Corporate Magazine August 2018

Q: What options are available for bigger events
such as celebrations, parties and conferences?
And how much prep is required for these types
of events?
Our menus range from canapés to bowl food,
fork buffets, substantial buffets, seated dinners,
afternoon tea, light lunches and tailored
menus. As long as the ingredients are within our
repertoire we will make it! Bigger events and
celebrations are my favourite kind. My team and
I need to be organised; we know what we need
to do. We can pay more attention to decoration,
plating, timing and special dietary requests.
Q: What can you offer clients looking for a
fine-dining experience? How do you make the
occasion unique and how do you get the right
combination of food and drink?
We have tailor-made glamorous buffets including
crustacean bars and chef carved steaks at the
table. We work closely with Bibendum to ensure
that our wine selection perfectly pairs with our
ingredients, and with a range of prices, we are
sure to have something to suit everyone.
Q: Do you use locally sourced ingredients and
produce, and does this change seasonally?
What would you recommend for a small scale
meeting in the summer compared to the
winter? Would it vary?
We try as much as we can. We are using British
cheeses for our cheese selection. Our fish is
sourced from sustainable fishing in UK. For
our pork belly, we use Gloucester old spot.
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