Conference Catering

Menus offer an extensive range of full sit-down dinners, hot and cold buffets, salads, sandwiches, snacks and light refreshments. The benefits of healthy eating are promoted through all our menus and we offer a selection of vegetarian dishes, as well as menus for those with special dietary requirements.

Through offering Fairtrade foods we promote cultural, social and environmental awareness, and facilitate socially responsible choices. On request we can source locally produced food and support the Greener Events initiative.

We enjoy an excellent reputation for the quality and variety of our catering and recognise the essential contribution that quality food and wine make to the success of a conference.

. Below are some sample menus.

The University of the West England can offer you:

Fairtrade food
Halal food and drinks on request
Healthy options
Vegetarian options
Locally produced food on request
Menus to meet your special dietary needs

Sample hot buffet menu Orange juice ••• Beef venison ragout Baked fillet of salmon with fresh herb sauce Goats cheese, tomato and basil pasta bake Savoury cous cous Baked new potatoes Melange of market fresh vegetables ••• A selection of desserts to include: A selection of English and continental cheeses served with biscuits and fresh grapes ••• Coffee •••	Sample cold buffet menu Orange juice ••• Thai green salmon Julienne of ham and fine beans with honey dressing Spinach and mushroom tart ••• Coleslaw Carrot and orange salad Rice salad Chunky tomato and cucumber Mixed leaves Hot new potatoes Dressings Buttered French bread ••• Selection of sweets and cheeses •••
Sample conference dinner menu Starters Chilled melon with red berry compote Hot smoked salmon with horseradish dressing Prawn and crab timbale with mixed leaf and citrus dressing Fresh potato and leek soup with a cheese crostini Grilled goat’s cheese on a brioche crust with red onion marmalade Chef’s homemade pate served with mango chutney Main courses Roast sirloin of English beef with yorkshire pudding and horseradish sauce Venison and beef ragout Roast turkey with sage and onion stuffing chipolata and bacon roll with cranberry sauce Supreme of chicken with a burgundy red wine and wild mushroom sauce Roast rack of lamb with fresh herby breadcrumb crust served with a light jus Baked supreme of salmon with creamy white wine and chervil sauce Poached fresh fillet of plaice stuffed with cold-water prawns with white crab and lobster bisque Desserts Fruit berry pudding with clotted cream Trio of chocolate delice with coffee anglaise Tiramisu Fresh fruit salad in a brandy snap basket with raspberry coulis Lemon or raspberry syllabub with shortbread biscuit Strawberries and cream (seasonal) Citrus tart A selection of locally sourced cheeses with dried apricots, walnuts and biscuits Coffee and after dinner mints Tea upon request •••
Sample menu - vegetarian Starters Curried parsnip soup garnished with parsnip crisps Tomato and feta cheese salad with fresh basil dressing Salad niçoise with french dressing Spinach and mushroom tart with mixed leaf salad and balsamic dressing Brown onion soup with parmesan sippets Main courses Goat’s cheese stack with char grilled vegetables with basil dressing Mushroom stroganoff Vegetable stir fry with tofu served with egg noodles Stuffed peppers with savoury cous cous served with Thai green curry sauce Roasted market vegetable strudel with fresh tomato and herb salsa Feta cheese, tomato and basil pasta bake •••

Conference Catering

Sample hot buffet menu

Sample cold buffet menu

Sample conference dinner menu

Starters

Main courses

Desserts

Sample menu - vegetarian

Starters

Main courses

Main menu

Conference Office