Supply of Food to the Antrim Senior Hurling and Football Teams for 2020 Tender

20th December 2019

A Fee Tender Document for the

Supply of Food to the Antrim Senior Hurling and Football Teams for 2020.

December 2019

Antrim County Board have direct managerial responsibility for the management of all county senior Football and Hurling teams. The County Board executive wish to rationalise the supply of food for these two senior teams and seeks to appoint a contractor to manage either one or two suppliers for this work

The Contract will be awarded on a one-year basis in the first instance and will run for 12 calendar months i.e. 27th Jan 2020 - 31^st Jan 2021

Client

Antrim GAA County Board

Room 229

St Marys University

191 Falls Road

Belfast BT12 6FE

Client Contact

Antrim GAA

C/O Mr F Quinn

County Secretary

Tel: 02890 300172 Mob 07801 753612

Email : secretary.antrim@gaa.ie

Site Locations: -

Hurling Team

University of Ulster at Jordanstown (Primary Location)
Other Sites within Antrim as required

Football Team

University of Ulster at Jordanstown (Primary Location)
Other Sites within Antrim as required

Training sessions are normally carried out 2/ 3 times per week with food served after each session.

Please note that training sessions for both teams can occur on the same night.

The quoted price should include the cost of delivery and supply at all these sites.

Scope of Supply

For the purposes of preparing the attached please quote for the supply of the following food at each session.

Food required will be as follows:

Post-training & Post match Meals

Please provide, a carbohydrate, salad/s, vegetables and hot main meal in trays separately. Please serve any accompanying sauces separately.

	Post-training/Post-Match Meal
Salads	Hot meal
· Assorted salads – e.g. Lettuce, tomato, sweet corn, peppers, cucumber Low fat salad dressings (on the side)	1 x dish Meat or chicken or pork 1 x Carbohydrate dish 1 x tray of steamed mixed vegetables
Drinks	Desserts
Water Fruit juice (100% fruit, Post-match only).	Fresh fruit Yoghurt (low fat Greek yoghurt) Low fat custard Apple crumble Fish Pie Breast of Chicken in various low fat sauces Chicken or Lean Beef Lasagne Beef Cannelloni in tomato sauce Shepherd’s Pie Chicken or Beef Stir-Fry Chicken, Beef or Lamb Curry Rogan Josh . No cakes, no biscuits

The provision of hot food should follow this outline:

Accompaniments: Low fat sauces/salsas/gravies to complement the main meal choices. Add any additional condiments to complement or spice up main meal choices.

Carbohydrates: Choose from potato or sweet potato (baked, jacket, mashed, wedges NOT deep fried) / pasta / noodles / rice/ couscous / quinoa / corn on the cob to complement main meal choices.

Vegetables: Hot vegetable choices to complement the main meal choice in addition to salad bar.

Examples of hot dishes could include:

· Grilled/steamed/poached/baked fish –any variety to include local varieties

· Chicken or Beef Fajitas

o Vindaloo

· Beef or Lamb or Chicken Casseroles