John Peplow

     Zong

     Noel
    
    

manchester 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 in advance what you will be enjoying on the day 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
  • Studio bread board: flatbreads, baguette, olive oil and balsamic dressing & homemade humus
  • Fresh seasonal salad of dressed green leaves and studio coleslaw
  • Potato wedges with cracked black pepper & Maldon sea salt

     

  • 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 Jubilee coronation chicken skewers with pilau rice
    2 Zong’s BBQ Char Sui “Red Tractor” pulled pork with corn dumplings
    3 Garlic & chilli king prawn spaghetti
    4 Sustainably sourced Scottish smoked salmon & sorrel tartlets
    5 Hoi Sin chicken skewers with beansprout & spring onion noodles
    6 John’s chocolate chilli “red tractor” beef with fluffy rice
     

    Five a day: vegetable dishes:

    7 Zong’s yellow & green courgette lasagne
    8 Spring onion, pea & goats cheese tartlets
    9 Squash & chick pea tagine with coriander pesto couscous
    10 Fennel & red pesto tartlets
    11 John’s retro button mushroom and tarragon vol au vent
    12 Pep’s chunky lentil minestrone with spring cabbage & parmesan


    Studio treats

    13 Cherry Bakewell tartlets
    14 Diamond Jubilee Queen’s pudding
    15 Noel’s mini Victoria sponge cake
    16 Apricot & white chocolate mess
    17 Pep’s individual lemon drizzle cake
    18 Chocolate orange brownies with crème fraiche.