In less gastronomically enlightened times, the words “buffet lunch included” could strike fear into anyone attending a sales conference or training seminar. It was once perfectly acceptable to provide clients or delegates with a platter comprising a few dehydrated cheese sandwiches, a couple of wizened chipolatas and the ubiquitous sad, deflated sausage roll.

These days, however, corporate hospitality is expected to live up to its name. That’s not to say there aren’t a few catering firms out there still providing less than inspiring fare. “I call them the sausage roll and vol-au-vent brigade,” says David Allot, managing director of A-Z Catering. It’s not a description you would apply to his own company.

David bought A-Z Catering in 1991. He had trained as a chef with a tour of duty that included a five star hotel in London and various hotels and restaurants in France, Edinburgh and the Borders before becoming general manager of catering for BP Chemical at Grangemouth. Soon the lure to go it alone was irresistible, although his timing made it a tough prospect.

“In 1991, the country was in the middle of recession. Interest rates on my loans were 15.5 per cent,” says David. “It took two to three years of solid graft to pay that off and I was working every hour God sent.” It paid off. David landed a contract with the Scottish Agricultural Science Agency, in Edinburgh, feeding their employees from an on-site kitchen. He also used the kitchen for external contracts which soon included the Prison Service HQ, in South Gyle, Edinburgh’s Royal Observatory and several training companies in Glasgow and Edinburgh.

Rapidly outgrowing his premises, David decided to expand and found a site in College Milton Industrial Estate, East Kilbride. At first the unit was just one big, empty space and David liaised with Environmental Health Officers as he set about adding cold rooms, storage areas and various preparation rooms. The end result is similar to a hotel kitchen, but on a much larger scale. To help with the cost of the work, he successfully applied for a Property Improvement Grant from South Lanarkshire Economic Development.

“We’ve still got the site in Edinburgh, but we now do 90 per cent of the work here,” says David. “We’ve now got so much space to grow into. If we run out of room here we will be a very busy business.” Until now the firm has attracted new business through word of mouth. But David is preparing a sales drive to ensure A-Z Catering continues to expand.

His main selling point is the quality of the product. All the food he supplies, from patisserie to buffet menus, is freshly made. “We always buy our ingredients directly from specialist Scottish suppliers,” he adds. In Alan Brown, he has an executive chef - whose previous credits include head chef at Gleneagles - ensuring everything is up to standard.

A-Z Catering offers variety, too. “We can do the full range from sandwiches, finger buffets or canopies to a silver service dinner for 400 people,” explains David.

“We supply everything including the cutlery, crockery, table clothes and fully-trained serving staff.” Companies can browse menu options or create their own at the firm’s website - www.a-z-catering.co.uk. In other words, there's simply no excuse any more for presenting your clients with something from the culinary dark ages.

Business South Lanarkshire - Winter 2001

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