[Skip to content]
To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video
Fine Dining


Roast Pork

Our chefs have many years of experience within the hospitality industry and will work with you to tailor the menu to meet the exact needs of your delegates. To talk through your catering ideas with one of our knowledgeable experts, please send us an email at conferences@leedsbeckett.ac.uk or call us on 0113 812 8555. We have also provided a sample menu below for inspiration.

Our three course Dinner Menu ranges cater to all tastes and budgets. Our ingredients are locally sourced and seasonal where possible and our menu has been developed by Executive Chef David Parker and Development Chef Melissa Hudson to give your delegates a meal to remember.

To give you an idea we’ve put together a few sample menus below. We also cater for all special dietary requirements – just mention them to your event host when you order.

Sample Menu

  • Warm chicken and chorizo salad with pan fried new potatoes and a sherry balsamic glaze
  • Slow cooked belly pork with fennel crackling and apple puree served with savoy cabbage, bacon and fondant potato
  • Cheeseboard – a selection of four cheeses with figs, celery, dates, biscuits and chutney
  • Tea & Coffee


Sample Menu - Vegetarian

  • Beetroot and goats cheese tartlets with rucola salad and sun dried tomato dressing
  • Spinach and ricotta ravioli with a cream sauce and toasted hazelnuts
    Served with seasonal vegetables
  • Strawberry, passion fruit and elderflower Eton mess
  • Tea & Coffee


Sample Menu - Seafood

  • Prawn and Crab salad with chilli and lime dressing and pickled cucumbers
  • Panfried Sea Bass with olive tapenade
  • Zesty Lemon and Lime posset with shortbread biscuits
  • Tea & Coffee


Plus Icon Barbecue

Based on two items per person:

  • 4oz Cheeseburger, Beef Burger or Veggie Burger (v)
  • Giant Pork Sausage
  • Vegetable Kebab (v)
  • Relishes and Condiments

(minimum numbers 50, maximum numbers 300)

If over 300 people there may be extra equipment hire charges.

Plus Icon Barbecue Premium

Based on three items per person:

  • 6oz Rib Eye Steak with Maison Sauce on Toasted Ciabatta
  • 7oz Butterflied Chicken Breast, Piri-Piri Style on Toasted Ciabatta
  • Traditional Cumberland Sausage
  • Roasted Mediterranean Vegetable Kebab and Chilli Sauce (v)
  • Portobello Mushroom with Garlic and Herb Butter (v)
  • Fruit Kebabs
  • Whole grilled Sweetcorn
  • Coleslaw
  • Mixed salad
  • Jacket Potato
  • Relishes and Condiments

(minimum numbers 100, maximum numbers 300)

If numbers are over 300, there may be extra equipment hire charges.

Back to Top Button
Back to Top Button