In our blog series “A wee chat with…” the SEC has a quick fire Q&A with event professionals to get an insight into their working life and their event, as well as getting their views on Glasgow and the venue.

Part of Levy UK, the catering and hospitality partner to many of UK’s most iconic venues, SEC Food are the brand behind food & drink at the Scottish Event Campus. Operating across live entertainment, conferences and exhibitions, SEC Food create great food for over 200 events each year. We met with SEC Food Venue Director and Chair of the AEV Catering Working Group, Jamie Anderson, for A Wee Chat.

You’ve been Venue Director at the SEC for over a year now, what’s your favourite thing about working here?

I love the variety. You can move from a health and fitness event, to a gin festival and then an energy trade show - all with different audiences and expectations.

What’s the most exciting trend you’re seeing in venue catering just now?

I see healthy, sustainable and authentic food on the rise. It’s already happening on the high street, but this isn’t really a trend. I think it will set the agenda for how we work long into the future, it isn’t going away!

Where do you see the future of venue catering?

I see the customer environment playing a key part in the exhibition sector - enhancing the customer experience and increase overall dwell time will be a key focus in the industry.

On the conferences side, I believe sustainability and mindfulness will play a huge part in all our delegates’ needs - there is a real opportunity for us to create unusual and memorable experiences. Finally, in Live Entertainment, the future lies in speed of service via the introduction of technology - be it through drinks systems, tills and further refining of audience profiles thus allowing us to innovate and design products directly for customers. It’s a really dynamic and exciting time for all our sectors!

What’s your ideal dish before a gig?

My guilty pleasure has got be a Clydebuilt Pepperoni Pizza – I’m a strong believer in being allowed a treat on occasion.

You’ve just become the chair of the AEV Catering Working Group. What’s the best thing about being involved in a group like this?

The best thing about working with the group is understanding the challenges we face as an industry and that these groups enable us to share best practice and drive collective change within the sector. I am very proud to represent Levy & the SEC by chairing this group.

What’s your favourite thing about Scottish food?

I have worked all over the globe with many different cuisines, but the Scottish produce is just incredible. I love working with venison, salmon, halibut and shellfish – there’s nothing quite like it.

What’s your next big project for SEC Food?

As a business we are working on a best customer journey that looks to enhance the catering environments within exhibtions. We are making the in hall facilities more experiential, therefore increasing dwell time for organisers, exhibitors and consumers.

The areas of focus are furniture, digital signage, partner activation and food way finding all enhancing the products and service.

Any tips for restaurants in Glasgow?

I stay in the West End of Glasgow and can regularly be found in the Hanoi Bike Shop – great, flavoursome food in a really authentic, laid back atmosphere.


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