CONFERENCING AND EVENT HOSPITALITY AT THE UNIVERSITY OF SALFORD

Transcription

1 CONFERENCING AND EVENT HOSPITALITY AT THE UNIVERSITY OF SALFORD uos_salfood

2 2 uos_salfood

3 Welcome 4 Breakfast 6 Mezze Boards 8 Finger Food Buffets 10 Sweet Treats 12 Bespoke to order 14 Refreshments 16 Alcoholic Drinks 18 Booking Terms 20 uos_salfood salfood-hospitality@salford.ac.uk

4 welcome 4 uos_salfood salfood-hospitality@salford.ac.uk

5 HOSPITALITY AT THe UnIVeRSITY OF SALFORD We recognise the need to offer a highly professional hospitality service at University of Salford, from simple working lunches to VIP events. We have a wealth of experience in providing hospitality services and with the ever increasing requirement for high quality refreshments, both formal and informal. The Hospitality team has developed an extensive and innovative hospitality offer including implementation guides and recipe books for chefs. We have a highly skilled team that can offer wide scale support to create impactful events that become exciting, training experiences for the cooks and chefs of the University of Salford. uos_salfood salfood-hospitality@salford.ac.uk

6 6 BREAKFAST

7 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Freshly Baked All freshly baked, our Viennoiserie are the perfect accompaniment to a Fairtrade coffee or tea. Almond Croissant (v) 1.40 Chocolate Twist (v) 1.50 Cinnamon Swirl (v) 1.50 Mini Danish Pastries (v) 1.35 Selection of croissant, pain au chocolate, cinnamon swirl, pain au raisin, chocolate twist Mini Muffin Chocolate (v) 0.75 Mini Muffin Blueberry (v) 0.75 Overnight Oats Scottish oats soaked overnight in freshly squeezed orange. Lifted with natural yoghurt served with a fresh fruit compote of your choice, topped with a little crunch. Apple (v) 3.25 Strawberry (v) 3.25 Cherry (v) 3.25 Something Warm Locally smoked bacon 3.25 Cumberland sausage ring 3.25 Vegetarian sausage and emmental 3.25 cheese (v) All served on a brioche roll accompanied by breakfast sauces (HP Brown, Heinz Tomato and French American Mustard). uos_salfood salfood-hospitality@salford.ac.uk

8 8 MEZZE BOARDS AND SALADS

9 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Mezze Boards minimum order of 4 people Meat 8.25 per person Parma ham, Danish salami, salami Napoli, pastrami, mortidella and assorted breads. Vegetarian (vg) 8.15 per person Red pepper houmous, sun blush tomato, chargrilled artichoke, marinated olives, gigantes beans and assorted breads. Ploughmans 8.25 per person Sliced ham, mature cheddar, stilton, pickled onion, red onion chutney and assorted breads. Freshly made salads 3.50 premium per person Minimum order of 6 Quinoa with watermelon, cucumber, feta and mint with chilli dressing (v) Black rice, edamame bean and roast vegetable salad with sesame dressing (v) Indian spiced French beans with chilli and coconut with fresh coriander (v) Orzo pasta with roast Mediterranean vegetables, black olive and pesto (v) Oriental rice noodle salad with wilted greens (v) Roasted new potato, chunky red onion and wholegrain mustard (v) Seasonal Garden Salad (vg) 2.50 per person uos_salfood salfood-hospitality@salford.ac.uk

10 10 FINGER FOOD BUFFETS

11 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Hot Buffet Mini Meals Choose one, minimum order of 8 people 7.95 per head Malaysian vegetable coconut curry served with rice and naan bread (v)(vg) Chicken and wild mushroom with a smoked paprika stroganoff served with wild rice with dill and cornichon crème fraiche (h) Tofu with vegetables in blackbean sauce with noodles served with pickled cucumber and water chestnuts (v)(vg) Louisiana southern fried chicken with sweet potato fries and chilli mayo (h) Boston bbq mixed beans with southern fried quorn bites and sour cream (v) Beef meatballs in a rich tomato and basil sauce with pasta topped with parmesan served with garlic dough ball (h) Sandwich Buffet 7.95 per head SALFOOD A Assorted sandwiches Crisps Whole fruit Chicken tikka skewer and dip Falafel and raita (v) SALFOOD B Assorted sandwiches Crisps Mini muffin (chocolate or blueberry) Quiche Lorraine or Mediterranean quiche (v) Vegetable pasty (empanada) (v) SALFOOD C Assorted sandwiches Crisps Whole fresh fruit Meat or vegetable bruschetta Mediterranean vegetable hand raised pie (v) Delux Sandwich Buffet 9.25 per head British Wraps, rolls and sandwiches Crisps Fruit platter or homebake Hand raised pork pie and chutney Red onion and goats cheese tart (v) Roasted salmon fillet Indian Wraps, rolls and sandwiches Crisps Fruit platter or homebake Lamb kofte and dip Chicken tikka samosa and dip Onion bhaji and mango dip (vg) Oriental Wraps, rolls and sandwiches Crisps Fruit platter or homebake Chicken satay skewer Vegetable dim sum sweet chilli dip (vg) Sweet chilli prawn skewer Add ons - all 2.00 per portion Goats cheese and red onion tart (v) Chicken tikka skewer with raita Mini pie choose one type - Steak and spitfire ale - Vegetable, pesto and manchego cheese hand raised pie (v) - British balti chicken - Lamb shepherds pie Honey roast chorizo sausage skewer with garlic mayonnaise Morrocon falafel with red pepper houmous (v) Chicken wings, 5 per portion choose one type - Lime honey and ginger glaze - Texan BBQ sauce - Hot and spicy Bubble batter cod goujons (x2) with homemade herb tartare sauce Mini chorizo sausage roll Seared tiger prawn skewer with sriracha hot chilli sauce Vegetable samosa with a spicy mango yoghurt (v) Vegetable bruschetta (v) uos_salfood salfood-hospitality@salford.ac.uk

12 HOSPITALITY AT THE UNIVERSITY OF SALFORD Day Delegate Packages Day Delegate Packages allow for a complete hospitality service for a full or half-day conference or event. All you need to do is select the package and choices that suits you best and let us do the rest. A - Day Delegate Pagage 8.45 Arrival, mid morning or afternoon refreshments: Filter coffee, herbal tea, still and sparkling mineral water and wrapped biscuits. Lunch - A selection of sandwiches, wraps and baguettes served with Kettle Chips, fruit juice, still and sparkling mineral water. B - Day Delegate Pagage Arrival or mid morning refreshments: Filter coffee, herbal tea, still and sparkling mineral water and fresh baked vienoiserrie. Lunch: A selection of deli sandwiches, wraps and baguettes served with Kettle Chips and sliced fruit, still and sparkling mineral water. Afternoon refreshments: Filter coffee, herbal tea, wrapped biscuits, still and sparkling mineral water. C - Day Delegate Pagage Arrival refreshments: Filter coffee, herbal tea, still and sparkling mineral water and fresh baked vienoiserrie. Mid morning refreshments: Filter coffee, herbal tea, still and sparkling mineral water, and biscuits. Lunch: A selection of deli sandwiches, wraps and baguettes served with Kettle Chips and sliced fruit, still and sparkling mineral water. Afternoon refreshments: Filter coffee, herbal tea, still and sparkling mineral water and selection of muffins, cookies and tray bakes. uos_salfood salfood-hospitality@salford.ac.uk

13 SWEET TREATS fresh fruit 12

14 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Sweet Treats all made fresh every day Minimum order of 6 people for each dessert Fresh Fruit Sliced fruit platter for four (v) 8.00 Seasonal fresh fruit bowl for four (v) 3.00 Classic lemon tart (v) 2.25 Baked New York vanilla cheesecake (v) 2.25 Rich fruit and nut cake (v) 2.25 Chocolate Fudge cake (v) 2.25 Seasonal mousse with compote (v) 2.25 Red velvet fudge cake (v) 2.25 Rich fruit and nut cake (v) 2.25 uos_salfood salfood-hospitality@salford.ac.uk

15 BESPOKE TO ORDER canape event FORMAL DINING 14

16 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Canape Event - bespoke to order These bite sized canapes use traditional flavour combinations but with a modern presentation. They will be presented to guests on wooden olive boards and rustic slates. Each individual canape having a bespoke garnish is designed to create instant appeal, both visually and when eaten. Bespoke Events Our talented Executive Chef can create bespoke menus to meet the needs of your event. The menus are designed to be balanced and appropriate for most occasions. We recognise that each event is unique and are always delighted to personalise any menu or package to meet your requirements. uos_salfood salfood-hospitality@salford.ac.uk

17 16 refreshments

18 HOSPITALITY AT THe UnIVeRSITY OF SALFORD Hot Fairtrade coffee, tea or a selection 1.10 of herbal teas. Why not have your hot drink served with some tasty treats? Wrapped biscuits 1.65 Freshly baked cookie (x1) 1.95 Cocktail Danish pastry (x1) 2.25 Mini muffin (x1) 1.65 Slice of cake 3.10 Scones with jam and clotted cream 3.10 Wrapped biscuit (2 in each pack) 0.75 Cold Fruit juice (x1lt), orange, apple, 1.95 pineapple or cranberry (1 litre usually serves 5 glasses) Still or sparkling water (500ml) 1.25 Vivreau, still or sparkling water (750ml) 2.05 uos_salfood salfood-hospitality@salford.ac.uk

19 18 ALCOHOLIC DRINKS

20 HOSPITALITY AT THe UnIVeRSITY OF SALFORD White Wines Arc des Anges Vermentino Sauvignon Blanc From the south of France, this wine is blend of two grape varieties: Vermentino and Sauvignon Blanc. It is light bodied, refreshing and crisp, with zesty citrus fruit flavours. Citta dei Ponti Pinot Grigio della Venezie A pale yellow Pinot Grigio with a delicate and fruity bouquet. Refreshing lemon flavour and hints of green apples on the finish. Tokomaru Bay Sauvignon Blanc A sophisticated classic Sauvignon Blanc with intense aromas of ripe tropical fruit and hints of gooseberries, accompanied by vibrant acidity and a clean finish. Valdivieso Chardonnay Attractive brilliant aspect with pale green tones; aromas and flavours of ripe citric fruit, orange rinds, some pineapple and a slight mineral character. Fresh crisp acid which refreshes the palate. Red Wines Arc des Anges Grenache Merlot From the south of France, this wine is a blend of two well known grape varieties: Grenache and Merlot. It is full bodied and silky, with dark fruit lavours and some peppery, vanilla notes too. The Spee'wah Deep River Shiraz Savoury, juicy and spicy with fresh fruit and black pepper. Tilia Malbec Big and rich, filled with plums, dark chocolate, blackberries and pepper. H De l'hospitalet Merlot Warm, ripe, juicy Languedoc red with redcurrant, spices and a hint of subtle vanilla oak. Delicious, wonderfully smooth with a long-lasting finish. Rose Wines Wandering Bear Rose from Western Cape, South Africa Notes of black cherry on the nose, with a palate chocked full of raspberry and watermelon fruit flavours. It s a juicy wine, yet light and refreshing on the finish. La Maglia Rosa Pinot Grigio Delicate notes of green apples and zesty citrus. This is crisp, light and easy drinking. Sparkling Wines Graham Beck Brut This is a benchmark fizz with loads of refreshing ripe apple and delicious flavours Laurent-Perrier Brut NV 20cl Delicate long lasting bubbles. A yeasty nose with an elegant touch of fruit. Very balanced champagne with a long after taste. Beer and Ciders Becks (bottle 275ml) 2.50 Budweiser (bottle 330ml) 2.50 Bulmers (bottle 560ml) 3.25 uos_salfood salfood-hospitality@salford.ac.uk

21 CONFERENCING AND EVENT HOSPITALITY AT THE UNIVERSITY OF SALFORD uos_salfood salfood