Silverstone Circuits has appointed Jeremy Dover as head of catering at the iconic motorsport venue. The new role will oversee the catering and hospitality aspects for all race days and corporate meetings and events across the 600-acre site.
Working alongside Dean Hoddle, head chef at Silverstone, Mr Dover is tasked with ensuring that catering at the home of the British Grand Prix maintains the exceptional standards which guests have grown to expect.
Mr Dover brings more than 22 years of experience in hospitality to Silverstone, with previous roles including operations manager at Elior, business development and operations manager at Shuttleworth Park and deputy general manager at Compass Group.
He said: “I’m proud to become part of such an iconic British venue to head up the catering and hospitality. My extensive experience will certainly come into play with the many events that are planned for the year ahead, and beyond – both for leisure audience and corporate bookings. As the venue’s popularity for meetings and events continues to grow, it’s important that the food and beverage offering remains outstanding and provides delegates with an exquisite dining experience, ensuring they’ll want to return.”
The Silverstone Wing has 4520sqm of flexible event space, including four halls – with vehicle access in Hall 1 – and can accommodate meetings from two to 3,000 delegates.
In addition, the venue has an International Media Centre, seven flexible meeting rooms, an Auditorium used by the F1 teams for press conferences, 40 Pit Garages, The British Racing Drivers’ club and The President’s Suite, which are all available to hire for meetings or events.
On a catering level, the organisation partners with some of Northamptonshire’s best artisan producers in order to use local, quality produce in many of its dishes.