UNIVERSITY CENTRE
HOSPITALITY BROCHURE 2014
We are delighted to present our menu to complement your event here at the University Centre
or at one of our departments off-site.
This brochure has been designed to meet the needs of most every day meetings and events.
However, if you need something custom made or personalised, why not contact us to create a
bespoke menu?
We are happy to cater for a range of specific occasions, tastes and budgets. Prices shown are per
person unless otherwise stated. External prices include VAT.
We are able to cater for all specific needs and dietary requirements such as vegetarian, vegan,
gluten and lactose free, and halal – please specify when placing your orders. We can also cater
for Kosher requirements using a specialist Kosher supplier. We will be happy to advise on menu
suitability.
For further booking information and terms, please refer to the end of this brochure, or contact
our conference office for more details on (01223) 337752 or via conferences@admin.cam.ac.uk
We look forward to hearing from you,
Paula White
Catering Manager
ORDERING
Please complete an Event Catering Order Form for each order and send by email to
conferences@admin.cam.ac.uk. A purchase order number or customer number should be
included with all bookings. Bookings should be made wherever possible by Thursday for the
following week.
If you need to amend and/or cancel a booking, please email to confirm quoting the reference
number.
We will always try to meet your requirements but we will normally require at least 2 working
days’ notice for working lunches and 3 working days for buffets. If catering is required within 2
working days of an event, please telephone first to ensure we are able to cater, after which we
will require an email to confirm.
If you would like to discuss your requirements, including bespoke menus, in more detail with a
member of the catering team, please do not hesitate to call the Conference Administrator on
01223 337752.
CANCELLATIONS
In the unfortunate event that you need to cancel your catering, the following charges will apply:
less than 24 hours’ notice will incur a cancellation charge of the total order; 48-72 hours’ notice
will incur a 50% cancellation charge of the total order.
NUMBERS
It is possible to cater for smaller numbers but there will be a surcharge – the Conference
Administrator can advise.
TARIFF
Internal debit note prices (IDN) are exclusive of VAT, external prices include VAT.
SERVICE
Service is included in all bookings, except out of hours.
Where out of hours events are required, we charge;
Monday to Friday after 5pm £20 per hour; Saturday and Sunday £40 per hour.
There is a minimum charge of 3 hours per member of staff.
All prices include china, cutlery, glasses, tablecloths and napkins.
DELIVERY
All food is delivered in temperature controlled vehicles. After the event we will try to collect the
equipment on the same day or by 10am the following day.
Delivery is included on all orders over £100.
For all orders under £100 there is a £20 delivery charge.
Standard delivery times are Monday to Friday 08.30 to 17.00. Deliveries out of these times are:
After 5pm on a weekday:
£30
Saturday 10 to 16.30:
£35
After 16.30 on a Saturday
and all day Sunday
£40
INVOICES
We aim to send the invoice within one week of the event and will include the purchase order
number.
ALL–DAY HOSPITALITY
We have designed these packages to make it simple for you to book catering for the whole day
in one go. Simply choose your tariff and tell us the times you’d like it to be served – we’ll do the
rest!
Available for a minimum order of five delegates.
IDN
EXT
10.95
13.14
Delegate Menu A
-
Welcome or mid-morning serving of Fairtrade tea and coffee with biscuits plus chilled
water (still/sparkling)
-
Traditional sandwich lunch, crisps, fruit bowl, water plus chilled water (still/sparkling)
-
Afternoon serving of Fairtrade tea and coffee, tray bakes and chilled water
IDN
EXT
14.95
17.50
Delegate Menu B
-
Welcome serving of Fairtrade tea and coffee, chilled water (still/sparkling),
fruit juice, freshly baked mini pastries
-
Mid-morning serving of Fairtrade tea and coffee, chilled water (still/sparkling) and
biscuits
-
Traditional sandwich lunch, crisps, seasonal fruit bowl, water and chilled fruit
juice
-
Afternoon serving of Fairtrade tea and coffee, chilled water (still/sparkling) and tray
bakes
University Catering | Drinks, Pastries & Cakes
IDN
EXT
Fairtrade Coffee or Tea
1.50
1.80
With Border biscuit selection
1.90
2.28
Fresh Filter Coffee/Tea Flask (serves 10 cups)
12.10
14.52
Pastries
-
Croissants with Butter and preserves
1.65
1.98
-
Pain au Chocolat
1.35
1.62
-
Danish Pastry
2.29
2.75
-
Muffins
2.03
2.44
-
Chocolate Brownie
2.03
2.44
-
Freshly Baked Cookies
1.14
1.37
Assorted Cakes
2.75
3.30
Scone with Preserve and Clotted Cream
2.50
3.00
Fresh Fruit (apple, banana, pear)
60p
72p
Seasonal Fruit
80p
96p
Fruit Bowl (serves up to 8 people)
4.85
5.82
Elderflower Presse 250ml
1.75
2.10
Fruit Juice (Orange/Apple/Cranberry/Pineapple) [serves 4
3.07
3.68
Still or Sparkling Mineral Water 500ml
1.20
1.44
Still or Sparkling Mineral Water 1ltr
2.44
2.93
Coke, Diet Coke, Fanta Orange (330ml cans)
1.25
1.50
Bottles of Beer
3.00
3.60
House Red or House White Wine (187ml) [individual bottles]
3.00
3.60
House Red or House White Wine (75cl)
8.50
10.20
Sparkling Wine
11.40
13.68
Cold Beverages
glasses]
Alcoholic Beverages
University Catering | Breakfast (minimum order of 10 people)
Create your perfect breakfast menu from a choice of hot or cold items.
IDN
EXT
The Continental Breakfast
A selection of sliced continental breakfast meats and cheeses
5.25
6.30
The Fruit Breakfast
Fresh fruit platter and a selection of yoghurts
4.55
5.46
The English Breakfast*
Hot bacon and sausage rolls served with a relish selection
3.50
4.20
Pastry Selection
A selection of mini pastries
3.30
3.96
* (available at the University Centre, West Café, William Gates Building and the Centre for Mathematical Sciences only)
University Catering | Sandwich Platters (minimum order 5 sandwiches)
Our sandwich platters are served as a selection and pre-cut. Please specify if you wish to
include wraps and bridge rolls. Prices are per sandwich with a minimum order of 5 sandwiches.
Sandwich Lunches
IDN
EXT
3.85
4.62
Vegetarian
Buffalo mozzarella, fresh green pesto and rocket
Goats cheese, sun blushed tomatoes and chives
Brie and apricot chutney
Mature cheddar & chutney
Roasted peppers, sun blushed tomato and fresh basil
Free range eggs, cress and nutty sprouts
Hummus & roasted veg
Falafel, roasted red pepper and hummus
Fish & Meat
Smoked salmon, cream cheese, dill and lemon
Sweet chilli prawn
Crayfish and rocket
Tuna salad with black cracked pepper
Bacon, tomato and lettuce
Smoked ham, vine tomato and fresh basil
Pastrami, gherkin, Dijon mustard mayonnaise and lettuce
Gourmet sausage and red onion marmalade
Chicken, tomato and cos lettuce
*Please note we can also provide gluten/lactose free and halal* as required (*there may be an additional
charge, please confirm with the Conference Administrator).
University Catering | Working Lunch (minimum order 5 people)
IDN
EXT
5.98
7.18
Gluten Free Lunch – as working lunch but gluten free
6.24
7.49
Vegetarian lunch – as working lunch with vegetarian alternatives
5.98
7.18
Packed Lunch
- One sandwich
- 200ml Orange juice carton
- Packet of crisps
- Piece of fruit
- Kitkat
5.15
6.18
Working Lunch
-
1.5 rounds of assorted traditional sandwiches
-
Selection of Tray Bakes
-
Fresh fruit platter
Finger Buffet Selection (minimum order of 10 people)* For orders of less than 10 a surcharge
will apply.
We have created two set menus to make ordering your finger buffet quick and easy:
Menu A
IDN
EXT
7.05
8.46
IDN
EXT
7.45
8.94
IDN
EXT
9.30
11.16
Homemade Sausage rolls
Vegetable spring rolls with sour cream and chive dip
Cambridge blue cheese, basil and vine ripened tomato tartlets
Chocolate brownie
Menu B
Chicken yakatori with lime and coriander mayonnaise
Butterfly king prawns in filo pastry with sweet chilli dip
Goats cheese tart with red pesto
Millionaire shortbread
Six Item Buffet (choosing from the list below)
Alternatively, you can create your personalised finger buffet menu from the list below, even
adding a round of traditional or premium sandwiches or a fruit platter if you wish.
IDN
EXT
2.75
3.30
Meat
Thai style marinated chicken satay with peanut dip (hot)
Chicken yakatori with lime and coriander mayonnaise (hot)
Homemade sausage rolls
Local cocktail sausages coated in a honey, herb and grain mustard (hot)
Duck spring rolls
Vegetable spring rolls (hot)
Chicken, red onion and sweetcorn tartlets
Free range chicken breast coated in sesame seeds with a yoghurt and chive dip
Mini bagels filled with smoked chicken & roasted pepper chutney OR parma ham, rocket and
parmesan
Fish
Smoked salmon with caper and lemon dressing open foccacci
IDN
EXT
2.85
3.42
Chive scone with smoked salmon and crème fraiche
Smoked salmon and cream cheese bagels
Butterfly King prawns in filo pastry with sweet chili dip
Crab cakes with sweet chilli jam
Smoked mackerel and cucumber bruschetta and olive tapande/sun dried tomato
IDN
EXT
2.20
2.64
IDN
EXT
2.75
3.30
Vegetarian
Cambridge blue cheese, basil and vine ripened tomato tartlets
Caramelised red onion, beetroot and Roquefort tart
Vegetable samosas (hot)
Roasted red pepper, goats cheese and basil tarts (hot)
Onion bhajis with tzatziki dip
Tomato, mozzarella and basil tartlets
Vegetable spring rolls with sour cream and chive dip (hot)
Goats cheese tart with red pesto
Selection of vegetable crudities
Cakes
Chocolate brownie
Farmhouse fruitcake
Sticky flapjack
Millionaire shortbread
Natural yoghurt and granola
Chocolate/Strawberry Cupcakes (please specify)
We also offer gluten free alternatives, please contact the team.
University Catering | Cold Fork Buffet (minimum order of 10 people)*for orders of less than
10, a surcharge will apply
Create your own fork buffet menu. We recommend choosing 3 main courses from the list below,
4 salads (or 3 and a potato) and 2 desserts.
IDN
EXT
Cold Fork Buffet Selection (per person)
14.95
17.94
Additional main items
Additional salads or potatoes
Additional desserts
5.25
2.80
4.25
6.30
3.36
5.10
Meat dishes
Roast chicken breast with pear, fennel and hazelnut
Honey roast ham with a selection of mustards and pickles
Marinated chicken fillet with lime and coriander
Slices of roasted prime cut pork with rosemary
Best of British Cold meat platter (includes Turkey, Ham and Beef)
Grilled chicken goujons with Mediterranean dip
Thai style beef with fresh chilies and nam pla
Fish dishes
Poached salmon with asparagus and dill
King prawns with mango, avocado and coconut
Chargrilled fillet of tuna with marinated fennel and tapenade
Smoked salmon with lemon and pumpernickel
Vegetarian dishes
Caramelised onion, Cambridge blue and plum tomato tart
Mushroom and Cheddar Quiche
Roasted Mediterranean vegetable terrine with Italian caponata
Moroccan cous cous with sultanas and feta
Fusilli pasta with pesto toasted pine nuts and parmesan
Salads
Marinated feta cheese with tomatoes, olives and cucumber
New potatoes, mixed leaves, green beans and free range eggs with a balsamic dressing
French fine green and borlotti beans, chickpeas and sun blushed tomatoes with a shallot
dressing
Rocket, baby spinach, sun blushed tomatoes and parmesan shaves with a balsamic dressing
Mixed leaf Caesar salad
New potato salad with spring onions, parsley, chives and wholegrain mustard mayonnaise.
Potatoes
New minted potato salad
Rosemary roasted new potatoes (hot)
Buttered new potatoes (hot)
Potato wedges served with the following toppings: sour cream & chives; tomato salsa; roasted
red pepper salsa (hot)
Desserts – (gluten free is also available)
Strawberry Eaton mess
Rich chocolate torte
Seasonal fruit salad
Banoffee pie tartlet
Lemon zest cheesecake
Why not follow your fork buffet with a traditional Cheese (serves 6) or Fruit Platter
(serves 5)
IDN
EXT
Cheese Platter
Selection of cheeses served with fresh bread, crackers,
seedless black grapes, celery and walnuts.
18.15
21.78
Cut seasonal fruit platter (Serves 5)
7.80
9.36
University Catering | Hot Fork Buffet (minimum order 10 people) *for orders of less than 10, a
surcharge will apply
Please choose 2 main courses, 3 salads or (2 salads and a potato) and 2 desserts from the menus
below to compliment your buffet. Tea and coffee is included.
Hot Buffet Selection
17.76
21.32
Additional main items
Additional salads / potatoes / options
Additional desserts
8.25
2.80
4.25
9.90
3.36
5.10
Meat dishes
Beef Madras
Chicken Korma
Thai Green Chicken Curry
Moroccan Lamb tagine
Chicken with tarragon cream sauce
Chargrilled chicken with paprika, sultana, saffron and cumin sauce
Fish dishes
Roasted salmon with lime scented basmati and red rice
Haddock fillet with a herb crust and a watercress cream sauce
Fish Pie (smoked haddock, fresh haddock, prawns in cream sauce topped with mashed potato)
Vegetarian dishes
Wild mushroom risotto with parmesan shaves
Penne a la putanesca with parmesan shaves
Oven roasted ratatouille with coriander couscous
Vegetarian Chilli with rice
Salads
Marinated feta cheese with tomatoes, olives and chopped baby cucumber
New potatoes, mixed leaves green beans and free range eggs with a balsamic dressing
French fine green and borlotti beans, chickpeas and sun blushed tomatoes with a shallot
dressing
Rocket, baby spinach, sun blushed tomatoes and parmesan shaves with a balsamic dressing
Mixed leaf Caesar salad
New potato salad with spring onions, parsley, chives and wholegrain mustard mayonnaise.
Potatoes
New minted potato salad
Rosemary roasted new potatoes (hot)
Hot buttered new potatoes (hot)
Potato wedges served with the following toppings: sour cream & chives; tomato salsa; roasted
red pepper salsa (hot)
Other Options
Steamed Seasonal Vegetables
Fragrant Pilaf Rice
Coriander couscous
Desserts
Strawberry Eaton mess
Rich chocolate torte
Seasonal fruit salad
Banoffee pie tartlet
Lemon zest cheesecake
University Catering | Tapas Selection (available in gluten free)
Tapas Platters will serve 6-8 people (per platter)
Freshly baked focaccia bread,
Tortilla chips,
Green and black olives,
Sundried tomatoes and olive oil.
Hummus
Garlic and herb mayonnaise
Guacamole
Spicy Tomato Salsa
IDN
12.00
EXT
14.40
1.60
1.92
University Catering | Savoury Selections
Savoury Selections (per item). Please specify your selection.
Nuts
Mixed Olives
Mixed Nuts and Raisins
Mixed Pretzels
Kettle chips
Vegetable Crisps
Nachos (with a variety of dips)
Canapés
We offer luxury handmade canapés for specialist events at £2.00 per canapé. Please contact the
University Centre to discuss your requirements.
University Catering | Drinks Reception Packages
The drinks packages (includes staff during 9am-5pm) will provide each guest with
approximately 2 glasses of wine and 1-2 glasses of soft drink.
IDN
EXT
Drinks & Nibbles A:
- Red & White House Wine
-
Fruit juice, still & sparkling water
-
Nachos with a variety of dips
Drinks & Nibbles B:
- Red & White House Wine
-
Selection of nuts, crisps & olives
-
Fruit juice, still & sparkling water
Drinks & Nibbles C:
- Red & White House Wine
-
Fruit juice, still & sparkling water
-
Cheese straws scented with parmesan and paprika (3 pp)
-
Marinated olives served with hummus and pitta bread
Drinks & Nibbles D (non-alcoholic):
Fruit juice, still & sparkling water
-
Cheese straws scented with parmesan and paprika (3 pp)
-
Marinated olives served with hummus and pitta bread
-
Crunchy crudités with a selection of dips
Drinks & Nibbles E:
- Selection of premium nuts, crisps & olives
-
Fruit juice, still & sparkling water
-
Sparkling Wine
Drinks & Nibbles F:
- Premium Red & White Wine
6.50
7.80
7.16
8.59
7.80
9.36
6.08
7.30
8.86
10.64
12.50
15.00
-
Fruit juice, still & sparkling water
-
Crostini topped with prawn and tomato salsa (2 pp)
-
Crostini topped with goat’s cheese and red onion marmalade (2 pp)
Afternoon Tea (minimum order of 4 people)
Why not book an afternoon tea for your event or meeting:
Afternoon Tea
IDN
9.50
EXT
11.40
Classic
Ham sandwich with grain mustard mayonnaise
Cucumber sandwich with cream cheese, dill and chives
Scottish Smoked salmon with lemon butter
Egg Mayonnaise and Watercress Sandwich
Freshly baked fruit and plain scones with Cornish Clotted cream and Strawberry preserve
Assortment of Afternoon tea pastries and cakes
Served with your choice of tea or fresh filtered coffee
Afternoon Tea with Prosecco –
as classic plus a glass of Prosecco (minimum order of 6 persons)
13.51
16.22
Afternoon Tea with Champagne –
as classic plus a glass of Champagne (minimum order of 6 persons)
20.74
24.89
FINE DINING
If you are holding a formal event or function, you may prefer to offer a sit down lunch/dinner,
which we would be delighted to accommodate in our Riverside Restaurant or our Meade Suite.
We would be happy to meet with you to discuss your event needs and design a bespoke menu
especially for you, taking into account the event format and your budget.
Typically your menu will consist of either two or three courses – please see below for a sample
menu:
STARTERS
Gravadlax
Dill Cured Salmon, Mustard Sauce
Cambridge Blue and Roasted Fig Tart
Fig chutney
Grilled Mackerel
Shallot, Potato and Horseradish Salad
Chicken Liver Parfait
Pear Chutney and Toasted Brioche
Aylesbury Duck
Breast, Red Onion and Raisins, Chicory
Organic Carrot Veloute
Cumin Oil and Pickled Yellow Carrots
MAINS
8oz Fillet Steak
10oz Rib Eye Steak
English 28 day aged, thickly cut chips, peppercorn or mustard sauce
Atlantic Cod
Potato Terrine, Crispy Cods Cheek and white butter sauce
Blythburgh Free Range Pork
Slow Cooked Belly, Pickled Cabbage, Potato Terrine and Mustard Sauce
Corn Fed Chicken
Roasted Mushrooms, Savoy Cabbage and Mash
Seabass
Broccoli, Fondant Potato and Shellfish Sauce
Forest Mushroom Risotto
Carnaroli Rice, Crispy Leeks
Side Dishes
Green Beans with lemon butter, Thick Cut Chips, Green Salad, roasted butternut squash,
Portobello Mushrooms with garlic butter
PUDDINGS
Belgian Chocolate Torte White Chocolate Shavings
Pear and Ginger Cheesecake
Vanilla Panacotta Blackberry Compote, shortbread
Selection of Cheeses and Biscuits
We can provide the following wine to accompany your event in the Riverside Restaurant or
Meade Suite:
WHITE WINES
Rare Vineyards Marsanne-Viognier, Pays D’oc (France)
Unoaked with a lively citrus fruit backed by notes of peach blossom.
Errázuriz Unoaked Chardonnay, Casablanca Valley (Chile)
The grapes are picked in several stages to combine both the grassy-gooseberry and tropical fruit
flavours.
Kleine Zalze Vineyard Selection Chenin Blanc, Stellenbosch (South Africa)
Soft and creamy with a hint of ripe tropical fruit on the finish and a delicious vanilla sweetness
from the oak.
Gavi La Doria, Cascina La Doria (Italy)
This dry crisp wine captures the delicate flowery style of the Cortese grape.
Dashwood Sauvignon Blanc Marlborough (Nz)
A perfectly balanced between refreshing citrus flavours and tropical flavours married well with
grassy herbaceousness.
Albarino Rias Baixas, Leiras (Spain)
Cool fermented the wine exhibits fresh green apple and citrus aromas with a pinch of spice.
Chablis, Paul Deloux (France)
Steely-dry palate with minerality and length.
Pouilly-Fume, Cuvee Du Troncsem Joseph Mellot (France)
Shows citrus and mineral notes along with the classic gunflint aroma associated with the best
wines of this area.
ROSE WINE
Callia Alta Shiraz Rose, San Juan (Argentina)
Deliciously Fruity Rosé With Hedgerow fruit flavours and a touch of pepper spice.
RED WINES
Rare Vineyards Malbec, Pays D’oc(France)
A velvety, overtly fruity wine with violet aromas and some spice on the palate.
Cotes Du Rhone, Les Bastilles(France)
Shows peppery hedgerow fruit aromas with a ripe palate, finishing with light tannins.
Veramonte Merlot Reserva, Casablanca Valley (Chile)
A rich chocolaty Merlot. The eight months in French and American oak gives it a lovely toasty
edge and a smooth rounded finish.
Barbera D’asti Superiore, Casa Sant’orsola (Italy)
Fermented to ensure a deep red coloured spicy wine
Don Jacobo Rioja Tinto, Bodegas Corral (Spain)
A traditional red Rioja, matured for a minimum of12 months in oak.
Red Knot Shiraz, Mclaren Vale (Australlia)
Dark berry and rich, earthy flavours combine with silky tannins and savoury oak.
Errázuriz Pinot Noir Wild Ferment, Casablanca Valley (Chile)
Fermented using the natural grape yeast and matured in French oak for nine months. This wine
carries many complex flavours of a great Pinot Noir.
Crozes Hermitage, La Tuiliere, Jean-Luc Colombo (France)
With typical aromas of the Syrah grape this wine has spent nine months maturing in two year
old oak barrels
DESSERT WINE
Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley
Flavours of Papaya, peach, apricot and mango combine well with honey and spice aromas.
SPARKLING WINE
Prosecco Extra Dry, Fantinel (Italy)
A fresh, dry and fruity sparkling wine.
Louis Domier Et Fils Brut (France)
With a high percentage of Pinot grapes in the blend, this youthful Champagne has a fine, elegant,
slightly lemony nose and a crisp palate.