British Museum awards Jackson Gilmour

Jackson Gilmour has been awarded a much coveted place on the British Museum approved caterers list.

“We were impressed by the overall professionalism and proficiency of the Jackson Gilmour team and we were also impressed by their commitment to environmental issues and responsible food sourcing,” explains British Museum Head of Events Clare Tomlinson.

The Museum's grade-one listed public galleries provide stunning event spaces and are complemented by a suite of contemporary conference facilities, for daytime and evening events. Jackson Gilmour will begin working at the British Museum from January 2011.

“One of the many advantages of a venue like the British Museum is that the exhibitions are constantly changing,” explains Jackson Gilmour Marketing Director Anne Aitken. “The extraordinary Egyptian Book of the Dead exhibition will be showing until March and then a new exhibition about Afghanistan will open in April. These shows provide a fascinating backdrop for parties, receptions and dinners.”

Let us tell you more about our plans for hosting events at the British Museum.

Event catering doesn’t get much better than this!

BBC Masterchef judge, John Torode, is teaming up with Jackson Gilmour to produce a spectacular gala dinner to celebrate Australia Day in the New Year. The event, which takes place in January at Australia House, will feature Torode's signature style Australian food, produced by the top team at Jackson Gilmour.

“We're really enjoying working with John,” says Head Chef Joyce O'Hagan. “He has very clear ideas about how he wants the food to look and taste and it's inspiring to work with someone so focused.

“We understand how to deliver this kind of restaurant-quality food to 300 people all sitting down at the same time. So we make a good combination for an event of this profile.”

Setting the trend with Hip Hotels

The hippest “Hip Hotel” in town – The Bermondsey Square Hotel – chose Jackson Gilmour to produce cutting edge canapés for a recent promotional party with Virgin Holidays.

“The client liked the creativity of our food and our innovative presentation,” explains Jackson Gilmour Operations Director Francis O'Hagan. “Our commitment to responsible food sourcing was also a match with the potential guest list.

“Event catering is like everything else - you need to be ahead of the curve in terms of styling and content if you want to grow your business.”