Catering

Please see the catering options for the Symposium detailed below (these may be subject to change):

 

Monday 30 September

Various freshly baked sandwiches filled with:

  • Ham/ young-aged cheese/ old cheese/ cervelate
  • Caprese salad with tomato, mozzarella and pesto
  • Green mixed salad
  • Roseval salad - asparagus, crème fraiche, red onion
  • Pomodori soup
  • Potato tortilla
  • Vege lasagne
  • Polpetter in spicy tomato sauce
  • Pasta pesto with roasted vegetables and chicken
  • Tiramisu
  • Panna cotta

 

Tuesday 1 October

Various freshly baked sandwiches filled with:

  • Serrano ham/ cumin cheese/ young-aged cheese/ ham
  • Ceasar salad
  • Nicoise salad
  • Green Mixed salad
  • Courgette soup
  • Veggie quiche
  • Coq au vin (chicken stew)
  • Parsnip potatoes
  • Roasted vegetables
  • Brownie
  • Caramel plate cake

 

Wednesday 2 October

INTERNATIONAL LUNCH BUFFET WEDNESDAY

Various freshly baked sandwiches filled with:

  • Chicken breast/ young-aged cheese/ old cheese/ smoked meat/ pumpkin hummus
  • Poke bowl Edamame beans, mango, wakame
  • Salad with glass noodles
  • Quinoa salad
  • Pumpkin curry soup
  • Vega spring rolls
  • Vega fried rice
  • Parsnip potatoes
  • Vegetables dish with pak choi, chestnut mushrooms
  • Gingerbread
  • Plate cake apple cinnamon

 

 

Food and drink will be served from the various catering stations located throughout the exhibition area. Bar tables and highchairs are located throughout the exhibition space for seating.