I cook for up to 2,500 people at a time; here’s why I still treat every plate like a restaurant dish

The QEII Centre, in the heart of London’s Westminster, brings thousands of people together every year to build relationships, do business and share knowledge. QEII Taste, the venue’s award-winning in-house catering team, ensures that food is at the centre of this connection, producing restaurant-standard dishes at conference scale through seasonal sourcing, craft and discipline. Executive Chef Danilo Barbagallo explains how it is done.

Shared passion, shared standards

There is an assumption when you’re catering for large numbers that quality has to take a back seat. I don’t believe that’s the case. It all comes down to having the right team, investing in training and sharing a genuine passion for great food.

I make it a priority to stay on top of emerging food trends. Being part of Levy gives me the opportunity to regularly connect with other chefs, suppliers and industry partners, sharing ideas and exploring new techniques, ingredients and innovations. Creativity is a big part of what we do, and by continually evolving our menus and approach, we aim to give guests a food experience that, I hope, exceeds what they might expect from a conference venue.

I’m fortunate to have worked with my team for many years and we all strive for the same high standards. Working together closely means we’re able to deliver consistency, quality and creativity on a large scale without compromising on the guest experience.

Pride in each plate

Restaurant standard means every guest receives the same quality experience, regardless of whether we’re serving 20 people or 2,500. The last plate should look the same as the first, and every guest should feel equally well looked after. Achieving this comes down to planning, consistency, attention to detail and a team that takes genuine pride in every dish.

An innovation we’re particularly proud of is our Michelin Dinner Packages. In partnership with Green Michelin-starred chef Will Devlin, Michelin Dinner Packages bring a premium dining experience that rivals leading restaurants while maintaining consistency across hundreds or thousands of guests.

These special menus are carefully curated around seasonal, sustainable produce and refined techniques and can only ever be enjoyed at the QEII. Will’s ingredient-led, creative menus include dishes such as grilled sea bass with purple sprouting broccoli and nasturtium sauce, roasted summer squash with braised pearl barley, crispy kale and fermented chilli and chocolate mousse with chicory root caramel and mushroom ice cream.

Seasonal sourcing at scale

As part of Levy, we work closely with our procurement partner, Foodbuy, who helps us source the best-quality in-season ingredients. This gives us confidence in both quality and availability, even when we’re catering at scale. I refresh our menus throughout the year to make the most of the incredible seasonal produce we have here in the UK and explore new flavour combinations, using our nose-to-tail, root-to-tip approach.

For example, our bread is crafted from 100% Wildfarmed flour that supports British regenerative farming practices, produced using a pesticide-free grain and our mackerel is sourced from a Cornwall-based company supporting local fishermen. This keeps our offering fresh and exciting for guests while ensuring we’re using ingredients at their very best.

Quality control

I don’t believe in creating dishes that we can’t deliver to a high standard, so every menu is designed with the numbers in mind from the start. If I don’t think we can deliver a dish consistently, it won’t make it onto the menu. One of the things I enjoy most about working at QEII is the variety. I can create elegant, plated dishes for fine dining events, as well as bowl and box menus for large conferences and buffets. While the style of service may differ, the same attention to flavour, presentation, sustainability and quality goes into every dish.

Grown on site

We’re really excited to be introducing our new herb garden to our ground floor café, Sanctuary, so guests can see the herbs and garnishes as they grow. We’ll be growing a variety of fresh herbs that will be used to finish dishes at both our plated events and conference buffets, adding freshness and flavour grown on site. We’re also looking to grow garnishes for our expanding mocktail offer. It’s a small touch, but it reinforces our commitment to freshness and sustainability.

Talking point

I want every guest to leave remembering the food for the right reasons. People might come to a conference for the speakers or the exhibition but a great lunch is often a talking point. No matter the number of guests, my goal is for everyone to leave having had an enjoyable catering experience. For me, the best compliment is simple: when guests leave talking about the food as much as the conference.