Conference menus, buffets and day delegate packages Winter 2016

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1 Conference menus, buffets and day delegate packages Winter 2016 () is used where ISO 9001 possible. When unavailable, named External_Conference_Winter_V13 Please advise us in advance if any of your guests have 1

Conference menus, buffets and day delegate packages Contents Introduction and guest care Page 3 Day delegate food and beverage package Page 4 Hot fork buffet menus Page 5-6 All-time favourites

2 Conference menus, buffets and day delegate packages Contents Introduction and guest care Page 3 Day delegate food and beverage package Page 4 Hot fork buffet menus Page 5-6 All-time favourites selector Page 7 Build your own cold fork buffet Page 8 Premium seated buffets hot and cold Page 9-10 Barbecues Page 11 Conference refreshment break supplements Page 12 Conference breakfasts and supplements Page 13 Tariff Page 14 2

Beverages The following items are served automatically and are included in the price of stand-alone buffets as well as the day delegate package menus: Ethically-sourced filter and decaffeinated

3 Introduction and guest care Day delegate packages Buffet menus form part of the day delegate package. These menus may also be ordered as stand-alone buffets; see the Day delegate food and beverage package following and the tariff at the end of this menu set. Beverages The following items are served automatically and are included in the price of stand-alone buffets as well as the day delegate package menus: Ethically-sourced filter and decaffeinated coffees Herbal, fruit and black tea infusions Filtered water (carbonated and still) Pure fruit juices Additional dishes Additional dishes may be ordered as a supplement to any of the existing menus. Suggestions are made at the end of each section under the heading All-time favourites selector. Seated buffets Should you require a seated buffet as part of your day delegate package, a supplementary seating charge of 5.00 per person will apply. General information and guest care These menus are designed for more than 25 people; smaller numbers may be catered for by other menu types or by arrangement. Please discuss your needs with your account manager. food allergies or specific dietary requirements and we will aim to meet their needs. Ingredients such as nuts will be highlighted on the display menus, but this does not mean that all other dishes exclude such ingredients. If you have delegates with special dietary needs, please advise your account manager, and ask your guest to highlight the fact on the day. Our aim is for all guests to enjoy their dining experience with us. Other diets may be catered for by arrangement. All prices are quoted per person and exclude V.A.T. 3

Day delegate food and beverage package Day delegate food and beverage package Morning arrival and registration Italian-roast coffee and decaffeinated blends Popular biscuit assortment Cut fruit

vegetables A choice of desserts British artisan and farmhouse cheeses Filtered water: carbonated and still Pure fruit juices Premium ethically-sourced filter coffee and decaffeinated blends

4 Day delegate food and beverage package Day delegate food and beverage package Morning arrival and registration Italian-roast coffee and decaffeinated blends Popular biscuit assortment Cut fruit platter Warm finger pastries Filtered water: carbonated and still Pure fruit juices Lunch Hot or cold multi-choice fork buffet, including: Two main courses with suitable accompaniments Salads and/or vegetables A choice of desserts British artisan and farmhouse cheeses Filtered water: carbonated and still Pure fruit juices Premium ethically-sourced filter coffee and decaffeinated blends Mid-morning break Premium ethically-sourced filter coffee and decaffeinated blends Popular biscuit assortment Granary bars Fruit basket Filtered water: carbonated and still Pure fruit juices Afternoon break Premium ethically-sourced filter coffee and decaffeinated blends Afternoon teacake selection Filtered water: carbonated and still Pure fruit juices 4

Hot fork buffet menus Hot fork buffet menus William Browne buffet Slow-cooked diced brisket of Hereford steer with thyme potato dumplings and Meantime pale ale sauce Thomas Lawrence buffet

North-African-inspired house rub, shredded, served with preserved lemons and fresh coriander George Baker buffet Creedy Farm chicken thighs, house spice rubbed, cooked over apple wood and oak chips

5 Hot fork buffet menus Hot fork buffet menus William Browne buffet Slow-cooked diced brisket of Hereford steer with thyme potato dumplings and Meantime pale ale sauce Thomas Lawrence buffet Slow-cooked shoulder of Gloucester Old Spot pork, cooked over hickory and cherry wood, pulled, and served with a smoky pork jus William Pitcairn buffet Slow-roasted shoulder of Suffolk ewe, coated in North-African-inspired house rub, shredded, served with preserved lemons and fresh coriander George Baker buffet Creedy Farm chicken thighs, house spice rubbed, cooked over apple wood and oak chips and served in a sticky sweet and spicy jus You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 7. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Roasted Kentish root vegetable wellington, with butter beans, stilton blue cheese and pistachio nuts, all wrapped in puff pastry Whipped potatoes Lincolnshire broccoli and Kentish cobnut, risotto,finished with red onions, Garstang Blue cheese and golden-toasted breadcrumbs Crushed bubble and squeak Char-grilled Kentish root vegetable and mixed olive tagine, finished with baby spinach and dried fruits Torn fire-roasted pepper couscous Spinach and cheese-curd tortellini, roasted Kent squash, rosemary cream and blistered late season tomatoes Fried rice Bramley apple crumble with caramel custard Banoffee pie cheesecake with fresh cream Plum and rolled oat crumble with vanilla custard Pear and almond tart with Chantilly cream *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 5

Hot fork buffet menus Hot fork buffet menus Thomas Gisborne buffet Cajun dusted fillet of Scottish salmon with roasted cherry tomatoes, sauté of baby spinach and dill-scented cream Lucas Pepys buffet

haddock with white wine cream, leeks and carrots, topped with buttered mashed potatoes John Latham buffet Braised diced leg of salt-marsh (Forge Farm) lamb cooked with Indian spices, lentils and baby

6 Hot fork buffet menus Hot fork buffet menus Thomas Gisborne buffet Cajun dusted fillet of Scottish salmon with roasted cherry tomatoes, sauté of baby spinach and dill-scented cream Lucas Pepys buffet Sautéed Creedy Farm chicken thighs with roasted butternut squash, baby spinach and tarragon in a light white wine sauce Francis Milman buffet Billingsgate fish pie: Salmon, cod and natural-smoked haddock with white wine cream, leeks and carrots, topped with buttered mashed potatoes John Latham buffet Braised diced leg of salt-marsh (Forge Farm) lamb cooked with Indian spices, lentils and baby spinach You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 7. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Flageolet and butter bean bake with heritage carrots and lentils, glazed with organic Jersey herd milk blue cheese Steamed new potatoes with parsley butter Kentish vegetable crumble with beans, pulses and passata under a cheddar cheese and breadcrumb topping Minted new potatoes Broccoli and artisan cheese quiche, set with a free-range egg custard, finished with tasty Lancashire cheese and toasted pine kernals Sautéd potatoes Thai green curry with Kentish vegetables, ginger, coriander leaves and green chillies, finished with roasted cashew nuts Rice pilaf Bakewell tart with cream Dark chocolate cheesecake with cream Lemon and orange tart with cream New season apple tart with cream *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 6

All-time favourites selector All-time favourites selector Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu

7 All-time favourites selector All-time favourites selector Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Any additional main course dishes are charged at 7. Meat dishes from the slow cooker/hot smoker Slow-smoked leg of rare-breed hogget, shredded with fresh anchovies, served with a roasted garlic and rosemary gremolata* Low and slow cooked haunch of woodland roe deer, hot-smoked for 16 hours in our dry berry rub, shredded, served with thyme jus** Home-soused silverside of grass-fed Angus steer, slow-cooked over hickory chips with bone marrow jus* Smoked belly of free-range, fruit-fed UK pork, jerk spice rubbed, cooked over apple wood and oak chips for 16 hours More meat dishes Gloucester Old Spot pork hotpot, cooked in apple cider and topped with diced potatoes, wild sage and Garstang Blue cheese gratin Free-range Creedy Farm chicken thighs cooked in a light white wine cream with broccoli, red peppers and butterbeans Lancashire shepherd s pie with hand-diced, high-fell tender mutton, minted gravy and Dewlay s Lancashire Tasty (PDO) cheese topping Fish dishes British waters fish casserole of cod, whiting, pollock and salmon poached in a herb cream with potato dumplings Grilled sea bass cooked with local vegetables, basil and pine nuts with a light tomato sauce* New England-style fish pie: coastal water line fish, shrimp, crayfish and corn, topped with mash and glazed with Dorset Drum cheddar cheese Baked Scottish salmon fillet, crusted with Cajun spices and herbs, served on a seafood bisque with fresh corriander* Vegetarian dishes Vegetable risotto, broccoli, peas and wilted greens in arborio rice, simmered in a Kentish vegetable stock Butternut squash tortellini with baby spinach, organic blue stilton cheese with white wine and cream Oven-roasted Kentish vegetables in oregano-scented tomato and sweet pepper passata, baked and topped with herbed breadcrumbs *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 7

Build your own cold fork buffet Build your own cold fork buffet Please note that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes.

Please choose a meat or fish dish: Hot-smoked, free-range Chicken breast with orange, coriander and chilli dressing Slow-smoked brisket of Sussex Cross steer, cooked for 24 hours, coated in our house

8 Build your own cold fork buffet Build your own cold fork buffet Please note that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Please choose a meat or fish dish: Hot-smoked, free-range Chicken breast with orange, coriander and chilli dressing Slow-smoked brisket of Sussex Cross steer, cooked for 24 hours, coated in our house rub, sliced, and served with coleslaw Slow-cooked shoulder of Gloucester Old Spot pork, cooked over hickory and cherry wood, pulled, and served with a red cabbage and apple slaw Please choose a vegetarian dish: Artichoke heart, green olive and roasted tomato quiche with truffle coleslaw Mixed bean, carrot and broccoli terrine with grape and fennel chutney British vegetable quiche: baby leeks, broccoli and swiss chard, set with a free-range egg custard, finished with Lancashire Tasty cheese All accompanied with: Steamed new potato salad, capers, parsley and olive oil Mixed leaf and torn bell pepper salad Brown rice, mustard and hazelnut salad Bread basket Traditional apple tart with cream Slow-smoked shoulder of salt-marsh lamb, coated in our North-African inspired house rub, shredded and served with preserved lemons* Cajun rubbed char-grilled salmon steak with minted cucumber salsa Char-grilled pesto-coated salmon steak with basil crème fraîche Vegetable wellington : broccoli, root vegetables and butter beans, combined with blue cheese and pistachios, wrapped in puff pastry Or any dessert from pages 5 or 6 *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 8

Premium seated buffets Henry Halford buffet To start with... Individually set smoked salmon terrine, college cured and smoked with toasted rye bread John Ayrton Paris buffet To start with.

.. Smoked in-shore mackerel mousseline, watermelon gel, horseradish cream and chive toasts Premium seated buffets Buffet main courses.

9 Premium seated buffets Henry Halford buffet To start with... Individually set smoked salmon terrine, college cured and smoked with toasted rye bread John Ayrton Paris buffet To start with... Potted Gloucester Old Spot gammon, chilli flecked pineapple, mustard dressing and toasted ciabatta Thomas Mayo buffet To start with... Smoked in-shore mackerel mousseline, watermelon gel, horseradish cream and chive toasts Premium seated buffets Buffet main courses hour, slow-cooked and smoked shin of red Hereford steer, roasted garlic potato purée and a sautés of winter greens and heritage carrots Buffet main courses... Thai-spiced fillet of sea bass, with butternut and eggplant Buffet main courses... Thai baked spiced ocean trout, roasted chilli baby marrows with lime and coriander salsa and tempura of green onions Spinach and potato gnocchi artichokes, roasted baby marrows, olives and tomato sauce finished with Mull cheddar Vegetable wellington, broccoli, root vegetables and butter beans combined with blue cheese and pistachios wrapped in puff pastry Cheese curd and spinach tortellini with basil and caper passata, dusted with Garstang blue soft cheese gratin Jacketed new potatoes with sea salt Season s best vegetables Warm potato salad Season s best vegetables Steamed new potatoes, virgin oil and cracked pepper Season s best vegetables Seasonal mixed berry tartlet and Chantilly cream or exotic fruit salad with low-fat natural yoghurt Pecan nut pie and Cornish clotted cream or exotic fruit salad with low-fat natural yoghurt Tiramisu with double cream or exotic fruit salad with low-fat natural yoghurt *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 9

Premium seated buffets Premium seated buffets Thomas Watson buffet To start with... London-smoked Orkney salmon terrine, ciabatta croute and lemon dressed leaves Buffet main courses.

broth Braised whole-grain rice Season s best vegetables Chocolate truffle torte and fresh cream or exotic fruit salad with low-fat natural yoghurt James Alderson buffet To start with.

10 Premium seated buffets Premium seated buffets Thomas Watson buffet To start with... London-smoked Orkney salmon terrine, ciabatta croute and lemon dressed leaves Buffet main courses... Pan-roasted breast of free-range Creedy Farm farm chicken with chive and grain mustard sauce, red peppers and garden peas Leek and tarragon sausages with cannellini beans, root vegetable and herb broth Braised whole-grain rice Season s best vegetables Chocolate truffle torte and fresh cream or exotic fruit salad with low-fat natural yoghurt James Alderson buffet To start with... Slow-cooked, hand-pressed rabbit terrine, peppery leaves, pickled walnut and red onion chutney Buffet main courses... Roasted middle-eastern-spiced rare breed lamb rump with baby marrows and halloumi gratin Roasted vegetable crumble with Kent grown root vegetables, late season tomatoes and toasted herb crumbs Cumin, star anise and coriander-scented couscous Season s best vegetables Lemon tart and fresh cream or exotic fruit salad with low-fat natural yoghurt *Dishes marked with an asterisk carry a supplement of 3. **Dishes marked with two asterisks carry a supplement of 5. All prices are quoted per person and exclude V.A.T. 10

Barbecues Barbecues Build your own barbecue menu or add dishes How to choose your menu From the grill Please choose one item from each of the following sections: Ribs, chops and drumsticks Homemade

11 Barbecues Barbecues Build your own barbecue menu or add dishes How to choose your menu From the grill Please choose one item from each of the following sections: Ribs, chops and drumsticks Homemade burgers British bangers Skewers and kebabs Meat main course selector Ribs, chops and drumsticks 4 per additional cut Hickory-smoked English pork spare ribs Piri piri-spiced chicken drumsticks Mint-spiced Welsh lamb cutlets 5-spice Norfolk farm chicken thighs Vegetarian dish, salads and dessert selector Vegetarian grills 3 per additional item Beanie patties with spicy minced vegetables Glamorgan sausages leek and tarragon Mediterranean-style vegetable kebabs Vegetable chops...and two vegetarian dishes Accompaniments Add one carbohydrate and any four salads Desserts Exotic fruit salad with low-fat natural yoghurt and fresh cream and your choice of any one of the listed desserts oatcakes and homemade chutney, fruit and vegetable crudités Fruit basket Seasonal and tropical fruits Freshly-ground, ethically-sourced filter coffee (+ decaf) Sparkling and still filtered waters and pure fruit juices Homemade burgers 4 per additional burger Seasoned pasture-reared beef Scottish venison Madras-style lamb Honey-basted Norfolk farm chicken fillets British bangers 4 per additional sausage portion Cumberland herbed beef and pork Lincolnshire pork and parsley Boerewors spicy beef and pork (South African style) Herbed lamb and mild chilli Brogdale Farm hot-rod Skewers and kebabs 4 per additional skewer Aged rump of native beef and button mushrooms East Anglian farm chicken breast and dried apricots Tandoori Welsh leg of lamb and vegetables Sweet and sour outdoor-reared pork and pineapple Carbohydrates 3 per additional carbohydrate New potatoes, rosemary and virgin oil Rice and peas Jacket potatoes, chive cream Bombay-spiced potatoes Morroccan-style couscous Cape Malay-style rice: turmeric, curry and dried fruits Salads 4 per additional salad Caesar salad Tuna salad Niçoise Carrot and orange salad Boiled eggs, chive mayonnaise and peppery leaves Kentish mixed leaves, beef tomatoes and shallots Coleslaw with low-fat mayonnaise English goats cheese, beetroot and red onion salad Desserts 4 per additional dessert Lemon meringue pie Mixed fruit flan Raspberry Eton Mess Strawberry tart Summer pudding Dark chocolate mousse Apple crumble tart All prices are quoted per person and exclude V.A.T. 11

12 Conference refreshment break supplements Conference refreshment break supplements per service 3.60 Speciality teas and ethically-sourced filter coffee served with a selection of biscuits Premium biscuit selections Thick chocolate biscuit assortment, premium granary selection, flapjacks, oatcakes or double choc-chip cookies Health bars Cereal, wholemeal granary or yoghurt bars add 60p add 60p Morning bakery selection: add 1.60 French pastry basket: croissants, brioche rolls, pain au chocolat or Danish pastries or assorted muffins Warm rolls add 4.50 Gloucester Old Spot back bacon, Cumberland sausage or free-range fried egg leek and cheese Afternoon fare add 1.60 Teacakes, fruit muffins, Scottish all-butter shortbread fingers, sweet pastries or Dundee fruit cake Homemade scones with jam and Cornish clotted cream add 3.00 Sandwich finger assortment add Hothouse cucumber and cracked pepper, Free-range egg and cress, London-smoked Orkney salmon, Honey-roasted ham with Norfolk grain mustard Full afternoon tea add Hand-crafted sandwich fingers, homemade scones with jam and Cornish clotted cream, sweet pastries and afternoon teacakes Fruit add 2.50 Whole fruit basket, cut fruit platter, seedless grapes or shelled nuts with dried exotic fruits Filtered water Still and sparkling (750ml) per item 4.00 May also be ordered on a per person, per person 1.20 per service basis with complimentary organic syrups and seedless grapes Fruit juices Orange, apple or cranberry juice (ltr) per item 5.00 Freshly squeezed juices (ltr) are also available per item Yoghurt, etc. add 2.00 Smoothies, yoghurts (incl. low-fat and organic), yoghurt sips, iced coffee or tea Ice cream tubs add 3.00 Organic, low-fat, full cream or your choice of branded product All prices are quoted per person and exclude V.A.T. 12

Conference breakfasts and supplements Conference breakfasts and supplements Please choose one of the listed menus: Please choose one of the below-listed menus English breakfast Pink grapefruit

13 Conference breakfasts and supplements Conference breakfasts and supplements Please choose one of the listed menus: Please choose one of the below-listed menus English breakfast Pink grapefruit segments Cumberland sausages Gloucester Old Spot back bacon rashers Pan-fried Kent grown mushrooms Grilled plum tomato Scrambled free-range eggs Chorley potato cakes Morning bakery (2) (2) Continental breakfast (2) London-smoked and dry-cured British meats Farmhouse cheeses Mediterranean and tropical fruits Morning bakery (2) (2) Healthy breakfast (2) Muesli no added sugar (build your own) Greek yoghurt and honey Berries, melon and pineapple cubes Oatcakes, low-fat cottage cheese (2)... and make your selections from the following menu groups Morning bakery selection Please choose two of the following: Croissants, brioche, pain au chocolat, potato cakes, crumpets, muffins, waffles, pancakes All served with a selection of: Seville marmalade, honey, maple syrup, whole-fruit and reduced-sugar conserves, butter and low-fat vegetable spread Please choose two of the following: Orange juice, apple juice, cranberry juice, grapefruit juice, assorted smoothies, iced coffee, iced tea (no sugar), yoghurt sips, low-fat yoghurt sips Please choose two of the following: Italian-roast filter coffee Fairtrade premium-blend filter coffee English breakfast tea Hot chocolate Instant decaffeinated coffee is also available... and choose a supplement See tariff (pages 12 and 14) for prices Warm bacon roll, etc. Gloucester Old Spot back bacon rashers Cumberland sausage Free-range fried egg Cereals Breakfast cereals, porridge, oatmeal slices, cereal bars, muesli, health bars served, as appropriate, with whole or semi-skimmed milk, sugar, sweeteners, dried fruits, shelled nuts and seeds 13

Tariff Buffets, conference food and beverages Please see the business menus for smaller meetings for parties of less than 25 people. Seated buffets will attract a 5 service charge per person.

14 Tariff Buffets, conference food and beverages Please see the business menus for smaller meetings for parties of less than 25 people. Seated buffets will attract a 5 service charge per person. Lunch Dinner Fork buffets Pax Pax Pax >50 Pax Pax Pax >50 Hot fork n/a n/a Cold fork Barbecues n/a n/a Seated buffets Pax Pax Pax>50 Pax Pax Pax >50 Hot n/a n/a Cold Premium Barbecues n/a n/a Breakfast Breakfast supplements Breakfasts Pax Pax Pax >50 Prices per person per item English n/a n/a n/a Warm bacon rolls, etc Continental Cereals 1.50 Healthy Bakery selection 1.60 Seated breakfasts Pax Pax Pax >50 Breakfast/health bars 1.80 English Chilled dairy products 2 Continental Iced tea or coffee 2 Healthy Refreshment breaks: Prices per person per item : Fruit, herbal and speciality teas and Italian-roast or premium ethically-sourced filter coffee blends, served with: popular biscuit assortment 3.60 thick chocolate biscuit assortment or premium granary selection 4.20 flapjacks, oatcakes, double choc-chip cookie or cereal and health bars 4.20 French pastry basket: croissants, brioche rolls and pain au chocolat 5.20 Danish pastries or assorted muffins 5.20 teacakes, fruit muffins, Scottish all-butter shortbread fingers or macaroons 5.20 sweet pastries or Dundee fruit cake 5.20 Homemade scones with jam and Cornish clotted cream 6.60 sandwich finger assortment full afternoon tea Sundry items Drinks prices per item Fruit prices per person per item Dairy prices per person per item Filtered water 750ml 4 Whole fruit (2 pieces) 2.50 Smoothies 2 Pure fruit juices ltr 5 Cut fruit (per person) 2.50 Yoghurts and sips 2 Squeezed fruit juice ltr 14 Fruit skewers (2 per person) 2.50 Iced tea or coffee 2 Soft drinks 330ml 2 Grapes, nuts, dried fruit 2.50 Ice cream tubs 3 All prices are quoted per person and exclude V.A.T. 14

FORK BUFFET MENUS WINTER WC1 Meetings and Events

FORK BUFFET MENUS WINTER WC1 Meetings and Events WC1 Meetings and Events FORK BUFFET WINTER 2017-2018 Ethically farmed, sustainable and locally sourced produce is used where possible. When unavailable, named ingredients will be replaced with similar