Everything's Catered For
From traditional banquets to creative canapés, catering at ACC Liverpool gives you all you’ll ever need.
As the flagship venue in the UK and Europe for our global catering partner, Centerplate, our classically trained chefs have the skill and experience to make food and drink a stand-out feature of your event.
Enjoy world class food at a world class venue. Centerplate’s Food Moments menu is a collection of dishes designed to reflect your catering requirements for every moment of your conference or event. Centerplate’s Executive Chefs have handpicked their best dishes to share with you, our chefs are experts in all of their creations and careful to consider all your specific dietary requirements and needs. ACC Liverpool is proud to give you professional, affordable catering.
How can we help?
Contact Centerplate on 0151 239 6056 or email GMorris@Centerplate.co.uk or alternatively speak to your dedicated event manager.
1207 coffee, located in the Galleria, is a great place to take a break from your event. Soak up the buzzy atmosphere, catch up with emails, or simply stop for a chat with friends and colleagues. The coffee shop offers a range of hot and cold drinks as well as tasty snacks – enough to keep you going until it’s time to eat!
ACC Liverpool has created a series of catering packages so every event is easily catered for. Each menu package offers a fabulous range of dishes to choose from, including options for vegetarians and other dietary needs. In addition, we create fully bespoke hospitality packages to meet individual requirements. From conference menus to finger buffets, breakfasts to evening meals, we can create a menu perfectly tailored to you.
With our catering partner Centerplate we have introduced allergy champions to dish out dietary advice to delegates after an increase in requests from visitors with dietary needs. Designated catering staff will be on hand at every conference at ACC Liverpool to offer expert knowledge on culinary requirements.
Providing a varied and nutritious menu is a very important aspect of every conference, however we realise that some visitors may be unsure as to what they can and cannot eat if they have dietary needs - for example some may require gluten free food as a result of allergies. The team received additional training on allergens and wear green shirts so they are easy to identify. It means attendees can concentrate on the conference programme and enjoy networking over lunch rather than spending their time consulting the menu
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