Banqueting Venue

To keep up with the growth and development of the National Conference Centre as a premier banqueting venue in the Midlands, its Executive Head Chef, Steve Price was tasked with creating a new banqueting menu to help drive the venue into its new exciting era. 

Steve has been a key member of the team at the National Conference Centre for 30 years. Prior to that he trained in classic French cuisine at the College of Food in Birmingham and then worked his way up through the ranks in the kitchen at various establishments around the UK. He was headhunted to join what was then the National Motorcycle Museum.

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The food hygiene rating is based on how hygienically the food is handled, prepared, cooked, cooled and stored; as well as the condition and cleanliness, layout lighting, ventilation, structure of the building and other facilities.

The Food Standard Agency also judges how the business manages its policies, procedures and records in order to make sure that its food is always of the highest quality and safe, so that the officer can be confident the standards will be maintained in the future