DELIVERING

EXCEPTIONAL

EVENTCATERING.

3

E X C E P T I O N A L

E V E N T C A T E R I N G

At P&J Live we pride ourselves on our passionate and flexible approach

to delivering delicious culinary experiences, tailored to suit a variety

of audiences and dietary requirements.

Our in-house team of professionals have honed their skills over many years,

crafting innovative menu choices that continually wow delegates and

guests. From breakfast buffets to seated banquets, we cater for groups of

10 to over 2,700, with the highest levels of quality and service guaranteed.

4

A N E X Q U I S I T E L A R D E R

O N O U R D O O R S T E P

There’s a good reason chefs from

around the world choose our

ingredients - Scotland is a culinary

haven, where produce is reared,

grown and gathered from rich

and fertile soils, pristine rivers

and clear, coastal waters. From

hand-dived scallops and Aberdeen

Angus beef to Montrose potatoes

and the soft fruits of Inverurie, our

shops, farmers’ markets and food

festivals are the ideal places to

pick up the freshest ingredients for

our latest gastronomic creations.

Today, the ‘Made in Scotland’

stamp is synonymous with taste

and quality across the globe, a

testament to our wealth of venison

and game, our world-renowned

seafood and of course our water

of life – whisky. Two thirds of the

world’s langoustines are sourced

in Scotland, Scottish lobsters are

on the menu in over 20 Michelin-

starred restaurants in Tokyo alone,

and Scottish salmon was the

first foreign product to achieve

France’s prestigious ‘Label Rouge’

quality mark.

Some Scottish products are

considered so unique and of

such high quality that they have

been designated Protected

Geographical Indication (PGI) by

the European Union. To qualify for

the regional title, these items must

be produced according to strict

criteria, and within a specific area.

So when you taste Stornoway

Black Pudding, Traditional Ayrshire

Dunlop cheese, Orkney Scottish

Island Cheddar or Scottish Wild

Salmon, you know it’s the real

deal. And there’s nothing quite like

eating them in the region in which

they are made!

7

O U R F O O D S U P P L I E R S

A R E P A R A M O U N T

We are delighted to be continuing

our 15-year relationship with local

butcher, McWilliams Aberdeen

Ltd, as we move to P&J Live.

Responsibly sourcing the most

succulent cuts of meat with

the most sensational flavours,

McWilliams has been providing top

quality beef, pork, lamb, poultry,

venison and game to clients across

Scotland’s north east for over 60

years. Today, their freshly made

sausages, black pudding and

haggis are a favourite with many

of the region’s finest catering

establishments.

A proud bearer of the Protected

Geographical Indication (PGI)

trademark, the company adheres

to stringent quality procedures

and industry standards, holding

the BRC Global Standard for

Food Safety, a Quality Meat

Scotland mark of a premium

brand. McWilliams keeps food

miles low by sourcing meat locally

whenever possible, and prioritises

sustainable practices throughout

the business.

M C W I L L I A M S

8

We are proud to use the local

produce of Turriff’s of Montrose.

Starting life as a delicatessen

in Montrose in 1977, Turriff’s has

evolved over the years to become

a major supplier of fresh fruit and

vegetables to customers across

the north east of Scotland.

The company strives to source as

much of their produce as possible

from local farms. All milk and

cream comes from a local producer

and their potatoes are also grown

locally. When seasons allow, they

source all soft fruit, broccoli,

turnips, leeks, cabbages, carrots

and cauliflower from growers

within a 20-mile radius of their

Montrose store.

Turriff’s is committed to promoting

sustainable practices across all

business activities. They adhere

to strong ethical principles,

minimising food miles, assisting

local community groups and

providing regular donations to

food banks, charity events and

soup kitchens.

T U R R I F F ’ S O F M O N T R O S E

11

L E S L E Y M C M U L L E N ,

M A R K E T I N G & C O M M U N I C AT I O N S S P E C I A L I S T

B H G E A N N U A L B U R N S S U P P E R , J A N U A R Y 2 0 1 9

“ I T ’ S W O N D E R F U L T O S E E O U R G U E S T S ’

R E A C T I O N S W H E N T H E I R M E A L S

A R E S E R V E D A S E V E R Y T H I N G I S S O

B E A U T I F U L LY A N D I M A G I N AT I V E LY

P R E S E N T E D A N D W E N E V E R FA I L T O

R E C E I V E FA N TA S T I C F E E D B A C K . I T ’ S

A M A Z I N G T H AT T H E T E A M R E L I A B LY

D E L I V E R S S U C H C O N S I S T E N T LY H I G H

S TA N D A R D S F O R T H E L A R G E N U M B E R S

T H E Y C AT E R F O R ”

12

The most sustainable venue of

its kind in the UK, P&J Live will

benefit from an on-site Energy

Centre, allowing a fully integrated

approach to sustainability.

Our Energy Centre will meet the

annual heating, cooling and power

demands of P&J Live, delivering

clean, sustainable and reliable

energy for the facility. At the heart

of this is the largest hydrogen fuel

cell installation in the UK, which

will have sufficient electrical

output to meet all the venue’s

electrical demands. Put simply,

our food waste will be recycled to

power our kitchens.

In a bid to minimise the impact of

our activities on the environment,

we will continue to use local

suppliers wherever possible

to minimise food miles.

C O M M I T T E D T O

S U S T A I N A B I L I T Y

14

Our Executive Head Chef, Brian McDonald,

has been with us for 14 years. He is proud

to head up a talented team of chefs, and

excited to begin a new chapter with them

at P&J Live.

“Our team of chefs have elevated the

standards of quality across the kitchen,”

Brian explains. “Head chef, Jason, has been

instrumental in influencing the team’s

creativity and artistic approach to food,

in his drive to get the best from each of

them. There’s a strong desire to create

in-house rather than buy-in. The emphasis

is very much on experimenting with raw

ingredients to create homemade dishes,

an approach that will continue at P&J Live.”

Attention to detail is key when producing

large volumes of beautiful food, as Brian

continues: “Dishes are photographed

to ensure nothing is missed and high

standards are replicated on every plate.

This is what makes the team stand out and

ensures we consistently receive excellent

feedback.”

Brian’s career began at Mar Lodge in

Braemar, a hotel famous for fresh fish and

game. In 1977, he moved to Thistle Hotels,

working in various locations including

Inverness and Manchester. “This gave me

great exposure to different cuisines, chefs

and kitchens across the UK.”

He finds inspiration both at home and

abroad: “I love the enthusiasm of Raymond

Blanc. He’s so engaging and his passion

for fresh food inspires me. Closer to

home, I’m a big fan of Michael Bremner,

originally from Insch in Aberdeenshire.

His restaurant, 64 Degrees, was voted in

the top 10 of the Sunday Times UK’s Top

Restaurants 2017. Bremner takes flavours

from all over the world and distils them into

beautiful small plates of deliciousness.”

Reflecting on his career, Brian highlights

Offshore Europe 2015: “The in-house team

took on the task of planning, managing

and delivering all the catering, which saw

50,000 visitors pass through the venue

over just four days. It was a massive

achievement for the kitchen

team, requiring great skill and

organisation.”

He’s committed to achieving

similar success at P&J Live: “The

focus now will be on providing

the highest possible standards of

quality and service across all areas

of food delivery, from the fine

dining restaurant, to banqueting on

a mass scale. Making a success of

the restaurant is key – it’s a new

challenge but we are very keen to

make our mark and offer visitors a

unique dining experience.”

E X E C U T I V E H E A D C H E F

B R I A N M C D O N A L D

17

P&J Live’s Head Chef, Jason Cassie, is local to Aberdeen and has been with us for 14 years. He manages a team of chefs with a diverse range of backgrounds and experiences, each bringing something different to the mix. “Their backgrounds range from hotels to restaurants, and they offer expertise in a variety of specialities from Mediterranean and Italian to Polish, Asian and local cuisines. They are a dedicated and loyal team, and we’re fortunate to benefit from a low staff turnover.”

Beginning his career at the Queen’s Hotel in Aberdeen, Jason’s goal was to progress to Head Chef by the time he was 25. True to his ambitions, he was Head Chef at one of Aberdeen’s best-loved restaurants, Moonfish, by his mid-twenties, and has since been working as Head Chef with Aberdeen’s premium events venue. P&J Live is the next challenge, where he is looking forward to creating restaurant-style food on a mass scale.

He reflects on the inspiration behind his career choice: “It was definitely my Mum. Growing up and watching her make homemade, Scottish comfort food,

from fresh bread and wholesome mains to traditional puddings, that’s what got me started. From a young age, I’ve also followed and admired the work of English chef, Aiden Byrne. I love his use of textures and colours. By 22, Byrne was the youngest ever chef to win a Michelin star, and appeared on MasterChef in 2008.”

He highlights carpaccio of beetroot and goat’s cheese as his signature dish, or Asian style Monkfish, but he’s also a fan of creating deconstructed desserts. And his own tastes are equally wide-ranging: “I like anything rustic and Mediterranean, but I’m also really into Asian foods.

Jason is not short of career highlights: “Achieving Head Chef at Moonfish at 25 was hugely satisfying. But successfully delivering a banquet for 1400 people at the AECC was also pretty memorable - the largest dinner we have ever catered for.”

He is no less ambitious for P&J Live: “P&J Live presents our team with an opportunity to develop and grow, and we’re ready to embrace the new challenge. I’m looking forward to creating more success stories in a brand new, state-of-the-art kitchen.”

H E A D C H E F

J A S O N C A S S I E

19

S U S A N C R I G H T O N ,

D I R E C T O R O F F U N D R A I S I N G – C H A R L I E H O U S E

C H A R L I E H O U S E B I G B U I L D B A L L , D E C E M B E R 2 0 1 8

“ T H E T E A M W O R K H A R D T O C R E AT E

FA N TA S T I C M E N U S A N D T H E

C AT E R I N G O N T H E N I G H T I S A L WAY S

FA U L T L E S S A N D A L WAY S R E P L I C AT E S

T H E F O O D TA S T I N G , N O M E A N TA S K

W H E N Y O U ’ R E C AT E R I N G F O R 3 0 0

P L U S G U E S T S … W H E N O R G A N I S I N G

A N E V E N T , Y O U N E E D T O H AV E

C O N F I D E N C E I N T H E T E A M P R O V I D I N G

T H E C AT E R I N G A N D T H E T E A M

H E R E H AV E T H AT I N A B U N D A N C E ,

O T H E R W I S E W E W O U L D N ’ T B E G O I N G

B A C K A G A I N ! ”

20

D I E T A R Y

R E Q U I R E M E N T S

At P&J Live, we understand the seriousness of allergens, and are fully

committed to ensuring open communication and supporting those with

allergies or other specific dietary requirements.

Our catering team makes sure there is always an option for each guest and

are readily available to address any questions or concerns delegates and

guests may have.

All our menus are available to view online at pandjlive.com

Alternatively, please contact your P&J Live event manager

for further details or contact us at catering@pandjlive.com

S A M P L E M E N U S

22

First Floor

Space m2 Banqueting Capacity

Suite 1 930 620

Suite 1A 310 180

Suite 1B 310 180

Suite 1C 310 180

Suite 1A/B 620 390

Suite 1B/C 620 390

Suite 2 939 620

Suite 2A 378 210

Suite 2B 561 340

Suite 3 197 100

Suite 4 198 120

Our meeting rooms are great for intimate private dining events where we can accommodate dinners

from 10 to 50 people. We can also go much bigger, Halls B and C combined can accommodate a

banquet for over 2,700 guests.

C A P A C I T I E S

Ground Floor

Space m2 Banqueting Capacity

Hall B/C 4,035 2,790

Hall C 2,005 1,250

ARENAHALL

A

HALLB

HALL

C

9,000m2 ARENA

BackstageArea

Box Office

Box Office

MAIN ENTRANCE

HiltonHotel Link

1B

1A

1C

CONFERENCE SUITE

2B

2A

CONFERENCE SUITE

MEETING ROOMS x 9

4

3CONFERENCE SUITE

High End Restaurant

HiltonHotel Link

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

VIPSuite

50 seater

Show Deck

VIP

Suite

VIP

Suite

VIP

Suite

The View - VIP Lounge

GROUND FLOOR

FIRST FLOOR

2524

26

E N Q U I R I E S

If you’d like to enquire about holding a banquet at P&J Live, please contact us at:

sales@pandjlive.com

If you’re looking to confirm those last minute details for your existing event please contact

your P&J Live event manager or email us at:

catering@pandjlive.com

P&J LiveEast Burn Road, Stoneywood, AberdeenScotland, UKAB21 9FX

info@pandjlive.com+44 (0) 1224 824 824pandjlive.com