Elior wins £28m contract extension with National Welsh Museums

10 January 2013 by
Elior wins £28m contract extension with National Welsh Museums

Elior has scooped a £28m catering contract extension with National Welsh Museums.

The 10-year deal will see the caterer, which has held the contract since 2006, continue to operate at three sites: the National Museum, Cardiff, St Fagan's National History Museum and the National Waterfront Museum in Swansea.

The win follows a £26m investment from the National Lottery to redevelop St Fagan's into an all year round visitor destination.

Elior will initially invest £840,000 in St Fagan's and will be working with Shaun Hill, chef proprietor of the Walnut Tree in Abergavenny, to develop the event menus and give training and mentoring to the team.

David Carr, Elior's UK commercial director, said: "The investment will include two new restaurants and a number of catering concepts around the site including converted trams serving hog roasts and barbeques featuring pork from pigs reared at St Fagans, Coffee from locally roasted beans and Welsh cakes will be added to the menu to increase sales throughout the year.

"We will also convert a pottery shed into a Welsh tea room while the refurbishment of the facilities is in progress.

"We're working in partnership with Shaun to develop the event sales at all three locations. There will be a strong focus on fresh, locally sourced Welsh produce and Shaun Hill will also train Elior chefs on the secrets behind Michelin starred food from his kitchens at The Walnut Tree."

Commenting on the partnership, Phil Smith, chief executive of Enterprises, National Museum Wales added: "It's fantastic to be working with a company that is familiar with our brand, the day-to-day running of the museum and what we try to achieve as an organisation.

"Elior consistently offers not only high quality produce but also sources local produce that reflects Wales as a nation. Our visitors expect a taste of Wales; and an excellent one at that. Offering local produce completes the Welsh experience for our visitors."

By Janie Manzoori-Stamford

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