Forty employees of Compass Group business Levy UK + Ireland competed for the chance to see their menu served at an upcoming event at one of Tottenham Hotspur Stadium’s premium restaurants.
Divided into eight teams, participants were tasked with creating premium-standard main courses and desserts, prioritising sustainability throughout.
Levy is committed to prioritising sustainability and respect for both the planet and our people, and initiatives such as the Sustainable Menu Competition with Tottenham Hotspur Stadium showcase both brilliantly.
With a shared commitment to reducing its environmental impact, the competition was a collaboration with Tottenham Hotspur and its food and beverage partner, Levy UK + Ireland. The competition was open to Tottenham Hotspur Stadium’s Guest Experience team and non-culinary employees from Levy, which saw competitors from Front-of-House, Porters, Logistics, HR, Retail, Hospitality, and Health & Safety.
Each team had 90 minutes to cook two courses and impress the judges with their presentation, taste profiles, dish complexity, and carbon labelling through Foodsteps, a tool Levy uses across its estate to measure and communicate the environmental impact of its food. In line with Levy and Tottenham Hotspur Stadium’s high sustainable practices, each team was judged on reducing carbon emissions, minimising waste, and making conscious ingredient choices.
The winning menu of Celeriac Steak with Parsnip Puree, Roasted Carrots, Parsnip Crisps and Vegan Jus, followed by a Brown Butter Blondie Brownie with Caramelised Figs served with Custard will be served by the culinary team at an upcoming event at one of the stadium’s premium restaurants. In addition, there were two standout dishes which also made the menu, a main of Roasted Wild Venison, Polenta and Parmesan Mash with Roasted Vegetables and a Venison Jus, plus a Plant-Based Frangipane Tart made using Homemade Blackberry Jam and served with a Chantilly Vanilla cream and Fig Garnish.
Mark Reynolds, Executive Head Chef at Tottenham and Levy’s Regional Executive Chef for London, says: “I was blown away by the creativity, skill and presentation displayed by all eight teams, especially as the competitors weren’t allowed to come from the culinary department. It goes to show just how engaged everyone at Tottenham Hotspur Stadium is when it comes to sustainability.”
Marcus Parry, Sustainability Manager for Tottenham Hotspur Stadium, adds: “As the Premier League’s Greenest Club, Tottenham Hotspur is dedicated to minimising our environmental impact. We are continuously developing efficiency and sustainability at all levels across the Club. F&B is materially important to our carbon footprint, and through ongoing education efforts across all areas of our Club, we are cultivating a sustainable culture and inspiring collective action.”
Levy Sustainability Director, Kevin Watson, comments: “Levy is committed to prioritising sustainability and respect for both the planet and our people, and initiatives such as the Sustainable Menu Competition with Tottenham Hotspur Stadium showcase both brilliantly. This is a superb example of how we can educate and involve our teams to implement sustainable practices, such as using sustainable ingredients, minimising waste, and exploring ways to reduce the carbon intensity of our menus.”
The winning team – Christopher Mullens (Head of Retail), Yasmin Osman (People Ops Manager), Kwame Williams (Guest Experience Manager), Bettina Szelpal (Health & Safety Manager) – also received a certificate and tickets to the F1 DRIVE – London, karting experience at Tottenham Hotspur Stadium.
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