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

TUESDAY

Breakfast  

Feta and leek frittata (ve, gf)   

Greek yoghurt with rhubarb compote and homemade granola (ve)   

Fruit pots (v, gf)   

Lunch

Goan fish curry (gf, df) meat option

Butternut and chickpea Goan spice curry (v, gf) veg option

Coconut and turmeric rice (v, gf)

Curry leaf and mustard seed slaw (v, gf)

Onion Bhajis (v, gf)

Kachumber salad (v, gf)

Strawberry mochi cake (ve)

WEDNESDAY

Breakfast

Ginger and blackberry 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

Italian meatballs with red pesto  (gf, df) meat option

Tofu and mushroom “meatballs” with red pesto (v, gf) veg option

Fregola with roast onions and cherry tomatoes (v)

Roast marinated courgettes (v, gf)

Shaved fennel and rocket salad (v, gf)

Butternut squash risotto (v, gf)

Blood orange polenta cake (ve)

THURSDAY

Breakfast 

Sultana and poppy seed 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  

Turkey larb in lettuce cups (gf, s) meat option  

Tofu larb in lettuce cups (v, gf) veg option  

Rice noodles with coriander and Thai basil dressing (v, gf, s) 

Pickled green papaya and carrot (v, gf)

Thai cucumber salad with roasted peanuts (v, gf, s, n) 

Shiitake mushroom tom yum soup (v, gf, s)

Pandan cake and berry trifle (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)

Mango & coconut tapioca pudding (ve/v/gf) 

Lunch

Chicken shish with esme dressing  (gf) meat option

Aubergine shish with esme dressing (v, gf) veg option

Turkish flatbread (v)

Red cabbage and pomegranate salad (v)

Green leaves with yoghurt dressing (ve, gf)

Spicy butterbeans with lemon and herbs (v,  gf)

Turkish yoghurt cake with berry compote (ve)

v = vegan ve = vegetarian  gf = gluten free n = contains nuts df = dairy free

With food by, Grays Inn Kitchen