GIG and Eat to the Beat delivered tens thousands of meals across Formula 1, SailGP, LIV Golf and Porsche’s British Touring Car Championship this July, highlighting the business’ ability to deliver logistically complex, high-volume and high-quality catering at some of the UK’s biggest sporting fixtures.
From backstage catering at the British Grand Prix and performance-focused menus for SailGP to obligatory catering and hospitality at LIV Golf and Porsche’s British Touring Car Championship, the award-winning caterer has demonstrated its ability to mobilise quickly, operate at scale and deliver consistently at multiple live event sites.
The catering divisions of Global Infusion Group have different remits. Eat to the Beat’s roots lie firmly within music and entertainment, delivering food backstage for artists and crew. Whilst GIG focuses on the catering and hospitality that you see front of house, particularly within sporting environments, it has built a strong reputation for excelling in feeding organisers, athletes and media.
With an impressive Main Stage line-up now a major part of the British Grand Prix’s programme, Eat to the Beat was onsite for nine days delivering catering for the production team, crew and artists. Alongside the main dining room, where almost 3,600 meals were served, there was also a provision for the crew working through the night on stage changeovers.
This year’s line-up featured David Guetta, Anne-Marie, Rudimental, Chase & Status, Pendulum and James Arthur, with Eat to Beat on hand to deliver an extensive list of dressing room riders that included individually curated food platters and after show food.
Delivery at scale continued at SailGP, where Eat to the Beat served almost 4,000 meals across the Technical Site and for Team Australia. Menus were built around the nutritional requirements of athletes and technical teams, with larger portions and high-protein dishes. As you would expect, all dietary requirements were catered for, with allergens clearly labelled.
The GIG team travelled to Thruxton in July as it continued its long-standing relationship with Porsche’s British Touring Car Championship programme. Since 2004, the company has toured to circuits across the UK to build and operate race-centre hospitality facilities, catering for drivers, sponsors and guests across eight race weekends each season and serving up to 400 people per service.
GIG also returned to JCB Golf & Country Club for this year’s LIV Golf tournament, delivering the obligatory catering piece, which included players, officials, executives, volunteers, broadcast and media. New for 2026 was a hospitality offering within The Majesticks Arms, a VIP experience offered in partnership with SportsBreaks. In total over 30,000 meals were served during the 10 days that the team was onsite.
The entire operation followed LIV Golf’s Sustainable Food Charter, with produce sourced locally, ethically and seasonally wherever possible to create nutritious menus for players, officials, executives, suppliers and event teams.
Sustainability was also embedded into the SailGP delivery. Red meat was limited to no more than two services per week, plant-based dishes featured throughout the menus and reusable or recyclable serviceware was prioritised. Unnecessary single-use plastics were completely avoided; responsibly sourced packaging was used and reusable cups and drinking-water stations helped reduce disposable waste.
GIG’s CEO Bonnie May explains: “Major sporting events demand far more than simply producing large volumes of food. Numbers can change quickly, service times are immovable and teams may be working across multiple locations, overnight or in high-pressure environments. The reason clients continue to trust us is that we understand live events. Our teams know how to build temporary catering operations, manage challenging logistics and respond when schedules or numbers change.
“Our strength lies in combining scale with detail. We can serve hundreds of people within a short window whilst still making sure dietary requirements are understood, allergens are clearly communicated and every meal is appropriate for the people eating it.
“July was a fantastic example of what our teams do best. Whether we were feeding backstage crews at Silverstone, technical teams at SailGP or athletes, broadcasters, volunteers or guests at LIV Golf and British Touring Car Championship, the focus remains the same: excellent food, efficient service and dependable delivery.”
Eat to the Beat and GIG’s summer of sport continue with the PIF London Championship, BMW PGA Championship, UFC in Paris and BLAST Premier Open Porto.
