Autumn Winter 2021 Menu Release
After months of development with our Chef brigade, the day is finally here! We are thrilled to announce the launch of Moving Venue’s new Autumn/Winter menus.
Despite “Freedom Day” being postponed, the team here at Moving Venue have been working tirelessly behind the scenes to bring you sensational, beautiful and, most of all, delicious food.
Lead by our Group Executive Chef, David Ridgway and Head Chef of Moving Venue, Alistair Riley, we are so excited to release our brand-new Autumn/Winter menus. With the last three months of 2021 set to be busy with a whole host of events across London, we are ready and waiting to deliver some of our new favourite dishes to our clients.
We set the kitchen team a challenging task of creating, cooking, presenting, and photographing over 30 plates in one day. Not an easy task but our chef brigade never disappoints and always deliver over and above expectations. Every. Single. Time.
Now for the big reveal, here are some of our highlights from this year’s menus…
*Drumroll please*
Starter
First up, we have Paige, our Senior Sales Manager who has chosen a starter that is already proving to be a hit with our clients, the Chicken, Gem, Parmesan – Free-range Caldecott chicken Caesar salad croquettes, lettuce cream, gem leaves, Caesar dressing, shaved parmesan. Paige loved “How the croquettes are filled with the most succulent chicken and Caesar dressing making them both light and filling at the same time.”
Elle, our Head of Planning whose dish of the season is the Seabass, Risotto, Tomato – Pan-seared seabass fillet, quinoa crust, squid ink risotto, samphire, lobster butter, tomato and lobster sauce. Elle thinks that “having a seabass starter is much more of a treat than a classic salmon starter, and with the addition of the lobster sauce it adds even more gravitas.”
Main
For our Senior Event Planner, Katie, it had to be the Lamb, Polenta, Broccoli. Katie says “This dish has everything, delicious cuts of meat, beautifully cooked and an exciting play on a traditional lasagne plus fresh seasonal vegetables. What’s not to like?! This will be a real crowd pleaser!”
Managing Director, Chloe has picked the Beef, Ale, Pan Haggerty – Fillet of treacle British beef, short rib and ale pasty, roast tenderstem broccoli, pan haggerty. Chloe said that “For those special events, you can’t go wrong with a fillet of beef to really elevate the occasion. This dish provides a double whammy of meat, with a short rib and ale pasty alongside the tender fillet, which brings a comforting element to the meal.”
Dessert
Last but not least, our Head of Exclusive Venues, Ben has chosen his favourite dish this season, the Banana, Toffee, Miso – Banoffee pie, miso dulce de leche, coffee meringue, milk crumb. Ben enjoyed how “it is a delicate and refined take on a hearty dessert.”
