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
Pollo Asado – Mexican grilled chicken with tomatillo salsa (gf) meat option
Mexican spiced oyster mushrooms with tomatillo salsa (v, gf) veg option
Kohlrabi, fennel & grapefruit salad with chilli honey dressing (v, gf)
Pico de gallo (v, gf)
Arroz rojo – red rice (v, gf)
Vegan pozole verde (v, gf)
Cinnamon &. chilli brownies with whipped cream (v)
TUESDAY
Breakfast
Cheddar and leek frittata (ve, gf)
Greek yoghurt with rhubarb compote and homemade granola (ve)
Fruit pots (v, gf)
Lunch
Nepalese chicken curry (s, gf) meat option
Coconut, kale and squash dhansak (v, s, gf) veg option
Saffron rice (v, gf)
Onion and kale bhaji (v, gf)
Lime and poppyseed slaw with curry leaf oil dressing (v, gf, s)
Aloo Gobi (v, gf)
Kheer - Indian rice pudding (ve, n)
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
Frikadellen – Danish meatballs with sour cream (gf) meat option
Vegan frikadellen with sour cream (v, gf) veg option
German cucumber and dill salad (v, gf)
Spiced red cabbage (v, gf)
Potato, asparagus and pea with watercress dressing (v, gf)
Broccoli, leek & tarragon soup with toasted seeds (v, gf)
Apfelkuchen – German apple 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
Beef rendang (gf) meat option
Potato & cauliflower rendang (v, gf) veg option
Parathas (v)
Green beans in peanut sauce (v, gf, n, s)
Nasi goreng, Malaysian fried rice (v, s, gf)
Cucumber and sesame salad (v, g, sf)
Mango cheesecake (ve)
FRIDAY
Breakfast
Bagels with smoked, salmon, cream cheese with capers dill and red onion
Bagels with crushed peas and homemade dukkah (v, gf)
Fruit selection (v, gf)
Mango & coconut tapioca pudding (v, gf)
Lunch
Chicken cacciatore (gf) meat option
Aubergine cacciatore (v, gf) veg option
Polenta fries (v, gf)
White bean, rocket and sundried tomato salad (v, gf)
Cavolo nero with chilli, garlic and pine nuts (v, gf, n)
Radicchio with orange, pear and mustard vinaigrette (v, gf)
Mini tiramisus (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen