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.

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MENU

 
 

MONDAY

Breakfast

Freshly baked French pastries (ve)

Fruit selection (v, gf)

Avocado on GF bread with feta (v, gf, s)

 

Lunch

Pollo al ajillo – garlic and herb roast chicken (gf) meat option

Pan fried king oyster mushrooms with garlic and herbs (v, gf) veg option

Spanish tomato and shallot salad (v, gf)

Escalivada – marinate droast aubergine, pepper, onions & chickpeas (v, gf)

Potatoes with mojo verde (v, gf)

Roast pumpkin and apple soup with toasted pepitas and smoked paprika oil (v, gf)

 

Ginger treacle cake with whipped cream (ve)

 
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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 pots (v, gf)    

 

Lunch

Slow braised chicken thighs with tomato, pomegranate and baharat (gf) meat option

Braised aubergine with tomato, pomegranate and baharat ( (v, gf) veg option

Freekeh, roast carrots with toasted seeds and spices (v, s)

Winter cabbage, dill and mint slaw (v, gf, s)

Roasted beetroot with sumac pickled onions (v, gf)

Muhammara (v, gf)

 

Pumpkin, date and cinnamon brownies (ve) 

 
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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

Lemongrass, ginger & coconut chicken (gf, df, s) meat option

Tofu, green beas and coconut curry (v, gf, s) veg option

Nasi kuning- turmeric and coconut rice (v, s, gf)

Soy, chilli and garlic savoy cabbage (v, gf, s)

Acar timun – Indonesian pickles (v, gf, s)

Cucumber with basil, chilli & lime (v, gf, s)

 

Fig, apple and vanilla oat crumb bars (ve)

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THURSDAY

Breakfast

Blueberry and poppyseed banana bread (ve)

Fruit selection (v, gf)

Carraway potato rosti with boiled egg, pancetta & spinach (gf)  

Carraway potato rosti, smashed avocado, spinach, crispy mushrooms (v, gf)

 

Lunch

Joojeh chicken kebab (gf) meat option  

Chickpea and cauliflower joojeh kebab (v, gf) veg option  

Saffron rice with barberries and soft herbs (v, gf) 

Shirazi salad (v, gf)

Winter leaf salad with pomegranate, olive oil and lemon dressing (v, gf) 

Aash (v, gf)

 

Carrot cake with orange cream cheese frosting (ve) 

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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

Chicken, cider and mustard fricassee (gf) meat option  

Lentil, mushroom and rosemary ragu (v, gf) veg option  

Cavolo nero and radicchio salad with citrus and toasted seeds (v, gf)  

Brown butter roast new potatoes with sour cream (ve, gf)  

Carrots râpées – grated carrot with lemon dijon dressing (v, gf)  

Celeriac remoulade (v, gf)

 

Moelleux au chocolate – chocolate fondant cake (ve)  

v = vegan ve = vegetarian  gf = gluten free n = contains nuts df = dairy free

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With food by, Grays Inn Kitchen