Combine a Great Meeting with Healthy Eating
Our mouth-watering new menus for Healthy Eating Week
At CCT Venues, we take food seriously. After all, a healthy diet is key to a healthy mind – and we want to ensure our delegates always get the most from their visits.
To mark the British Nutrition Foundation’s Healthy Eating Week from 10-14 June, we’re adapting menus at our venues across London to reduce salt, saturated fats and sugar and notch up the nutritional benefits of every option.
Our Executive Head Chef Jamian Lewis and his colleagues will be steaming and poaching up a storm, to ensure we provide delegates with an irresistible yet well-balanced choice.
On the menu…
To start the day the healthy way, we’ll be dishing up a delicious breakfast with options that are high in fibre and slow-release carbohydrates to keep you satisfied until lunchtime.
That includes fresh fruit, energising smoothies, whole wheat granary bread with heather honey and cottage cheese, dairy-free porridge with a range of toppings and much more.
Among our mid-morning break options, you’ll find home-baked chipotle beans on whole wheat toast, crisp breads with avocado and chilli, and confit plum tomato tortilla to list just a few.
For a sweet treat, we’ll have low-fat natural yogurt, raisin bran muffins, and wholemeal banana loaf.
Every morsel on our tempting lunch menus has been carefully chosen to offer all the flavour with less of the fat too.
We’ll have a wealth of vegetarian and vegan options such as aubergine pad Thai with rice noodles and chilli, red lentil dahl with cumin-spiced vegetables and steamed rice, or grilled marinated tofu with Korean-style kimchi cabbage.
If you prefer meat or poultry, there’s poached chicken fillets in a rich thyme and garlic sauce with courgettes and sweet peppers, grilled beef onglet steak with a warm chestnut mushroom and rocket salad, or Cajun-spiced pork loin steak with fresh apple and red cabbage slaw.
And for fish lovers, our menu will include baked peppered salmon with tender stem broccoli and sauce vierge, or a baked fresh mackerel fillet with roasted celeriac, rocket, lime and a coriander and pomegranate salsa.
For dessert tuck into a guilt-free chocolate brownie (yes, we’ve made the impossible happen), exotic fruit salad or fresh fruit sorbet.
And if it’s just a snack you’re after, we’ll have root vegetable crisps, fresh vegetable crudités with hummus, whole-roasted smoked paprika nuts and more.