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)
Smashed avocado bagels with feta, pomegranate and dukkah (v, s)
Lunch
Sumac and za’atar roast chicken with garlic and lemon (gf, s) meat option
Carrot, tofu, cumin and dill balls (v, gf) veg option
Pea, dill and wild garlic rice (v, gf)
Root ribbon salad with harissa dressing cranberries and pomegranate (v, gf)
Griddles spring onions with baby spinach and kafir lime spiced chickpeas(v,gf)
Za’atar leek and celeriac soup (v, gf, s)
Dark chocolate and cherry cake (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 platter (v, gf)
Lunch
Chicken massaman curry (gf, s, df) meat option
Potato and carrot massaman curry (v, s) veg option
Chilli and black vinegar smacked cucumbers (v, gf, s)
Som tam – green papaya and daikon salad (v, gf, s)
Ginger sesame green beans (v, gf, s)
Spring greens and chilli udon noodles (v, s)
Matcha and white chocolate blondies (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 with tamarind glaze and dukkah (gf, df, s) meat option
Aubergine with tamarind glaze with dukkah (v, gf, s) veg option
Giant couscous with zhoug dressing (v)
Roasted figs and onions with radicchio and rocket (v, gf)
Spicy herb salad with quick pickled cucumber (v, gf)
Carrot, ginger, fennel seed and red lentil soup (v, gf)
Chocolate, coffee and cardamom flour free cake (ve, gf)
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
Chicken pozole verde (gf) meat option
White bean pozole verde (v, gf) veg option
Mexican red rice (v, gf)
Esquites – Mexican street corn (ve, gf)
Fennel and cabbage slaw with cumin, sesame and maple lime dressing (v,gf,s)
Pico de gallo (v, gf)
Tres leches 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
Chicken fesenjan (gf) meat option
Aubergine fesenjan (v, gf) veg option
Torshi shoor – Persian pickled vegetables (v, gf)
Mirza Ghasemi – smoked aubergine with garlic (v, gf, s)
Adas Polo – Rice and lentils with caramelized onions (v, gf)
Dill, mint and parsley chopped salad with za’atar vinaigrette (v, gf, s)
Blood orange basbousa with crystalised ginger (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen