Buffets

Conference Buffet Menu

For a change of scene in between your morning and afternoon sessions, we recommend dining in our Mary Beale Restaurant for a fresh and exciting selection of menus for you to enjoy. Our award winning Head Chef, Wayne Turner only uses the freshest seasonal ingredients from the best local suppliers to create these conference lunches.

For meetings of 10 delegates and over, delegate rates apply.

The daily delegate rates include lunch served in the Mary Beale Restaurant

You still have a choice of menus when dining in the restaurant although we recommend the hot and cold two course buffet lunch with coffee as being the best for your delegates.

A £3 supplement applies within your delegate rate if we are to serve you your lunch in the room.However we can’t recommend highly enough breaking your day with lunch in the restaurant for the following reasons:

  • It gives your delegates a change of scene with morning and afternoon sessions in the meeting room but lunch in the restaurant
  • It allows our conference team to clear your room during lunch and refresh it ready for the return of your delegates
  • It means there is no disturbance to your conference or seminar by our staff either delivering or clearing the food and drink
  • It also means that there is much less clutter in the meeting room, keeping everything more professional for your meeting
  • And finally there is no delay whatsoever – your buffet lunch will be ready for your delegates at exactly the time you want it

Monday

  • Sweet and sour pork
    Sweet and sour aubergine and peppers (VG)
    Seared seabass, soy beurre blanc
    Basmati rice
    Sugar snap peas, Chantenay carrots
    Mini spring rolls, sweet chilli

  • Tomato, cucumber, iceberg lettuce, beetroot, marinated olives, semi dried tomatoes,
    stir fry vegetable salad sesame dressing, new potato chilli and coriander salad
    Mayonnaise, house dressing

  • Upside down mixed berry cheesecake
    Pot au chocolat (GF)
    Fresh fruit salad (GF,VE)
    Profiteroles, milk chocolate sauce

  • Café du Monde coffee or loose-leaf teas and infusions

Tuesday

  • Beef bourgignonne
    Salmon medallions, white wine sauce (GF)
    Mushroom and aubergine stroganoff (GF,VG)
    Herb mash potato
    Roasted root vegetables
    Steamed broccoli

  • Tomato, cucumber, iceberg lettuce, beetroot, marinated olives, semi dried tomatoes, mixed lea salad, new potato and grain mustard salad, French beans with toasted almonds, mayonnaise, house dressing
  • Upside down mixed berry cheesecake
    Pot au chocolat (GF)
    Fresh fruit salad (GF,VE)
    Profiteroles, milk chocolate sauce

  • Café du Monde coffee or loose-leaf teas and infusions

Wednesday

  • Scottish smoked salmon, traditional condiments
  • Battered market fish with tartare sauce
    Chicken goujons, sweet chilli dip
    Broccoli and Stilton quiche, red wine vinaigrette dressing (VG)
    Chunky chips
    Mushy peas
    Pickled onions
    New potatoes
    Chantenay carrots, green beans

  • Tomato, cucumber, iceberg lettuce, beetroot, marinated olives,
    semi dried tomatoes, baby gem and fennel salad
    New potato and grain mustard, rocket and parmesan salad
    Mayonnaise, house dressing

  • Upside down mixed berry cheesecake
    Pot au chocolat (GF)
    Fresh fruit salad (GF,VE)
    Profiteroles, milk chocolate sauce

  • Café du Monde coffee or loose-leaf teas and infusions

Thursday

  • Tandoori chicken (GF)
    Halloumi, pepper and eggplant kebabs(GF)
    Bream fillets, sauce vierge
    Basmati rice
    Buttered new potatoes
    Broccoli

  • Tomato, cucumber, iceberg lettuce, beetroot, marinated olives, semi dried tomatoes, yoghurt and mint riata, cucumber and shaved cauliflower, spiced fennel and apple salad, mango chutney, mayonnaise, house dressing

  • Upside down mixed berry cheesecake
    Pot au chocolat (GF)
    Fresh fruit salad (GF,VE)
    Profiteroles, milk chocolate sauce

  • Café du Monde coffee or loose-leaf teas and infusions

Friday

  • Cheese and pâté platter, homemade chutney

  • Lamb Kofta with mint raita (GF)
    Haddock and salmon fish pie
    Mushroom and spinach tortellini (VG)
    Lyonnaise potatoes
    Buttered carrots and broccoli
  • Tomato, cucumber, iceberg lettuce, beetroot, marinated olives, semi dried tomatoes
    Piquillo pepper and feta salad, rocket and parmesan
    Aubergine and artichoke salad
    Mayonnaise, house dressing

  • Upside down mixed berry cheesecake
    Pot au chocolat (GF)
    Fresh fruit salad (GF,VE)
    Profiteroles, milk chocolate sauce

  • Café du Monde coffee or loose-leaf teas and infusions

Working Lunch Menu

Working Lunch Menu, A supplement of £3 per person applies when food is served in your function room, this will be added to your delegate rate. Suitable for discreet or confidential meetings or if you are just short of time. We will serve your luncheon in your room whilst you continue with your meeting.

Antipasto selection to include:

  • Home cooked ham, Parma ham, Chorizo, Brie de Meaux, Farm house cheddar, Marinated olives
    Rocket and parmesan salad, Semi dried tomatoes, Toasted ciabatta, Homemade chutney and dressings

Please add one of the following to make up the rest of your finger buffet to suit the needs of you and your guests:

Choice A

  • Mini cheese burgers

    Salmon brochettes

    Camembert fritters, red onion chutney

    Jerk chicken strips

    Lemon tart and chocolate éclairs, raspberry coulis

    Fresh fruit salad

Choice B

  • Crispy duck pancakes with hoi sin

    Open sandwiches on toasted ciabiatta

    Individual smoked salmon tarts

    Prawn cocktail

    Vanilla crème brulée and fruit tarts

    Fresh fruit salad

Choice C

  • Toasted panini selection

    Mozzarella, tomato and basil tarts

    Salmon fishcakes

    Sweet and sour pork

    Lemon posset with mixed berries

    Fresh fruit salad

Dessert?

Additional dessert options are available for a supplement of £3.00 per person:

  • Belgian chocolate mousse
  • Lemon tart
  • Rhubarb crumble with custard
  • Steamed sponge pudding with custard
  • Chocolate torte, Lemon posset with mixed berries
  • Vanilla crème brulee, Fruit tart and chocolate éclairs
For more information, please email westlodgepark@bealeshotels.co.uk
or call a member of our team on 020 8216 3900.

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