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One Moorgate Place

Working lunches


Up to 30 guests £11.50 per person; 31 guests and over £13.50 per person

A selection of six fillings, with 1½ rounds per person. All sandwiches are garnished with a baby leaf salad and are accompanied by a sliced seasonal fresh fruit platter.

  • 'BLT'
  • Ham, cheese and wholegrain mustard
  • Chicken and avocado
  • Turkey and cranberry salad
  • Salt beef and horseradish
  • Coronation chicken, cucumber and iceberg lettuce
  • Prawn mayonnaise and rocket
  • Smoked salmon and cream cheese
  • Crayfish, dill and rocket
  • Classic tuna mayonnaise
  • Salmon, cucumber and creme fraiche
  • Prawn marie rose
  • Egg and cress
  • Cheese and spring onion salad
  • Hummus, carrot and coriander
  • Cream cheese and roasted vegetables
  • Brie, tomato and lambs lettuce
  • Cheddar, tomato and pickle


Up to 20 guests £11.00 per person

All salads are prepared with a light dressing and served with crusty bread.

  • Chargrilled chicken with celeriac and pecan nut waldorf
  • Roasted smoked salmon with new potatoes and confit shallots
  • Pear and roquefort cheese with romaine lettuce and hazelnuts
  • Corn fed chicken caesar
  • Beetroot, fig, red apple and watercress salad
  • Five spiced duck with pomegranate and spring onions
  • King prawn, cashew nut and watermelon salad
  • Tuna loin with salad nicoise (tuna served rare)
  • Smoked duck with figs, mozzarella, honey and black pepper
  • Pumpkin and pinenuts with sage dressing and ricotta croutés
  • Indian spiced salmon with cucumber and minted yoghurt
  • Pasta salad with marinated olives, tomatoes and capers

Finger buffet lunch

12–60 guests £17.50 per person; 61 guests and over £22.00 per person.

A selection of freshly prepared sandwiches (1 round per person), sliced seasonal fresh fruit platter and a selection of 4 savoury/sweet items. (Finger food served without sandwiches £16.50 per person.)

-- Cold dishes --

  • Moroccan chicken with hummus and pitta
  • Bruschetta of venison bresola with figs
  • Crab and ginger salad spoons
  • Asian duck with orange and pomegranate
  • Roast salmon and lemon crème fraiche wraps
  • Grilled focaccia with dolcelatte and pear chutney
  • Beetroot cured salmon with dill and avocado
  • Sesame crusted swordfish with pickled vegetables
  • Pumpkin seed biscuit with ricotta and pine nuts
  • Blinis pancake with smoked cheese and apple

-- Hot dishes --

  • All day breakfast skewer
  • Mozarella croquette with tomato chutney
  • Fish burgers with tartar mayonaise
  • West Indian meatballs with sweet potato
  • Haddock Quesadilla with chilli and tomato salsa
  • Creamed wild mushrooms with toasted brioche
  • Spanish tortilla with spiced peppers
  • Indian spiced prawns with mango chutney
  • Lime and coriander seared salmon with chilli
  • Wild mushroom and brie croque monsieur

-- Desserts --

  • Rhubarb and vanilla cheesecake
  • Old English sherry trifle shots
  • Strawberry and tarragon cream shortcakes
  • Berry and vanilla cream meringues
  • Burnt apricot and mascarpone tarts
  • Peach and champagne jellies
  • Banana and raisin beignet with rum cream
  • Polenta and orange cake with Cointreau cream
  • Chocolate and coffee doughnuts
  • Carrot and walnut cake

Download the working lunch menu (pdf, 2 pages)