What makes a great gig? The atmosphere, audience and stage all have a massive part to play of course, but so does the dining experience. That’s the view of Utilita Arena Birmingham’s down-to-earth Executive Chef David Sidall. Whether it’s a pre-show meal within the venue's first-class hospitality restaurants or gourmet burger on the go, every dish that leaves his kitchen uses the freshest seasonal ingredients and is delivered with consistency and creativity.
Having previously worked at large-scale events at Cardiff’s Principality Stadium and the Ryder Cup in Ireland, David brings a great sense of stability, calm and forward-thinking to the Amadeus brigade. Essential when keeping thousands of hungry and thirsty revellers thrilled nightly.
“As a chef you never stop learning and experiencing new things, so I’m always looking at trends, the menus and our offer.”