John Peplow

     Noel
    
    

birmingham day delegate lunch

Our food is very important to us here at thestudio. We continually seek to improve our offer, aiming to wow our guests on each and every visit. We design our menus based on seasonality, using local suppliers to ensure provenance and reduced food miles. All our meals are prepared and cooked fresh on site by our studio chefs, which ensures freshness and flexibility in meeting our guest’s requirements. Your menu will always include a deli bread board, seasonal salads and hot roasted new potatoes, plus you will have the chef’s daily choice: freshly cooked meat or fish dish and vegetarian dish. If you would like to choose the menu you will be enjoying in advance of your event, there will be a £2 supplement per delegate. We are always happy to discuss and meet your individual dietary requirements.

We use the “Red Tractor” mark to guarantee food from British farms with high standards of production.

Included in the day delegate rate all your guests will be served with the following
  • A studio deli board: flatbreads & baguettes with homemade hummus, extra olive oil with old aged balsamic vinegar, sundried tomatoes & mixed olives
  • A selection of fresh seasonal salads including mixed leaves with tomato and cucumber and studio cous cous salad
  • Roasted seasoned wedges

    • To compliment the above, your guests will also enjoy the chefs daily choice of a hot meat or fish dish and also a hot vegetarian dish, the following are samples of what the kind of dishes we serve


    Proteins: meat and fish dishes:

    1 British red tractor roast chicken, creamy tarragon sauce with wilted spring greens
    2 Pep's slow cooked, farm assured, chicken, chorizo, bean & prawn gumbo with homemade cornbread
    3 Noel's red tractor Piri Piri marinated chicken skewers, fiery noodles and sweet corn relish
    4 British spring Cumbrian lamb, lemon, cumin & spring onion Kofta on barbeque bean salad and tzatziki
    5 Smoked British farm assured back bacon, chorizo and spinach linguine
    6 JP's slow cooked pork & beef meatballs, roast cherry vine tomato & basil sauce with tabbouleh
     

    Five a day: vegetable dishes:

    7 Pep's sweet potato, chickpea & cauliflower rogan josh with basmati rice
    8 Courgette & cauliflower Jambalaya
    9 Noel's watercress, sorrel & parmesan tart
    10 Aromatic chard, aubergine & red pepper Thai green curry served with jasmine rice and natural yoghurt
    11 Purple sprouting broccoli with chilli & lemon tossed in tagliatelle drizzled with olive oil
    12 Asparagus, watercress, spring onion and goats cheese filo basket


    Studio treats

    13 Murphy’s pocket custard tart glazed with orange caramel
    14 Rich chilli chocolate tart with vanilla bean cream
    15 Pep's Italian lemon citrus mousse with amaretti crumb topping
    16 Individual cardamom panna cotta
    17 Millionaires caramel torte with crème fraiche
    18 John's deconstructed white chocolate & passion fruit cheesecake