Introducing SS 2022

After months of development, we are thrilled to announce the launch of Moving Venue’s new Spring Summer menus.

A treat for the senses

Spring has sprung and, boy, do we have a treat for you with our wonderful new menus.

Led by our Group Executive Chef, David Ridgway, Head Chef of Moving Venue, Alistair Riley and Head of Pastry, Davide Piva, we have created our brand new Spring Summer menus and we think they are some of our best dishes yet!

With a continued focus on sustainability, seasonality and local sourcing, the chef team wanted to embody the essence of Spring Summer whilst still having the finesse and flair Moving Venue are known for. We are so excited to share our beautifully crafted and delicious dishes with you and can’t wait for you to try them for yourselves at events over the coming months.

To help you decide what you’ll be serving your guests, the Moving Venues team share their favourites.

Pea, Elderflower, Raisin dish by moving venue caterers

Pea, Elderflower, Raisin (v)

First up is Sian, one of our fantastic Event Planners, describing her favourite dish the ‘Pea, Elderflower, Raisin’ as the epitome of spring. Consisting of a tartlet of peas, beans and basil with elderflower, raisin and chilli jam and a caramelised shallot cream, this vegetarian starter has been a firm favourite in recent tastings.

Tuna, Sesame, Citrus

If you are looking for a fine dining fish starter, Lottie, Senior Event Sales Managers, has said the ‘Tuna, Sesame, Citrus’ is the way to go. Yellow fin tuna, black vinegar aioli, jalapeno, citrus gel, sesame crunch, crispy shallots, soy vinaigrette creates a delicate yet punchy fusion of flavours. This dish wouldn’t be out of place at a Michelin-starred restaurant, and we are delighted to share this with you fish lovers.

Lamb, Curd, Mushroom

Our Sales Director, Ben’s most-loved dish of the season is the ‘Lamb, Curd, Mushroom’ main course. Consisting of salt marsh double lamb cutlet, whipped goats curd, grilled leeks, king oyster mushroom, potato croquette and finished with peppercorn sauce, the addition of the goats curd offers an unusual adaptation to a classic dish.

Carrot, Pineapple, Coconut

Paige, one of our Senior Event Sales Managers, is championing the ‘Carrot, Pineapple, Coconut’. This dessert is a twist on a traditional carrot cake but with the added tropical flavours of pineapple and coconut. Made from pineapple confit, coconut mousse, coconut leaf, carrot gel, candied carrot, this dessert is sure to delight.

Chocolate, Raspberry, Sunflower

Last but, by no means least, our Events Intern and resident vegan, Jenny has chosen the ‘Chocolate, Raspberry, Sunflower’ as her favourite from this seasons menu. This chocolate garden pot is completely vegan and covers a whole range of dietaries including being gluten and nut free without compromising on flavour and presentation. Jenny loves the playful design of the dessert and thinks “it holds a perfect balance between rich chocolate and sharp raspberry”.

We cannot wait to serve these to our wonderful clients in the coming months! If you’re booked in for a tasting – you’re in for a treat!

A TASTE OF SPRING

Get in touch with the team to find out more about our full menu.