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Owlerton Stadium

Designed over an eighteen month period with Jason Fish from Hk Projects in Rotherham and Paul Coy, Michelin Star Chef and Director of Catering from AS Leisure, the suite is designed to cater for up to 300 guests at this busy greyhound and speedway stadium.

Doubling the size of the Panorama Restaurant at the Stadium and as part of a prestigious development, including new executive boxes, the new kitchen has provided the perfect platform for Paul and his team to take catering at this busy venue to the next level.

The suite comprises an FGH 507 Solid Top, FGH417 Open Burner Range, both with gas ovens under, an FGC660 Chargrill, electric pass through oven, FEH230 steel hob and both single and double well fryers. The entire suite was shipped in three sections and welded and polished together on site. A specific request was to recess two 13 amp sockets into the suite so that hand whisks could be easily used with no trailing cables.

Managing Director John Gilburn said: “ Our fantastic reputations for a high quality experience at affordable prices has helped us attract a far younger audience to the sport than is experienced at most greyhound tracks. Customers want high quality dining as an integral part of their evening’s entertainment with us and I’m very confident that despite a 50% increase in size, we won’t have any trouble filling in the new restaurant.”

“The restaurant extension complements nearly £300,000 of improvements that have already been made to the track”

Project Images

13 Days ago we said: Well, we’re back ⁦⁩. One for the lucky ones to secure a seat. Let the battle commence! #COYQ