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October
Rolls Royce Location Catering Diary
19 September
The Millar Catering team were on location for Rolls Royce in Glasgow this week. We had 70+ hungry workers for breakfast, lunch and dinner over the next few days. Chefs all set for action. Let’s go to work!
20 September
Our braised steak with mushrooms, shallots, parsley mash, blanched veg and red wine sauce raced out the kitchen at quite a pace at dinner this evening. Always a sure fire winner and definitely the most popular dish of the day with the Rolls Royce guys.
Respect also due for Chef Allan’s delicious bread and butter pudding. Another big hit on the day. Just as well we’re not counting the calories…
21 September
Italian style meatballs with spaghetti, tomato ragu and herb oil wins hands down versus the chicken Madras at lunch today. Old classics just the ticket for another chilly September day like today. As ever, welders first through the door for lunch!
25 September
Our latest location catering excursion wrapped up in fine style. A wide range of tasty dishes all going down well with the crew. Many thanks to our bosses from Rolls Royce, Babcock and the MOD. Iit’s always a pleasure. We look forward to seeing you all again at the next operations next February in Edinburgh.