The creation of The Potting Yard, The Grilling Yard and The Box Yard are part of a multi-million redevelopment of the restaurants inside the NEC exhibition halls.
The Potting Yard (hall 8) has dishes served in recyclable pots including vegan mac with barbeque jackfruit and crispy courgette.
The Grilling Yard (hall 7) has a ‘fresh from the grill’ theme using locally sourced produce and The Box Yard (hall 6) includes ‘the world’s first plant-based burger.’
Yard head chef Lee Romile and NEC executive chef Paul Connelly created the Yard menus. Each hall has a ‘grab and go’ café offer serving sandwiches, salads and cakes.
Kane Bridgman, general manager for Amadeus (NEC), said: “Everything the Amadeus catering team has learnt to date from exhibition catering has been channeled into The Yard.
“We know that there’s a rise in popularity for social breakfast options so you’ll find breakfast in a pot in the Potting Yard; 15% of our consumers are eating noticeably less meat, so you’ll find half the menu is meat free menu in the Grilling Yard. Traditional British becomes contemporary British in the Box Yard, where we’ve got quirky twists pies and burgers.”
“By keeping ahead of the curve on emerging trends and anticipating where the markets are going, we’ve created an environment, food and ambiance that will definitely be worth sharing on any social media platform!”