The Eat to the Beat team arrived on site on 2 December, two days prior to the show, led by crew leader Rachael Collins and head chef Suzie Collins. The team provided three meals on each of the three days, with constant refreshments available all day for the crew on site. The artists were provided with a rolling buffet of hot and cold options when arriving at the venue for both rehearsals and show day.
The catering logistics were aided by the semi-permanent kitchen area built at Earls Court for a month-long run of concerts, containing an industrial fridge, storage, preparation tables and ovens, which saved substantial time during the load in and load out periods. Capital Christmas Live production and show director, Mark Ward, commented: "I am a firm believer in taking care of both artists and crew at an event. Eat to the Beat have played an important role by providing great food for everyone."
(Lee Baldock)
