3 COURSE DINNER & RECEPTION PRICE GUIDELINES ROYAL HORTICULTURAL HALLS

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1 3 COURSE DINNER & RECEPTION PRICE GUIDELINES ROYAL HORTICULTURAL HALLS

2 YOUR EVENT This initial proposal outlines the costs in relation to food, drinks, staff and equipment. We know how important it is for you to work with someone who can deliver the most memorable event for your guests and we know that Food Show will exceed your every expectation. Timings Food Show on site, equipment delivery and setup Ready for guest arrival Guest arrival drinks reception & canapes served Dinner served/ Bowl Food served Dinner/Drinks Reception service draws to a close Guest estimated departure Food Show off site *Next day collection of equipment The breadth of Food Show s knowledge combined with proven reliability qualifies them to implement complex projects. The quality of their food, catering staff, planning and operational work is outstanding and they are a pleasure to work with.

3 PRICE GUIDELINES 3 Course Dinner Up to per person per person per person The above price includes 3 pre-dinner canapés per person 3 course dinner Drinks as listed Equipment Staffing Ice Delivery and collection Additional costs Staff if staff work past All prices exclude VAT Canapé reception Up to per person per person per person The above price includes 6 canapés per person Drinks as listed Equipment Staffing Ice Delivery and collection Additional costs Staff if staff work past All prices exclude VAT Bowl food reception Up to per person per person per person The above price includes 5 bowls per person Drinks as listed Equipment Staffing Ice Delivery and collection Additional costs Staff if staff work past All prices exclude VAT All quotes are exclusive of VAT, final drinks consumption and any additional equipment or staff hours required. Costs are based on the suggested menu, should the menu be altered, the price will be adjusted. If staff work past we will ensure their safe journey home by providing taxis and this will be an additional cost.

4 Below are some suggested menus for your event. Please see our seasonal menus for further options and we are very happy to create bespoke menu offerings to suit your exact preferences and taste. Once the final menu has been chosen we would then suggest vegetarian and other dietary menus to compliment. 3 COURSE PER PERSON Champagne and citrus cured Forman s organic salmon with wild fennel and candied orange Summer truffle and English asparagus parmesan wafer, salad bouquet, blackcurrant and vintage balsamic jelly(v) ~ Corn fed chicken filled with wild mushroom farce lemon and thyme fondant potato, seasonal baby vegetables and tarragon scented game jus Wild mushroom wellington summer squash, spinach and wild mushroom, cep puree and truffle oil (v) ~ Gianduja chocolate parfait, caramelised hazelnuts and summer berries UPGRADE OPTION: 3 COURSE PER PERSON Millefeuille of mozzarella and ogen melon serrano ham, caramelized figs and aged pedro ximenez reduction (served without serrano ham v) ~ Marinated cannon of spring lamb summer caponata vegetables and smoked aubergine puree Asparagus and potato rotolo with seasonal baby vegetables (v) ~ Yuzu and Amalfi lemon, Eton mess with crushed lemon meringue passion fruit sorbet All starters and accompanied with bread and salted butter SAMPLE DINNER MENU

5 CANAPE RECEPTION We suggest serving 6 canapés per person. Below are some initial ideas for your event but please see our seasonal menu for further options. SERVED COLD Angus steak and frites and warm béarnaise Beetroot and vodka cured salmon rye bread with caper butter Smoked duck rice paper rolls, mint scented mango and shiso Ham hock terrine apple and elderflower jelly and micro cress salad Watermelon cup, marinated feta, oregano, black olive and pine nut (v) Black pepper shortbread, herb rolled goats cheese, caramelised fig and pecan (v) SERVED WARM Food Show shrimp burger with chilli scented tartar sauce Corn fed chicken satay tossed in mint and coriander with freshly crushed peanut sambal Moroccan apricot lamb kofta with minted garlic yogurt Confit carvery duck truffle pommes puree and pear gelée Polenta cake with taleggio cheese, roast cherry tomato and basil (v) Truffle barley arancini balls, fresh Parmigianno-Reggiano shavings (v) The service on the day was seamless (words from our guests), the food was amazing. Honestly, I do not know why anyone would choose or recommend any other company but Food Show. Tim and his team are so obliging, accommodating and bend backwards to please. SWEET CANAPÉS Lemon meringue pie, confit candy lemon Petite ėclair with crème chiboust and praline Brandy snap baskets, passion fruit mousse and soft passion fruit pearls

6 BOWL FOOD RECEPTION We suggest serving, 5 bowls per person. Canapés can be chosen from the previous page or our seasonal menu. Below are some initial ideas for bowl food but please see our seasonal menu for further options. Bowl food Organic leek Cumberland sausages with creamed potato and onion jus Oriental chicken and bok choi with an oyster mushroom sauce Daube of beef with pancetta, baby onion and button mushrooms and celeriac puree Japanese shrimp burger with seaweed salad and yuzu-kosho aioli Tiger prawn red curry, sticky jasmine rice and baby aubergine Iberico pulled pork and with crunchy Asian slaw Seared citrus tuna with crispy noodles, coriander and chilli Gnocchi, creamy gorgonzola, walnuts and rocket (v) Parsley risotto with roast portobello mushrooms (v) Wild sea bass, wilted pak choi and shitake Wild mushroom and Somerset brie arancini with tomato compote (v)

7 YOUR SUGGESTED DRINKS From amazing homemade juices to exclusive wines and champagnes, the choice is endless. Our extensive wine list offers varietals from around the world that will complement any food choice made. Estimated drinks per person to include: 1 glass Prosecco on arrival 1/2 bottle wine Soft drinks (still & sparkling water) Ice

8 OUR STAFF We have a dedicated and loyal team of staff trained to our exacting standards, with a long term experience of working in exclusive venues; they are professional, charming and attentive at all times. We offer a wide range of staff uniforms to make sure all elements of your event ties together. We will provide the following staff for your reception: Front of house staff Back of house staff Event Managers Head Chef Assistant Managers Sous Chefs Waiting Staff Chefs Bar Managers Chief Porter Bar Staff Event Porters Cloakroom Staff Driver Porters Cocktail Barmen as required The staff always go the extra mile to ensure that their service style is what our customers expect from British Airways

9 All relevant equipment is included in your proposal and we would love to discuss your styling more detail. We have a big range of equipment that could be upgraded and view in our showroom. My client was delighted with the fantastic service and delicious This proposal includes the following: food which was commented on by many of the guests. Service equipment Drinks and canapé trays, bar equipment, cocktail napkins Champagne glasses, wine glasses, tumblers, jugs for juice Bowls and forks as required (bowl food reception) Starter, main course and dessert plates, cutlery, salt and pepper pinch pots for each table, butter dish for each table (3 course dinner) Coffee cups, milk jugs, sugar bowls, cafeterias (3 course dinner) Heavy equipment Trestle tables for back of house, bar and cloakroom, occasional tables Ovens and hot cupboards Water Urn Chairs (3 course dinner) Linen Tablecloths for bar, cloakroom and occasional tables Miscellaneous Staff uniforms, floor covering, cloakroom equipment OUR EQUIPMENT

10 A LITTLE MORE ABOUT US FOOD SHOW Food Show prides itself on maintaining the very best client experience and continually exceeding client expectations. Our food philosophy is simple, to source high-quality, fresh and seasonal produce, tracing its journey from farm to plate. STYLING & DESIGN Our team at Food Show is passionate about making sure the styling and ambience is right for your event. We achieve this by paying attention to all the fine details that make up dinner. SUPPLIERS We work hand in hand with our trusted partners and suppliers, we will ensure that our personal approach contributes to the overall return and success of your event. WE CAN HELP YOU WITH: Sourcing your venue Floristry Bespoke furniture Event stationary Event design and production Lighting Entertainment (bands, DJ, orchestral music, magicians etc) Photographer Wow, what a party, totally brilliant. The tables were magnificent, the food absolutely superb and the staff tip top. Honestly Tim, it was all wonderful!

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12 TO DISCUSS YOUR EVENT PLEASE CONTACT THE TEAM: JAY COMMERCIAL DIRECTOR - JAY@FOODSHOWLTD.COM ELLIE SALES AND EVENTS PLANNER - ELLIE@FOODSHOWLTD.COM CIARA SALES AND EVENTS PLANNER - CIARA@FOODSHOWLTD.COM FoodShow_Ltd FoodShowLtd FoodShowltd