National Vegetarian Week - Buffets & Food Stations
16 May 2018 | Kate Bassett
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.
Food Stations & Buffets
Interactive Risotto Station - a create your own risotto station with a variety of accompaniments including okra, asparagus, artichoke, olives, samphire, tarragon, turmeric, cardamom, cumin and all spiceSummer
Summer Party BBQ - Mixed vegetable skewersAutumn
Foragers' Risotto Bar - White risotto with pea, rocket & mint served with an abundance of Foragers' produce including butternut squash, red pepper, wild mushrooms, fine herbs, lemon zest, crushed hazelnuts, pine nuts, artichoke, walnuts, Oxford blue cheeseWinter
Day Delegate Catering - Wild mushroom and spinach roulade, filled with cream cheese and tarragon