Hot bowl

Hot bowl food menu – from spring 2019

This buffet-style option can be offered as a standing meal and is perfect for events that are looking for something warm to eat but the ability for guests to continue networking.

Guests should choose one Farm, Sea or Soil bowl, and a dessert.


  • Thai red chicken curry and coriander rice, prawn crackers and mini spring rolls
  • Chunky chilli beef and steamed rice, tortilla chips and tomato salsa
  • Pork in a green pepper and black onion sauce, stir-fried rice noodles, vegetable dim sum
  • Moroccan lamb tagine, fruit couscous, falafel
  • Beef meatballs in a rich tomato sauce, penne pasta, garlic dough ball and parmesan shavings
  • Cumberland sausage and creamy mashed potato, onion gravy


  • Smoked haddock and pea risotto, garlic bread fingers
  • Salmon and prawn balti with pilaff rice, poppadoms and garlic and coriander naan fingers
  • Thai marinated salmon, wild rice and lemongrass, yogurt and coriander dressing
  • Seared tuna niçoise salad with quails eggs and fine beans

Soil (V)

  • Five bean chilli in a rustic tomato sauce, coriander rice, tortilla chips and sour cream
  • Quinoa, spinach, roasted butternut squash, beetroot and mung bean
  • Tempura tofu stir-fried egg noodles, roasted sesame seeds, mini spring roll
  • Harissa-roasted root vegetables, pumpkin seeds, pearl barley pilaf
  • Classic vegetable curry, spicy chickpeas, pilaff rice, onion bhaji


  • Classic vanilla crème brûlée with butter biscuit
  • Individual lemon tart with fruit coulis
  • Salted chocolate caramel tart with crème Chantilly
  • White chocolate and raspberry panna cotta
  • Irish cream cheesecake with coffee sauce


  • Filtered still and sparkling water
  • Selection of freshly filtered coffee and teas
Back to top Back to top