10 Year Graysons' Anniversary Party
Champagne, Cocktails, Celebratory Dinner & Live JazzGraysons Ten Year AnniversaryIn mid June Graysons held their Anniversary Party at Christchurch Spitafields where they celebrated ten years. A special landmark for any business, the caterer entertained guests with live entertainment, delicious dinner and speeches from the team. 
The evening included a delicious menu that began with butter poached Dublin Bay prawns, vanilla scented broth, monk's beard, sapphire, prawn gel, parsley sponge and finished with English strawberry mousse, wild strawberry gel, pink pepper meringue, wild berries and marshmallow.Both Tim O'Neill, Managing Director and Sir Francis Mackay, Chairman spoke on the night about their journey thus far and thanked their clients, teams and friends of the business.
On the night guests made bids on various items in an auction to raise funds for Springboard charity. The after show party took place in the Crypt where guests danced the night away with live music and tasty cocktails.Following the celebration EP asked Tim O'Neill what his favourite memory has been so far,"There have been many great moments that I have had the privilege of being involved in from organising events that have been attended by members of the Royal Family and Prime Minister, to watching long standing members of the team develop and progress their careers, to feeding 70,000 people over a weekend at the South of England Show."
"But the best memory was finding out that we had been awarded the contract for the Francis Crick Institute. Not only the culmination of months of hard work by our team but the realisation of our strategy and the affirmation that we had grown up as a company and could bid on a level playing field with the top players in our sector.""It was also one of those moments where you can stand back and recognise that we had the strength and depth in our entire team necessary to move the business to the next level. On a personal level this was also one of the best moments because of what the Crick Institute stands for and is trying to achieve and knowing that we will be a part of that."EP also asked what Tim what Graysons has in store for the future:"We are focussed on growing our business and our aim is to be the independent caterer of choice for business and corporate clients looking for bespoke quality service whilst significantly growing our portfolio of conference and banqueting and public visitor venues. We won’t compromise on our ethos of fresh local produce, ethical coffee, and attracting and developing great people."
"Our sector is exciting and the recent consolidation that has taken place adds to the growth potential for Graysons as one of the leading quality independents. We will continue to innovate and want to lead the market on menu offers and restaurant and café designs that excite and drive sales by reflecting and setting trends.
"We are not just another catering company, we are flexible and bespoke, focused on quality and our people, and we want to constantly bring new trends to the market and these key areas will see us achieve our growth potential over the next three years."For more information on EP please contact ben.butler@epmagazine.co.uk