We are at that exciting time of year again where Moving Venue launch our new seasonal Spring/Summer menus! We can’t wait to share them with you all.
Our sales and planning team had the opportunity to trial the menu before the launch in a private tasting, hosted by our Executive Head Chef, David Ridgway. Armed with their notebooks and healthy appetites the team made their way through over 45 starters, mains and desserts.
Warning! If you decide to read on, you are at risk of getting incredibly hungry…. Amongst the wild array of different flavours and styles of dishes, we were hard pushed to choose our favourites, but here is a snapshot to whet your appetite!
The ‘Salt marsh lamb loin, whipped sheep’s curd, grilled leeks, wild mushrooms, potato and tarragon croquette with peppercorn sauce,’ was a firm favourite. This dish demonstrates perfectly the rustic presentation style we are promoting in our new menu. Whilst exquisite fine dining is still at the core of what we do, trends are moving towards a more abstract and contemporary style and we wanted to incorporate this into our dishes.
Meanwhile, over in pastry, we got to experience the incredible ‘white chocolate and raspberry crème, olive oil shortbread, verbena’, despite its delicate appearance, the dessert is bursting with fresh fruit flavours and all the creamy goodness you could ask for.
If this has got you feeling hungry or wanting to get your hands on the full menus, please get in touch with the sales team at firstname.lastname@example.org