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.
Black Forest duck
Goosnargh duck, plum jelly, sourdough toast, hazelnuts
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.
Ginger and chilli rice, hot and sour mushroom, kimchi cabbage
Asian pork belly
Spring onion mash, Swiss chard, crackling
Beetroot mess (v)
Goat’s cheese, liquid beetroot, frozen lettuce, horseradish