Curated with Care: Our Monthly Menu Initiative

We’re excited to launch our new Monthly Menus—a celebration of the finest seasonal British produce, crafted with sustainability at heart. At Moving Venue, we believe that conscious cooking should never compromise on creativity or flavour. It’s bold, exciting, and unforgettable on the plate.

Introducing Our Monthly Menus

At Moving Venue, we don’t see sustainability as a nice-to-have, it’s simply how food should be done. With our new Monthly Menus, we’re putting that approach front and centre, showing that great food doesn’t have to come at the planet’s expense. By focusing on seasonal, locally sourced ingredients, we’re creating dishes that are as good for the environment as they are on the plate – it’s food that feels good in every sense.

Cooking with the Seasons

Each month, our selected menu will celebrate the very best of what’s in season – fresh, local and bursting with flavour. By working with nature’s rhythm, we avoid energy-intensive growing methods and reduce the need for long-distance transport. That means less environmental impact, a more natural taste, and real support for local farmers.

From the sweetness of Cornish crab in May, to the delicate flavours of Chalkstream trout in June, our menus evolve with the seasons, bringing you what’s freshest and most flavourful at that moment.

Nothing Wasted, Everything Considered

Sustainability is built into how we cook. Our chefs take pride in making the most of every ingredient— turning off-cuts, trimmings, and even husks into something delicious. It’s about extracting maximum flavour with minimum waste.

Take our Roasted Lamb Shoulder from our May menu, for example. This cut makes use of the whole animal, promoting nose-to-tail dining and reducing waste. Sourced from sustainable British farms, the lamb has a lower environmental footprint compared to intensively farmed meats. May is an excellent time for British lamb, as spring lamb reaches ideal maturity, offering rich flavour while being sustainably farmed.

Plant-Based, Packed with Flavour

We put the same care and creativity into our plant-based dishes as we do with meat and fish. Dishes like BBQ Tempeh Satay, Broccoli Coral, and Aubergine with Miso Purée aren’t just about being sustainable—they’re bursting with flavour.

Tempeh, for instance, is a new protein for us, and one we’re currently exploring. It hasn’t featured on our menus before, so we’re taking the time to understand its versatility, how it behaves in different applications, and how best to showcase its unique texture and depth of flavour in a way that feels true to our style.

Leading by Example

We know that big changes often start with small, consistent choices. That’s why on our proposals, we will highlight our monthly menu and most sustainable dishes, helping and encouraging our clients to make mindful, informed decisions, one plate at a time.

Our goal is simple: great food that leaves a lighter footprint. And we hope to inspire others in the events industry to join us in making sustainability the standard.

SUSTAINABLE EVENT CATERING

If you’d like to learn more about our sustainability approach, follow the link below, or get in touch with a member of the team – we’d love to help bring your event to life, deliciously and responsibly.

DISCOVER MORE