New Signing for Delaware North at Wembley Stadium – Harry Lomas MBE, BEM FIHWritten by Michael Simmons Apr 11 2018
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Raising the game of your culinary experience at Wembley Stadium has always been at the Heart of Delaware North’s goal. With this is mind we are delighted to announce the appointment of Harry Lomas MBE as Head of Culinary.
Harry will oversee all aspects of the catering delivery at the Stadium and we caught up with him recently to talk about his philosophy on food and in particular his aspirations for Meetings & Events as we enter this new chapter…..
What are you most passionate about?
I really believe it all comes down to connectivity with the customer, client and food. We should own the food and ensure it has good provenance, is sustainable, artisan, cooked with passion and has love and attention.
I thoroughly enjoy interacting with guests, am passionate about food, people and even more importantly to bring on the next generation of Chefs - we have to get involved now to be able to have an impact in the future.
Tell us about your career journey to Wembley
I have a background in culinary operations including Director - Food Services for the British Army for 34 years, working alongside the Royal Household delivering the State ceremonial functions before moving onto overseeing the 2012 Olympic delivery at Excel and more recently Head Executive Chef at The Grove in Hertfordshire.
When not at work I enjoy my pastime as professional toastmaster and Master of Ceremonies whilst keeping in touch with current trends judging at culinary competitions more recently at Hotelympia and judging primary school young chef of the year.
Your face seems familiar – have we met before?
There have been a few TV appearances including; Saturday Kitchen, Masterchef, channel 5 series about Combat chefs working at home and abroad on operations and Jamie’s School dinners where I trained Jamie’s dinner ladies.
So what does this all mean for Meeting & Events?
I always use my experience when designing menus. Having travelled extensively and if I’m designing themed menus or international food stations I think about my food experiences - if I don’t like it, then I won’t give it to others.
Some of the developments will take time to deliver fully but we can be sure of a passionate approach from the top down, driven by the question ‘What makes people tick with food’?
This charismatic man has so much to offer and his enthusiasm is infectious – from chef led masterclasses to intimate Chef’s table dinners, or an in depth discussion on the history of a cheeseboard over a glass of bubbles or port – everything is quite literally on the table.