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- 2. TEA AND COFFEE FilteredCoffee,Tea, Herbal Infusions with: A Selection of Biscuits .......................................................................................... A Selection of Biscuits and Seasonal Whole Fresh Fruit ........................................... A Selection of Mini Danish Pastries and Mini Croissants .......................................... A Selection of Mini Danish Pastries, Mini Croissants and Fresh Fruit Salad ................ A Selection of Small Breakfast Rolls ....................................................................... 3 x Servings ofTea, Coffee and Biscuits ................................................................ HEALTHIER ITEMS Sliced Fresh Fruit Platter with GreekYoghurt & Honey Dip ................................ GreekYoghurt Pots with Fruit Puree and Granola ............................................ Healthier Snack Bars ................................................................................. Fruit, Nut and Seed Mix ............................................................................. CHILLED BEVERAGES 1 Litre of Sparkling or Still Water ..................................................................... 1 Litre Jug of Orange,Apple or Cranberry Juice ................................................... 1 Litre Jug of Freshly Squeezed Orange Juice ....................................................... 1 Litre of Homemade Seasonal Fruit &Vegetable Smoothie .................................... BAKES AND CAKES Squares of Chocolate Brownie, Flapjack andTiffin Bakes .................................... Mini Sliced Cake Selection .......................................................................... Homemade Scones, Cream and Preserves ..................................................... VSC AFTERNOON TEA Fruit Scones with Clotted Cream & Preserves, Cocktail Cakes and a Selection of Finger Sandwiches including Smoked Salmon, Cracked Pepper & Cream Cheese; Ham & Mustard; Free-Range Egg and Cucumber. Served with Filtered Coffee,Tea and Herbal Infusions ....................... Gluten Free and Vegan options available
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- 4. PLATTERS A Selection ofMeat, Fish andVegetarian Sandwiches .............................................. A Selection of Sandwiches, Rolls and Wraps filled with Premium Fillings .................. A Selection of Warm Ciabattas and Wraps with Meat, Fish andVegetarian Fillings .... ADDITIONS Seasonal Fresh Fruit and Kettle Crisps ................................................................... Vegetable Crudités with Dips ................................................................................ Mixed Salad with House Dressing ......................................................................... Chunky Chips with Sauces .................................................................................... Sweet Potato Fries with Sauces ............................................................................. NIBBLES To serve 2-3 people per serving Kettle Crisps ............................................................................................................. Nuts ........................................................................................................................ Vegetable Crisps ....................................................................................................... Corn Chips with Dips ............................................................................................... Lightly Salted Popcorn (Sweet on request) ................................................................. Cheese Straws with Dips ........................................................................................... Olives ...................................................................................................................... BRITISH CHEESES Collier’s Cheddar, Cornish Brie, Stilton and British Guest Cheese with Real Ale Chutney, Quince, Grapes, Celery and Biscuits Individually Plated ................................................................................................. Cheeseboard for 10 ................................................................................................ Luxury Artisan Cheese Board ...................................................................................
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- 6. CONTINENTAL BREAKFAST Croissants, DanishPastries, Fresh Rolls, Cheese, Meat & Fish Platters, Yoghurts, Fresh Fruit Salad, Orange Juice, Coffee,Tea and Herbal Infusions ............................ HEALTHIER BREAKFAST Porridge with a Selection of Toppings, Fresh Fruit Platter, GreekYoghurt Pots with Fruit Puree and Granola, Skinny Muffins, Mini Bagels with Smoked Salmon & Cream Cheese, Freshly Squeezed Juice, Homemade Fresh Smoothies, Coffee, Tea and Herbal Infusions .................................................................................... ENGLISH BREAKFAST BUFFET Can be served plated or buffet style Cumberland Sausage, Back Bacon, Black Pudding, Scrambled Egg with Smoked Salmon, GrilledTomatoes, Baked Beans, Hash Browns, Fresh Rolls andToast, Orange Juice,Apple and Cranberry Juice, Filtered Coffee,Tea and Herbal Infusions .......................................................................... BUCK'S FIZZ Smashed Avocado, Scrambled Eggs, Smoked Salmon on Granary and a Glass of Buck's Fizz ........................................ INDIVIDUAL ITEMS Sliced Fresh Fruit withYoghurt & Honey Dip ......................................................... GreekYoghurt Pots with Berry Compote and Granola ........................................... Ham & Smoked Cheese Croissant ........................................................................ Savoury Filled Large Croissants and Artisan Rolls ................................................... Large Brioche Rolls filled with: • Sweet Cured Bacon &Tomato Chutney •Mixed Free-Range Omelette ............................................................................. BREAKFAST Minimum numbers 10
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- 8. VSC WORKING LUNCHBUFFET Minimum numbers 15 For 20-50 covers, please choose 1 platter For 50 covers and above, please choose 2 platters Also includes a Selection of Sandwiches,Wraps and Rolls served with Coffee,Tea and Herbal Infusions. Mixed Salad, Fruit Salad and Cake Working Lunch Platters .............................................................................. Mixed Platter A Selection of Cheeses, Cuts of Meat andTerrines, Salmon and Spinach Frittata, Cumberland & Apple Sausage Rolls, Vegetable Crudités, Dips & Pickles Skewer Platter Marinated Cajun Chicken, RoastedTandoori Salmon Skewers, Moroccan Lamb Kofta, Halloumi & Red Pepper with aYoghurt and Mint & Chilli Dip Italian Platter A Selection of Meat Charcuterie,Wild Mushroom Aranchani, Bocconcini, CherryTomato and Pesto Dressing, Chargrilled MarinatedVegetables,Vegetarian Mini Flatbreads VSC Luxury Working Lunch Buffet .......................................................... Live Station Fish, Meat &Vegetarian Sushi including Sashimi, Maki and Nigiri A Selection of Healthy Hawaiian Poke Bowls (made to order) Chef’s Deli Sandwiches including Salt Beef, Chicken Katsu and Korean Pork Buns Asian Platter ChickenTikka Skewers, Slow-Cooked Korean Pork, Panko Breaded Prawns, Vegetable Samosas with Peanut & Spicy Mango Dip Dessert Platter A Selection of Cheese, Mini Dessert and Seasonal Sliced Fruit
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- 10. FINGER BUFFET Minimum numbers20 Finger buffets are served with a selection of Meat, Fish andVegetarian Rolls and SeasonalVegetable Crudités with Hummus andTzatziki Please select 6 options from below ..................................................................... Please select 8 options from below ..................................................................... Meat Selection • Skewered Lemon and Herb Chicken withYoghurt, Coriander & Mint • Coronation Chicken on Mini Naan • Smoked Chicken Mousse in a Choux Pastry Ball with Parma Ham Crumb • Mini Bagels with Salt Beef, Gherkin & Cream Cheese • Chipolata Hot Dogs with Fried Onions • Cumberland Sausage Rolls • Halloumi & Chorizo Skewers • Moroccan Lamb Kofta Fish Selection • Smoked Fish Bon Bons • Poached Salmon & LeekTarts • Panko Breaded King Prawns • Prawn,Avocado & ChilliTarts • Teriyaki Salmon Skewers • CodTempura Vegetarian Selection • MediterraneanVegetableTartlets • Mini Jacket Potatoes with a Real Ale Welsh RarebitTopping • Bocconcini, CherryTomato & Pesto Dressing • Caramelised ShallotTarteTatin • MexicanTomato, Corn & Avocado Bruschetta • Pumpkin Arancini • Vegetable Crudités with Hummous andTzatziki
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- 12. TWO-COURSE FORK BUFFET Forkbuffets include Coffee,Tea and Herbal Infusions, freshly Baked Rolls with Butter, Seasonal Potato &Vegetable Medley. Desserts include Fresh Fruit Salad and a Selection of Mini Desserts including Lemon Cheesecake, Chocolate Mousse and Seasonal Eton Mess (alternative desserts available on request) ........... Fish • Herb-Crusted Salmon Fillet with Stir-FriedVegetables • Luxury Fish Pie with Boiled Egg, Buttered Spinach and Cheddar Creamed Potatoes • Smoked Haddock Dill Fishcakes on a bed of wilted Rocket and Spinach with HomemadeTartare Sauce • Seabass Fillets on Braised Fennel and StrawVegetables with Caper, Herb Butter Dressing • Cod Loin Supremes with a Spicy Chickpea and Lentil Curry Meat • Hungarian Beef Goulash with Smoked Paprika garnished with Mini Dumplings • Sirloin Beef Wild Mushroom Stroganoff with Dijon Mustard, Cream Brandy • Stir-Fry Duck with Bok Choi and Noodles • Moroccan Braised Chicken, Chickpea Vegetable Couscous with Smoked Almonds Apricots • Slow-Cooked Pork Belly with Mixed Bean Ragoût • Classic Chicken Korma with Rice, Naan, Poppadum and Side Dishes • Free-Range Chicken, Chorizo Olives with Penne Pasta in aTomato Basil Sauce Vegetarian • Wild MushroomTortellini, Pesto Cream, Spinach, Leeks andTruffle Oil • Thai GreenVegetable Curry with Steamed Rice • Red Pepper, Courgette and Aubergine Moussaka with a Lentil Sauce • Spicy Sweet Potato, Chickpea Okra Biryani with Red Lentil Dhal • MexicanThree Bean Casserole with Polenta Cakes (Vegan) • Vegetarian Lasagne with MediterraneanVegetables Salads • Mixed Leaf Salad with CherryTomatoes, Cucumber and House Dressing • Classic Coleslaw with Creamy Mayonnaise • Courgette, Spinach, Pinenuts, Butternut Squash and Superfood Pesto Dressing • Caesar Salad with Garlic Croutons Parmesan • Greek Salad with Olives, Feta, Red Onion, Cucumber Tomatoes • Kale, Halloumi, Bulgar Wheat and Lentil salad with Pomegranate and Balsamic Dressing • Giant Couscous Three Bean Salad with Chilli Parsley Dressing • Rocket, Spinach,Tomato, Goat's Cheese, Beetroot Avocado Salad Two-Course Summer Fork Buffet • Mixed Cold Cut Meat Platter • Seafood Platter • Vegetarian Quiches with PickledVegetables • Chargrilled SeasonalVegetables • Chef’s Selection of Salads, Breads, Pickles, and Sauces
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- 14. CURRY SUPPERS Please choose3 curries Served with Rice, Dhal, Onion Bhajis, Samosas, Garlic Naan, Poppadoms, Tomato Onion Salad, MintYoghurt and Mango Chutney..................................... • Chicken Korma • Lamb Rogan Josh • Beef Madras • PorkVindaloo • King Prawn Bhuna • Chickpea Masala • Vegetable Jalfrezi • Sag Aloo
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- 16. CANAPÉS Meat • Cumberland SausageMeatball with Caramelised Apple Sauce and a Shot of Victory Ale • Venison Parfait on CrispToast with Redcurrant • Smoked Duck Roulade with Apricot • Slow-Cooked Beef Croquettes with Blue Cheese Dressing • Honey Flash-Roasted Fig, Brie Parma Ham • Ham Hock with Marmalade English Mustard Glaze Fish • Tandoori King Prawn with Green Chutney • Crab, Cream Cheese, Chilli Ginger in a Cornet • Loch Fyne Salmon Mousse Blini with Capers, Lemon Dill • Smoked Mackerel Paté with Coriander and Rhubarb Gel on Oat Biscuit • SearedTuna with Soya Wasabi Mayonnaise • Smoked Fish Bon Bons Vegetarian • Wild Mushroom Stroganoff in Filo Pastry • Butternut Squash Sage Arancini • Chargrilled Courgette with Creamed Cheese Sun-BlushedTomato • Creamed Blue Cheese, Caramelised Walnut and Grape on a Sable Biscuit • Curried Ratatouille in a SavouryTart with Crumbled Feta • Curried Cauliflower Cheese Bon Bon Desserts • Mini Ice Creams in a Cone • Mini Chocolate Cups filled with Chocolate Strawberry Mousses • Mini Filled Eclairs • Mini Macaroons (Mixed Flavours) • Mini Assorted SweetTarts • Fresh Fruit Skewers with Chocolate Sauce
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- 18. STREET FOOD Street foodis for a casual standing reception served in an authentic style on trays by waiting staff 20-50 covers, please choose 3 options 50-100 covers, please choose 4 options 100-300 covers, please choose 5 options Meat • Indonesian Nasi Goreng with Chicken and Prawns • Cheeseburger and Chips • Chicken Katsu with Rice • Korean Pulled Pork in a Bun with Crispy Onions and Slaw • Confit Duck with Stir-FriedVegetables, Noodles in Hoisin Sauce • Chargrilled Rib Eye Steak with Chunky Chips, Rocket and Béarnaise Sauce • Classic Chicken Caesar Salad • Crispy Beef Mango Salad in SweetTamarind Sauce Fish • Beer-Battered Cod with Chunky Chips andTartare Sauce • Spicy Mozambican Peri Peri King Prawns in aVegetable Rice • Teriyaki Salmon with Stir-FriedVegetable Noodles • Salt Chilli Calamari with Chopped Salad and Lime • Portuguese Cataplana with Chorizo Vegetarian • Sri LankanVegetable Curry • Tofu PadThai with Roasted Peanuts • Falafel,Tabbouleh, Hummus and Pitta Bread • Mixed Bean Burrito with Avocado Hash MARKET STALL • South American Stall • Asian Stall including Sushi • Deli Stall • Dessert Stall
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- 20. VSC PRIVATE DINING To includethe following: • Use of the private event room from 1000hrs to 1700hrs or 1800hrs to midnight • Entrance security • Cloakroom service (if applicable) • Tableware and formal dining set up • Management and staffing during the event • Welcome drinks with prosecco or house wine (one glass pp) • Half bottle of house wine per person • Three-course menu with coffee, tea, herbal infusions and mints • Private cash bar facility • Price inclusive of VAT
- 21. STARTER Scottish Smoked Salmonand Kiln Roast Salmon Roulade, Heritage Beetroot, Capers Dill Scone MAIN COURSE Corn-Fed Chicken Supreme with Wild Mushroom Cheddar Farce, Parma Ham, Vegetable Bundles, Fondant Potato and Mushroom Infused Gravy DESSERT ChocolateTruffle,Vanilla Ice Cream, Shortbread and Chocolate Sauce STARTER Smoked Duck Roulade with Duck Apricot Parfait, DuckTerrine, Brioche Apricot Coulis MAIN COURSE Rare Roast Sirloin of English Beef, Ox CheekYorkshire Pudding, Dauphinoise Potatoes, Honey-Glazed RootVegetables, Kale Tawny Port Sauce Served medium rare as standard DESSERT LemonTart with Baby Meringues, Raspberries and Raspberry Sorbet STARTER Smoked Beetroot, Marinated Pear and Creamed Goat’s Cheese with Walnut and Wild Honey Dressing MAIN COURSE Best End of Lamb Cutlet, Confit Lamb Shoulder, Crushed Spinach and Potato Cake, Garden Greens with a Red Wine and Mint Jus DESSERT Dark Chocolate Sphere with Hazelnut, Coffee Ice Cream and Orange Coulis STARTER Hot Roast Salmon and Smoked Haddock Fishcake with Wilted Spinach and Crab Mayonnaise MAIN COURSE Slow-Cooked Confit Duck, Red Cabbage, Beetroot Dauphinoise, RootVegetables and Five Spice Sauce DESSERT Rhubarb Crumble Mousse,Vanilla Ice Cream, Crème Anglaise STARTER Ham HockTerrine, Piccalilli, Garden Pea and Crème Fraiche Emulsion, Black Pudding Bon Bon MAIN COURSE Baked Salmon Fillet with Crushed New Potato and Spinach Cake, Samphire,Wilted Greens, Straw Carrots, Cockle andVermouth Cream Sauce DESSERT Tropical Fruit Mousse with Mango Ice Cream and aTuile Biscuit Please choose one starter, one main and one dessert from the following suggested menus SUGGESTED MENU 1 SUGGESTED MENU 2 SUGGESTED MENU 3 SUGGESTED MENU 4 SUGGESTED MENU 5
- 22. BRITISH CHEESE SELECTION Collier’sCheddar, Cornish Brie, Stilton Guest Cheese, Real Ale Chutney, Quince, Grapes, Celery Biscuits Individually plated ................................................................................................. Cheeseboard for 10 ............................................................................................... Intermediate courses including Sorbets and Fish on request LUXURY ARTISAN CHEESE SELECTION Individually Plated ................................................................................................. Cheeseboard for 10 ................................................................................................ SOUPS As an Alternative Starter • Tomato Roasted Red Pepper with Herbed Croutons • Roasted Butternut Squash with Walnut Cream • Wild Mushroom with a Wild Mushroom Ravioli Garnish • Garden Pea and Ham Hock with Minted Crème Fraiche VEGETARIAN OPTIONS Vegetarian options must be booked in advance Vegetarian Starters • Glazed ShallotTartTatin with a Red Pepper Coulis • Seasonal Risotto with Rocket,Tomato and Parmesan Shavings • Red Lentil Pate with Artisan Croutes • Puff Pastry Case of Wild Mushroom Fricassee Spinach Vegetarian Main Courses • RoastVegetable Wellington withVegetable Dauphinoise and Port Jus • Lentil Cakes with CeleriacTagliatelle,Almond and Mushroom Sauce and Kale Pakora • Butternut SquashTortellini withTomato and Basil Sauce, Rocket Parmesan • Mixed Bean Casserole with Set Herb Polenta and Aubergine Schnitzel
- 23. CONFERENCE EXECUTIVE DAYDELEGATE RATE
- 24. CONFERENCE EXECUTIVE DAYDELEGATE RATE The following is available: • Use of the private event room • Door security • Up to 100 people • Private foyer for registration • HD screen • Up to 3 microphones • PA system • Technical assistant • VSC conference pads and pens • 1 flipchart and markers
- 25. CONFERENCE DAY DELEGATERATE Registration and Arrival Refreshments Filtered Coffee,Tea and Herbal Infusions with Mini Danish Pastries, Mini Croissants and Fresh Fruit Bowl Mid-Morning Break Coffee,Tea and Herbal Infusions with Biscuits VSC Working Lunch Buffet For 20-50 covers, please choose 1 platter For 50 covers and above, please choose 2 platters Also includes a Selection of Sandwiches,Wraps Rolls served with Coffee, Tea and Herbal Infusions. Mixed Salad, Fruit Salad and Cake Afternoon Break Filtered Coffee,Tea and Herbal Infusions with SweetTreats Platter options: Mixed Platter A selection of Cheeses, Cuts of Meat andTerrines, Salmon and Spinach Frittata, Cumberland Apple Sausage Rolls, Vegetable Crudités, Dips Pickles Skewer Platter Marinated Cajun Chicken, RoastedTandoori Salmon Skewers, Moroccan Lamb Kofta, Halloumi Red Pepper with aYoghurt and Mint and Chilli Dip Italian Platter A selection of Meat Charcuterie,Wild Mushroom Aranchani, Bocconcini, CherryTomato Pesto Dressing, Chargrilled MarinatedVegetables, Vegetarian Mini Flatbreads
- 26. EXECUTIVE DAY DELEGATERATE Registration and Arrival Refreshments Filtered Coffee,Tea and Herbal Infusions with Mixed Breakfast Rolls and Fresh Fruit Salad Mid-Morning Break Coffee,Tea and Herbal Infusions with Cookies Lunch Break:Two-Course Fork Buffet Choose 2 main course options (inc. vegetarian) and 2 salads OR Lunch Break: VSC Luxury Working Lunch Buffet Live Station: Fish, Meat Vegetarian Sushi including Sashimi, Maki and Nigiri, a selection of Healthy Hawaiian Poke Bowls (made to order), Chef’s Deli Sandwiches including Salt Beef, Chicken Katsu and Korean Pork Buns Asian Platter: ChickenTikka Skewers, Slow-Cooked Korean Pork, Panko Breaded Prawns, Vegetable Samosas with Peanut Spicy Mango Dip Afternoon Break Filtered Coffee,Tea and Herbal Infusions with Sliced Cake Fork buffet includes: • Coffee,Tea and Herbal Infusions • Freshly Baked Rolls with Butter • Seasonal Potatoes • Vegetable Medley Dessert includes: • Fresh Fruit Salad • Selection of SweetTreats (Alternative desserts available on request)