What have Grilled Chicken Kebabs with Mango Salsa, Miso Roasted Aubergine, Mexican Fire Roasted Vegetable Salad, English Asparagus Tarts and Lime & Coriander Marinated Swordfish all got in common?
Well, aside from all being tasty sounding Spring recipes, they also happen to be just 5 of the 150+ dishes from our April menus which will be gracing plates, tickling taste buds and bringing teams together over lunches in offices all over London next month.
As Storm Gareth (seriously, who thinks of these names?!) huffs and puffs the last few weeks of winter away, we get ready to dust off our boxes of summer clothes from the loft and can almost taste the evenings in the pub/garden with a glass of rosé. We caught up with Sam, our founder and Chief Grazing Officer, to find out what’s new at Grazing this season.
OK, so what’s new at Grazing this season then?
We’ve been busy working away in our development kitchen on some super exciting new dishes for our Spring menus. I’ve had a sneak preview of some of them and I can’t believe how good they are – it’s bonkers, we’ve been doing this for a few years now but the creativity and innovation in our menus, each and every time our talented kitchen team bring out new ones, never ceases to amaze me.
There’s a ton of great new high street concepts out there and a ton of delivery platforms offering to bring them into people’s offices, so how do Grazing shape up against all of the competition?
Despite the torrid time the high street is having at the moment, there are loads of absolutely fantastic retail food and street food operations on offer in London and I love checking them out. Here at Grazing, we’re always researching new dishes, keeping an eye on new trends (not just on the high street but throughout the restaurant and wider dining scenes) and bringing these into our menus.
As we control the whole process from menu development to cooking the food, delivering it to offices and lovingly serving it up for our clients, we’re very different to the delivery platforms and take-away options out there. Our menus change every single day and our food’s served up piping hot as a beautiful buffet, eliminating all of the single use packaging, worries about lukewarm food and the hassle factor associated with bringing take-away deliveries into offices. Our mission’s to make the working day a little bit easier and a whole lot tastier and everything we do is geared up to making this happen for London’s busiest and best offices.
And finally, what about the B word…..are you worried about getting hold of great produce to cook with if/when it happens?
We try to source as much of our produce as locally as possible and work with some absolutely fantastic British producers. That said, we still massively rely on imports from Europe, particularly during the Autumn and Winter months, so whilst coming into Spring will see much more availability of fantastic British produce, we’re also expecting to see some price rises and potentially supply issues if we crash out of Europe without a deal or a decent plan in place. Thankfully tho, we’re used to dealing with challenges here at Grazing and if we need to get back in the development kitchen and create a whole range of new delicious dishes, with different ingredients, then we’ll do what we need to do, to make sure we keep our clients well fed at work.
We specialise in feeding offices of between 40 and 400 people with our daily changing menus and our hassle free “cooked at ours, served at yours” model. If you’d like to find out more about feeding your team daily, weekly or monthly give our Chief Grazing Officer, Sam, or any one of the team a call on 0207 283 2412 or drop us a line to orders@grazingfood.com
