R34 Catering, the new outside catering arm of R34 Restaurant & Cafe @ India of Inchinnan, is all set for take-off on Thursday 14 October at a launch event at The Royal College of Physicians and Surgeons in Glasgow.
The launch of the new R34 Catering brand follows the formation of the partnership between R34 head chef and executive director, John Shields with Iain Falconer Private Catering, to establish Falconer and Shields Catering.
John Shields said: “I’d always admired Iain’s work as chef at the Ubiquitous Chip in Glasgow’s west end and the way he approached contract catering.
“Now, under the new R34 Catering brand, we will continue to offer a range of simple food, quality ingredients and non-intrusive service and seek to build upon our reputation for corporate and private customers.
“Our aim is to be one of the very best caterers for private dinner parties, weddings, corporate events, business launch parties and all other catering events with the ethos of offering fine local Scottish produce, simply prepared with great services.”
R34 Catering already has contracts with Glasgow Airport, The Royal College of Physicians and Surgeons, STV, Doosan Babcock and Canniesburn Burns Unit as well as offering a range of fine dining executive style dinners for private house parties.
“Unlike many other outside caterers, all our produce is fresh with no frozen items and we provide a very personal service. We do everything from catering for the wedding market through the provision of high volume sit-down meals to creative buffets, corporate launch events and canapé parties and, as we’re fully licensed, we also provide a comprehensive bar service.”
Catering for events throughout Scotland, R34 Catering takes its name from the first airship to complete a two-way crossing of the Atlantic in 1919, which was constructed on the site of the R34 restaurant at the renovated A-grade, Art Deco building sitting directly behind Glasgow International Airport.
ENDS
For further information please contact Greig Hutcheson tel 0141 533 4069
Issued on behalf of R34 by Liquorice Media tel 0141 561 4018 www.liquorice-media.com
Date: 14th October 2010
Notes for editors
- Glasgow-born John Shields began his career as a chef at The Buttery at a time when it came to be recognised as one of the best restaurants in the country.
- John then spent two years at the Albany Hotel as Chef De Partie, where he further developed his classic French cuisine training before moving to the Townhouse Hotel as head chef, during which time the restaurant was awarded two AA rosette awards for its outstanding cuisine. He then moved east to further develop his culinary expertise at the Michelin Bib-accredited Pompadour restaurant in the Caledonian Hotel, Edinburgh.
- Next, John relocated to the west coast of America to work as head chef in a catering company in North California and Idaho. During his time in the States he produced a variety of pan pacific fusion dishes, mixing his classic French cuisine skills with pan pacific cuisine to create new and exiting dishes. His skill set was broadened further as America’s strong Hispanic culture enabled him to study and create authentic Hispanic style cuisine.
- John then travelled further east to Ohio where he worked at the Ritz-Carlton before moving on to a large catering company for a number of years. On returning to his native Scotland, John worked in the AA rosette winning Lodge on Loch Lomond for some time, then the innovative Air Organic restaurant in Glasgow before joining R34 at India of Inchinnan.
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