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
Z’aatar grilled chicken with green tahini (gf, s) meat option
Roast carrot and chickpea patties with green tahini (v, gf, s) veg option
Hot and sour tomato and watermelon salad with cumin and nigella seeds (v, gf)
Bulgur wheat pilaf (v)
Carrot slaw with cumin and orange (v, gf)
Muhammara (v, gf)
Dark chocolate, honey and tahini brownies (ve.s)
TUESDAY
Breakfast
Smoked salmon, quinoa and egg protein pots (gf)
Avocado, edamame bean and quinoa protein pots (v, gf)
Greek yoghurt with cherry compote and homemade granola (ve)
Fruit pots (v, gf)
Lunch
Chicken tikka with coriander chutney (gf, df, s) meat option
Tofu tikka with coriander chutney (v, gf, s) veg option
Lemon rice with mustard seeds and fresh curry leaves (v, gf)
Beetroot & coconut thoran (v, gf)
Vegetable samosas (v)
Kachumber salad (v, gf)
Pandan custard cake with pandan cream and mango (ve)
WEDNESDAY
Breakfast
Cinnamon and date 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
Lemon and oregano chicken with arrabbiata sauce (gf, df) meat option
Grilled polenta with roast peppers and arrabbiata sauce (v, gf) veg option
Casarecce pasta with Sicilian pesto (ve)
Caponata (v, gf)
Tuscan kale, white bean and marinated artichoke salad (v, gf)
Raw courgette salad with mint, chilli and pine nuts (v, gf, n)
Torta Di Mele – Italian apple cake with lemon ricotta (ve)
THURSDAY
Breakfast
Brioche toast with lemon ricotta & maple roasted berries (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
Chicken Tsukune with tonkatsu sauce (gf, df, s) meat option
Tofu, shiitake and spring onion yakitori with tonkatsu sauce (v, gf, s) veg option
Japanese potato salad (v, gf, s)
Jangaiji – Soy pickled vegetables and chillies (v, gf, s)
Tomato & shiso salad with soy ginger dressing (v, gf, s)
Roast green beans with sesame dressing (v, gf, s)
Japanese sweet potato cake (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)
Chia pudding with passion fruit and raspberries (v/gf)
Lunch
Sumac chicken with chermoula sauce (gf, df) meat option
Stuffed peppers with tomato rice, pine nuts and dill (v, gf) veg option
Pearl barley with coriander, lime and cumin vinaigrette (v, gf)
Fattoush (v, gf)
Moroccan beetroot and carrot salad (v, gf)
Chickpea and baby spinach in garlic oil (v, gf)
Date, walnut and coffee cake (v, n)
v = vegan ve = vegetarian gf = gluten free n = contains nuts df = dairy free
With food by, Grays Inn Kitchen