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
Italian chicken meatballs with rocket pesto (gf) meat option
Roast red pepper and herb “meatballs” with rocket pesto (v, gf) veg option
Parmesan and rosemary roast potatoes (ve, gf)
Radichio, apple watercress salad with balsamic dressing (v, gf)
Zuppa di Zecca - Roast pumpkin soup with maple rosemary pumpkin seeds (v, gf)
Treacle tart traybake (ve)
TUESDAY
Breakfast
Smoked salmon, avocado and egg protein pots with everything bagel seasoning (gf, s)
Avocado, edamame bean and quinoa protein pots with everything bagel seasoning (v, gf, s)
Greek yoghurt with cherry compote and homemade granola (ve)
Fruit platter (v, gf)
Lunch
Chicken 65 (gf) meat option
Oyster mushroom 65 (v, gf) veg option
Lemon & cumin seed rice (v, gf)
Cucumber, coconut and peanut salad (v, gf, n)
Black dal (v, gf)
Rosewater and lemon ricotta cheesecake (ve)
WEDNESDAY
Breakfast
Cinnamon and date 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, date, olive and preserved lemon tagine (gf, df) meat option
Courgette and chickpea tagine with olive and preserved lemons (v, gf) veg option
Herby bulgur wheat with roast grapes, toasted seeds, mint and dill (v)
Roasted carrots with harissa, date syrup and sesame (v, gf, s)
Beetroot and fennel salad (v, gf)
Chocolate orange brownies (ve)
THURSDAY
Breakfast
Blueberry and poppyseed banana bread (ve)
Fruit selection (v, gf)
Soft boiled egg, pancetta, hashbrown, avocado & spinach protein pot (gf)
Smashed avocado, spinach, crispy mushrooms, hashbrown protein pot. (v, gf)
Lunch
Malaysian chicken rendang (gf, df, s) meat option
Aubergine rendang (v, gf, s) veg option
Char kway teow – rice noodles with beansprouts, chives, soy chilli paste (v, gf)
Cavolo nero with lemongrass sambal (v, gf, s)
Turmeric pickled mooli (v, gf)
Pandan chiffon cake with toasted coconut buttercream (ve)
FRIDAY
Breakfast
Bagels with smoked salmon, cream cheese with capers, dill and red onion (s)
Bagels with crushed peas and homemade dukkah (v, s)
Fruit selection (v, gf)
Chia pudding with passion fruit and raspberries (v/gf)
Lunch
Grilled mustard and herb chicken (gf, df) meat option
Grilled mustard and herb cauliflower (v, gf) veg option
Celeriac remoulade (v, gf)
Roast butternut squash. Lentil and feta salad (ve, gf)
Leek and potato soup (v, gf)
Sticky gingerbread with butterscotch sauce (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen