RETAIL and event caterers Sodexo appoint Denholm Shiels to the newly created role of Executive Chef.
Denholm has worked for the company for the past 18 years in various roles that have seen him involved in large scale sporting events. These have included The Open, where he was responsible for overseeing seven restaurants and 40 chefs, as well as the Commonwealth Games where he led a team that delivered the production and service of 34,000 meals daily in the Athletes Village over 16 days.
He has also been responsible for managing events across 21 different venues in Scotland, ranging from historic properties such as Edinburgh Castle to sporting venues including Hampden Park and Murrayfield. With a team of 15 chefs they have delivered a variety of corporate and private events across these locations and Denholm has also been instrumental in the menu design and development.
This new role at the Royal Botanic Garden Edinburgh promises to refresh and enhance the food offering across the three outlets – The Gateway Restaurant, The Terrace Café and the East Gate Lodge Coffee Bar – as well as events across the Garden, including the Caledonian Hall. Denholm’s focus will be to utilise seasonal produce from the market garden and ensure a strong identity links the local produce, the Garden and a creative food offering.
Paul Mitchell, Catering Services Director, Sodexo said:“Denholm has an excellent track record and has achieved some amazing results within the company, as well as historically in Michelin star restaurants. He brings huge energy and enthusiasm and the opportunities within the Garden are endless, providing an inspirational blank canvas from which we will develop an exciting new offering and enhanced experience.” Commenting on his new position, Denholm, said: “The Botanics is such an iconic visitor attraction in the capital attracting locals and visitors all year round, as well as being the preferred wedding location for many brides and grooms. I’m really looking forward to working closely with Ben Dell, Market Gardener at the Botanics. We work together to plant produce that is in season that my team can then use on our menus throughout the site. Our main goal is to bring the outdoors in and onto our plates.”