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Sustainable Buffet Menu

Garden Tomatoes & Courgette Giant Couscous (ve)
Smoked Paprika Chicken, Late Summer Roasted Vegetables
Garden Caesar Salad (ve)
Puy Lentils, Roasted Aubergine & Herb Salad
Artisanal Sourdough Bread & Cultured Butter

Sustainable Canapes Menu

Carrot tartare, tarragon mayo, sourdough toast (ve)
Roasted squash tartlet, caramelised onion, grilled feta (v)
Chicken and wild mushroom croquette, smoked carrot ketchup
Peterhead cod, dill & potato fishcake, lemon mayonnaise

About our Menu

When designing these dishes, our goal was simple: to deliver exceptional, vibrant flavours while keeping sustainability at the centre.

Hyper-Seasonal:

We are using ingredients at the very peak of their UK harvest - from the PwC garden tomatoes and courgettes to late-summer roasted vegetables and aubergines. Sourcing these at their natural seasonal peak significantly reduces the carbon footprint.

Plant-Forward:

We have given centre stage to nutrient-dense, low-impact ingredients. Lentils, for instance, don't just provide a rich, earthy protein base - they fix nitrogen back into the soil, actively supporting the agricultural ecosystems.

Couscous and Lentils also require minimal water to produce, which is crucial for sustainable agriculture.

Thoughtful Protein:

For the main meat protein, we selected chicken from our suppliers to keep the overall carbon and water footprint of the meal remarkably low compared to traditional red meats.

Everything is paired with slow-fermented artisanal homemade sourdough that celebrates traditional craft with minimal industrial processing.

It is a menu designed to be light on the planet, high on flavours, and celebratory of the season.