Where you’re unveiling a new product range, staging a conference or putting on a meet and greet, corporate event catering can become a headache for organisers. A sit-down three-course dinner may be deemed too formal and prohibitive, but would canapés and hors d’oeuvres keep stomachs from rumbling at a five-hour event?
Fortunately, there is a way to satisfy your guests’ hunger without tying them to a table.
Bowl food is enjoying a resurgence in 2016, and it’s not hard to see why. Occupying that crucial space between a light snack and a full-blown meal, it affords guests the mobility to mingle without skimping on flavour and substance.
Epicurus offers an extensive range of portable dishes, from fragrant curries and ragouts to time-honoured favourites, including casseroles, shepherd’s pie and, of course, our famous fish and chips.
Below is a selection of our favourites from the bowl food range.
Northumberland Beef & Ale Casserole with Herb Dumplings, Creamy Mash
Something to warm the cockles of your clients, from the very heart of Northumberland. Our tender, succulent beef is all reared within the county, while the accompanying ale is sourced from some of the region’s most renowned local breweries. Served with herb dumplings and a generous helping of creamy mash, this dish really is the North East in a bowl.
Alternatively, you could opt for the similarly delicious venison casserole, which comes with roasted root vegetables as well as our traditional mash – perfect for this time of year!
North Shields Fish, Cullercoats Ale Tempura Batter & Carroll’s Heritage Chips
It may seem to be a rather longhand way of saying fish and chips, but our premium take on the English staple warrants the exposition. Our fish is caught off the Shields quay, mere minutes away from our premises, before being coated in our crisp, light tempura batter, imbued with Cullercoats Ale for a unique flavour.
Even the chips are of the gourmet variety, made using Carroll’s finest (and most tasty) heritage potatoes. It’s fish and chips, sure, but not as you know it.
Honey Spiced Duck Breast with Gratin Dauphinoise Potatoes
Infused with the touch of the Orient, our delectable duck breast is marinated with honey and spices to bring out the very best flavours from the meat. Plated up (or should that be bowled up?) along with gratin dauphinoise potatoes, this dish is one of our sweeter – and most popular – selections.
Aubergine Parmigiana with Doddington’s Cheese (v)
Known as an eggplant parmesan across the Atlantic, this traditional Italian dish hails from the southern regions of Campania and Sicily, and has proven to be a flavourful meat-free option. The parmigiana, or parma for short, consists of layers of sliced aubergine, topped with tomatoes and cheese – the latter of which comes from the world-renowned Doddington dairy.
Slow Cooked Northumberland Lamb Tagine with Tabbouleh & Feta, Served with Flat Bread
Some of the world’s most unique tastes can be found towards North Africa and the Middle East. The fragrant flavours serve as the inspiration behind this tagine dish, which consists of Northumberland lamb – slow-cooked for hours to produce the most tender meat – marinated in spices from the east. The tagine is served with flatbread, as is the custom, and accompanied by a side of tabbouleh and feta cheese.
Lindisfarne Mead Crème Brûlée
Our dessert bowl line-up features several potential favourites, from blood orange posset and apple and blackberry crumble to a Baileys panacotta or a brownie with cherry and whisky ice cream, but the most unique has to be our crème brulée.
A French sweet that has found its way onto many a dessert menu in Britain, crème brulée is traditionally made by topping a custard base with a harder caramelised disc. Once again, we have put our own regional spin on the cross-Channel classic, adding Lindisfarne mead – quite possibly the best of its kind available today – to produce a dessert that packs a rather delicious punch.
Prices start at just £10 for three dishes per person (minimum of twenty guests), with each dish costing £3.50pp thereafter. We can also provide highly trained and presentable serving staff at an extra charge.
When canapés and three course meals don’t quite suffice, try our on-trend alternative. Your guests are sure to be bowled over.
For the full range of dishes on our bowl menu, visit our dedicated page here.