Catering
The catering team at Allen Hall are very happy to discuss catering requirements and tailor the service they provide you. Everything from working lunches to silver-served gourmet dinners can be provided.
Please be assured that our chefs are experienced professionals. We use the freshest sourced seasonal ingredients and take great care in providing the very best cuisine.
The Conference Coordinator will be delighted to liaise with the catering team on your behalf.
Sample conference catering tariff
| Morning coffee / Afternoon tea | £1.50 |
|---|---|
| Coffee, tea and biscuits. | |
| Morning coffee | £2.50 |
| Coffee, tea, biscuits and morning pastries. | |
| Tea, coffee and biscuits. | |
| Mineral water | £1.25 |
| Per 50cl bottle. | |
| Breakfast | £5.00 |
| Cold buffet style or cooked English. | |
| Sandwiches | £5.00 |
| Including friut, yoghurts and juice. | |
| Lunch | £6.00 - £10.00 |
| Including fruit and yoghurts. | |
| Lunch | £7.50 - £14.00 |
| Including dessert. | |
| Supper/soup | £5.50 - £8.00 |
| Including fruit and yoghurts. | |
| Dinner | £7.00 - £18.00 |
| Including dessert. | |
| Dinner | £8.50 - £20.00 |
| Including start and dessert. | |
| Barbeque | £8.50 - £15.00 |
| Weather permitting. | |
| Canapés | £3.50 - £6.00 |
| Finger buffets | £7.00 - £18.00 |
| Fork buffets | £8.50 - £20.00 |
| Cheese board with crackers | £3.50 - £8.00 |
| House wine | £9.00 |
| Per bottle. |
Sample menus
The following menus are suggestions only and the catering team are very pleased to discuss other possibilities.
- Starters
- Main courses
- Desserts
- Finger buffet
- Hot and cold fork buffet
- Sandwich fillings
- Summer barbeque
Starters
- Goulash soup with paprika and parsley dumplings
- French onion soup with sherry and Gruyère crôuts
- Minestrone with parmigiana reggiano
- Smoked haddock soup with rarebit toasts
- Puy lentil and smoked pancetta soup
- Velouté of pumpkin and chorizo
- Lobster bisque with noilly prat
- Velouté of Jerusalem artichoke with winter white truffle
- Langoustine cocktail with fanned avocado and lime dressing
- Smoked salmon garni with wheaten bread
- Prosciutto with fanned melon with a fig
- Grilled prosciutto wrapped in asparagus
- Ramekin of Cornish crab with fresh Russian salad
Main courses
- Noisette of lamb with redcurrant and rosemary jus
- Dauphine potatoes and sautéed spinach
- Spinach, caerphilly and apricot stuffed "Poulet Noir" breasts wrapped in pancetta
- Oven Lyonnaise potatoes and seasonal vegetables
- Pan-fried salmon with a chervil and wine sauce
- Buttered new potatoes and green beans
- Roast brisket of Angus beef with Yorkshire pudding, roast gravy and creamed horseradish sauce
- Crispy roast potatoes, whole roasted carrots and buttered green cabbage
- Sautéed chicken with tarragon and white wine sauce
- Buttered new potatoes and broccoli
- Lasagne with a green salad
- Aubergine, courgette, tomato and parmesan bake
- Penne with anchovies, chilli, tomato, capers and olives
- Prawn, courgette, pea, mint and basil risotto with pangrattato
Desserts
- Strawberries and cream (seasonal)
- Fresh fruit salad laced with Cointreau and served with cream (pineapple, navel orange, grape, melon, strawberry, Kiwi fruit and lychees)
- Orange and Cointreau pannacottas with orange salad
- Brioche summer pudding with cream
- Glazed tart au citron served with thickened cream
- Glazed pannetone and butter pudding
- Traditional sherry trifle
- Tiramisu with Baileys
- Chocolate and rum tart served with thickened cream
- Campari and passion fruit syllabub
- Amaretti with caramel and mint zabaglione
- Sticky date and toffee pudding served with cream
Finger buffet
- Flan of goats cheese, spinach and sun-dried tomatoes
- Quiche Lorraine
- Cumberland sausages wrapped in smoked bacon served with grain mustard mayonnaise
- Lemon and thyme oven roasted chicken thighs
- Spinach and gruyère frittata
- Spanish tortilla with pimento and saffron
- Breaded lemon sole with lemon and dill crème fraîche
- Breaded mushrooms with Castel Blue
- Smoked salmon and cream cheese open bagels
- Shelled crevettes with lemon and chilli crème fraîche
- Lamb and mint marinated mini brochette
Hot and cold fork buffet
- Sliced gammon with Dijon mustard
- Medium roasted topside of beef with creamed horseradish
- Cold masala chicken with apricots and almonds
- Smoked haddock and watercress flan
- Greek salad with fresh feta and Kalamata olives
- Cos, red onion, avocado and bacon salad
- Russian salad
- Warm Cumberland sausage and bacon rolls
- Marinated grilled salmon in a sorrel sauce
- Mustard and tarragon chicken
- Lamb and mint brochette
- Fresh fruit salad
- Tiramisu with Baileys
Sandwich fillings
- Medium-rare topside of beef with creamed horseradish
- Smoked salmon with black pepper and lemon
- Cream cheese, Norwegian prawn and celery
- Sliced Swiss cheese, crispy bacon and vine tomatoes
- Sliced gammon and Meaux mustard mayonnaise
- Free range egg and watercress
- Roast chicken, rocket, vine tomato and mayonnaise
- Tuna fish, free range eggs, spinach and capers
- Grated mature cheddar and carrot mayonnaise
- Double Gloucester and quince chutney
Summer barbeque
- Homemade Angus steak burgers with Swiss cheese
- Lincolnshire/Cumberland sausages
- Lamb and mint brochette
- Marinated chicken thighs with thyme and garlic
- Salmon filet "en papolot"
- Green salad
- Potato and chive salad
- Niscoise salad
- Fruit salad laced with Cointreau and served with cream (pineapple, navel orange, grape, melon, strawberry, kiwi fruit and lychees)
- Eton Mess