Conference Day: Harewood Lakeside

When approached by this regional organisation, our brief was to find a ‘blue skies’ setting and then create a marquee structure to include a hospitality area and full conference auditorium. Guests were to be greeted with Coffee and freshly baked Danish pastries on arrival, a good quality buffet-style lunch and then afternoon tea. All of this was to be achieved within a fixed budget.

Buffet Menu

Griddled Fillet of Salmon
Lime Mayonaisse
Presented on a 2’ Perspex disk on a bed of lemons

Sirloin of Beef
Cooked Medium Rare
Carved on Solid Wooden Boards
Creamed Horseradish

Stir Fry of Chicken
with an infusion of Lime, Lemongrass and Green Chilli,
Topped with Crispy Noodles.

Rosevale new potatoes
Basil and Butter
Served on Grey marble Slabs

Arugula Salad
Walnut Oil dressing

Warm Continental Breads

* * *

Puddings

Platters piled with Fruit in lines & Bowls of Berries

Chocolate Marquise Chessboard
With Mango & Raspberry Coulis’

Marble slabs with a selection of English Cheeses
and Breads

* * *

Coffee & Petit Fours

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