The NEC Group has invested in Shropshire-based mobile catering company MPM Catering in return for a 35 per cent equity share, in a move its says underlines its ambition to expand its off-site activities.

The deal, which was for an undisclosed sum, sees two NEC Group board members – Sally Davis, managing director of Group Catering, and Keith Marriott, group general counsel – become board directors of MPM.

The NEC Group operates the LG Arena, the NEC, the ICC and the NIA and its group catering arm provides food and drink across a range of eateries at the company’s four venues.

It also has an external catering company, Amadeus, which is the sole caterer at Warwickshire art gallery Compton Verney and an approved caterer at venues including Hagley Hall and Stoneleigh Abbey.

Commenting on the new investment, Ms Davis said: “This is a really exciting and positive move for NEC Group Catering.

“The new relationship with MPM means we can also now offer more flexible choice to our own audiences at NEC Group venues. From the experience we have of serving over four million visitors a year on our own sites we have the knowledge, resources and expertise to be leaders in our field.

“The investment in MPM further strengthens our ability to bring that expertise to new events and venues.”

“We will achieve a £3 million turnover with MPM this year and have an ambitious growth plan to take this much further over the next five years.”

MPM is owned by established caterers the Morris family who have been operating catering units at some of the UK’s most popular outdoor events for decades.

Mark Morris, chairman of MPM Catering, said: “Joining forces with The NEC Group really strengthens our position in the market place and we’re looking forward to a long and successful partnership.

“We have great confidence in the future and having secured major new business in the last few weeks for contracts at RHS Tatton Flower Show and The Cosford International Air Show we are already seeing the benefits of this venture.”

Ms Davis added: “The food and drink offering at any event is one of the fundamental elements of a visitor’s experience.

“We have placed food at the heart of our own operation to create a unique selling point for the organisation which, in a competitive environment, is essential for continued success.”

The NEC Group last month revealed plans to serve Michelin-style tasting menus at the ICC with seven courses on each of the bespoke menus.

The company is also planning to offer a new “multi-sensory” dining experience including a mini cookery class, demonstrating each dish on selected menus for guests and conference delegates.