Providing its services for athletes, members and corporate guests, Seasoned expects to serves around 1,500 people a day across six locations - two private dining rooms; a members’ dining room, marquee and bar; and a River-view bar.
With menus inspired by Leander Pink itself, executive chef Chris Hawkins’ ‘innovative’ dishes will include: prawn and lobster cocktails for starters; a sirloin beef main and rhubarb cheesecake with pink sorbet and gold leaf to finish.
Leander Club general manager, Paul Budd, said: “Seasoned has looked after our hospitality provisions at Regatta for a number of years and for the staff and members, it is like welcoming back family.
“They understand our needs and nothing is too much trouble. It’s a great partnership.”
Colin Sayers, Seasoned managing partner, added: “As Leander Club celebrates its bicentenary, we are incredibly proud of our own successful partnership, catering for the venue during Henley Royal Regatta for nine consecutive years.
“As usual you can enjoy our four-course luncheon and barbeques during the day, wind down after the races with traditional afternoon tea and indulge in our creative dinner menu.
“The ethos and history of Leander Club exudes good fellowship, excellence and success, qualities that strongly resonate with the Seasoned team, as we continue our vision to produce exceptional dining experiences and impeccable service for every occasion.”