Charity

We are delighted to be able to offer charities an opportunity to bring an inspirational Food Story to fundraising and gala events throughout the year.  We have scripted packages designed to offer our charity clients an inspired choice of menus at a consistent heavily discounted price point throughout the year.  Please talk to the Food Story team to check availability and package prices to set your next event apart from the rest.

CANAPÉS

SERVED WARM

Sweetcorn and polenta pancakes, spicy avocado
Roast chicken dinner, sage and onion pesto
Duck cromesqui 
Steak sandwich, mustard mayo, rocket, crispy shallots
Beef short rib cromesqui, beetroot and horseradish chrain
Moroccan lamb brik parcels, tahini and lemon

SERVED COLD

Iced tomato and watermelon gazpacho
Bruschetta, slow roasted heritage tomatoes and basil oil
Hendricks cured salmon, soy caviar, lime and ginger pipette
Asian tuna tartare on a black rice cracker
Seared rare tuna and tapenade on a crostini
Brandade of cod and charred tomato jam
Beef carpaccio bruschetta with rocket and truffle
Bang bang chicken

TO BEGIN 

Cured and confit salmon, apple and lemon verbena jelly, apple purée and cucumber caviar
Bang bang white cut chicken, baby spinach and pea and peashoot salad
Beef carpaccio, yuzu and Dijon mayo, shaved pistachio, ficelle, micro basil
Sesame "Caesar" salad: shaved heritage roots, spicy miso, toasted sesame seeds and fried wontons
Red and yellow cherry tomato gazpacho, tomato sorbet, baby basil, basil oil
Fillet of sole, English pea purée and sauce vierge
Heirloom tomato salad, soft summer fruits, yellow pepper purée and ficelle croûtes

TO FOLLOW

Roasted cod, slow roasted heritage tomatoes, baby fennel, black olives and skordalia sauce
Miso glazed cod, edamame, Asian broth and rice noodles 
Sea bass fillet, lemon purée, Israeli cous cous tabbouleh, saffron braised fennel and mint oil
Salmon fillet scented with sumac, braised saffron baby potatoes, vegetables and sauce vierge
Chicken pot au feu: Chicken breast and thigh, spring vegetables, pearl barley, golden broth
Roasted breast of chicken, sauce Romesco, roasted pink fir potatoes and sweet confit garlic
Slow braised short rib of beef, beetroot skordalia and green beans 

TO FINISH

Layered soft crushed summer fruits, vanilla ice cream and sparkling berries
"Souk-mess": Strawberries, pomegranate, crushed pistachio meringue and rose cream
Middle Eastern orange and almond cake, vanilla poached strawberries
Strawberry Melba: Poached peaches, vanilla panna cotta and strawberry variations 
Matcha chocolate mousse, coconut, dark chocolate shavings

Food Story chocolate brownie with honeycomb and vanilla bean icecream 

Fresh fruit salad with lychee syrup