Edinbourgh zoo

Levy Restaurants in Scotland

Operating at the SEC, Edinburgh Zoo and EICC

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At the Scottish Event Campus (SEC) 

We are the onsite catering partners to the SEC. We have been working with the SEC (previously SECC) since it opened in 1985 and have entered into a joint venture with the venue that will see us provide world class catering services for the diverse range of conferences, concerts, exhibitions and events taking place at the SEC. We are committed to working in partnership with our clients to deliver catering solutions, which enhance the event and exceed visitor expectations.            

The SSE Hydro is a 12,000 seat venue purpose built for national and international stars. It will play host to around 140 events attracting audiences of 1 million people each year. It is the only one of its scale in the UK and is set to become one of the top 5 busiest entertainment venues in the world. This project gives Levy Restaurants the opportunity to showcase an exciting array of hospitality options within a world class facility. To register for updates visit www.thehydro.com


Edinburgh zoo

Edinburgh Zoo, the largest wildlife attraction in Scotland, and its catering partner Levy Restaurants has been awarded the highly regarded Food for Life Catering Mark, becoming the first zoo in the UK to achieve this accolade.

The Catering Mark, awarded by the Soil Association, recognises the steps food providers take to ensure they serve the highest-standard of food, using fresh ingredients which are free from undesirable additives, and better for animal welfare.

Edinburgh Zoo was awarded a bronze Catering Mark for the breakfast, lunch and snack menus in the Grasslands, Penguin Coffee Shop, Jungle Food Court Coffee Shop and the staff restaurant. These outlets have met the standards set by the Soil Association, which includes; ensuring at least 75% of the food is freshly prepared onsite, a range of seasonal menus are provided with in-season produce highlighted, and the catering team is supported with skills training in fresh food preparation and the requirements of the Catering Mark.



Edinburgh International Conference Centre (EICC) is a purpose-built venue, offering world class customer service as well as industry-leading facilities and technology. Leith’s, our heritage catering brand, have been the hospitality and catering partner at the EICC since its opening in 1995, sharing the venues aim: to be a world-class leader in the conference and event sector.

The partnership between Leith’s and the EICC was encouraged by Prue Leith when the venue first opened and has flourished ever since. Our relationship with the EICC is mutually beneficial and Leith’s catering expertise is acknowledged as one of the reasons clients bring their business back to the venue. The quality and simplicity of Leith’s cooking style and hospitality perfectly complements the multi award-winning venues diverse international events.

From sophisticated dinner parties to National and international conferences of 3,000 delegates, our skilled and passionate chefs prepare all food in our state-of-the-art kitchens. Whether the Leith’s team is serving a banquet or a sandwich, Prue’s original vision was “to be simply better”. The motto – simply better – is still at the fore of Leith’s culture and is certainly apparent at the EICC where our teams are continuously looking for new trends and ways to improve the service.

Leith’s stands for modern, classic style of cooking and we always use fresh, natural ingredients and source the very best seasonal produce available. Along with this, the team has excellent relationships with our suppliers and encourage the use of local ingredients from both small and large producers. Our butcher, Campbells of Linlithgow, provides meat from markets throughout Scotland, dependant on season and availability, and our fishmongers, Campbell Brothers, buy from Aberdeen, Peterhead and Fraserburgh and source shellfish from Scotland’s beautiful West Coast.

Marshall Dallas, EICC Chief Executive says: “The quality of Leith’s produce is the very best, their committed and creative team has left an excellent impression on the many thousands of delegates who attend events with us each year. Leith’s really has become central to the EICC and are part of the reason we are so highly-rated all over the world.”




With a long standing relationship with the global golf market, we’ve worked with the European Tour and PGA Championships for the past decade and won a contract to provide catering and hospitality for The Ryder Cup 2014.

Across the three day event – which attracts as many as 250,000 visitors - a dedicated Levy Restaurants team managed this huge operation on behalf of Compass in Scotland, working across ten facilities including; the PGA Members Lounge, Gleneagles Members area, The Harris Suite, Nevis Suites, Ryder Cup Travel and three full hospitality facilities, serving 3,000 guests daily – no mean feat!

Getting ready for an event of this magnitude takes months of planning and we’ve been busy preparing for the Ryder Cup for 18 months, making sure we were ready to provide an amazing guests experience for global golf fans.

The lucky golfing enthusiasts that attended The Ryder Cup got to enjoy a range of delicious menus across our facilities, all of which focused on using fantastic local and seasonal produce, promoting the great ingredients that Scotland has on its doorstep.

In the Harris Suite the star of the menu was the Scotch Trifle - also known as the tipsy laird cake - so called because of the amount of Drambuie it contains!

Adam Hateley, Levy Restaurants UK’s operations director overseeing the event said: “The Ryder Cup is a once in a life-time experience for many so it’s really important that the food and service we provide helps make this a truly memorable experience. Delivering an event of this scale can be really demanding and our teams pulled out all the stops to make sure we wowed our guests with the very best food and service – a massive thank you to all of the team!”