The star-studded line-up at the Barclaycard Presents British Summer Time in London’s Hyde Park was well fueled throughout by the Global Infusion Group who delivered more than 100 unique dressing room riders across the two weekends of the popular festival.
While headline acts including Phil Collins, Green Day, Justin Bieber, Kings of Leon, The Killers, Tom Petty & The Heartbreakers entertained large crowds in sell-out concerts, GIG’s chefs were backstage conjuring up mouth-watering food and refreshments for the stars and their entourages.
GIG, appointed by AEG Live, has been supplying services and catering to the Artists’ Area at BST since its inception in 2013. This year, on top of over 100 dressing room riders, GIG served up more than 3,000 lunches and dinners, and around 600 breakfasts each weekend. They also created a stylish temporary artists’ dining room transformed into a summer garden. Bespoke menus were created, with dishes to suit all palates and dietary requirements, including one of their popular signature dishes, slow braised beef brisket with confit garlic, balsamic glazed shallots and a red wine and port jus.
The concerts were staged over the weekends of June 30-July 2 and July 7-9 with GIG’s crew on site for 12 days to ensure refreshments were available at any time, day or night, for the stars, their support teams and festival crew.
Katy Turner, GIG’s operations manager, said: “It’s great to be back at Barclaycard Presents British Summer Time Hyde Park, providing food for another amazing star line-up and some of our favourite production teams. We’re really proud to have worked on this event for its five year history, and it is a job we always look forward to! The crews always tell us how excited they are to eat our food again – even in December!”
“2017 is another massively busy year for us on the festival scene, with our chefs and service teams supporting events up and down the country, but thankfully it’s been a pretty glorious summer weather wise which makes a lovely change! Our team is remarkable at working so well even in this heat with temperatures above 40 degrees in the kitchen, it just means a lot more ice creams on the runners list!”