Catered Hall Menu

Sample Breakfast menu

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Scrambled Eggs Fried Eggs/Tofu Scramble Poached Eggs Fried Eggs/Tofu Scramble Pancakes and Waffle Day Chef's Choice of Eggs Chef's Choice of Eggs

Chorizo, Squash, Red

Sliced Avocado Locally Sourced Sausage Locally Sourced Sausage Maple and Bacon Vegan Scrambled Eggs Vegan Scrambled Eggs
Onion and Potato Hash

One Pot Boston Beans,

Crispy Potatoes Red Tractor Bacon Seitan and Cumberland Red Tractor Bacon Poached Eggs Bacon and Sausage Bacon and Sausage
Sausage

Grated Cheese Vegan Sausage Patties Roast Tomatoes Quorn Cumberland Sausage Yoghurt and Berries Quorn Cumberland Sausage Quorn Cumberland Sausage

Roasted Cherry Tomatoes Baked Beans Polenta Wedge Baked Beans Bananas and Chocolate Vegetable Sausage Vegetable Sausage

Spinach and
Wilted Spinach Mushrooms Mushrooms Baked Beans and Mushrooms
Creamed Cashew

Refried Beans Fresh Bread Roll Fresh Bread Roll Grilled Fresh Tomatoes Baked Beans and Mushrooms

Warm Corn Tortilla Hash Browns Hash Browns Potato Waffles Hash Browns

Cold breakfast is available every morning including: cereals, a yoghurt bar, homemade granola, a selection of breads and pastries and more
Catered Hall Menu - Week 1
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Chipotle Cod Tacos Korean Fried Chicken Thai Red Tractor Locally Sourced Roast
Pasta Bar Spaghetti with Katsu Curry Indian Butter
with Chicken Thighs with Beef and Yorkshire
and Fusilli Pasta Sauce Chicken Curry
Cortido Nuoc Cham Pudding

Filo Pastry Spiral filled Roasted Aubergine Roast Aubergine, Roasted Cauliflower Steaks
Roasted Broccoli Jackfruit and Tofu Spinach and
with Feta, Spinach and and Soya Greek with Red Onion Focaccia
and 3 Cheese Kofta Butterbean Bhuna and Cheese Sauce
Parmesan Moussaka
Sauce

Crispy Quinoa Cakes Lentil and Sweetcorn and

Slow Roasted Fragrant Thai Green Spinach and Sweet
DINNER

Rosemary

LUNCH
with Tomato and Cannellini Bean Horseradish Sauce
Tomato and Sausage Rolls with Fritters with Sweet Vegetable Curry Potato Dhal
Chickpea Relish
Pepper Sauce Sea Salt Crust Chilli Sauce

Lentil and Braised Coconut Rice with Roast Broccoli and

Sea Salt and Black Pilau Rice and
Mushroom Fresh Lime Garlic and Herb Bread Red Onion with Hoisin Crunchy Roast Potatoes
Pepper Roast Poppadoms
Bolognaise and Sesame
Potatoes

Chips, Garlic Ciabatta, Cajun Style Potato Pilau Rice or Steamed Naan Bread and Veg
Cheddar, Feta, Vegan Herby Diced Potatoes Fruit Infused Cous Cous Wedges Egg Noodles Steamed New Potatoes
Cheese, Shredded Seitan
Samosaa
and Garlic Mushrooms Kecap Manis

Roast Mediterranean Veg Seasonal vegetables Seasonal vegetables Seasonal vegetables Chilli oil Mango Chutney Seasonal vegetables

Vegan chocolate Apple and Blackberry Pineapple Upside Down Ginger and Orange Assorted Desserts Assorted Desserts
Guinness Cake
brownie Crumble Cake Sponge
DESSERT

DESSERT
Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit
Catered Hall Menu - Week 2
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Hoi Sin Glazed Mexican Spiced
Tandoori Spiced Chicken    Fajita Spiced Aubergine Gyros Day Locally Sourced Roast
Chicken Fishcakes with
Breast with Yoghurt and with Peppers and Onion Chicken with Sage and
Thighs Ancho
Coriander Dressing Onion Stuffing
Mayonnaise

Smoky Bean and Creamy Feta, Sweet Roast Cauliflower and Sweet and Smoky Soy Red Tractor Chicken Roast Lentil and
Quorn Texas Chilli Potato and Spinach Bean Bolognaise Chilli Marinated in Oregano, Bean Loaf
with Torttillas Filo Tart Paprika and Garlic

Creamy Garlic
Fragrant Thai Green Pulled Spicy Jackfruit with Roasted Halloumi marinated Sea Salt Roast
DINNER

Mushroom Sauce

LUNCH
Kung Pow Jackfruit Lentils and Tomatillo
Tofu Curry in Sumac and Garlic Potatoes

Egg Noodles and Caramelised Red    Refried Beans, Fiesta

Steamed Basmati Rice Mock Lamb marinated in
Fried Rice Onion and Chive Rice, Tortilla's and Lemon, Cumin and Mint
New Potatoes Nacho Station

Garlic Sauteed Greens, Nacho Cheese Sauce,

Stir Fried Greens with Steamed New Potatoes
Saag Aloo Lemon and Herb Quinoa Homemade Pesto, Garlic Vegan Sour Cream, Houmous, Tzatziki
Chilli and Soy Bread and Crispy Vegetable
with Mint
Guacamole, Jalapenos,
Fritti Curtido, Corn Salsa

Prawn Crackers and Seasonal Vegetables Seasonal Vegetables Flava Station Chilli Sauces Mango Chutney Seasonal Vegetables
Spring Rolls

Sticky Toffee Pudding Pineapple and Cream Vegan Chocolate

Churros Assorted Desserts Assorted Desserts
with Toffee Sauce Cheese Cake Cake
DESSERT

DESSERT
Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit
Catered Hall Menu - Week 3
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Buta no Shogayaki Chargrilled Locally
Sourced Chicken with Pasta Bar with Penne, Jollof Spiced
(Japanese Stir Fried Spicy Mixed Fish Curry Chipotle Beef Chilli Shepherd's Pie
Baby Mozzarell, Tomato Spaghetti and Fusilli Grilled Chicken
Ginger Pork)
and Fresh Basil

Smoked Cheddar Indian Inspired Sweet Roast Okra with

Mock Lamb, Aubergine Smoky Jackfruit and Butternut squash and
Macaroni Cheese with Potato and Chickpea Tomato, Peppers and
and Feta Filo Tart Blackbean Chilli mushroom filo tart
Leeks Tikka Masala Sweetcorn

Vietnamese Tofu Butterbean, Paprika and

Baked Lentil, Carrot Sun-Dried Tomato Sweetcorn and
DINNER

Root Vegetable Ragu Coriander and Lime Rice

LUNCH
Burger and Sweet Potato Loaf and Basil Sauce Tofu Fritters
topped with Crispy
Pastry

Roast Aubergine with

Roast New Potatoes
Herby Diced Potatoes Roast potatoes Capers, Olives in a Jollof Rice Spaghetti or Fusilli Pasta Roast potatoes
with Garlic and Sage
Sweet Tomato Sauce

Veggie Bacon, Spinach

Roasted Carrots with Shredded Lettuce,
Garlic and Herb Bread Coriander and Lime Rice Herb Infused Cous Cous and Ricotta Gnudi, Garlic Steamed New
Cumin and Maple Guacamole, Taco Shells,
Mushrooms, Ciabatta, Potatoes with Mint
Tortilla, Pico de Gallo
Assorted Cheeses

Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Baked Sweet Potatoes Nacho Cheese Sauce Seasonal Vegetables

Apple Crumble Carrot Cake Swiss Roll Orchard Plum Cake Panettone Doughnuts Blueberry Poke Cake Assorted Desserts Assorted Desserts
DESSERT

DESSERT
Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit
Catered Hall Menu - Week 4
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Locally Sourced Turkey Grilled Chicken Breast
Mock Lamb, Pea and Red Tractor Beef and Pasta Bar with Penne, British Red Tractor Homemade Chicken
Schnitzel with Roast Spiced with Cardamon
Potato Samosa Red Wine Lasagne Spaghetti and Fusilli Beef Burger and Mushroom Pie
Tomato and Basil Sauce and Lime

Beetroot Rainbow Roast Bell Pepper

Spinach and Mushroom Red Pepper and Applewood Smoked BBQ Pulled Jackfruit
Falafel with Tomato Keema Spiced Mock Lamb with a Lentil, Tomato
Masala Fritatta Spinach Frittata Cheddar and Leek Sauce Burger
Sauce and Herb Filling

Sweet and Sour Roasted Butternut Cauliflower Bombat Sweet Potato and
Slow Roasted Tomato
DINNER

Aubergine and Paneer

LUNCH
Squash and Coconut Burrito with Pickled Red Chickpea Tikka Masala Bean Chilli Sea Salt Roast Potatoes
Curry Curry and Pepper Sauce
Onion and Mint Dressing

Butternut Squash, Coriander and Lime Cheese Slices including Steamed New Potatoes
Steamed Penne Pasta    Blackbean Chilli
Coconut and Spinach Rice Vegan Cheese with Fresh Herbs
Dhal

Lemon Chicken, Vegan Saag Aloo, Steamed Sliced Jalapenos, Red

Roast Cauliflower with Tarragon and Chive    Meatballs, Garlic Rice, Poppadoms and Slaw, Corn on the Cob
Cumin, Turmeric and Buttered New Potatoes Mushrooms, Crispy Mango Chutney and Assorted Rolls
Lemon
Garlic Ciabatta

Flava Station Seasonal Vegetables Seasonal Vegetables Flava Station Cucumber and Mint Raita Beefeater Fries Seasonal Vegetables

Biscoff Sticky Vegan Chocolate

Cherry Tiffin Popcorn Brownie Caramel Shortbread Assorted Desserts
Toffee Pudding Courgette Cake Assorted Desserts
with Toffee Sauce
with Toffee Sauce
DESSERT

DESSERT
Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit
Catered Hall Menu - Week 5
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Homemade Red Pasta Bar with Penne, Roast Red Tractor
Roast Vegetable and Roast Chicken with Dates, Pulled Pork Burrito Bao Buns
Tractor Chicken Kiev Fusilli and Spaghetti Turkey with Apricot
Lentil Filo Parcel Capers and Olives
Stuffing

Roasted Curried Mock Lamb and Fragrant Thai Red Tofu Slow Roasted Vegetable Roasted Broccoli and 3
Cauliflower with Toasted Roasted Vegetable Teriyaki Glazed Chicken Roast Lentil and Bean Loaf
and Coconut Curry and Bean Lasagne Cheese Sauce
Foccia and Cheese Tagine
Sauce

Quinoa and Beetroot Blackbean and Sweet Slow Roasted Tomato Ginger and Soy Tempeh
Vegan Cottage Pie with Chickpea Wellington Sea Salt Roast Potatoes
DINNER

LUNCH
Burger with Celeriac Potato Quesadillas and Pepper Sauce with Peanut Free Satay
Sweet Potato Mash with Provencale Sauce
Slaw Sauce

Steamed New Potatoes Roast Potatoes French Fries Herby Diced Potatoes Lentil and Mushroom
Crushed New Potatoes
with Fresh Herbs Bolognaise

Shredded Saitan, Vegan

Herb Infused Quinoa Steamed Egg Noodles Steamed Rice Garlic and Herb Bread Meatballs, Garlic Buffalo Cauliflower Wings
Mushrooms and
Assorted Cheeses

Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Seasonal Vegetables Warm Ciabatta Asian Slaw Seasonal Vegetables

Sticky Banana Lemon Curd Marble Forest Fruit Assorted Desserts

Apple Strudel Mocha Brownie Assorted Desserts
and Maple Cake Sponge Cheesecake
DESSERT

DESSERT
Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit
Catered Hall Menu - Week 6
Breakfast served 7 days a week

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Teriyaki Glazed Chicken Pasta Bar with Tandoori Cauliflower Southern Fried Fragrant Thai Green Lemon and Thyme
with Bao Buns and Spaghetti, Penne and with Toasted Coconut Chicken Thighs Chicken Curry Roast Chicken
Asian Slaw Fusilli
and Peas

Roast Broccoli in a Sweet and Spicy

Caribbean Jerk Creamy 3 Cheese Sweet Potato, Spinach Crispy Fried Tofu Butternut Squash and Sweet Potato and
Jackfruit Taco and Paneer Samosa Lentil Curry Lentil Roast
Sauce

Seitan and Penne Punjabi Style Yellow Sweet and Sour Tofu
DINNER

Slow Roasted Tomato Mac 'n' Cheese

LUNCH
Fried Rice Roast Potatoes
Carbonara Bake and Pepper Sauce Lentil Curry with Red Peppers

Green Beans with Baked Sweet

Green Lentil and Wild Garlic and Coriander
Herby Diced Potatoes Mustard Seeds and Mashed Potatoes Steamed New Potatoes
Mushroom Bolognaise Potatoes Naan Bread
Ginger

Shredded Bacon, Vegan

Meatballs, Garlic Pilau Rice, Saag Aloo, Lemon and Herb Prawn Crackers
Garlic and Herb Bread Fried Greens
Mushrooms, Warm Onion Bhaji, Poppadoms Quinoa
Ciabatta

Seasonal Vegetables Flava Station Flava Station Seasonal Vegetables Chilli Buttered Sweetcorn Mini Spring Rolls Seasonal Vegetables

Gulab Jamon. Warm

Portuguese Custard Doughnut Spheres Yoghurt Cake with
Rum and Raisin Tart Pear and Ginger Cake Assorted Desserts Assorted Desserts
Tart steeped in Saffron and Apples
DESSERT

DESSERT
Cardamon Syrup

Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Evening Yoghurt Bar Yoghurt Bar Yoghurt Bar

Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit Selection of Fresh Fruit