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October 5, 2008

London venue leads the way with tasting initiative

The Brewery showed just how seriously it takes its culinary offering recently by holding a special tasting event for its key clients and the media.

The idea was to showcase the historic London venue’s menus for the Autumn season, so that clients would know in advance the excellent cuisine their guests would be enjoying.

With all the grace and ambience of a top class restaurant, guests were first served champagne, cocktails and canapés, before being ushered into a dining room where they enjoyed a sumptuous five-course meal. The Brewery’s head chef introduced each course personally, explaining the reasoning behind the menu, along with key nutritional and sustainable aspects.

Overall, it was a fantastic way to showcase not only the new menu, but also the venue itself and the level of service it offers. It certainly made clients and the media alike feel like they were being welcomed to an exclusive event, and is bound to have played a key role in building loyalty for the future – something which is particularly pertinent as the UK begins to feel the frosty hand of the credit crunch.

The key to the menu was nutritional balance, which the Brewery believes is “essential to help delegates stay focused during events and make it through the day”. It goes without saying, therefore, that endless amounts of caffeine, along with a range of sugary unhealthy biscuits are no longer on the conference menu.

The new food and drink selections at the Brewery reflect current healthy eating trends, and focus on variety and quality, while still providing value for money.

For example, new winter treats on offer during conference breaks at the venue include, seasonal fruit cubes, homemade energy bars, and spelt and oat based health cookies. These items are all served alongside a collection of nine specialty fair-trade teas and fresh fruit juices.

“This selection offers a range of essential ingredients needed in a balanced diet,” claims the venue. “Natural sugars are gained from the fruit along with vitamins and minerals, while spelt is a great alternative to wheat and heightens energy levels.”

The tasting and nutritionally balance seasonal menu is certainly an innovative initiative other venues serious about their food offerings would do well to follow.

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