Venue rises to the challenge of catering for Energy Ball revellers
By Ian Forsyth
Published: 23/08/2010
ABERDEEN Exhibition and Conference Centre had a big team on duty on Saturday night to make sure the Press and Journal Energy Ball ran smoothly once again.
Twenty chefs from the in-house catering team produced and served more than 900 top-class meals for the venue’s biggest dinner so far this year.
The shopping list included 377lb of finest Aberdeenshire centre-cut fillet steak, 154lb of rock lobster tails, 132lb of oak-smoked Scottish salmon and 106lb of Scottish cheeses.
Guests washed that down with 800 bottles of wine, 300 bottles of champagne and 2,000 bottles of beer.
Catering staff were supported by the centre’s operations team, made up of 10 technicians and five event co-ordinators.
Brian Horsburgh, managing director of the centre, said: “The Energy Ball is always a popular event in Aberdeen’s business calendar and this year was no exception.
“The event highlights the great results that are produced by AECC’s skilled and experienced in-house teams.
“On Monday night, we had 7,500 people here to attend the Blink 182 concert, but by Saturday the Press and Journal Arena wasn’t recognisable as a concert venue and was transformed into an enchanted garden for the ball.”