Moving Venue are so excited to launch their new Monthly Menus—a celebration of the finest seasonal British produce, crafted with sustainability at heart. At Moving Venue, they believe that conscious cooking should never compromise on creativity or flavour. It should be bold, exciting, and unforgettable on the plate!

With their new Monthly Menus, they’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, they’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.

Each month, Moving Venues selected menu will celebrate the very best of what’s in season – fresh, local and bursting with flavour. By working with nature’s rhythm, they 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, their menus evolve with the seasons, bringing you what’s freshest and most flavourful at that moment.

Sustainability is built into how they cook. Their 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 their Roasted Lamb Shoulder from their 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.

Moving Venue put the same care and creativity into their plant-based dishes as they 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 them and one they’re currently exploring. It hasn’t featured on their menus before, so they’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 Moving Venue’s style.

Moving Venue know that big changes often start with small, consistent choices. That’s why on their proposals, they will highlight their monthly menu and most sustainable dishes, helping and encouraging clients to make mindful, informed decisions, one plate at a time. Take a sneak peek at May’s Monthly Menu below:

STARTERS

Crab Risotto 

Crab toast, keta caviar and bisque

British crab is in season and is responsibly sourced from Cornwall. 

This dish minimises waste by using all seafood trimmings—shells for stock, brown crab in butter, and white crab as the risotto’s centrepiece.

Broccoli Coral 

Broccoli variations, black garlic purée, smoked almonds, nori coral (vg) 

A prime month for broccoli, we utilise all parts of the vegetable, with any trim used to make the purée, and any excess is used to create a broccoli sauce or dried to create a seasoning for our potatoes. 

MAIN COURSE

Roasted Lamb Shoulder 

Charred hispi, mint pesto, summer beans, yoghurt, thyme 

Spring is an excellent time for British lamb, as they reach ideal maturity, offering rich flavour while being sustainably farmed.

Summer beans are selected at peak seasonality making them more flavourful. May is an ideal time for hispi cabbage, as they are harvested at their most flavourful and nutrient-rich stage.

Spiced Sweet Potato Cakes 

Rice cake, coriander, radish, chilli and peanut salad, yellow Thai curry sauce (vg) 

We utilise the full sweet potato in this dish, and served alongside radishes, these are at their peak in May. Coriander also thrives in late spring and summer, making it an ideal garnish this month.

DESSERT

Vanilla Panna Cotta

English strawberries, aerated yoghurt white chocolate (v)

English strawberries are at their peak, making them the perfect natural sweetener.

Made with aerated yoghurt white chocolate, a creative alternative that reduces reliance on traditional dairy-heavy ingredients.

Moving Venue’s goal is simple: great food that leaves a lighter footprint. And they hope to inspire others in the events industry to join them in making sustainability the standard.

For further details: