As Church House Conference Centre — a London event venue accommodating between two and 664 guests — launches its new menus, its general manager has reminded event organizers to think outside the box rather than accept the norm.
Fairtrade and ethical sourcing are one of the main focuses of Church House’s new menus, which have been developed with its newly appointed catering partner, Harbour & Jones Events, with a particular emphasis on supporting UK local producers.
Patrick Harbour, director, Harbour & Jones Events commented, “I’m delighted with the new menus at Church House Conference Centre. Our teams have collaborated to produce a fantastic offering that places seasonality and sustainability at the heart of the menu, while also presenting an incredibly flexible and creative range of options.”
As a venue that caters for a wide variety of events, Church House’s new menus also reflect this versatility and offer a wide range of options, from a healthy working lunch to fine dining menus and everywhere in between, including the increasingly popular afternoon tea menu.
Robin Parker, general manager at Church House Conference Centre commented, “Food has become a crucial part of every event, and can make or break a client’s day. It is therefore important that we keep up with current trends both in food and service style. The question of food miles, seasonal food and fair trade products are all up there as priorities for clients striving to achieve more sustainable events. Working closely with Harbour & Jones Events, we have done everything we can to address these issues.”
Parker added, “As more and more clients are extending their day into an evening of networking, we have introduced a number of interesting drinks and snacks packages to cater for this. However, this is only part of the story. Unlike a restaurant, food for an event is ordered well in advance, which means the actual choice is unlimited. With enough notice, our trained chefs have the ability to produce virtually anything a client could request. They can organize a tasting with the clients before the event and have the luxury of the time to refine any dishes if required. Our priority always remains to provide the best service for our clients; therefore we want to ensure that they never feel limited by the menu presented to them. So don’t hesitate to think outside the box, the world really is your oyster.”
For further information call 020 7390 1590 or visit www.churchhouseconf.co.uk.
