2018-08-06
Fifteenth ISS White Collection premiered aboard the Sunborn London Yacht Hotel
ISS Food Services showcased its latest seasonal fine dining menu to clients at a reception aboard the Sunborn London Yacht Hotel
The Spring/Summer 2018 White Collection was launched on 17th July at the Sunborn Yacht Hotel in London’s Docklands. This is the fifteenth book in the series, which was first launched five years ago. The book gives clients the opportunity to see the fine dining dishes that have been developed by ISS’ own chefs and provides an insight into the seasonal and sustainable ingredients used to create them.
The White Collection series of books and events was created by Stephanie Hamilton, the Managing Director of ISS Food & Hospitality in 2014 (now Director of People & Culture, ISS UK & Ireland), to showcase seasonal high-end menus. The dishes, created by chefs at ISS, are presented at the tasting events and then photographs of the plates are collated in an exclusive book for discerning clients and partners.
The book shines a spotlight on the skilled, passionate and knowledgeable chefs working within ISS, who have developed dishes featured in the collection. All levels of chefs have the opportunity to contribute a dish to the book, such as Carmen Constantin who won the Chef of the Year title at the recent Food Excellence Awards having worked her way up through the ranks at a leading law firm.
Around 60 people, including clients, suppliers and chefs, attended the tasting event and launch of the latest White Collection book. Cooking demonstrations took place amongst the guests, so they could see how the dishes come together first-hand and speak to the chefs about the food. Dishes on show included scallops with artichoke, broad beans, marinated cucumber and a squid ink tuille and seared beef, wild garlic soil, fresh garden peas, onion petals and morel mushrooms. The event was supported by celebrity chef, Glynn Purnell, who has worked alongside the ISS chefs for the past few years and contributed two dishes to the latest book.
Mark Davies, Managing Director, ISS Food Services, said: "I am very proud of the work our chefs have put into this edition of The White Collection. It’s a show case of how we use our chefs’ talent and the talent in our supply chain to create fine dining experiences for our customers. At ISS we nurture the creativity and passion inherent in our chefs so they feel confident to stretch their own boundaries. This event showcases our unique offer which we develop into bespoke solutions for ISS clients."
To read an interview with Mark in EP magazine follow this link and to read more about ISS Food Services click here.
The next White Collection will be the Autumn/Winter edition and will again celebrate how the chefs use the wonderful ingredients of the current seasons.
The White Collection series of books and events was created by Stephanie Hamilton, the Managing Director of ISS Food & Hospitality in 2014 (now Director of People & Culture, ISS UK & Ireland), to showcase seasonal high-end menus. The dishes, created by chefs at ISS, are presented at the tasting events and then photographs of the plates are collated in an exclusive book for discerning clients and partners.
The book shines a spotlight on the skilled, passionate and knowledgeable chefs working within ISS, who have developed dishes featured in the collection. All levels of chefs have the opportunity to contribute a dish to the book, such as Carmen Constantin who won the Chef of the Year title at the recent Food Excellence Awards having worked her way up through the ranks at a leading law firm.
Around 60 people, including clients, suppliers and chefs, attended the tasting event and launch of the latest White Collection book. Cooking demonstrations took place amongst the guests, so they could see how the dishes come together first-hand and speak to the chefs about the food. Dishes on show included scallops with artichoke, broad beans, marinated cucumber and a squid ink tuille and seared beef, wild garlic soil, fresh garden peas, onion petals and morel mushrooms. The event was supported by celebrity chef, Glynn Purnell, who has worked alongside the ISS chefs for the past few years and contributed two dishes to the latest book.
Mark Davies, Managing Director, ISS Food Services, said: "I am very proud of the work our chefs have put into this edition of The White Collection. It’s a show case of how we use our chefs’ talent and the talent in our supply chain to create fine dining experiences for our customers. At ISS we nurture the creativity and passion inherent in our chefs so they feel confident to stretch their own boundaries. This event showcases our unique offer which we develop into bespoke solutions for ISS clients."
To read an interview with Mark in EP magazine follow this link and to read more about ISS Food Services click here.
The next White Collection will be the Autumn/Winter edition and will again celebrate how the chefs use the wonderful ingredients of the current seasons.