With the FA Cup Final between London giants of football Chelsea and Arsenal kicking off tomorrow, things are heating up in the kitchen for the catering team at Club Wembley. Led by award-winning Executive Head Chef Mark Reynolds, who has over twenty years’ experience as a professional chef.
Head Chef Mark ReynoldsWe had the pleasure of interviewing Head Chef Mark Reynolds as he began prep for tomorrow afternoon/evening.
How long have you been working at Wembley?
I have been working for 5 ½ years and this is an anniversary for me being my 10th FA Cup.
What have you learnt working at Wembley?
It’s all about delivering a high-quality dining experience for each individual customer where they leave having had a memorable experience.
How does catering for a sporting event differ from normal catering?
When the whistle goes, you need to be ready to go. We cater for 10,500 people within a small window of time, the entire team need to be in perfect harmony to deal with the demand.
Does the menu reflect or have a theme for the FA Cup?
For the prestigious event, we will be using English produce. We work closely with our suppliers such as our beef farmers who will be providing us with 3.8 tonnes of beef. As it is asparagus season this will be a staple of the menu.
What inspired you to want to become a chef?
Well I originally went into the army as a fireman, but when I worked in my father’s pub I loved that I could put my passion on a plate. Watching people enjoy the meal you have prepared gave me a feeling of pride that never goes away.
Do you have a philosophy for cooking?
For me I treat guests as I would want to be treated. If I deliver my best each night and they leave having enjoyed a great experience then I’m happy. Working with a great team around you is also key. I will be working with 220 chefs tomorrow evening, I trust and can rely on each of them to give 100%.
Who are your influencers in the industry?
I am very fortunate that I will get to work alongside my hero Chef Paul Gayler MBE, the energy he brings into the kitchen, whether it’s firing up the brigade for service or producing stunning dishes is unmatched.
For young chefs or people looking to get into the industry, what advice would you give?
This industry is tough, you need to commit everything to it, be ready to work long hours at a moment’s notice, but the feeling of leaving the kitchen having delivered great food makes the sacrifices worthwhile.
Finally, who do you want to win the match?
I’m an Arsenal fan so hopefully the boys will win it!
We would like to thank Head Chef Mark Reynolds and Club Wembley for giving us an insight into the catering operation for the FA Cup and no doubt it will be an amazing dining experience.
To give you an idea of the scale of operations tomorrow, Wembley Stadium has 34 bars, 8 restaurants and 688 food and drink service points. Club Wembley’s restaurants can serve approximately 10,500 seated meals at any one event and 40,000 pints of beer can be served during half time.
Each guest is personally tailored for and is given a wide variety of dining options:
Arc Restaurant – formal fine-dining restaurant offering seasonal cuisine, paired with stunning views of London.
Box Catering for Private Box Holders – the opportunity to choose from a range of seasonal menus to curate your own personal dining experience, from canapés to four-course meals.
Bobby Moore Suite – Europe’s largest fine-dining restaurant offers outstanding menus, drinks and post-match pies.
The Venue Buffet – contemporary buffet dining for a more casual dining experience.
Atrium Lounge – modern dining space offering international cuisine.
Nets & The Bench Brasseries – classic gourmet dishes served in a family-friendly, relaxed setting.
By James Sheehan, Editorial Content Manager, H&C News