Edinburgh International Conference Centre has launched Nourish Event Catering, a new catering business developed with Levy to serve events, businesses and private occasions across Edinburgh.
The operation will cater for conferences, exhibitions, corporate events, gala dinners, awards ceremonies, weddings, meetings and workplace catering, combining EICC’s event experience with Levy’s foodservice operation.
Nourish Event Catering will place Scottish produce and local suppliers at the centre of its menus, alongside measures intended to reduce the environmental impact of its food sourcing.
The business has introduced a ban on air-freighted fruit and vegetables and will prioritise ingredients sourced as close to Edinburgh as possible.
Its chefs will use produce including Scottish venison and rapeseed oil, while menus may substitute ingredients with more locally available alternatives, such as using peas instead of avocado.
All menus will carry climate information, while dishes will be developed to accommodate a range of dietary requirements without unnecessary duplication or food waste.
The culinary operation is led by Levy Executive Head Chef Paul Hood, who brings more than 20 years of hospitality experience, including senior roles at Prestonfield House and The Dunstane Hotel in Edinburgh.
Hood was also a recipient of a HIT Scotland Legacy Scholarship in 2026.
General Manager Caroline Bacigalupo will oversee the day-to-day operation, working alongside Hood and the wider culinary team.
Amanda Wrathall, CEO of EICC, said: “Nourish Event Catering reflects what Edinburgh does best: bringing people together and creating memorable experiences. Building on almost 30 years of delivering events at EICC, we’ve combined our local knowledge, trusted supplier relationships and understanding of what clients value most with Levy’s expertise in world-class hospitality.
“The result is a catering business rooted in Edinburgh, shaped by the people who know this city best, and focused on delivering exceptional experiences for every event.”
Matthew Lewis, CEO of Levy UK&I, said: “The launch of Nourish Event Catering is the perfect opportunity to create meaningful impact through extraordinary experiences right across Scotland. Caroline, Paul and their Nourish Event Catering team embody everything we stand for at Levy: putting people first, championing local produce and provenance, and never compromising on creativity or quality.
“We’re proud to deliver Nourish as it brings a fresh, sustainable vision to event catering in Edinburgh and beyond.”
Hood added: “We wanted to create a food and beverage offer that starts with the event, not a set menu, asking what will work best for the people attending, the occasion and the place. In Edinburgh and Scotland we have an incredible range of produce on our doorstep, including the freshest seasonal seafood, game and artisan produce, so we see sustainability as providing an opportunity to be even more creative, making bold choices and creating fabulous food that people can’t wait to eat.
“Great food is only part of it though – delivering seamless and sustainable hospitality at this scale takes exceptional teamwork, flexibility when plans change and the ability to keep things moving when the pressure is on. That combination of creativity, culinary expertise and operational excellence is what we want Nourish Event Catering to be known for.”
Nourish Event Catering is based in Edinburgh’s Exchange District and includes a dedicated tasting kitchen for up to 16 people with a live cooking station for client menu tastings.
The business will also offer a drop-and-go service to organisations within approximately ten minutes of its base, providing sandwiches, sweet items and individual bento boxes for meetings, presentations and workplace events.
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