WHEN singer Tom Jones visits the BIC in October, he’ll be sure to receive the superstar treatment. But it’s not unusual for the public to experience the same service at the entertainment venue.

I attended the launch of an exciting selection of menus by Kudos Hospitality, the new provider of catering and hospitality at the BIC and the Pavilion.

The lunch was created by Allen Townsend, the new head chef of the BIC and Pavilion, together with executive head chef Larry Serra and double Michelin-starred chef Daniel Clifford of Midsummer House, who recently starred on Great British Menu.

The lunch was designed to show the new high standard of hospitality that can now be enjoyed at both venues.

The exciting dishes include mouthwatering pea velouté, Provençal vegetables and roast rump of lamb.

The menus now available are designed with the seasons in mind and to showcase the best of local produce, while benefiting the local economy.

Terry Wright of Kudos Hospitality said: “Kudos Hospitality is known for its passion and service and we’re delighted that we can bring some magic back to the BIC and Pavilion. We also have some exciting plans ahead of us that will open up both venues to the wider community.”

Future plans for the BIC include the introduction of “fast pour” lager taps in the bar areas to ensure that customers are served as quickly and efficiently as possible during concerts and entertainment events.

Plus there will be a new show bar area, a new themed pub bar and an ice cream parlour selling New Forest Ice Cream.

Peter Gunn, Managing Director of the BIC and Pavilion, said: “2009 is a special year for us as we are celebrating the BIC’s 25th Birthday and the Pavilion’s 80th Anniversary. The exciting developments we have planned for the venues in terms of our catering and hospitality offering are the icing on the cake.”