Tag: menus

Happy New Year to everyone…. as per usual to coincide with the New Year we have released our brand new catering menu ready for 2015. 

New menu at One Great George Street

We began the lengthy process of creating the new menus over the summer when we were a little quieter.  It gives us time to take a look at what other venues and restaurants are serving, check out what is trending as well as review our suppliers.  We also conduct some customer and staff research to find out what people want and like.

Following the successful introduction of bowl food to our menus in 2013, we have decided to extend the amount of options available and re-categorise them to make them easier to read and differentiate on the actual menu itself.  There are now extensive fish, meat, vegetarian and sweet bowls available, including:
Tuna loin seared and marinated on a pomegranate and avocado salad with tempura flakes and a soy, fresh lime and ginger dressing from the fish selection,
Lamb tagine with Moroccan apricot couscous or chickpea tagine for vegetarians from the meat and my favourite on the sweet section is,
Citrus posset with shortbread crumble.

Another new addition after evaluating your helpful feedback is to offer a combination and packaging up our bowl food and canapé options together.  In the past you, our clients have asked for our help and advice when it comes to selecting menu items for your events.  We of course are always happy to do this but we thought we would anticipate your needs…give you a little “food for thought” if you like, before having that conversation with your event co-ordinator.  We now offer bowl food and canapés collectively as a package price as well as recommending which selections will complement and go well together.
Back by popular demand are the suggested seasonal seated lunch and dinner menus.  We realise we only produce one menu per year so we do take into consideration all the seasons in one go; therefore these suggestions are very handy for giving inspiration at a specific time of year.

Also following on from my last blog, not to forget the food labelling legislation now in force (as of 13th December 2014). All our menu items have full allergen documentation available; please simply ask me for more details on any specific dish.

Thanks to my wonderful eclectic team, a walk through my kitchen is a bit like ‘Going around the World in 8 seconds’ rather than 80 days due to the many languages and accents I hear!

Chef and his 2012 team
Summer Skye Photography

This diversity makes the ‘Class of 2012’ a particularly creative bunch in an otherwise traditional, Grade II listed, Westminster meetings and events venue.
Since I was talked into this blogging malarkey, I have noticed an increase in my use of puns. Forgive me therefore for saying that my team quite literally bring a myriad of tastes and flavours to our tables at OGGSVenue.
Catering is such a transient industry that in the dozen years that I have been here about 50 staff from 20 countries have passed through the our doors of my kitchen,  and in some way or another they have all contributed to the way we operate today.

It is this diversity that makes my job so interesting and rewarding.  Most catering operations outside of independent restaurants are usually so strictly governed by company directives that freedom of expression is suppressed in favour of conformity.  The beauty of being a stand-alone, autonomous conference and events venue is that I am able to draw on the combined knowledge of the team and implement improvements at will.
Because of their collective experience the whole team are very much involved in making the decisions that effect the operation.  There are the obvious ones such as creating menus and food service, but there’s also hygiene, training, safety, logistics and administration etc to consider.  It is amazing how committed people are to a cause if they had influence over it’s creation in the first place.

Perhaps we should create a 7- course tasting menu representing a favourite dish from each of my team’s home countries including Singapore, Slovakia, Jamaica, South Africa, the Phillipines, and Ireland. As Head Chef, I think I deserve Chef’s prerogative for a very English Amuse Bouche!

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