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
Cajun spiced roast chicken with tzatziki (gf) meat option
Courgette and tofu souvlaki with tzatziki herbs (v, gf) veg option
Greek salad with quinoa (ve, gf)
Shredded romaine and herb salad with lemon oregano dressing (v, gf)
Athenian aubergine and kalamata olive salad (v, gf)
Smoky giant butterbean and tomato stew (v, gf)
Karythopita – Greek spiced walnut spiced cake (ve, n)
TUESDAY
BREAKFAST
Cheddar and leek frittata (ve, gf)
Greek yoghurt with rhubarb compote and homemade granola (ve)
Fruit pots (v, gf)
LUNCH
Chinese braised beef (gf, s) meat option
Spiced mushrooms in Chinese broth (v, gf, s) veg option
Green beans with ginger and spring onions salsa (v, s)
Sesame, edamame and miso noodle salad (v, s)
Vegetable spring roll (v, s)
Hot and sour lotus root salad (v, gf, s)
Ginger loaf with coconut and lime cream (v)
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
Cajun spiced roast chicken (gf) meat option
Cajun chickpea and cauliflower fritters (v, gf) veg option
Baby gem lettuce with ranch dressing and candied pumpkin seeds (ve, gf)
Watermelon, green apple and lime salad (v, gf, s)
Corn ribs with chipotle lime mayo (v, gf, s)
Mac ‘n’ cheese (ve/v)
Key lime pie (ve)
THURSDAY
BREAKFAST
Sultana and poppy seed banana bread (ve)
Fruit selection (v, gf)
Herbed labneh on toast with za’atar and cucumber, tomato and radish salad (ve, gf)
LUNCH
Pork chile verde with tomatillos (gf, s) meat option
Poblano pepper and white bean chile verde (v, gf, s) veg option
Spicy red rice (v, gf)
Charred sweetcorn salsa (v, gf)
Mexican chopped salad with crispy tortilla strips (v, gf, s)
Edamame guacamole (v, gf)
Vegan chocolate, cinnamon and avocado cake (v)
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
Bun cha – Vietnamese pork meatballs (gf, s) meat option
Aubergine and chickpea bun cha (v, gf, s) veg option
Rice noodles with Nuoc mam cham dressing (v, gf, s)
Pickled green papaya and carrots (v, gf)
Butterhead lettuce and roasted peanuts (v, gf, n)
Vegan pho broth with Vietnamese greens (v, gf, s)
Banana and berry cake with sweetened lime and coconut yoghurt (v)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen