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Global Infusion Group at Hyde Park 2017

GIG impress with 100+ unique dressing room riders each weekend at Barclaycard Presents British Summer Time Hyde Park 2017

The star-studded line-up at the Barclaycard Presents British Summer Time Hyde Park Festival has once again been kept well fuelled by award-winning catering and logistics experts, Global Infusion Group who delivered more than 100 unique dressing room riders each weekend.
While headline acts including Phil Collins, Green Day, Justin Bieber, Kings of Leon, The Killers, Tom Petty & The Heartbreakers entertained large crowds in sell-out concerts, GIG’s chefs were backstage conjuring up mouth-watering food and refreshments for the stars and their entourages.

GIG, appointed by leading entertainment company AEG Live, have been supplying services and catering to the Artists’ Area at the BST Hyde Park festival since its inception in 2013.

This year, on top of over 100 dressing room riders, GIG served up more than 3,000 lunches and dinners, and around 600 breakfasts each weekend. They also created a stylish temporary artists’ dining room transformed into a summer garden. Bespoke menus were created, with dishes to suit all palates and dietary requirements, including one of their popular signature dishes, slow braised beef brisket with confit garlic, balsamic glazed shallots and a red wine and port jus.
The concerts were staged over the weekends of June 30-July 2 and July 7-9 with GIG’s crew on site for 12 days to ensure refreshments were available at any time, day or night, for the stars, their support teams and festival crew.

Katy Turner, GIG’s Operations Manager, said: “It’s great to be back at Barclaycard Presents British Summer Time Hyde Park, providing food for another amazing star line-up and some of our favourite production teams. We’re really proud to have worked on this event for its five year history, and it is a job we always look forward to! The crews always tell us how excited they are to eat our food again — even in December!

“2017 is another massively busy year for us on the festival scene, with our chefs and service teams supporting events up and down the country, but thankfully it’s been a pretty glorious summer weather wise which makes a lovely change! Our team is remarkable at working so well even in this heat with temperatures above 40 degrees in the kitchen, it just means a lot more ice creams on the runners list!”

About Global Infusion Group
Originally launched in 1984 as Eat to the Beat – an artist, production and crew catering business specialising in backstage catering services for music, entertainment, film and TV industries – the company has catered many of the biggest names in the entertainment world.Eat to the Beat provides backstage catering support for international tours, major festivals such as Glastonbury and Reading, concert venues and TV and film locations. Additional divisions were added to the Eat to the Beat brand as the business evolved and diversified and now includes a bespoke corporate & private party planning, catering and event design division (GIG…fyi)since 1988; global sport and automotive event catering (GIG SPORT) since 2002 and a logistics and brand support division to promote predominantly food and drink products (e2B Logistics) since 1997. All divisions trade under the umbrella of Global Infusion Group which has its UK headquarters in Chesham, Bucks. The company has catered functions at iconic locations such as Buckingham Palace and 10 Downing Street to the Great Wall of China and the more remote; the Ice Fields of Inner Mongolia. GIG were also on site providing catering at London 2012 and Sochi 2014 Olympic Games.GIG has established international offices in California, United States, Qatar, Middle East and Shanghai, China catering across Asia and the Far East. It is soon to open a branch in Brazil to service the South American market. The group employs around 170 full-time staff world-wide supported by up to 3,000 freelance professional specialists to support the hundreds of global events and functions it works at each year.

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12th July 2017