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
Breakfast
Freshly baked French pastries (ve)
Fruit selection (v, gf)
Avocado on GF bread with feta (v, gf, s)
Lunch
Grilled oregano and lemon chicken (gf) meat option
Herbed quinoa stuffed peppers (v, gf) veg option
Late summer tomato salad with tahini ginger sauce, chilli oil and crumpet croutons (v, s)
Roast hispi cabbage with mango and harissa salsa (v, gf)
Roast new potatoes with zhoug dressing (v, gf)
Chocolate orange brownies (ve)
TUESDAY
Breakfast
Cheddar and leek frittata (ve, gf)
Greek yoghurt with rhubarb compote and homemade granola (ve)
Fruit pots (v, gf)
LuncH
Palestinian roast chicken with sumac, red onions and pine nuts (gf, n) meat option
Cauliflower and cumin fritters with mint yoghurt (v, gf) veg option
Rice tabbouleh (v)
Roasted squash and courgettes with whiepped feta and sunflower seeds (ve, gf)
Spicy herb salad with quick pickled cucumbers (v, gf)
Labneh and pistachio cheesecake with roated apricots (ve, n)
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
Bun cha – Vietnamese pork and lemongrass patties (gf, s) meat option
Lime leaf, sweetcorn and tofu fritters (v, gf) veg option
Rice noodles with herbed nuco chame dressing (v, s, gf)
Rojak salad – Malaysian pineapple, papaya and cucumber salad with tamarind dressing (v, gf, s, n)
Garlic and sesame charred tenderstem broccoli (v, gf, s)
Pandan and coconut cake with matcha cream (ve)
THURSDAY
Breakfast
Sultana and poppy seed banana bread (ve)
Fruit selection (v, gf)
Herbed labneh on toast with za’atar and cucumber, tomato and radish salad (ve, gf)
Lunch
Anticucho de pollo – Peruvian chicken (gf) rolls meat option
Oyster mushrooms with roasted rocoto pepper salsa (v, gf) veg option
Arroz amarillo – Spanish yellow rice (v, gf)
Tomatillo, heritage tomato salad & red onion salad with leche de tigre dressing (v, gf)
Chopped blackbean, corn, radish and avocado salad (v, gf)
Alfajores – Shortbread cookie sandwich with dulce de leche (ve)
FRIDAY
Breakfast
Carraway potato rosti with boiled egg, pancetta & spinach (gf)
Carraway potato rosti, smashed avocado, spinach, crispy mushrooms (v, gf)
Fruit selection (v, gf)
Mango & coconut tapioca pudding (v, gf)
Lunch
Grilled chicken with red pesto (gf) meat option
Chargrilled aubergine with red pesto (v, gf) veg option
Caremelised leek rigatoni (v)
Rocket, tomato and parmesan salad with aged balsamic (ve, gf)
Fennel, citrus and honey salad (ve, gf)
Citrus grape cake with sweetened ricotta (ve)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen