Another year rolls around, and once again it’s time to shake things up in the menu department. Every January we sit down as a team (with a tea and a lot of biscuits) and look at all of our menus in detail. We discuss each dish and decide what we want to keep, what needs to be altered and most excitingly what we want to add. The process is never a quick one, but it always results in a lot of thought, lively conversation and ultimately delicious new additions, and menus that reflect current trends.

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Black Forest duck
Goosnargh duck, plum jelly, sourdough toast, hazelnuts

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Roast Goosnargh chicken
Confit leg, winter squash gnocchi, cavolo nero

Once the theoretical part is over we move onto the practical development, which is the highlight of our year! The chefs work their culinary magic and make the new dishes a reality, we then taste everything to check we’re happy, and discuss any changes that need to be made to achieve perfection. Once the tasting sessions are complete, the new menus are signed off and ready to be sent out to our clients.
It’s always exciting to see the new dishes being picked for tastings, and then making it onto events, it means we’ve succeeded in offering interesting and relevant dishes that continue to inspire. The combination of the chefs and the One Dining planning team collaborating together is a wonderful one. In our experience it’s fairly unusual for the planning team to have so much involvement in the menu development, however we find it works incredibly well, and gives everyone a sense of ownership over our menus. It also brings the practical and culinary knowledge that the chefs have together with the client and event experience the planning team have, to create the perfect balance.
So what’s new this year? We’ve diversified culturally once again, particularly in our canapé and bowl food menus. We’ve found Mexican is proving to be very popular at the moment, so have added a few Mexican inspired dishes to our locker. We’re also added a good deal more Asian dishes to our canapé and bowl food menus, as these continue to be popular, particularly for those looking to avoid dairy. We’ve continued to look at more and more gluten free and vegan options, as these are increasingly in high demand, and can offer delicious, fresh alternatives to some of the more traditional heavier options.

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Szechuan aubergine
Ginger and chilli rice, hot and sour mushroom, kimchi cabbage

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Asian pork belly
Spring onion mash, Swiss chard, crackling

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Beetroot mess (v)
Goat’s cheese, liquid beetroot, frozen lettuce, horseradish

For our dinner menus, we’ve drawn inspiration from a few of last year’s events, where we created bespoke dishes for specific client briefs, which we liked so much we’ve included in this year’s dinner menus. One of our favourites, Black Forest duck, draws inspiration from Heston Blumenthal’s modern interpretation of meat fruit (dating originally from medieval times). We’ve also added a few more culturally diverse dishes including a delicious Catalan chicken main course, with Bath chorizo, patatas bravas and salsa verde, which is already proving hugely popular. Szechuan aubergine with ginger and chilli rice, hot and sour mushroom and kimchi cabbage, perfect for vegan diners. Another new favourite is our Asian pork belly dish with spring onion mash, Swiss chard and crackling – what’s not to like.
Finally we’ve revamped some of our old favourites, and given them a 2018 makeover. Our pulled lamb shepherd’s pie for example has been on our menus since we launched back in 2013, and whilst its popularity has never wavered, we thought it was time for a change. With that in mind we’ve given it a Moroccan twist, by substituting the traditional British mashed potato topping to sweet potato mash, and worked some Moroccan spices into the slow cooked lamb filling. The result is fantastic, and proves that you must never become complacent, change is good!
See our Menus section for more details one‑events.co.uk/dining/menus/

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