AS SEXY sports go you don't get much sexier than the glamorous, fast and furious world of superbikes.

But out on the touring circuit of this mesmerizing motorsport how do you compliment the 100mph thrills on the track with top quality hospitality off it?

Martin Jones, operations director of Northcote Offsite, is the man with that answer.

Martin, 32, oversees the trackside cheer for the Ducati tour of the British Superbike Championship after being awarded the £100,000 contract late last year.

As the Ducati riders hurtle around the bends at Silverstone, Donnington Park and Brands Hatch, Martin has up to 75 staff trackside creating Michelin Star quality food in a mock-Italian brasserie setting for corporate guests.

Chefs, waiters, bar workers, and a whole host of technicians, help create the continental marquee at circuits throughout the UK after being ferried around in eight lorries.

Martin said attention to detail is meticulous.

An Italian cappuccino bar is installed, the kitchen is open plan, and 50 carbon fibre top tables - a material used in superbikes - have even been created at the request of Ducati's tour manager.

Guests walk into the smell of freshly baked paninis and waffles as cappuccinos are served. Northcote offsite linen and carpets add a uniformed touch.

The operation is large, complicated, exciting.

And for Martin Jones it is all very hard, but rewarding, work.

Martin, whose skills in hospitality were honed in three and four star hotels in the home counties, said: "It's a way of life.

"The outside catering and event management that we do is very much top end of the market.

"We create a very sharp quality Italian restaurant, with a three course meal with coffee. It's Italian influenced cuisine with our own Northcote ethos.

"We are recreating Michelin star food and hospitality.

"We don't just pitch up and throw a bit of food out."

Martin said the planning and arranging the logistics of the event are critical.

He said: "It is not just the feeding and hospitality of people, there are lights, power, and with refrigeration of food there are legal requirements and health and safety requirements involved."

Yet, the complex operation of Northcote Offsite has smaller beginnings.

It started when diners and fans of the two men behind the success of Northcote Manor, Nigel Haworth and Craig Bancroft, requested the pair to cater for their functions.

They continued to do business events and it grew resulting, two years later, in the company landing the contract for the hospitality at Ewood Park -- which today is the company's home.

And it is Northcote Offsite's tender at Ewood Park which remain's the company's priority.

Martin said: "Blackburn Rovers remains the most important thing that we have. We have a great relationship with the club, but outside the football season May to August we have the time to look for other opportunities."

The 'offsite' food, supervised by head chef Simon Bower, is in keeping with Nigel Haworth's 'terroir' -- his ethos of using local produce to create top quality dishes.

This has meant the Ducati team, which Northcote Offsite also feeds as part of the contract, becoming huge fans of Lancashire hot pot and bread and butter pudding!

And Martin believes the company, which has an annual turnover of £2m is getting better and better.

With new contracts coming up in the summer in the monied world of the Cheshire Polo Club and the newly-based Royal Lancashire Show in the Ribble Valley, he will certainly busy.

Martin said: "We are getting it down to a fine art. Our ethos is that we don't leave anything to chance

"If someone uses Northcote Offsite for their event, then they are putting all the worries on our shoulders.

"It has not been done to this level before. We have brought a whole new experience of hospitality to British Superbikes.

"It is very exciting. We have brought a sexiness to hospitality that sits well alongside the sport."