HOSPITALITY AT DE MONTFORT UNIVERSITY

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Erica McCoy
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1 HOSPITALITY AT DE MONTFORT UNIVERSITY 1

2 WELCOME Whatever occasion you are looking to have catered, from an informal coffee meeting to a seated dinner for 500, we understand that every event is special. Our 2015/16 seasonal hospitality menus have plenty of new ideas, whilst also keeping some of your old favourites. Our team are passionate about delivering the perfect event, so if you have something specific in mind, then please get in touch. We look forward to serving you and hearing your comments. Rebecca, Kerry and James THE TEAM AT YOUR SERVICE cateringforyou@dmu.ac.uk Internal phone: ext. 7370/6960 External phone: Address: Chartwells, De Montfort University, Campus Centre Building, Mill Lane, Leicester LE1 9BH MAKING YOUR HOSPITALITY BOOKING Creating your hospitality booking is a simple process, managed through our customised online hospitality booking system, BlueRunner, that: Lets you book hospitality for your event within minutes and sends you an Event Summary, with confirmation of menus, numbers and timings Lets you amend your hospitality booking easily, within booking notice period Gives you a personal events diary, so you can view your future and historical bookings easily Showcases the full hospitality brochure and tariff, to help you plan your event. To place your booking, visit: and follow the simple instructions. If you need help at anytime please contact the Chartwells Hospitality Helpline on and we will be happy to support. PRICES All prices are exclusive of 20%*, internal clients are VAT exempt. A minimum order of applies 7.30am 4.30pm (or minimum of 5 persons) Monday to Friday during term time. During evenings and weekends a surcharge may apply. Final numbers must be notified at least three working days prior to the event. Invoices will be based on the final number given or the actual attendance figure, whichever is greater. Table linen and flowers are also available for hire. Please ask at the time of booking if required. Catering events with 100 or greater covers may be eligible for a discount. Custom menu packages and function services are also available; these will be quoted on an individual basis. 2

3 CONTENTS WELCOME... 2 THE TEAM AT YOUR SERVICE... 2 MAKING YOUR HOSPITALITY BOOKING... 2 PRICES... 2 REFRESHMENTS... 5 BREAKFAST... 7 WORKING LUNCH SANDWICHES, SOUPS & SNACKS... 9 LUNCH TO GO SHARING BOARDS FINGER BUFFETS FORK BUFFETS SALAD BAR DE MONTFORT BUNDLES MEETINGS PACKAGE CHEF S HINTS & TIPS FOR THE PERFECT LUNCH BUILD YOUR OWN BUFFET SWEET TREATS FINE DINING SAMPLE MENUS WINE LIST PROUD TO BE LOCAL, SUSTAINABLE & FAIRTRADE BOOKING TERMS AND CONDITIONS We use allergens in our kitchens as part of the preparation of food. Please advise us of any allergies for every booking as our recipes are subject to change. Full allergen information for items on our menus is available within our BlueRunner booking system and on request. Our codings mean: (V) Vegetarian (VN) Vegan 3

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5 REFRESHMENTS HOT DRINKS All of our teas and coffee are Fairtrade. Whether it s great freshly brewed coffee or a selection of our speciality teas, we pride ourselves on the quality of our beverages. Tea 0.90 Speciality tea 1.15 Coffee 1.15 Tea and coffee % discount COLD DRINKS Water Still 1.5L 1.85 Water Sparkling 1.5L 1.85 Fairtrade orange juice 1L 2.95 Fairtrade apple juice 1L 2.95 Sparkling elderflower 1L 4.00 Other soft drinks available on request, please just ask Biscuits (2)

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7 BREAKFAST PASTRIES All freshly baked, our Viennoiserie are the perfect accompaniment to a Fairtrade coffee Croissant 1.50 Warm, all butter croissants with soft set preserves Pain au chocolat 1.50 Pain au raisin 1.50 Mini pastries 1.25 Selection of croissant, pain au chocolat, cinnamon swirl, pain au raisin, chocolate twist SEASONAL FRUIT SMOOTHIES Handmade smoothies produced with seasonal fruit Winter 2.05 Apple, cranberry or pear Spring 2.05 Rhubarb, pomegranate or banana Summer 2.05 Local strawberry, apricot or blackcurrant Autumn 2.05 Blackberry, fig or gooseberry SOMETHING WARM Mini smoked salmon bagel 2.80 With cream cheese and chive Mini cream cheese and sun-blushed tomato bagel (V) 1.80 Locally smoked bacon bap 2.25 SOMETHING HEALTHY Bircher muesli (all dairy and gluten free) 2.05 Banana, honey and walnut Blueberry & coconut Pear, ginger and vanilla Granola pot 2.20 Greek yoghurt, honey granola and seasonal fruits 7

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9 WORKING LUNCH SANDWICHES, SOUPS & SNACKS SIMPLY SANDWICHES Simply sandwiches 3.50 One round per person Freshly made sandwiches, on white or brown bread, with a selection of classic and traditional fillings Traditional 5.90 One round per person Freshly made rolls, wraps and sandwiches served with chilled juices and a seasonal fruit bowl. Why not add some fresh fruit? Apples, oranges and bananas - 55p per item SOUP AND A SANDWICH 5.15 Served with Kettle Chips and vegetable crisps As a perfect working lunch, enjoy our chef s selection of gourmet open sandwiches and one of our homemade seasonal soups. Winter soups Spring soups Summer soups Autumn soups Local honey roasted parsnip (V) Black cabbage and smoked bacon Local cauliflower veloute (V) Spinach and blue cheese (V) Leek and potato (V) Watercress (V) Pea and gammon soup Local asparagus veloute (V) Tomato and basil (V) (VN) Curried carrot and coriander (V) (VN) Broccoli (V) Pumpkin and sage (V) (VN) We are committed to buying and using fresh, seasonal produce so that we have prime British produce when it is at its very best. As a result our seasonal soup offer may vary depending on what s in season. 9

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11 LUNCH TO GO A packed lunch can be the perfect option when you need lunch to go. Ideal for open days, seminars and training days, when time is limited. We ll deliver a selection of fillings and flavours to suit all taste buds, along with a traditional brown lunch bag for your delegates to pack with their choices. SIMPLY PACKED LUNCH 3.50 Pre packed sandwich Packet of crisps Juice box drink TRADITIONAL PACKED LUNCH 5.50 Orders over 100 delegates 4.00 Pre packed sandwich Packet of crisps Piece of fresh fruit Mixture of cans, bottles & water Chocolate bar 11

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13 SHARING BOARDS PLOUGHMAN S BOARD 7.40 Board is suitable for two people as a light lunch British Walter Smith ham, Sparkenhoe, stilton, pickled onions, chutney, baby gem lettuce and bread rolls MEZZE BOARD (V) 7.50 Board is suitable for two people as a light lunch Hummus, baba ganoush, matbucha, roasted vegetables and khobez flatbread DE MONTFORT BOARD 8.95 Board is suitable for two people as a light lunch Smoked salmon, cured ham, Bosworth Field cheese, grilled vegetables, hummus, fruit chutney and khobez flatbread 13

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15 FINGER BUFFETS Choose one of our three buffet options below which are served hot where appropriate. Minimum of 6 people. Don t forget to customise your buffet with any of the add ons from page 21. THE BRITISH 9.80 Leicestershire ale battered fish goujons with tartare sauce Homemade sausage roll Mini shepherd s pie Cheddar and seasonal vegetable tart (V) Warm roast pork belly with apple purée Potato cake with smoked salmon and cream cheese THE WORLD Mexican bean and Monterey Jack cheese empanada (V) Steak and chipotle chilli taco Onion bhaji with mango chutney (VN) Lamb kofte with coriander and tzatziki Chicken yakatori with shredded spring onion Duck spring roll with hoisin sauce THE EUROPEAN 9.90 Chicken skewer with basil dip Warm chorizo glazed with local honey Bruschetta with olive tapenade and Serrano ham Galette pissaladière Blue cheese arancini with tomato chutney (V) Spanish tortilla with piperade (V) 15

16 FORK BUFFETS Choose two items from the lists below, either hot or cold. Served with two salads. Minimum of 6 people. HOT BUFFET Shepherd s pie Thai king prawn curry Moroccan chicken tagine Salmon with ratatouille Spiced lamb with tamarind and aubergine Chargrilled bok choi with sautéed black bean mushrooms (VN) Gnocchi with sun-dried tomatoes, mozzarella and tarragon sauce (V) COLD BUFFET Prawn tam goong Thai prawn salad with raw vegetables, marinaded in a chilli and tamarind dressing Chicken gado gado salad Chargrilled chicken breast served on an Asian salad of egg, shallots, tomatoes and dressed with coconut milk and peanuts Smoked mackerel and cucumber achara Cucumber and mixed peppers finely sliced, served with a sweet garlic and ginger dressing Picante chorizo with black turtle beans, spinach and lemon Smoked chicken with baby gem and pancetta lardons Glazed gammon with pickled carrot and cucumber Seasonal vegetable tart (V) 16

17 SALAD BAR Why not choose one of our fresh salads to complement your buffet or lunch? We always try to use fresh, local and seasonal produce, so for advice on the best salad for the time of year, why not speak to one of our team, who will be happy to help. Grilled cherry tomato, cous cous, and herb Roast butternut squash, red pepper and chilli Feta, maple syrup beetroots and sherry vinegar Green bean, mange tout, hazelnut and orange Chargrilled broccoli with chilli and garlic Roast courgette, peppers and pine nut Tabbouleh Confit cherry tomato with puy lentils Salad

BRONZE BUNDLE 20-49 covers 50-74 covers 75+ covers 10.00 9.00 8.

18 BRONZE BUNDLE covers covers 75+ covers SILVER BUNDLE covers covers 75+ covers GOLD BUNDLE covers covers 75+ covers

19 DE MONTFORT BUNDLES MEETINGS PACKAGE Designed for larger functions, our packages offer great value and require a minimum of 20 delegates. BRONZE BUNDLE Tea, coffee and biscuits on arrival Sandwich selection, crisps, fresh fruit and dessert of the day Mineral water and Fairtrade fruit juice with lunch Afternoon coffee, tea and chocolate cake SILVER BUNDLE Tea and coffee with mini Danish pastry on arrival Mid-morning tea, coffee and biscuits Sandwiches and crisps + any 3 items from our finger buffet (p.15) + any 2 salads from our salad bar (p.17) + a dessert from our sweet treat range (p.23) Mineral water and Fairtrade fruit juice with lunch Afternoon tea and coffee GOLD BUNDLE Tea and coffee with mini Danish pastry on arrival Mid-morning tea, coffee and homemade biscuits Choose any 2 items from our hot or cold fork buffet range (p.16) + any 2 salads from our salad bar (p.17) + a dessert from our sweet treat range (p.23) Afternoon tea, coffee and homemade cake Mineral water and Fairtrade fruit juices all day 19

CHEF S HINTS & TIPS FOR THE PERFECT LUNCH James Hart - Executive Chef, De Montfort University For the perfect buffet lunch, one round of sandwiches and up to six of our tasty add ons from the next

For those with a smaller appetite, between 1/2 and 3/4 of a round is more than enough. Sharing boards are ideal for two people as a light lunch.

20 CHEF S HINTS & TIPS FOR THE PERFECT LUNCH James Hart - Executive Chef, De Montfort University For the perfect buffet lunch, one round of sandwiches and up to six of our tasty add ons from the next page will do just the job. For those of you with a bigger appetite, allow for 2 rounds of sandwiches to fill the gap. For those with a smaller appetite, between 1/2 and 3/4 of a round is more than enough. Sharing boards are ideal for two people as a light lunch. Alternatively, make a tapas style lunch more filling by choosing a selection of other items from our buffet selection. To add the finishing touch to your menu, don t forget your sides. If what you had in mind doesn t appear in this brochure, just give us a call. We eat with our eyes, so when planning your menu, consider the balance of your choices. Remember to vary colours and textures for variety. Location, location, location. Bear in mind where and when you are having your lunch to ensure there is enough space for the buffet, and your guests have enough time to really enjoy their food. Your menu will be influenced by the style of your lunch and meeting. If you are looking for a formal business lunch, you may want to consider a fork buffet. If your style is more casual and all about networking, you will probably opt for a finger food buffet. If you are planning a hot fork buffet, we ask you to please consider the kitchen facilities close to the location of your lunch. To ensure we can deliver your menu to the highest possible standard, in some areas of the building we are unable to provide a hot fork buffet. Please speak to Kerry or Rebecca before booking to confirm the availability of this lunch option. And last, but not least, don t forget to add refreshments! Happy eating... James 20

21 BUILD YOUR OWN BUFFET If our delegate packages don t tickle your fancy, or you want to get creative with your buffet, why not build your own? If you need a little guidance, see pages for suggestions from our chefs. SOMETHING WARM... Seawater ale battered fish goujons with tartare sauce 2.75 Mini shepherd s pie 2.95 Warm roast pork belly with apple purée 2.15 Warm chorizo glazed with local honey 3.00 Blue cheese arancini with tomato chutney (V) 1.50 Steak and chipotle chilli taco 2.50 Onion bhaji with mango chutney (VN) 1.00 Lamb kofte with coriander and tzatziki 3.00 OLD FAVOURITES 1.35 EACH Glazed mini pork, bacon & mushroom sausages (2) Cheese straws (2) Olives and breadsticks (VN) Root vegetable crisps (VN) Imperial dim sum (3 portion) Mini quiche Chilli coated prawns (3) BEST LEFT AT ROOM TEMPERATURE... Homemade sausage roll 1.35 Cheddar and seasonal vegetable tart (V) 1.35 Potato cake with smoked salmon and cream cheese 2.35 Chicken skewer with basil dip 2.75 Bruschetta with olive tapenade and Serrano ham 1.95 Galette pissaladière 1.25 Spanish tortilla with piperade (V) 2.20 Chicken yakatori with shredded spring onion 1.15 Mexican bean and Monterey Jack cheese empanada (V) 1.20 ALWAYS WELCOME... Bread basket 2.00 Seasonal vegetables 1.45 Bowl of crisps

22 FRESH FRUIT Individual fruit platter 2.20 Fruit kebab 1.90 Our fruit policy is to always get a choice of what s best for the time of year. We try to balance British with European, and supplement from further afield. AFTERNOON TEA 6.15 Minimum of 6 people A round of sandwiches per person, served with fruit scones, clotted cream and jam, tea or coffee plus a selection of three cakes from the list below as chosen by the chef. Homemade chocolate cookies Victoria sponge Chocolate fudge cake Carrot cake Lemon drizzle Macaroon 22

23 SWEET TREATS ALL MADE FRESH, EVERY DAY Dark chocolate mousse 2.05 With seasonal fruit Classic lemon tart 2.40 Minimum of 6 people Coffee and ricotta cake 1.95 Minimum of 6 people Orange shortbread 1.55 Chocolate fudge cake 1.95 Minimum of 6 people Semolina orange cake 1.95 Seasonal fruit crème brulée 2.95 Made with fresh, seasonal fruit Salted caramel and banana cake 2.15 Minimum of 6 people Bakewell tart 2.30 Minimum of 6 people English cheese (V) 3.75 British cheese served with grapes, celery and biscuits Eton Mess

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25 FINE DINING SAMPLE MENUS OPTION 1 Warm smoked Gressingham duck breast, textures of Picks beetroot, pickled chicory and duck crackling Slow cooked Old Spot pork collar & loin, spiced pumpkin purée, wilted chard, savoury apple granola Hazelnut & chocolate praline pavé, confit of Williams pear, Grand Marnier ice cream OPTION 2 Scallop tortellini, seared fillet of sea bass, langoustine bisque & baby fennel Longboat of Walter Smith s lamb, wild mushroom purée, smoked bacon mash, glazed heirloom carrot English rhubarb & almond tart, curd cheese ice cream, caramelised white chocolate OPTION 3 Confit leg & seared breast of quail, red & yellow endive, medjool date & quail dressing Roasted Pollock, spiced chick peas with Ritter Courivaud chorizo & butternut, sautéed spinach Chocolate tahini cremeux, sesame aerated chocolate, banana sorbet, passion fruit gel Suitable for lunch and evening meal 48 per head including labour We would be delighted to work with you to create a menu suitable for varying price points. 25

26 WINE LIST RED WINES El Muro Tinto Tempranillo Garnacha SPAIN Vibrant with crunchy ripe fruits, soft rounded tannins and just a twist of pepper on the finish Barbera Amonte ITALY Deliciously fruity with notes of blueberries, cherries and raspberries Valpolicella ITALY Intense aromas of plum, cherry and hints of hazelnut. A full bodied wine which is both elegant and well balanced Arc des Anges Carignan Merlot FRANCE Soft with cherry and plum fruit flavours as well as clean herby notes Argento Malbec ARGENTINA Concentrated plum, blackberry, chocolate and vanilla with a long lingering finish Castillo Clavijo Rioja Crianza SPAIN Red cherry and spicy oak linger on the palate with a smooth finish 26

27 WHITE WINES El Muro Blanco Macabeo SPAIN Refreshing fruit flavours of vibrant peach and apple lifted by some lovely acidity on the finish Cortese, Amonte ITALY Light and crisp with delicate citrus fruit aromas and nuances of freshly mown grass and almonds Kleine Rust Fairtrade Chenin Blanc Sauvignon Blanc SOUTH AFRICA Subtle honeycomb flavours, with luscious ripe tropical fruit and some green grass on the nose. Lingering aftertaste of grapefruit and a zesty acidity Valdivieso Aconcagua Sauvignon Blanc CHILE A riper style of Sauvignon with flavours of passion fruit, kiwi and lime Pinot Grigio ITALY Light and easy drinking style with hints of pear and almonds, and a zesty, refreshing finish Castillo Clavijo Rioja Viura SPAIN Barrel fermentation brings out exotic fruit, vanilla and clove flavours. It is rich and creamy with great freshness CHAMPAGNE AND SPARKLING Bel Star Prosecco ITALY Soft and fruity Prosecco with pear and floral notes Conti Neri Bis Bis prosecco rosé frizante ITALY A fresh and fruity style of wine with flavours and aromas of strawberries and raspberries and a dry finish Bruno Paillard FRANCE A fresh champagne with crisp green apple flavours, as well as some rich and complex biscuity flavours 27

PROUD TO BE LOCAL, SUSTAINABLE & FAIRTRADE DMU has continually strived to ensure we are making the most of the local suppliers.

We only use Free Range eggs which means that our eggs are laid by British Free Range hens which are free to roam the British countryside.

All of our teas and coffee are Fairtrade, supporting farmers and workers in the developing world through better prices, decent working conditions,

28 PROUD TO BE LOCAL, SUSTAINABLE & FAIRTRADE DMU has continually strived to ensure we are making the most of the local suppliers. We are committed to buying and using fresh, seasonal produce. We only use Free Range eggs which means that our eggs are laid by British Free Range hens which are free to roam the British countryside. All of our poultry is Freedom Food, ensuring that the chickens have been kept to strict RSPCA welfare standards. All of our teas and coffee are Fairtrade, supporting farmers and workers in the developing world through better prices, decent working conditions, local sustainability, and fair terms of trade. We work closely with our fish and seafood suppliers, as sourcing fish responsibly and from sustainable sources is key to us. We work with the MSC, so you can be sure that every piece of fish we serve is in season, fresh and from a certified fishery. 28

29 BOOKING TERMS AND CONDITIONS ᏜᏜ ᏜᏜ ᏜᏜ ᏜᏜ ᏜᏜ ᏜᏜ ᏜᏜ ᏜᏜ Before booking any hospitality, we ask that you ensure that the room you hope to use is available and is suitable for the consumption of food. Please ensure you include your requested delivery time, and when the room will be available for us to clear. The food options in this brochure are for service and delivery between 7.30am and 4.30pm Monday to Friday. A member of our team will be happy to discuss possible options if your request falls outside of these hours. Charges may apply. The layout of certain buildings may, for health and safety reasons, restrict the service we can offer, and it may be necessary for a disposable service to be used. Likewise, building and maintenance works throughout the University may cause disruptions to our ability to deliver hospitality at certain times. We will advise at the time of booking. There is a minimum order value of for all deliveries. All food is for immediate consumption. Cancellations made within the booking notice period may be charged. Cancellations made on the day will be charged in full. The hospitality equipment delivered must stay in the room, and missing pieces of equipment will be charged for. All tariffs are per person and exclude VAT at the current rate. Notice period for booking hospitality for less than 100 delegates Notice period for booking hospitality for more than 100 delegates Request Notice needed Request Notice needed Tea and Coffee 24 hours Tea and Coffee 2 working days Breakfast, Lunches, Buffets 3 working days Breakfast, Lunches, Buffets 5 working days VIP Lunch / Dinner 5 working days VIP Lunch / Dinner 7 working days Last minute requests - speak to us directly and we will do our best to accommodate your needs. 29

University of Salford Hospitality Menu

University of Salford Hospitality Menu Please note all prices are subject to VAT Beverage Items Hot Drinks (per person) Fairtrade Tea/Coffee 86p Fairtrade Hot Chocolate 95p Fairtrade Tea/Coffee & Wrapped