Sandy Park’s conference and banqueting menus for 2019 have been confirmed, celebrating the wealth of seasonal produce available from across the region.
A range of menus are on offer at the award-winning venue to suit all events from small meetings to large conferences and celebratory dinners, and all have been refreshed for events in the new year and throughout 2019.
The menus, which have all been devised by Sandy Park’s in-house catering team, have been updated with customer feedback and new trends in mind, particularly with the hot and cold buffets popular with conference and daytime events – introducing more variety, in addition to more vegetarian and vegan options.
The new banqueting menus, which include a choice of dishes to construct three-course meals, are a showcase of the best produce from Devon and the West Country. New starters include ‘lime cured mackerel’ and ‘beef bresaola’, with ‘spring vegetable risotto’ and ‘braised shoulder of lamb’ featuring on the Spring/Summer menu, and ‘beef feather blade’ and ‘charred cauliflower steak’ in the Autumn/Winter selection.
A variety of desserts is available with all buffet and banqueting choices and a new range of canapes have also been confirmed.
Sandy Park’s Head Chef, Craig Beacham, said: “Choosing new menus each year is a challenging but enjoyable process. We feel that we have developed the catering offering once again, raising the bar for all food served at Sandy Park.
“We are incredibly lucky to have an abundance of high-quality produce on our doorstep and we have tried to utilise as much of this as possible.”
Click here to view the new menus or contact email@example.com for further information about conference and events packages.