Catering

Hospitality

Our Executive Chef and her team offer a wide choice of freshly made dishes and will be delighted to prepare something creative for you. They are happy to cater for special diets and always aim to provide healthy options.

Our chefs look for seasonal ingredients and where possible source them locally. The University supports the use of Fairtrade products.

“We pride ourselves on always looking for something a little different and we understand that presentation and flavour are equally important.”

You can choose from:

• Working breakfasts
• Buffet lunches
• Packed lunches
• Formal dinners and luncheons
• Canapé receptions
• Hot and cold fork buffets
• Quick early evening pre-meeting suppers

Finger Buffet

An assortment of breads with a variety of tasty fillings

Chicken Skewer with Honey and Ginger
Baby Mozzarella and Basil Crostinis
Thai Vegetable Dimsum with Plum Sauce
Smoked Trout and Horseradish Tartlets
Greek Mushroom Koupes
Hoi Sin Duck

Chocolate Eclairs
Seasonal Fresh Fruit Platter

Fork Buffet

Cold

A Platter of Rare English Roast Beef, Turkey and Honey Glazed Gammon with Homemade Relishes Oven Baked Salmon Fillet with Dill and Lime
Crème Fraiche
Baby Spinach, Smoked Garlic and Stilton Tartlet
Hot Baby New Potatoes with Chive Oil Celeriac Coleslaw
Roasted Vegetable Pasta Salad
Greek Style Vegetable Couscous
Mixed Continental Leaf Salad
Selection of warmed Continental Breads

Tuille Basket filled with Strawberries and Blackcurrant Coulis
Fresh fruit platter

Hot

Baked Corn fed Cheshire Chicken filled with Mascarpone and Baby Leeks served with a Sweet and Sour Plum Tomato Concasse
Smoked Haddock and Spinach Tartlet
Tian of Roasted Vegetables with Beetroot Puree and Pesto
Pomme Dauphinoise
Garden Herb Braised Rice
Tuscan Bean and Pasta Salad
Chicory, Celeriac, Orange and Walnut Salad
Mixed Continental Leaves
Selection of warmed Breads

Seasonal Fresh Fruit Platter
Pavlova with Red Cherries in Kirsch, Honey and Toasted Almonds

Dinner

Smoked Trout and Avocado Tian with Horseradish and Citrus Salad
or
Cheshire Goats Cheese and Asparagus Terrine with Pickled Walnut and Sultanas(v)

Local English Rib Eye with a Caramelised Shallot and Girelle Mushroom Ragout
or
Cep and Ricotta Open Ravioli with Sherry Emulsion and Roasted Vegetables (v)

Pistachio Nut and Lancashire Plum Pudding with Vanilla Sauce Anglaise

All the above are served with freshly brewed Fairtrade Coffee

Canapés

Spanish chorizo frittata
Hoi sin duck and scallion tartlet
Parcels of smoked salmon filled with crab
Fillet of peppered beef crostini with horseradish mousse
Parmesan shortbread with goats cheese and watercress
Antipasti of mozzarelline with chilli and lemon
Spinach, mascarpone and black pepper roulade