Here at PI, we’re big fans of eating – and drinking – our veggies, and we always enjoy creating bespoke colourful dishes to encourage our guests to do the same.

From canapés and bowl food for standing receptions, to formal banqueting menus, we are continually inspired by local suppliers and seasonal ingredients. To celebrate National Vegetarian Week, over the next few days we’ll be giving you a peek at some of our chefs’ creations throughout the seasons.

Bowl Food

Spring

Chargrilled Asparagus with Hollandaise Sauce and Quail's EggSummer

Beetroot, Baby Spinach and Oxford Blue Cheese SaladAutumn

Red Quinoa, Roasted Butternut Squash and Feta SaladWinter

Spiced Lentil, Bulgar Wheat and Pomegranate Seeds with Ricotta