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

TUESDAY

Breakfast

Smoked salmon, quinoa and egg protein pots (gf)   

Avocado, edamame bean and quinoa protein pots (v, gf)

Blueberry yoghurt with homemade granola (ve)   

Fruit pots (v, gf)   

Lunch

Miso marinated salmon (gf, df, s) meat option

Nasu Dengaku – miso aubergine (v, gf, s) veg option

Udon noodles with roast shiitake mushrooms and sesame dressing (v, s)

Daikon & nori salad (v, gf)

Watercress and cucumber salad with wasabi dressing (v, gf, s)

Charred spicy edamame (v, gf, s)

Raspberry, blueberry and lime drizzle cake (ve)

WEDNESDAY

Breakfast

Chocolate & coconut 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

Polpette with salsa verde  (gf, df) meat option

Spicy aubergine polpette with salsa verde (v, gf) veg option

Toasted orzo with roast cherry tomatoes and basil (v)

Radicchio and rocket salad with roast balsamic onions and sunflower seeds (ve, gf)

Parmesan roast green beans with lemon and chilli breadcrumbs (v, gf)

Chilled cucumber and mint soup (v, gf)

Burnt Basque cheesecake with roasted plums (ve, gf)

THURSDAY

Breakfast

Sultana and poppy seed 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  

Korean chilli honey and sesame chicken (gf, df, s) meat option  

Korean fried cauliflower (v, gf, s) veg option  

Sweet soy glazed potatoes (v, gf, s) 

Jangaiji – Soy pickled vegetables and chillies (v, gf, s)

Green papaya & carrot slaw (v, gf, s) 

Marinated cucumbers (v, gf, s)

Lemon curd cake (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

Pork, pineapple and green pepper skewers with chimichurri  (gf, df) meat option

Portotbello mushroom, pineapple and green pepper skewers with (v, gf) veg option

Lemony, pea and charred spring onion rice (v, gf)

Green goddess salad (v, gf)

Charred courgettes with salsa macha and whipped feta  (ve, gf, s)

Heirloom tomato pico de gallo  salsa (v,  gf)

Sugar cured strawberries, crème fraiche and white chocolate crumb (ve, gf)

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

With food by, Grays Inn Kitchen