With Easter just around the corner, our Chefs are scouring the markets for the best Spring ingredients this month and next, to make the most of what’s in season and bursting with Spring flavour for your business catering events.
- Directors’ Dining: In April, we’re serving Roasted Spring lamb with fresh rosemary and freshly harvested Jersey Royal Potatoes for clients booking Directors’ Dining events. Our menu also includes wild Salmon (which is at its best from April through September in the UK) with dill mayonnaise and spring greens.
- Working lunches: Our chefs are making the most of the new crop of Spring sorrel with a lentil and sorrel soup, served with baked herby croutons and freshly-baked tomato bread. And we’re finishing up the 2017 crop of Bramley apples – at their best to the end of March – and fuelling working lunch customers with mini spinach, goats’ cheese and apple tarts, as well as some sweet treats: apple and cinnamon flapjacks, and mini apple crumbles with sultanas and a light custard sauce.
- Finger buffets: Our seasonal favourite is smoked haddock scotch eggs with asparagus dippers and watercress mayonnaise. Anti-oxidant-rich watercress is just coming into season and the outrageously nutritious vegetable will be at its best from April to October in the UK. Asparagus harvesting traditionally starts on St George’s day, April 23 and continues until the summer solstice on June 21. We cook and serve it simply to retain its freshness and fantastic flavour, steaming the spears for 2-5 minutes.
Want your own taste of the new season?
If you’d like to try some our seasonal best, get in touch to request a free taster for you and a colleague and we’ll be delighted to show you what we can do for your business catering needs.
Find out more
Visit our menu pages for more ideas for your business meetings and events. Or contact our incredible team on 02380 33 22 26 or at firstname.lastname@example.org
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