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
Ginger, garlic and soy molasses marinated chicken (gf, s) meat option
Ginger, garlic and soy molasses marinated tofu (v, gf, s) veg option
Spring onions, ginger and coriander rice (v, s)
Sesame roast pak choi (v, gf, s)
Pickled daikon and carrot slaw (v, gf, s)
Vietnamese pineapple & tamarind sweet and sour soup (v, gf)
Taiwanese honey sponge cake with whipped cream (ve)
TUESDAY
Breakfast
Feta and leek frittata (ve, gf)
Greek yoghurt with rhubarb compote and homemade granola (ve)
Fruit pots (v, gf)
Lunch
Roast chicken with confit garlic and preserved lemons (gf, df) meat option
Roast aubergine with confit garlic and preserved lemons (v, gf) veg option
Brussel sprout and kale winter salad with clementine dressing (v, gf) Roast carrots and puy lentils with herb pistou (v, gf)
Red cabbage and apple slaw (v, gf)
Celeriac and Jerusalem artichoke soup with dukkah (v, gf, s)
Banoffee traybake (ve)
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
Jamaican lamb curry (gf, df) meat option
Jamaican sweet potato curry (v, gf) veg option
Rice and peas (v, gf)
Sweet and spicy fried plantain (v, gf) Mango, lime and red pepper slaw (v, gf)
West Indian cucumber salad (v, gf)
Rum and ginger cake (ve)
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
Yucatan pork stew with ancho chiles and lime (gf, s) meat option
Roast oyster mushroom Yucatan stew (v, gf) veg option
Mexican red rice (v, gf)
Corn salsa with roast tomatillo dressing (v, gf)
Roast butternut squash with salsa macha (v, gf, s)
Rocket baby gem salad sesame, lime and maple dressing (v, gf, s)
Tres leches coconut 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)
Mango & coconut tapioca pudding (ve/v/gf)
Lunch
Beetroot & orange marinaded charred chicken with tzatziki (gf) meat option
Pea falafels with tzatziki (v, gf) veg option
Castelfranco, blood orange and mint salad (v, gf)
Gnocci with basil and pumpkin seed pesto (v)
Fennel and carraway slaw (v, gf)
Green pea soup with lemon ricotta (v/ve, gf)
Blueberry, lemon cake with coconut crumble topping (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen