter James Martin who lends his name and brand to The Game Fair’s hospitality offering.

Team GIG delivered a range of meals and refreshments for Silver, Gold and Platinum package holders; premier hospitality solutions for several of the event’s key stakeholders. Along with an exclusive dining experience for Barclays entitled ‘An Evening with James Martin’ for 60 guests who were served a two course meal on the Friday evening. Catering for exhibitors and sponsors included breakfast rolls, finger buffet with prosecco and a champagne reception.

In total almost 3,000 meals were served across the weekend.

Coupling GIG’s impressive pedigree within the outdoor event industry, its love of the countryside with its passion for great produce, the company was perfect partner for The Game Fair.

In addition, GIG was responsible for creating the correct look and feel within the dining area; this included selecting and then hiring in all the furniture, tableware, linen and floral centrepieces to perfectly align with the event’s brand and stature.

GIG’s culinary, operations and front of house teams worked alongside James Martin and The Game Fair’s organising team to ensure that the hospitality experience was delivered seamlessly to the highest standards. Preparation for the event included a visit to GIG’s headquarter in Chesham by James Martin and the Game Fair organising team. The day included an extensive tasting session where all the dishes on the menu were prepped, cooked, plated and finished and then served in a mock-up of the table settings. This ensured that every finite detail was perfected ahead of the event.

Dishes on the menu included:

  • Gin cured salmon with pickled cucumber, cucumber ketchup, and micro greens
  • Game terrine with sauce brioche, pickles & toast
  • Roasted lamb cutlets with summer vegetable about, and roasted tomato jus, served with rosemary and potato dauphinoise
  • Fillet of cod, baby new potatoes, tenderstem broccoli and a caper and tomato dressing
  • Aubergine parmigiana made with Laverstoke Farm buffalo mozzarella
  • Cheese Board: Lincolnshire Poacher, artisan crackers, chutney and red grapes
  • Mini Pavlova with lemon verbena cream and summer berries
  • Roasted peaches with rosemary, pine nut brittle and orange & pink peppercorn ice cream

A key objective for The Game Fair’s organising team was highlighting the farm to fork provenance of the food delivered. This was clearly visible in the menus designed which featured several a selection of food sourced from Laverstoke Park Farm, widely renowned for its organic and bio-dynamic produce.

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