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Winter lunch menu

Visit the food and drink homepage for separate breakfast, refreshments and reception menus, or download the full menu (pdf, 120KB). For bespoke menus please This email address is being protected from spambots. You need JavaScript enabled to view it..

Prices are per person (plus VAT) available from 1 October 2017.

Menus are one third vegetarian as standard. Let us know if you want a different ratio split between vegetarian/non vegetarian.

Winter 2017 menu one – £14.95 per person (plus VAT)

  • Classic beef casserole with herby dumplings
  • Seasonal vegetable casserole with herby dumplings (vegetarian option)
  • Roast potatoes
  • Glazed carrots, green beans and savoy cabbage
  • Cake bites / fresh fruit bowl

Winter 2017 menu two – £14.95 per person (plus VAT)

  • Moroccan chicken tagine
  • Moroccan vegetable tagine (vegetarian option)
  • Basmati rice
  • Tomato and cucumber salad
  • Flat bread
  • Cake bites / fresh fruit bowl

Winter 2017 menu three – £14.95 per person (plus VAT)

  • Seasoned chicken breast accompanied by wholegrain French mustard sauce
  • Aubergine filled with spiced lentils, sweet potato and cheddar crust (vegetarian option)
  • Roast potatoes
  • Glazed carrots, green beans and savoy cabbage
  • Cake bites / fresh fruit bowl

Winter 2017 menu four – £14.95 per person (plus VAT)

  • Sandwich and wrap platter with assorted fillings
  • Vegetable samosas
  • Mini vegetarian quiche
  • Mini chicken skewer / mini vegetable skewer
  • Oven baked lightly spiced potato wedges with relish
  • Mixed salad
  • Cake bites / fresh fruit bowl

Winter 2017 menu five – £12.45 per person (plus VAT)

  • Sandwich and wrap platter with assorted fillings (one round)
  • Vegetable samosas
  • Mini vegetarian quiche
  • Fresh fruit bowl

Winter 2017 menu six – £12.45 per person (plus VAT)

  • Jacket potato with butter and assorted toppings:
    • ratatouille
    • tuna mayonnaise
    • cheese
    • chilli con carne
  • Mixed salad
  • Fresh fruit bowl

Winter 2017 menu seven – £12.45 per person (plus VAT)

  • Lasagne al forno
  • Vegetable lasagne (vegetarian option)
  • Mixed salad
  • Garlic bread
  • Fresh fruit bowl

Winter 2017 menu eight – £12.45 per person (plus VAT)

  • Tuna Nicoise
  • Vegetarian Nicoise
  • Bean medley
  • Couscous with roasted vegetables
  • Fresh fruit bowl

Winter 2017 menu nine – £9.45 per person (plus VAT)

  • Sandwich and wrap platter with assorted fillings (one round)
  • Oven baked lightly spiced potato wedges with relish
  • Fresh fruit bowl

Winter 2017 menu ten – £9.45 per person (plus VAT)

  • Sandwich and wrap platter with assorted fillings (one round)
  • Vegetable samosas
  • Fresh fruit bowl

Menu add-ons

Choose an add-on to compliment any of the above menus. Prices are per person unless otherwise stated (plus VAT).

  • Fresh fruit bowl – £15 per bowl (max 10 people)
  • Cheese board with chutney – £3.50
  • Cake bites – £3
  • Cupcakes – £3
  • Walkers crisps – £10 per bowl (max 10 people)
  • Oven baked lightly spiced potato wedges with relish – £2
  • Samosas – £2
  • Falafel with yogurt dip – £2
  • Garlic Bread – £1.50

NCVO Conference Suite catering

● Our catering team are on hand seven days a week, creating a range of tempting menus from quality fresh produce

● We use 100% sustainable and biodegradable disposable tableware

● A recycling system operates throughout our building, with zero waste to landfill

● Filtered water machines are fitted in our meeting rooms. Disposable, compostable beakers made from sugar cane are supplied as standard.

● Bottled still and sparkling water is available on request, additional charges apply.

● Our chefs cater for most special diet requirements in-house.

● To accommodate those with food allergies and intolerances we offer a separate plated meal (the separate plated meal is offered for those with the following intolerances: Gluten, Wheat, Lactose, Dairy, Eggs, shellfish, Sugar and Nuts) and is also suitable for vegans. (please see important special diet notice and allergen chart on NCVO website for further details)

● For winter 2018 our separate plated meal offerings alternate daily between vegetable vegan chilli served with rice and salad or Jacket potato served with ratatouille and salad.

● Teas and coffee servings include decaffeinated coffee, decaffeinated tea and soya milk.

● Biscuit servings include a vegan option and a gluten free option.

● Allergen information for our full menu and the ingredients list for the separate plated meals are available on NCVO website under venue hire food and drink. (please also see important special diet notice on NCVO website)

● Please let us have special diet details and number of separate plated meals required at time of ordering catering. Unfortunately we are unable to offer bespoke meals to individual specifications.

● Where it is necessary for us to engage specialist external catering, additional charges may apply.

● Sandwiches and wraps when selected are served as one third meat, one third fish and one third vegetarian on separate platters. Please let us know when ordering if you want to adjust these ratios. Sandwich fillings are a selection of traditional favourites.

● To place a catering order please complete the online order form providing the menu choice, the times for delivery to the room, the number of people you are ordering for and the number of special plated meals.

● Please let us have your outline catering requirements when booking. Lunch orders are to be placed at least two weeks before the event. Final details must be confirmed three working days before your event.

● Lunches are served to the back of the meeting rooms unless you have booked a separate room for refreshments. Refreshment tables should be kept clear for the catering team to deliver orders.

● Lunches will be delivered promptly at the agreed lunchtime, to enjoy the food at is best we recommend it is consumed within an hour of delivery. For best health and safety practice compliance we aim to clear the lunch approximately an hour after delivery, food consumed after this time is not recommended and is done so at own risk.

● Menu prices are per person. Invoices are raised after the event.

For assistance with ordering or to discuss event requirements please contact the conference team.

October 2018

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