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Sodexo Prestige launches seasonal summer menu at the Churchill War Rooms

Duck breast
Sodexo Prestige has launched a new seasonal summer food menu at the Churchill War Rooms. Far from the usual café selection, the new menu boasts a variety of hot and cold options, including a new Deli Board menu, British Canapés, a Hot Fork buffet, Bowl Food options and main courses, catering to a variety of taste-buds.

Highlights include the Beef fillet; roast fillet of Scotch beef, roasted salsify, Girolle and broad bean salad with a Madeira jus, the Duck Breast: roasted Barbary duck breast, creamy polenta, summer Chanterelle, garlic confit, asparagus and a Vermouth jus, and a new twist on an old classic, the Cotswold Mess.  

Churchill War Rooms Director, Phil Reed, commented: “The recent tasting of the new corporate menu for Churchill War Rooms was a real revelation of the skilled workmanship and culinary arts that Sodexo can now boast at this venue.  It was haute cuisine, without a doubt.”

Praising the elegance and creativity of the new menu, Reed continued: “The dish names were largely functional descriptors of works in progress and hid the sophistication, labour and imagination that went into their creation. This was possibly best illustrated by the liver parfait. I usually hate liver and smooth pâté, but I could spread this on the beautiful crackers, very tastily made in the form of pork cracklings, all afternoon. When chef described the complexity of its creation, I realised this was like the entire new menu, simply ‘tout à fait parfait’.”  

Nikki Clark, General Manager at the Churchill War Rooms, said: “Our chefs make it their priority to create succulent seasonal dishes with the very best home-grown products.  We aim to ensure that every event we hold is provided with the very best service and the finest food available; and from the positive feedback gained, we believe that this new seasonal menu will help us to achieve just that.”  

The new seasonal summer menu is now available for corporate and private event bookings.

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