Payne & Gunter, one of London's leading event caterers, has launched its new seasonal Autumn/Winter menu collection delivering renowned hospitality in all its quirky glory.
The new dinner menus combine the finest ingredients and hottest food trends, to produce colourful dishes including starters such as Earl Grey cured duck breast or a sous vide loin of rabbit.
Seasonal main courses featuring on the menu include roasted pheasant breast cured in liquorice salt or open strudel basket filled with goat’s cheese or artichoke tatin.
Homemade desserts include roasted pineapple, the signature fruit in Payne & Gunter’s original crest, guests can also choose steamed ginger pudding or a poached red pear with almond cake.
Bethan James, operations director at Payne & Gunter, commented: “We’re excited to unveil our new menus which we know guests are going to love. As to be expected with Payne & Gunter, our new executive chef Danilo Barbagallo has put a twist on seasonal favourites using some unusual ingredients.”
The team of expert chefs at Payne & Gunter ensure dishes are tailor made to each and every event, through original and distinctive design, that bring concepts to life.
Signature menus from Payne & Gunter’s chef partnerships, Hugh Fernley-Whittingstall’s River Cottage and culinary star Dipna Anand, are also available throughout the season.
Payne & Gunter has been a maker of English hospitality since 1786 and is recognised for delivering memorable, classic British dishes with a twist at longstanding events ranging from the BRIT Awards at London’s The O2, to entertaining guests in The Members Restaurant & Deli at Royal Windsor Horse Show.
Payne & Gunter is a recommended caterer at iconic venues in London and beyond, from the Natural History Museum to the V&A; stunning wedding venues from Hedsor House to Eltham Palace, as well as the modern icons, including Troxy and Abby Road Studios.
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