13 NOVEMBER 2011
At Marussia Virgin Racing our door is always open.
We pride ourselves on having not only one of the best-run team hospitality facilities in the Paddock but also one of the friendliest. Of course, for the final few fly-away races of the season it is variety of buildings - rather than our usual motorhome - that serve as our home from home. But whatever shape, size or colour it is, inside it’s always the same - a warm smile, a welcoming drink…and then some.
For us at Marussia Virgin Racing we have two different hospitality objectives at play in the Paddock. As the old saying goes, an army marches on its stomach, and our 60+ strong team has to be refuelled properly during a F1 weekend where the workload is relentless. But also we are often looking after up to 80 guests who we like to fine-dine as they enjoy their grand prix experience.
The team’s Head of Events, Georgina, explains: “We at Marussia Virgin Racing pride ourselves on our open door policy. Everybody is welcome in the motorhome in European races or hospitality area everywhere else.
“The hospitality side is often the first experience a guest or potential sponsor will have of the team. So it’s important that the first impression counts and everyone gets a welcoming smile and looked after.
“Here at the Abu Dhabi Grand Prix we have over 40 guests throughout the weekend. We want them to enjoy their time with us. We entertained them last night with a rooftop BBQ which was a roaring success.
“But throughout the weekend our chefs provide our guests with a menu choice that would not be out of place at a top-class restaurant. And, of choice, they could wash the food down with a decent glass of wine or two if they wished.
“Our PR team also regularly host a Thursday evening party for the world’s media, where the food we serve matches whatever country we are in.
“Here in Abu Dhabi it was a typical Arabian mezze night for the vast numbers of journalists and photographers.”
Looking after the team and guests is Marussia Virgin Racing’shospitality company with its hard-working chefs and front-of-house staff. The catering team often arrive at the crack of dawn to make sure the engineers and mechanics can start the day with a good English Breakfast and healthy option. And they are often still there as night settles on the F1 paddock looking after guests.
It takes military planning and precision - and it all starts days before Timo and Jérômefire up their engines for the first time. Craig Freeman, who runs to hospitality company, explains: “We arrive at the track on the weekend before the race to unload all our sea-freight. Then it’s a case of setting up the hospitality area, the kitchens and the garage facility so when the guys turn up on Monday or Tuesday to start preparing the cars everything is ready to go for them.
“Catering starts from the Tuesday with a lunch, then from the Wednesday we’re serving them breakfast, lunch and dinner as the main bulk of the team arrives. The marketing and media people and the drivers start arriving Wednesday also and then it’s just full on from there - our regular media event on Thursday and from Friday we have our guests and sponsors arriving for lunches and dinners.
“We usually have two chefs and at least three front-of-house staff, but that can depend on the number of guests. There is the difference between the high-end side of the operation and looking after the team itself, as both have different demands.
“It is two very distinct things. The guests rightly expect to dined and wined - and they are.The menus are all pre-planned and we’re very conscious it should reflect where we are.
“But for the team it is home from home cooking and a lot of food on the go because of the hours they have to work. An army does march on its stomach and Marussia Virgin Racing is like an army abroad because it all takes a lot of pre-planning.”
That planning will go down to the simplest of things - like a ready supply of wine gums.
Craig, who has been involved in the hospitality side of F1 for 16 seasons, adds: “We do bring a lot of things out from the UK. Drinks, cereal bars, HP Sauce and Tomato Ketchup - and of course, English tea! All the things from home they like and you can’t get in certain places around the world. We’re not allowed to take those things to Brazil and Australia, but everywhere else it goes in the sea freight.
“Or in Europe we have a big 40 foot fridge/truck which carries the sausage and bacon – and a few other things. Everything to keep the guys very happy.Most of the guys want their full English Breakfastin the morning as, for them, the work is non-stop and they very quickly burn it off.
“It is a very challenging job and each race, especially away from Europe when the hospitality units vary, brings a different test.India was the biggest challenge I’ve ever faced because of the amount of food we took from the UK, but everything went well there in the end. And Singapore is a challenge because of the time difference as you’re doing dinner at 2 o’clock in the morning and breakfast at 4 o’clock in the afternoon.It is very strange. But you get used to it and we have got a great crew that really enjoy it and copes with everything that is thrown at it.”
Credit: Marussia Virgin Racing (www.marussiavirginracing.com)
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