Hotelier expands into events catering

A SOUTHPORT hotelier has launched new outdoor and events catering service.

Vincent Outside is Paul Adams’ latest venture, bringing mini fish and chips, bite-size cottage pies and tuna sashimi rolls to events menus across the region.

Inspired by The Vincent Hotel’s V-Cafe and Sushi bar, Vincent Outside will provide customers with an internationally influenced menu which Mr Adams says will offer the same quality of food and service experienced at the hotel.

Martin Quinlan, head chef at The Vincent Hotel, said: “We’re always getting compliments from our guests about the quality of our food at the Vincent and constantly get requests for take-outs and recipes. So far we have done events from 10 to 260 people.”

He added: “Vincent Outside is a new and exciting venture and we’re confident that it will be an instant hit.”