Led by Group Executive Chef, David Ridgway, the Head Chef of Moving Venue, Alistair Riley, alongside the Executive Pastry Chef, Sarah Hartnett, their Head of Canapés, Mike Revis, and the rest of the wonderful Moving Venue chef brigade, they have created their brand-new Autumn/ Winter menus, now better than ever! As always, they have ensured their menus are sustainable, using as much locally sourced produce as possible, and this is reflected in their dishes, whilst still maintaining the finesse and flair that they at Moving Venue are known for in their menus and events. They have also added some home comforts to the colder season with contemporary twists, and they can’t wait for you to try them for yourselves.
Their menu launch began with the challenging task of creating, cooking, presenting, and photographing 32 plates in one day. They then invited some of the Moving Venue teams to taste them and learn about the ingredients and methods for creating each dish. Here are some of their highlights…
DELICATA, FETA, POMEGRANATE
First up is their Sales Director, Ben. If you’re looking for Christmas in a starter, Ben recommends the Delicata, Feta, Pomegranate. The spiced Delicata pumpkin is roasted with sage and garlic, a whipped feta yoghurt, pomegranate, figs, toasted chickpeas, rocket salad and served with a cherry balsamic glaze. This vegetarian starter can also be altered to be vegan by replacing the feta with a hummus base.
SEA BREAM, XO, ALMONDS
If you are looking for a fine dining fish starter, their Event Sales Coordinator, Olivia, has coined the Sea Bream, XO, Almonds as the tastiest dish. The Seabream crudo, XO dressing, pickled mooli, smoked almonds, and coriander create a delicate yet punchy fusion of flavours. This dish wouldn’t be out of place at a swanky London restaurant given its beautiful presentation.
LAMB, CAULIFLOWER, CABBAGE
Paige, their newly appointed Head of Sales, describes her favourite dish, the Lamb, Cauliflower, Cabbage, as “utterly divine.” A modern take on the winter warmer, this dish is a duo of lamb – with a lamb shoulder Shepherd’s pie accompanied by lamb rump, served with a creamy burnt cauliflower purée, savoy cabbage, and glazed baby carrots. They know this dish will be a crowd-pleaser as we move into the colder season, and many clients are already requesting it for upcoming tastings.
SWEDE, MASALA, COCONUT
Their Operations Director, Kim, adored the Swede, Masala, Coconut and was pleasantly surprised to find out that this dish wasn’t the traditional curry that springs to mind. The tandoori slow-roasted and incredibly sustainable swede is served with a creamy masala sauce, fragrant spiced kale, Aloo Gobi, and coconut gremolata. If you are looking for an Asian fusion with locally sourced English vegetables, this is the dish for you.
MILLIONAIRE'S CARAMEL, CHOCOLATE, HAZELNUT
Oly, their Senior Event Sales Manager, and his self-proclaimed sweet tooth are championing the Millionaires’ Caramel, Chocolate, Hazelnut. This dessert can be adapted to suit everyone, as their incredible pastry team has made a completely vegan and gluten-free alternative. They are sure you will be as surprised as they all were that this could be possible with so much chocolate! This is a real winner.
MULLED WINE, CRANBERRY, MARMALADE
Last but by no means least, their Head of Planning, Bethany, is preparing for the festive season after indulging herself with the Mulled Wine, Cranberry, Marmalade. The Moving Venue pastry kitchen has created a dessert that is as visually beautiful as it is delicious, a boozy mulled wine mousse with spiced cranberries, blood orange marmalade, and cranberry financier. The perfect finish to your winter banquet. They cannot wait to serve these dishes, as well as their many others, to their wonderful clients in the coming months! If you’re booked in for a tasting – you’re in for a treat!
WOULD YOU LIKE SOME OF THESE DISHES AT YOUR UPCOMING EVENT?
Get in touch with a member of their friendly team on 020 8691 6661, or drop them an email at greatfood@movingvenue.com.