Format Finger Buffet Fork Buffet. Theatre Style Cabaret Style

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1 Day Delegate Rates Kew Gardens, in collaboration with Lodge Catering, are delighted to offer your guests a fantastic experience at one of Kews prestigious venues, Cambridge Cottage or the Sir Joseph Banks Building.

2 Cambridge Cottage Ideal for a small coporate away day or conferences, Cambridge Cottage is a Grade II listed georgian cottage with bags of charm, made up of three interconnecting rooms all over looking its own private garden. Capacities Theatre style: 100 Cabaret style: 56 Standing reception: 150 Included in your DDR package; Exclusive use of Cambridge Cottage 9am - 6pm plus set up and de-rig Complimentary access to Kew Gardens for all guests during Three servings of tea, coffee and biscuits throughout the day A delicious lunch with a choice of finger or fork buffet Use of the full stock of Cambridge Cottage furniture Wifi Private garden Venue operations manager and steward Format Finger Buffet Fork Buffet Theatre Style Cabaret Style Please note the above prices do not include VAT, are based on minimum numbers of 30 guests and do not include AV equipment Sir Joseph Banks Building For larger conferences or a venue with a bit more room for breakout space, the Sir Joseph Banks building is a modern sub-terranian venue which too comes with its own private lawn area, ideal for team building activities. Capacities Theatre style: 230 (or 200 with back projection) Cabaret style: 160 Standing reception: 230 Included in your DDR package; Exclusive use of the Banks Building 9am - 6pm plus set up and de-rig Complimentary access to Kew Gardens for all guests during Three servings of tea, coffees and biscuits throughout the day A delicious lunch with a choice of finger or fork buffet Use of the full stock of Banks Building furniture Wifi Private lawn area Venue operations manager and stewarding team Format Finger Buffet Fork Buffet Theatre Style Theatre style Theatre style Cabaret style Cabaret style Please note the above prices do not include VAT, are based on minimum numbers of 80 guests and do not include or AV equipment

3 Cambridge Cottage The Sir Joseph Banks Building

4 Menus: Finger Buffet Options - All Served with Orange juice and water Menu One (served cold) Smoked trout, horseradish celeriac slaw on pumpernickel Pork and herb scotch egg with piccalilli Chipotle spiced chicken wraps with Asian slaw and pickled cucumber Broccoli, wholegrain mustard and dill tart Bombay potato, cheddar& red onion savoury roll Bruschetta with Portobello mushroom, truffle, brie and thyme Maple banana and walnut slice 50% Mini lime and ginger tartlets 50% Menu Two (served cold) Tuna flavoured with tahini, lemon and olive oil on focaccia Southern fried chicken fillet with smoky maple caramel Herbed sausage rolls flavoured with cider and confit onion Slow roasted tomato, parmesan and basil tartlets Feta, mint and carrot wrap, yoghurt and mustard dressing Vegetable samosas with spicy mango dip Orange, rhubarb and chocolate loaf 50% Lime and burn honey madeleines 50% Menu Three (served cold) Rye toast with smoked trout mousse, celeriac slaw, preserved lemon Smoked paprika and cheddar muffins with bacon and roasted tomato Chicken wraps with iceberg, parmesan and croutons Sticky peanut chicken skewers with spicy peanut dip Mini roll with egg mayonnaise, watercress and capers Leek, potato and wholegrain mustard savoury roll Chocolate mud cakes with raspberry cream 50% Vanilla and orange sponge with chocolate ganache 50% Menu Four (served cold) Mini rolls with fish fingers, gerkin mayonnaise and crushed pea Chorizo and chicken brochettes with saffron aioli Mini wholemeal roll with rare roast beef, horseradish & beet salsa Butternut squash, courgette and sage frittata with kale pesto Saffron potato, leek and rosemary quiche Toasted bruschetta with ricotta, honey and slow roasted tomato Coffee cheesecake with chocolate ginger base 50% Mixed berry frangipan tart 50% Menu Five (served cold) Sumac and cumin spiced salmon skewers, cucumber and mint dip Lemon and herb chicken with prosciutto and Dijon mustard mayo Crusty white rolls with pastrami, gherkin and mustard Mini rolls with goats cheese, olive and quince Courgette, feta and herb muffins with preserved lemon mascapone Confit white onion and cheddar quiche Little apple crumble cakes 50% Baked blueberry cheesecakes 50% Menu Six (served cold) Smoked salmon on rye with herbed cream cheese & capers Galia melon, parma ham and mozzarella skewers with chermoula dressing Sumac crusted chicken with preserved orange dip Grilled aubergine wrap with sunblush tomato, mozzarella, parmesan and anchovy Cherry tomato, bocconcini and basil skewers with herb oil Leek, gruyere and potato pasties Chocolate tart with caramelised pecans 50% Tuscan lemon and olive oil cakes 50% Menus: Fork Buffet Options - All served with Orange juice, water, a selection of tea and freshly brewed coffee Hot Buffet Menu One Roast salmon and cod in a creamy pink peppercorn, fennel and lemon herb sauce Cannelloni bean casserole with slow roasted mix peppers, paprika and rosemary Steamed white and wild rice Caprese salad of vine tomatoes, mozzarella and basil Sliced cucumber salad with tomatoes, black olives, fresh oregano and olive oil Maple, banana and walnut slice 50% Baked blueberry cheesecake 50% Hot Buffet Menu Three Spiced lamb with pine nuts, coriander & mint in a rich tomato & harissa Spanakopita Spinach and feta filo pie with pine nuts and spring onion Steamed cous cous with saffron, orange and garlic Celeriac, celery and rocket salad with a creamy herb dressing Grilled aubergine with sesame seeds, tahini and orange dressing Chewy macadamia and white chocolate cookies 50% Lemon curd tart 50% Hot Buffet Menu Two Coconut and ginger chicken stew with courgette, potato and peas Lentil and spinach chana masala, with coconut, yoghurt and coriander Steamed basmati rice with shallots and thyme Cherry tomatoes, with herbed feta, olive oil and balsamic dressing Roasted beetroot with radicchio, roast onion, rocket and blue cheese Caramel and coffee profiteroles 50% Little apple crumble cakes 50% Hot Buffet Menu Four Braised chicken, sweet shallot, mushroom & tarragon pie, puff pastry Portobello mushroom, Leek and tarragon cream pie with a puff pastry Roasted new potatoes with herbs and burnt butter Frisse, pea and mint salad, olive oil croutons with shallot dressing Chickpea & ricotta salad, baby spinach, preserved lemon with mixed toasted seeds Honey & orange polenta cake with cinnamon crème fraiche 50% Lemon and hazelnut shortbread 50%

5 Menus: Fork Buffet Options (Continued) Hot Buffet Menu Five Braised beef and mushroom casserole with juniper, red wine and port Pecorino polenta with sautéed wild mushroom, white wine and cream sauce Colcannon with kale and creamed potatoes Roasted butternut squash, toasted almonds, sour cream and paprika Green beans with red onion, spring onion and sesame seeds Chocolate tart with caramelised pecans 50% Little apple crumble cakes 50% Cold Buffet Menu One Lemon and chervil roasted salmon fillet on a bed of watercress with chive mayonnaise Seared beef with lemongrass and chilli on a bed of rice noodle salad with peanut and ginger Swiss chard and brie tart with marjoram and green olive (vegetarian option) Salads - Rocket, cucumber & green pepper in a dill mustard dressing Maple roasted parsnip & swede salad with roasted macadamia nuts leaf salad with homemade dressing Orange, Rhubarb and chocolate loaf 50% Lime and ginger tarts 50% Hot Buffet Menu Six Seasonal fish and prawn in a rich Mediterranean sauce with tomatoes, capers, shallots and basil Spanakopita Spinach and feta filo pie with pine nuts and spring onion Olive Chickpea & ricotta salad, baby spinach, preserved lemon with mixed toasted seeds Frisse, pea and mint salad, olive oil croutons with shallot dressing Maple roasted parsnip & swede salad with roasted macadamia nuts Dessert individual size Blondie brownies 50% Vanilla and orange sponge with chocolate ganache 50% Cold Buffet Menu Two Grilled salmon fillets with chermoula dressing on a bed of green beans, sour cream dressing Sumac and mint chicken with radicchio and spiced yoghurt Roast onion, saffron potato and kale frittata with a herb mayonnaise Salads - Roasted beetroot with radicchio, roast onion, rocket and blue cheese Garlic & thyme sautéed mixed mushrooms, coriander and sweet soy Desserts individual size Glazed mixed berry tart 50% Blondie brownies 50% Cold Buffet Menu Three Smoked mackerel with watercress, new potatoes, green olives and a mustard dressing Chargrilled chicken with preserved lemon, harissa relish & sun blushed tomato Sauteed mushroom and garlic tarts with crème fraiche and flaked almonds Salads - Middle eastern Israeli cous cous with parsley, lemon and cucumber Shredded red cabbage, carrots and red onion slaw, cider and sultana dressing Baked blueberry cheesecake 50% Caramel coffee profiteroles 50% Cold Buffet Menu Four Seared marinated beef bavette with pickled carrot and cucumber Smoked duck breast with caraway, grilled pear and rocket salad Sweet potato, white onion confit and sage calzone with a herb pesto Salads Salads - Harissa cous cous with griddled courgette, fresh coriander and mint Chickpea & ricotta salad, baby spinach, preserved lemon with mixed toasted seeds Desserts individual size Chocolate tart with caramelised pecans 50% Maple banana and walnut slice 50% Cold Buffet Menu Five Poached salmon with citrus and capers, radicchio salad Smokey Mexican chicken fillet with chipotle sweet potatoes and crème fraiche Swiss chard and brie tart with marjoram and green olive Salads - Basmati and wild rice with sweet corn, piquilo peppers and a salsa Verdi Sliced cucumber salad with tomatoes, black olives, fresh oregano, olive oil Honey and orange polenta cake with cinnamon crème fraiche 50% Chocolate mud cakes with raspberry cream 50% Cold Buffet Menu Six Spanish style calamari, prawn and salmon salad with saffron potatoes, preserved lemon Crispy quail with burnt miso butterscotch, spring onion salsa and garlic aioli Sauteed mushroom and garlic tarts with crème fraiche and flaked almonds Salads - New potato salad with onion and chive mayonnaise Frisse, pea and mint salad, olive oil croutons with shallot dressing Lemon curd tart 50% Apple crumble cakes 50%

6 Optional Extras All optional extras must be ordered in advance: Mini Danish and Muffins Homemade cake OJ (other than at lunch) Water (other than at lunch) Lunch tea and coffee with finger buffet Tables laid for lunch House wine Recycled note pads and pens 2.50pp 2.50 pp 2.50 per litre 2.50 per litre 1.65 pp 4.00 pp per bottle 2.00 pp Additional breakfast items: Bacon sandwiches - 85 for a chef to attend during breakfast service plus Croissants with preserves Croissants filled with ham and mild cheddar Smoked salmon and cream cheese bagels Chorizo and egg bagels Crusty white rolls with honeyed streaky bacon and egg mayonnaise Goats cheese, red onion confit and rocket french stick Multi-grain baguette filled with egg, cress and mayo Date and walnut loaf Fresh fruit platter Tropical fruit kebabs with greek yoghurt and honey 3.80 pp 2.50 pp 2.50 pp Example Schedule 7.30am Access for set up for a Cabaret style event OR 8am Access fror set up for a theatre style event 9am Guest arrival for tea, coffee and biscuits 9.30am Meeting starts 11am Mid morning break for tea, coffee and biscuits 1pm Lunch 2pm Meeting commences 3.30pm Mid afternoon break for tea, coffee and biscuits 6pm All guests depart Event Upgrades If you have chosen a fork buffet lunch for your event why not consder hosting a BBQ lunch in the private Gardens on Cambridge Cottage for an addiitonal 579+VAT Treat your guests to a post conference drinks reception, if this takes place withint your 9am-6pm venue hire slot this is an additonal 6.00+VAT pp and drinks will be charged upon consumption. If you would like to host a drinks reception after 6pm an addtional venue hire fee will apply. Please note the above prices do not include VAT, are based on minimum numbers as per the Day Delegate Package rates.

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