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
Chicken shish with homemade chilli sauce (gf) meat option
Oyster mushroom shish with homemade chilli sauce (v, gf) veg option
Roast beetroot with mint and orange & sumac vinaigrette (v, gf)
Bulgur, herb and pomegranate pilaf (v)
Cabbage, apple & za’atar slaw (v, gf, s)
Spiced pumpkin and carrot soup with dukkah (v, gf, s)
Babousa – semolina & coconut cake with orange blossom syrup (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 pots (v, gf)
Lunch
Coq au vin (gf) meat option
Winter vegetable cassoulet (v, gf) veg option
Leeks vinaigrette (v, gf)
French lentil, pickled shallot and herb salad (v, gf)
Green beans with caramelised shallots (v, gf)
Roasted cauliflower with toasted almonds, golden raisins and lemon-caper dressing (v, gf, n)
Tarte tatin squares with vanilla cream (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 fesenjan (gf, df) meat option
Aubergine fesenjan (v, gf) veg option
Freekeh with cavolo nero, roast mushrooms and lemon tahini dressing (v, s)
Blood orange, fennel and kalalmata olive salad (v, gf)
Maple roasted winter carrots with labneh and homemade chilli crisp (ve, gf, s)
Shredded Brussel sprouts with soft herbs and crispy onions (v, gf)
Raspberry, tahini and halva blondies (ve, s)
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
Roast chicken with preserved lemons and confit garlic (gf) meat option
Spiced roast aubergine with preserved lemon and confit garlic (v, gf) veg option
Za’atar & harissa butter flatbreads (v)
Charred brocolli with garlic, lemon and sumac (v, gf)
Radicchio, chickpea and guindilla chilli salad with shaved manchego (ve, gf)
Roasted tomato, red pepper and cumin soup (v, gf)
Ginger and pear cake with chocolate drizzle (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
Chicken madras (gf, df) meat option
Cauliflower madras (v, gf) veg option
Beetroot, radish and apple kachumber (v, gf)
Spiced wild rice and cranberry pulao (v, gf)
Mustard seed, golden raisin and carrot salad (v, gf)
Winter vegetable pakora (v, gf)
Mince pie brownies (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen