EXPERIENCED caterer Sam Satterthwaite is poised to launch three new hospitality companies early next month in a bid to service the competitive corporate catering market.
EXPERIENCED caterer Sam Satterthwaite is poised to launch three new hospitality companies early next month in a bid to service the competitive corporate catering market.
Accolade Catering, Accolade Hospitality Employment Services and Accolade Food Brokers are three separate subsidiary companies under Mr Satterthwaite’s Fresher Only catering umbrella, and will begin operation on August 9.
Fresher Only started in 1987 and has developed from a simple pasta stall at the Victoria Park Hotel into a classy food operation.
While Fresher Only was involved with some catering in its early years, it now will function as a producer and distributor to the hospitality industry, paving the way for Accolade Catering to concentrate on and service catering clientele.
“Accolade Catering will focus 100 per cent on catering. It is fully owned and independently run to Fresher Only,” Mr Satterthwaite says.
“Catering is very competitive but many people do it, like lunch bars, as an extension of what they do.
“Accolade provides a total catering service … whether you want to purchase produce wholesale and cook it yourself, right through to us designing, preparing, and serving food to our customers.”
Mr Satterthwaite is keen to focus on a quality product, attention to detail and total service.
He believes Accolade will do well because of the quality of the chefs he has assembled and the resources he has available to him.
“The two chefs we have at Accolade have 50 years’ experience between them. They are leading the way,” Mr Satterthwaite says.
“We’re reactive to customer needs and change accordingly. My chefs are very modern and are at the forefront of innovation.
“We have been for ages.”
Being a leader in new cuisine can only come with the availability of unique delicacies, such as ostrich and crocodile. And while these certainly are on the Accolade menu, Mr Satterthwaite still remembers the basics, and the simplest of food is always available.
“A simple meal is fine if you’re using the best quality produce,” he says.
This total commitment to quality produce is matched by a total commitment to service, with the company offering not just catering, but help with the organising of functions (theme music, decorations and the like).
“We did a Hawaiian theme night for one of our clients. We did some research and came up with an authentic Hawaiian menu, not just ham and pineapple, and it was a great success,” Mr Satterthwaite says.
“We will organise everything, we will do whatever people want.”
Tony Barlow has bought the chic cafe bar restaurant Bibendum in Subi’s Colonnade. He will officially take over on August 8.
Davide Bianchi’s new pet project, Savoia Cafe in West Perth, is launching Wednesday Nights at Savoia this Wednesday August 1. All the big names have been invited, from Geoff Gallop to Bree Maddox.Also invited are media, celebrities, and restaurant personalities Linda Mead and Umberto Tinelli.
James Morrison heads the jazz line up for the “Absolutely Morrison” Jazz Concert and Wine Festival Show at Christ Church Grammar School at Chapel.
Xanadu, Evans & Tate, and Palandri Wines are joining in the jive with wine tastings and a Rare Wine Auction.
Tickets are $95.00 and the tunes play on September 8. Tickets are on sale now from the Christ Church Grammar School.
Crab lovers, this one’s for you. Not enough crab in you life? Well, head down to Dwellingup and, more importantly, the Millhouse Cafe and Chocolate Company and ask Scott and Craig Spencer for their Crab Omelette. Why?
The Australian Table Great Crab Cook-Off judges thought their crab concoction was the best out of many in the Crab Cook-Off Festival!
Accolade Catering, Accolade Hospitality Employment Services and Accolade Food Brokers are three separate subsidiary companies under Mr Satterthwaite’s Fresher Only catering umbrella, and will begin operation on August 9.
Fresher Only started in 1987 and has developed from a simple pasta stall at the Victoria Park Hotel into a classy food operation.
While Fresher Only was involved with some catering in its early years, it now will function as a producer and distributor to the hospitality industry, paving the way for Accolade Catering to concentrate on and service catering clientele.
“Accolade Catering will focus 100 per cent on catering. It is fully owned and independently run to Fresher Only,” Mr Satterthwaite says.
“Catering is very competitive but many people do it, like lunch bars, as an extension of what they do.
“Accolade provides a total catering service … whether you want to purchase produce wholesale and cook it yourself, right through to us designing, preparing, and serving food to our customers.”
Mr Satterthwaite is keen to focus on a quality product, attention to detail and total service.
He believes Accolade will do well because of the quality of the chefs he has assembled and the resources he has available to him.
“The two chefs we have at Accolade have 50 years’ experience between them. They are leading the way,” Mr Satterthwaite says.
“We’re reactive to customer needs and change accordingly. My chefs are very modern and are at the forefront of innovation.
“We have been for ages.”
Being a leader in new cuisine can only come with the availability of unique delicacies, such as ostrich and crocodile. And while these certainly are on the Accolade menu, Mr Satterthwaite still remembers the basics, and the simplest of food is always available.
“A simple meal is fine if you’re using the best quality produce,” he says.
This total commitment to quality produce is matched by a total commitment to service, with the company offering not just catering, but help with the organising of functions (theme music, decorations and the like).
“We did a Hawaiian theme night for one of our clients. We did some research and came up with an authentic Hawaiian menu, not just ham and pineapple, and it was a great success,” Mr Satterthwaite says.
“We will organise everything, we will do whatever people want.”
Tony Barlow has bought the chic cafe bar restaurant Bibendum in Subi’s Colonnade. He will officially take over on August 8.
Davide Bianchi’s new pet project, Savoia Cafe in West Perth, is launching Wednesday Nights at Savoia this Wednesday August 1. All the big names have been invited, from Geoff Gallop to Bree Maddox.Also invited are media, celebrities, and restaurant personalities Linda Mead and Umberto Tinelli.
James Morrison heads the jazz line up for the “Absolutely Morrison” Jazz Concert and Wine Festival Show at Christ Church Grammar School at Chapel.
Xanadu, Evans & Tate, and Palandri Wines are joining in the jive with wine tastings and a Rare Wine Auction.
Tickets are $95.00 and the tunes play on September 8. Tickets are on sale now from the Christ Church Grammar School.
Crab lovers, this one’s for you. Not enough crab in you life? Well, head down to Dwellingup and, more importantly, the Millhouse Cafe and Chocolate Company and ask Scott and Craig Spencer for their Crab Omelette. Why?
The Australian Table Great Crab Cook-Off judges thought their crab concoction was the best out of many in the Crab Cook-Off Festival!
