Green & Fortune, award winning caterer, has launched new menus that champion sustainable food planning for conferences, awards and events.
The new menus reflect event organisers’ focus on the impact that their face-to-face experiences may have on the planet and community and the need for their organisation to bring their own sustainable values to life.
As host to some of the capital’s major events, Green & Fortune has gone beyond the norms of local and seasonal, reduce and recycle to create menus that endeavour to protect ecosystems, and that use imperfect and surplus produce, as well as the entirety of the foodstuff. The menus will change regularly to reflect seasonal harvests or abundance in ingredients.
The caterer’s flair for food reflects high street trends; with global flavours and fusion menus featuring for bowl food informality, food stalls for larger exhibitions and 3-course dinners for more formal dining. Included on the current menus are:
Braised cuttlefish, green harissa yoghurt, rye husk pancakes: cuttlefish is abundant in local waters and the pancakes use the entire husk of rye.
Whole roast heritage carrots and beetroot, carrot leaf salsa verdi, curried spelt: a dish that’s not peeled and that uses the entire carrot.
Moroccan spiced butchers lamb sausages, root vegetable tabouleh: using lamb from Green & Fortune’s Northumberland Farm, butchered in-house and using the entirety of the lamb.
Green & Fortune has its own farm in Northumberland, run by 3rd generation farmers Ian and Lynne, which brings economic benefit to the local community, as well as having a trackable supply chain from farm to fork. The animals are born and reared on the farm, which means the carbon footprint for the meat is as lean as it can be, with only 350 miles travelled. Its suppliers of other produce are local to London and include First Choice, a family run fruit and vegetable supplier in New Covent Garden; Allan Reader, a London based family run dairy; Upper Scale, a fish supplier in Billingsgate market; and Union Coffee with their roastery in East London.
The new menus are complemented by a wine list packed with independent growers and organic producers, along with a cocktail list with a nod to conscious drink suppliers.
The events sector’s drive for sustainable products and services and responsible suppliers recently led Green & Fortune to partner with event:decision to help planners with demonstrable measurement around their events total societal impact.
John Nugent, Chief Executive at Green & Fortune, comments: “Reducing food waste and food miles have long topped our agenda. These new menu options now enable organisers to send an even stronger message about their event to their delegates by using underused ingredients that might otherwise have gone to waste.”
Green & Fortune operates some of the capital’s most prestigious retail and event sites and has gained a reputation as the go to operator with a forward-thinking stance on guest and dining experiences. The company recently launched Rose Court Events, a commanding South Bank venue comprising a sizeable event space for awards, conferences, and client engagement events.
