RSC's new in-house food and drink venues
15 September 2010
Bookings for the Rooftop Restaurant will open from 1 October 2010
The Royal Shakespeare Company is pleased to announce the opening of its new food and drink venues at its newly transformed riverside home in Stratford-upon-Avon on 24 November 2010.
The venues are an integral part of a four year £112.8 million Transformation project. The updated building will be open seven days a week and will feature a new 1000-plus seat thrust stage auditorium which wraps the audience round the action on three sides, improved backstage facilities, public exhibition spaces, a riverside terrace and a 36m high viewing Tower.
The food and beverage operation is being overseen by the RSC's newly appointed Head of Catering, Rob Fredrickson with Head Chef Nick Funnell.
Rob Fredrickson says: "I am thrilled to be part of this opening for the RSC; we really want to be an integral part of the life of the West Midlands as well as a destination for UK and international visitors. We are establishing a seven-day a week in-house operation which I hope will offer something for all customers, budgets and occasions – whether it's a pre-theatre meal, a coffee and snack during the day, a family weekend lunch or a special celebration. It's a building for everyone and I want to create a welcoming atmosphere in our Rooftop Restaurant, Riverside Cafe and bars, with great food and friendly service in unique surroundings."
The venues include:
Situated on the third floor with far-reaching views over the town of Stratford-upon-Avon, the river Avon and the Warwickshire countryside, the Rooftop Restaurant will be open daily and offer freshly prepared, simply cooked food in informal surroundings. Ingredients will be seasonal featuring, wherever possible, produce from nearby Vale of Evesham and the Cotswolds. Sample dishes include slow braised daube of beef with pommes mousseline and roasted roots; venison casserole with roast baby pumpkin and salsify chips, fillet of bass with celeriac purée, roast chicory and cockle dressing.
The drinks list will include local ales and a selection of wines from Berry Bros & Rudd. An Enomatic system will allow people to enjoy a wide range of fine wines by the glass. Pricing will be accessible with à la carte starters and desserts between £5-£8 and mains £12-£18. Pre-theatre meals will be £10.95 for one course, £14.95 for two courses and £17.95 for three courses. The restaurant will seat up to 150 people, including the Round Room, a perfectly circular private dining space that can hold around 20 people. Design of the Rooftop Restaurant will be contemporary with a nod to the Art Deco style of the original building and will include many reclaimed features from the old theatre.
Riverside Café and Terrace
Open daily and seating forty people, it will offer an all day service from 9am through to 7pm (6pm Sundays) in casual surroundings, with doors opening out onto the Riverside Terrace in fine weather. Sample dishes range from tea soaked soft fruits with fromage frais for breakfast to locally picked wild mushrooms with soft herbs and cracked wheat salad for lunch. Evening offerings include handmade lamb and coriander faggots with smoked paprika and flatbreads.
There will also be additional food and beverage venues in the Upper Circle Bar, Circle Bar and Swan Theatre Bar – further information to follow shortly.
Bookings for the Rooftop Restaurant will open from 1st October 2010 on 01789 403449, at the box office or via the web at www.rsc.org.uk
The RSC is on Facebook and Twitter - both will have dedicated space for information on the new catering venues – further details will be confirmed shortly.
Rob Fredrickson, RSC Head of Catering
Rob's career to date spans a variety of organisations, ranging from Hilton Hotels to working for small independent operators in London and East Sussex, as well as setting up his own venues. An introduction to arts venue catering came with City Screen Ltd where Rob transformed the F&B operation across an 18 site estate, almost doubling turnover in three years. Rob also project managed extensive refurbishments to two landmark London cinemas – the Clapham Picture House and more recently, the Ritzy in Brixton. Rob has been with the RSC since mid May 2010 where his role encompasses finalising the operation and its aesthetic, recruiting a team of close to 100 people and managing all key supply contracts as well as marketing of the venues.
Nick Funnell, RSC Head Chef
Classically trained, Nick's career has been focused on out of town, country house hotels; he started in Hampshire at The Meon Valley Hotel and Country Club before moving into various independent hotels in The New Forest. He was formerly Executive Chef at The Goodwood Hotel in West Sussex.
Portraits of Nick and Rob available on request
Wednesday 15 September 2010