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