Party Ingredients

34 Mastmaker Court

London E14 9UB

Call 020 7517 3500 sales@partyingredients.co.uk

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Seated Lunch or Dinner at the Museum of the Order of St John

All Inclusive Packagesfrom £125.00 per person for 100 guests

Prepared by

George Cochrane & James Murphy

Party Ingredients

Party Ingredients are delighted to be able to offer fully inclusivedining packages based on minimum numbers as detailed at thestunning Museum of the Order of St John throughout the year fromonly £125.00 per person inclusive of venue hire.

The Museum of the Order of St John offers an unique and historicsetting for unforgettable banquets & lunches of up to 120 guests.

In the following pages we present our ideas for Corporate Lunches& Dinners. If you have any questions about the packages please donot hesitate to contact us to discuss the ideas and options in moredetail.

The EventOn arrival guests will be welcomed by our uniformed staff into theMuseum Galleries (dinner) or the Council Chamber & OldChancery (lunch) offering trays of our award-winning EnglishSparkling wine as they peruse the historic surroundings.

Moving to the Chapter Hall for the meal, tables will be clothed inwhite, with guests dining from our Villeroy & Boch crockery, Levitecutlery and Cabernet glassware.

Optional additions can include arrival canapés, musicians &entertainers, and table centrepieces. Please speak with us for a fullquote.

All Inclusive Seated Lunch or Dinner PackageAll pricing exclusive of VAT

Minimum of 50 guests @ £155.00Minimum of 75 guests @ £140.00Minimum of 100 guests @ £125.00

The package price is fully inclusive of:

Venue Hire Menu as detailed All catering management & service staff Cloakroom staff Chefs and catering equipment Drinks package as detailed for up to 4 hours White linen and napkins Bar furniture hire

The package price does not include:

VAT Upgraded furniture / linen hire Arrival canapé reception Meals for staff/entertainers Entertainment Flowers & table decorations Drinks package upgrade options or additional drinks on consumption

Seated Lunch

12.00 Guest arrival for drinks reception in the Council Chamber & Old Chancery

12.45 Dinner is announced

13.00 Guests seatedDinner is served

15.00 Dinner ends

15.00 Speeches/Entertainment

15.30 Bar closes

16:00 Event endsGuests Depart

Seated Dinner

18.30 Guest arrival for drinks reception in the Museum Galleries

19.30 Dinner is announced

19.45 Guests seatedDinner is served

21.30 Dinner ends

21.30 Speeches/Entertainment

22.30 Bar closes

23:00 Event endsGuests Depart

StartersPlease note dishes are seasonal and subject to change – your event manager will send the confirmed menu options closer to the event date.

Chargrilled Sussex AsparagusSmoked SalmonCucumber & Wasabi Sorbet

Oriental Duck and MangoCrispy Pancake Shell, Spring OnionWater Chestnut, Hoisin

Minted Pea & Goat’s Cheese Galette Pea Shoot & Pomegranate SaladIbérico Foam, Micro Herbs

Heritage Tomato & Date TartareWhite Almond GazpachoBalsamic Pearls

Seared Tuna CarpaccioLittle Gem, Watermelon RadishSweet & Sour Yellow Pepper

White Wine

Nutbourne Sussex Reserve 2018English wine from our vineyard in West Sussex – wonderful, crisp and dry with lasting fruit and elderflower

Château La Besage, Bergerac 2017Light, easy drinking Sauvignon from Bergerac

Little Rascal Chardonnay 2017Lighter Style Southern Australian Chardonnay

Pinot Grigio, Brume Di Monte 2018Delicate, quaffing wine with soft, lychee flavours

Please select one starter for all guests. Dietary requirements will be catered for separately.

Please select one white wine. Wine recommendations are based on the inclusive drinks package – alternative wines may be subject to a package price increase.

Heritage Tomato and Date TartareWhite Almond Gazpacho, Balsamic Pearls, Tomato Coulis

Main Courses Please note dishes are seasonal and subject to change – your event manager will send the confirmed menu options closer to the event date.

Maize-Fed Chicken BreastGreen Herb SouffléLeaf Spinach and Roasted ButternutBasil Jus

Rack & Ballotine of Carmarthenshire LambQuince Parcel, Rosemary ReductionPotato and Broccoli Champ, Fine Beans

Rare Roasted Fillet of Angus BeefNoodle Nest, Baby Summer VegetablesSauce Vierge

Darne of Atlantic TurbotStuffed Courgette FlowerCoxes Apple & Jersey Royal VinaigretteTarragon Béarnaise

Chateaubriand of English Rose VealBurrata & Black Truffle TortelliniZucchini RibbonsOrange, Gherkin & Caper Salsa

Red Wine

Côtes Du Rhône, Domaine Andeol Salavet, 2017Mildly oaked, lighter style Organic wine

Angove Organic – Shiraz, Cabernet, McLaren Vale 2017Robust, full bodied Australian wine

Santa Carolina, Merlot, Chile 2018Mellow, well defined, quafffing Merlot

The River End, Pinot Noir, Western Cape 2017Subtle, cherries and soft tannin

Please select one main course for all guests. Dietary requirements will be catered for separately.

Please select one red wine. Wine recommendations are based on the inclusive drinks package – alternative wines may be subject to a package price increase.

Loin of Highland Venison Kumquat & Fennel Marmalade, Tuscan Wine & Dark Chocolate Sauce

DessertPlease note dishes are seasonal and subject to change – your event manager will send the confirmed menu options closer to the event date.

An English Summer GardenBlackcurrant FoolSour Cherry Ice CreamMint & Berry Terrine

Limoncello SemifreddoRed Fruit & Basil KisselHoneycomb Shard with Dark Chocolate

Orange, Rhubarb & Almond TartPopping Candy Ice CreamPistachio Biscotti

Hidden TreasuresPassion Fruit Mousseline in a Dark Chocolate Treasure ChestWhite Chocolate Ganache, Gold Dust,Grenadine Rubies, Elderflower Diamonds

Raspberry Sorbet, Summer BerriesVanilla Tuile BasketRose Petal Yogurt

To Finish

Fairtrade Coffee A Selection of Teas and Infusions

Handmade Petit Fours

Please select one dessert for all guests. Dietary requirements will be catered for separately.

Honey & Treacle TartStem Ginger Ice Cream

Drinks PackageFor your event we would recommend the following drinks:

On Arrival (2 glasses per person)Nutty Brut 2015A superb award winning Traditional Method English sparkling wine from our own vineyard.Wine GB Awards 2019 + IWSC 2019 - Silver Medal

Sparkling Elderflower with Fresh Mint Sprigs

With Dinner (½ bottle wine per person)Please see our wine recommendations with the starter & main course

Available ThroughoutHildon Mineral Water

All service, glassware, ice, cooling and bar equipment is included. Additional drinks on top of this are available on consumption basis Drinks can be altered and upgraded but this will affect the package price. Please contact us for upgrades and other options

Our recommended drinks package is inclusive of the following drinks & quantities.

Additional drinks over package allowance will be charged on a consumption basis. We are happy to work with any limits you may have.

Chefs, Management and StaffingOur Special Events Manager will take fullresponsibility for your event ensuring every detail isarranged and coordinated exactly as you want it.Throughout the event our staff are there to provideattentive, discreet and smiling service to ensure yourevent is the very best.

CloakroomWe can provide equipment and one staff member to man the cloakroom.

Waiting UniformOur staff are dressed in white shirts, grey checkedwaistcoats and bronze ties with black aprons.

Furniture and LinenRound Dining Tables & Chairs will be provided by thevenue. In addition we would provide the following,included in the package price:

2 Bar Tables 3 Poseur Tables White linen for dining & poseur tables Black linen for bar tables White Napkins

The above is based on plain white or black linen;various other colours, patterns and fabrics areavailable at additional charge which will affect thepackage price.

Enhancement and DesignWe are able to hire in speciality equipment to enhancethe look of your event. This may include the hire ofspeciality glassware, unusual china, lighting andproduction, patterned or textured table linen, floralarrangements, or display bars.

We can also work with your corporate colours or anyspecific theme you have for the event. Please contact usfor options and ideas on how to incorporate this intothe catering.

Drinks Upgrades

Arrival ReceptionUpgrade to Lagache Champagne

Wine UpgradeCategory B WinesCategory C Wines

Additional OptionsUpgrade to Port/Cognac after dinnerUpgrade to House Spirit bar after dinner

£3.00 per person

£3.00 per person£5.00 per person

£5.00 per person£8.00 per person

Linen Upgrades

The package price includes plain white or black linen. Upgrades are available atadditional charge. We have made some suggestions below to complement thebeautiful surroundings of the Chapter Hall:

Upgraded linen as below @ £3.00 per person

Meals for Entertainers etc.

If you require us to provide meals for any staff or entertainers wecan provide either:• The same menu as the guests at £45.00• A 2-course supper at £25.00 per person• Sandwiches and light soft refreshments at £12.00 per person

NumbersPackage price is based on the minimum number of guests noted onpage 3 of this proposal. If your numbers drop, our overheads do notreduce in the same proportion and therefore the package price willincrease. Once you confirm your booking, this is the number that wewill work on. Please notify us of any change in this number as soonas possible and at the latest by 12pm on Tuesday* or Thursday** theweek before the event. Dietary requirements must also be confirmedat this time. Under our terms the number cannot be reduced afterthat date without charge, as we will have started to order food andhave scheduled staff.

Terms of PaymentA written confirmation and a £500.00 booking fee is required tosecure the booking. We then require 70% of the total expectedcharge to be paid before the event. The balance is due within threeweeks of our invoice being presented.

Terms and ConditionsWe draw your attention to the full Terms and Conditions detailed onthe back of this estimate under which we agree to provide cateringservices.

*Final numbers are due by 12pm on a Tuesday if your event is held onthe following Monday or Tuesday.**Final numbers are due by 12pm on a Thursday if your event is held onthe following Wednesday, Thursday, Friday, Saturday or Sunday.

Sourcing Seasonal IngredientsOur main concern is with taste - we buy locally becausefood miles do not improve the taste of our ingredients orreduce the impact we have on our environment. We usesustainably sourced fish, working with the MarineStewardship Council to keep abreast of sustainable fishstocks. We encourage clients to make menu selectionsfrom our ethically responsible menus, rather than choosingout-of-season ingredients.

Fair TradeWe are committed to using small scale producers wherewe can and working directly with them to ensure theyreceive a fair price for their produce. When sourcingfurther afield, tea, coffee, sugar and exotic fruits must befairly traded to earn a place in our kitchens.

Dealing with Surplus FoodWhilst we do our upmost to ensure we don’t over order orprepare excess ingredients, sometimes we do have surplusfood. Party Ingredients works with two charities, Fareshareand Plan Zheroes to redistribute this surplus from events.The food has gone to a number of local hostels who haveused it to feed those in their care. We also regularlyredistribute surplus food from larger banquets over thepast 5 years.

Dealing with Food WasteParty Ingredients recycle 100% of our food waste at ourbase in South Quay. Food waste is then recycled to formcompost, energy (using anaerobic digestion) andfertilisers for farms in Kent.

CSRParty Ingredients works with a range of organisations toensure that environmental and social wellbeing are notsacrificed in our supply chain. We prioritize thewellbeing and social capital of our team, encouragingpersonal development and physical and mental health.

London Living WageParty Ingredients pays the minimum of the LondonLiving Wage to everyone involved in our events. Wehave a fantastic team of service staff, support staff andjunior event professionals who go the extra mile toguarantee the success of our events.

Single Use PlasticParty Ingredients is committed to cutting down on singleuse plastic across our operation. Using quality glassware,glass bottles, wheat straws and biodegradable productslowers our carbon footprint and reduces non-recyclablewaste production.

Dinner for 80 - 100 Guests at

Two Temple Place

Prepared by

James Murphy, Event Sales

NumbersThe high quality of our catering depends on the fact thatany event we undertake is separately planned, purchasedand cooked. This does mean, however, that we have tohave very strict terms regarding numbers.1) All prices are quoted for a specific number of guests.When numbers drop, our overheads do not reduceproportionally and therefore our menu prices increase.2) We require confirmation of numbers to be catered andcharged for as well as all special dietary requirements onthe Thursday before the week of an event (or for Mondayand Tuesday functions on the Tuesday the week before theevent). After this date, increase in numbers of up to 10people can usually be accommodated but no allowancescan be made if numbers drop.3) If the number of guests attending exceeds the numbersbooked (and we are able to cater for them) we will chargefor the greater number.4) If the number of guests attending is less than thenumber booked we will still charge the total numberordered.5) Should additional dietary requirements be requestedafter this date, we reserve the right to charge for additionalmeals as we would have already prepared and catered forthe confirmed number of standard menus.

CancellationOnce a particular date is booked we reserve the staff andkitchen time to do that function on that date and we willrefuse other events which come in later. Therefore,cancellation charges are payable for any cancellation of aconfirmed date. The minimum cancellation charge is 10%of the total estimated cost. This will increase to 20% withintwo months of the event, 40% within one month of theevent and up to 100% within the week.

Methods Of PaymentPayment of invoices can be made by BACS, by chequeor by debit card. We also accept credit card paymentsby MasterCard, Visa or American Express althoughthese will be subject to a 2% surcharge to cover bankprocessing charges.

PaymentDeposit payments are required from all non-accountclients and paid three weeks prior to the event.Payment of a final invoice is required within threeweeks after the event.

Food TastingsWe are happy to provide a food tastings of the chosenmenu for confirmed events where the expectedturnover of the event exceeds £8,000.00. In cases wherethe turnover is less than £8,000.00, or the booking is notconfirmed, we will make a charge for the tasting of£300.00.

Damage to Property1) If Party Ingredients’ property is willfully ornegligently damaged or stolen at a function thereplacement cost is payable by the client.2) If we book premises, a marquee or other property onbehalf of the client, the responsibilityof security or damage to property will rest with theclient.3) If a client’s property is willfully or negligentlydamaged by Party Ingredients we will be responsibleunder our liability insurance.

IngredientsWhilst every effort will be made to produce the exactagreed menu we reserve the right to alter a particularingredient if it is not available.

AllergensOur dishes are prepared in kitchens that are not freefrom allergenic ingredients. Please contact a member ofour staff if you have any concerns or queries regardingspecific allergens

Food Left OverIt is not our policy to leave left over food as it is neverthe same the following day. If, however, you wish tokeep the food you must ask the event manager incharge on the site. They will then transfer any left oversto your own dishes once the service staff have been fed.

AccessWe require ‘reasonable’ access to the area of an event inorder to deliver and collect our catering equipment.This will include use of lifts to upper floors, use ofloading bays and vehicular access.

Cleaning UpWe always leave an event as neat and tidy as possibleand we undertake to completely clean up any kitchenwe use. This does not however, mean we will clean thefunction area. Unless otherwise arranged, rubbish willbe neatly bagged up and left for your dustmen tocollect.