New onsite kitchen at Millennium Point set to transform Birmingham’s event offering
Millennium Point has unveiled a brand-new £700,000 commercial kitchen, built to cater for up to 1,000 guests per day and designed to elevate the venue’s event experience while driving forward its sustainability ambitions.
The kitchen, created in partnership with AC Event Catering and designed by DSA Consultants, means the award-winning city-centre venue is now able to deliver a seamless onsite catering service for conferences, exhibitions, banquets, and private events. By removing the need for external kitchens or temporary facilities, organisers will benefit from smoother logistics, reduced environmental impact, and greater flexibility in menu design and delivery.
A commitment to sustainability
The fully electric kitchen underlines Millennium Point’s commitment to sustainability. It eliminates the use of natural gas across the site and is future-proofed to integrate with renewable energy sources such as PV and carbon-neutral shippers as they come online. This move not only enhances green credentials but also reduces operational emissions for every event held at the venue.
For event organisers and delegates, the advantages are clear: faster service, fresher food, improved efficiency, and the assurance of sustainable practices at every stage. The investment represents a step-change for Millennium Point as it continues to cement its reputation as one of Birmingham’s leading event destinations.
Rebecca Delmore is the Millennium Point’s Commercial Director: “There are so many reasons the launch of a brand new, onsite kitchen at Millennium Point is a real investment in the future at Millennium Point. Of course, in the near future, it’s an excellent step forward for us, but the real value lies in it as a long-term commitment to the venue being more and more sustainable, and continuing to improve the experience for attendees at our wide range of events.
“Our events service an incredibly diverse range of interests and issues, and being able to provide organisers and guests with fresher, higher quality, locally sourced food — all prepared onsite — is a massive step forward and one that showcases our commitment to the community and the betterment of the venue and its work.”
