NEC Group caterer Amadeus has plant-based dishes accredited by the Vegetarian Society

07 November 2022 Ross Watson

NEC Group caterer Amadeus has had its vegan dishes accredited by the Vegetarian Society across its venue portfolio, including more than 100 dishes and recipes.

This provides full traceability of ingredients with the additional use of the Vegetarian Society Approved vegan trademark, giving visitors full confidence that the dishes are suitable for vegan diets at NEC Group venues including the NEC and ICC Birmingham, Utilita Arena Birmingham, Resorts World Arena and the Vox.

The caterer made the announcement at the NEC’s Just V Show Winter, with venue Executive Chef David Siddall holding a special vegan cooking demonstration at the show, which celebrates vegan, vegetarian and plant-based living.

It is also being made available for Amadeus regional venues across the UK and its external events business, which caters for a variety of major sporting and corporate events of all sizes.

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Aaron Johnson-Waters and Marc Frankl celebrate vegan accreditation

Marc Frankl, Food and Beverage Director for Amadeus at the NEC Group, said: “We’re proud of the latest step in our ambitious sustainability strategy – and what better time to launch than at the NEC’s Just V Show Winter.

“To celebrate our new accreditation, we rolled out some of our favourite vegan-accredited dishes from our Crunch concept at the show, devised by Executive Head Chef at the NEC David Siddall.

“This accreditation from the Vegetarian Society is testament to the hard work of the people in our business, who are extremely passionate about the traceability of the food that we serve. I’d like to give a special shout-out to Vicky Belton from our purchasing team who really helped drive the accreditation forwards.

“Securing the use of the approved trademark means clients and visitors to our venues have full clarity on our offering, making a clear statement about the food we serve. Whether it’s sourcing the finest local ingredients or using state-of-the-art technology to help drive down food waste, we are putting sustainable practices at the forefront of our work across venues, and this is our latest step."


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Spring Starter - Japanese Shitaake Mushroom & Bean Sprout Spring Roll, Pickled Sesame Carrot Salad & Sweet Chilli Gel-min

Aaron Johnson-Waters, Amadeus’ Executive Chef at the Vox, played a key role in delivering the accreditation, recently introducing a new menu pack for the venue with 45% vegan ingredients.

He said: “I’m a proud vegan champion and I was thrilled to be involved in this project. Getting our vegan dishes accredited is testament to how hard our team works on developing our food and beverage offering – we pride ourselves on our quality and service.

“I found that veganism on the whole is such a small part of menu design. It tends to be non-existent, with customers having to request a vegan option, so this is our clear statement and commitment to the development of vegan dishes at our venue.”


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Autumn Dinner - Roast Celeriac Steak, Sweet Potato & Vegan Mozzarella Cheese Pie, Confit Butternut Squash Puree, Slow Cooked Potatoes, Baby Chantay Carrot, Sweet Galic & Thyme Jus-min

Vanessa Brown, Head of Business Services at the Vegetarian Society, said: “There’s a growing demand for plant-based dishes everywhere and it’s fantastic to see NEC Group's catering meeting the needs of their customers.

“By displaying the Vegetarian Society Approved vegan trademark they are joining a multitude of businesses making a clear statement to their consumers that they can trust these dishes to be vegan.”

Ben Corbett, Event Director at Just V Show Winter, said: “Amadeus has always been an outstanding caterer for our events, tailoring to our audiences seamlessly to provide excellent service.

“It seems fitting that this ground-breaking accreditation of their vegan dishes should launch at our plant-based show, but it’s even more exciting that their work will benefit those seeking vegan food at any event they cater for across all the venues they work with.”

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Spring Dessert - Chocolate Orange, Orange & Peach Salad, Blood Orange Gel & Vanilla Frozen Cream-min