CATERING
Here at Shoreditch Studios we pride ourselves on working with the best local caterers to arrange healthy and exciting food options for all shoot bookings.
Our kitchen is available for breakfast and lunch options all served individually packaged and in fully compostable containers. Just let us know your crew size and any specific dietary requirements your team needs and we will look after you.
MENU
MONDAY
BREAKFAST
Freshly baked French pastries (ve)
Fruit selection (v, gf)
Avocado on GF bread with feta (v, gf, s)
LUNCh
Lemon, garlic and oregano grilled chicken (gf) meat option
Stuffed courgetti with quinoa, artichokes, sundried tomatoes, olives and herbs (v, gf) veg option
Red pesto casarecce (v)
Grilled asparagus, charred leeks, peas and radish with confit garlic vinaigrette (v, gf)
Sicilian fennel, orange and olive salad (v, gf)
Roasted tomato and basil soup (v, gf)
Rhubarb, chopped nuts and sour cream cake (ve, n)
TUESDAY
BREAKFAST
Kuku Sabzi – Iranian herb frittata (ve, gf)
Mixed berry and banana smoothie pots with homemade granola (ve/v)
Fruit pots (v, gf)
LUNCH
Chorizo on braised lentils (gf) meat option
Vegan mushroom chorizo on braised lentils (v, gf) veg option
Blistered padron peppers with charred onions and lemon zest (v)
Rocket salad with apples, manchego and cider vinaigrette (ve, gf)
Roast new potatoes with wild garlic pesto (v, gf)
Charred endives with parsley and mustard dressing (v, gf)
Spanish almond and lemon cake (ve, n)
WEDNESDAY
BREAKFAST
Ginger and blackberry overnight oats (v)
Fruit selection (v, gf)
Bagels with cream cheese, crispy pancetta, figs & honey (s)
Smashed avocado bagel with pomegranate and dukkah (v, s)
LUNCH
Chicken Tsukune with yuzu kosho (gf, s) meat option
Tofu and leek yakitori with yuzu kosho (v, gf, s) veg option
Grilled tenderstem broccoli with sesame miso dressing (v, gf, s)
New potatoes with furikake seasons (v, gf, s)
Hispi cabbage with Japanese “addictive dressing” (v, gf, s)
Sweetcorn and ginger soup with Togarashi spice (v, gf, s)
Macha green tea swiss roll (v)
THURSDAY
BREAKFAST
Healthy protein seed and nut flapjacks (ve, n, s)
Fruit selection (v, gf)
Avocado on Toast with radish and roast spiced chickpeas (v, gf)
LUNCH
Kari Ayam – Malaysian chicken curry (gf, s) meat option
Malaysian aubergine and crispy tofu curry (v, gf, s) veg option
Parathas (v)
Satay spice roast cauliflower (v, gf, s)
Spicy herbal cucumber and pineapple salad (v, gf, s)
House made kimchi (v, gf, s)
Mango, apple and bananas cake with passionfruit frosting (ve)
FRIDAY
BREAKFAST
Carraway potato rosti with boiled egg, pancetta & spinach (gf)
Carraway potato rosti, smashed avocado, spinach, crispy mushrooms (v, gf)
Fruit selection (v, gf)
Mango & coconut tapioca pudding (v/gf)
LUNCH
Beef tagine with preserved lemons (gf) meat option
Roast vegetable tagine with preserved lemons (v, gf) veg option
Giant couscous and herb salad (v)
Baby spinach, dates, almond and sumac onions (v, gf, n)
Smoked aubergine, pepper and walnut salad (v, g, nf)
Raspberry, pomegranate and mascarpone cheesecake (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen