Corporate Catering

Good food gives people a welcome pause in a busy day. We plan corporate catering around your programme, from an early board meeting to a full day of conference sessions, with menus that suit the setting and the people in the room.

Matching the food to the meeting

A board meeting and a two-day conference are not the same catering problem, so we do not treat them that way.

For early starts, the breakfast menu runs from a full buffet through to things people can eat standing up: mini savoury quiches, pink peppercorn and thyme scones, miso scrambled egg crostini, croissants and sourdough toast, yoghurt and muesli cups, and fresh fruit platters.

For mid-morning and afternoon breaks, the tea and light snacks menu covers toasted sandwich platters, bagels, pita and wrap platters, savoury scones, palmiers, cinnamon buns, and biscuits, rusks and muffins — alongside a tea and coffee station, still and sparkling water, juices and soft drinks.

For lunch, there is a choice worth making deliberately. A light lunch buffet suits a room that can break and move: butter chicken, braised short rib, grilled ribeye with mushroom jus, truffled mushroom risotto, roasted baby potatoes with garlic and herbs, and a build-a-salad station. Where delegates cannot leave their seats — or where the schedule is tight — individually portioned food and lunch packs do the job instead, from a roast quarter chicken with savoury rice and salad to a chicken curry with mini naan, or a sandwich, muffin, fruit and yoghurt pack.

The practical side

Every menu is tailored rather than picked off a fixed list, and dietary requirements are planned in from the start — vegetarian, vegan, halaal-friendly and gluten-free options are discussed during planning. Where you need them, we provide equipment, crockery and cutlery, and professional service staff, and we confirm those details during planning rather than on the day. We cook from a COA-compliant kitchen.

Corporate and larger events need more lead time than private ones, because menus, staffing and logistics all have to be planned around your venue’s access and running order. Book as early as you can, particularly in peak season.

When you enquire, share the agenda as well as the guest count. Arrival times, break lengths and access to the venue help us plan how the food will be served.

Browse the full catering menu to see what is available, or read about institutional and contract catering if you need something recurring rather than a one-off.