Introducing Our 2026 Events Menu
At Green & Fortune, we believe exceptional events are defined not just by the agenda, but by the experiences we create through events hospitality. That’s why we’re proud to unveil our 2026 commercial event menus. This menu has been thoughtfully crafted by our award-winning chefs to elevate every event. From breakfast meetings to multi-day conferences, post-event drink receptions to seated three-course dinners, our menu works effortlessly around the rhythm of your day, giving organisers the hospitality options they need to tailor experiences for guests attending. Every section of our event menus has been intentionally curated to balance creativity and flavour as well as, taking inspiration from international food trends whilst being inclusive of all dietaries. Our events hospitality is shaped around people and delivered with the confidence to create memories.
Sustainability sits at the heart of everything we do. Our 2026 menu has been crafted to ensure that every stage of the food journey has a positive impact by reducing food miles through trusted local suppliers, using beef and lamb from our farm in Northumberland and embracing seasonality and minimising waste wherever possible.
Our Food for Thought offering highlights our efforts to minimise waste. Reducing food waste and food miles is high on our agenda and these options are created with this in mind. These menus have been specifically created to reduce waste and utilise underused ingredients that may otherwise go to waste.
For example, our ‘Beetroot plate, goats curd, purple rocket, pumpkin seed and pastry off cut crumble’ uses Cheltenham green top beets and pastry off cuts to ensure no waste. ‘Slow-cooked Texel lamb, cauliflower rice, charred cauliflower stems, wild garlic, heritage tomato’ uses responsibly sourced lamb from our farm, and we’ve used the whole cauliflower, so nothing is thrown away.
Our hospitality menus are special as they use beef and lamb from Corneyside Farm, in Northumberland. Using meat from our own farm allows us complete visibility of the farm to fork process. Beef and lamb are also hung on-site in our own hanging room before being prepared by our in-house butcher.
Behind every dish on our 2026 menu is a network of suppliers who share our vision. We choose suppliers whose stories enrich our own. We prioritise quality, craft and responsibility.
Our suppliers include Old Spike Coffee, a London based supplier who reinvests 65% of their profits into social programmes to help the homeless into full time training and employment, to London Smoke & Cure, an independent Streatham based company smoking and curing meat and fish from sustainable sources. Wherever possible, we try and use local suppliers in London. This helps us hold close relationships and to offer guests the best of British produce.
These collaborations ensure our events hospitality reflects not just great flavour, but great stories, purpose and a shared commitment to excellence.
Our 2026 menu has been crafted with nutritional wellbeing at its core. Our chefs have been trained in gut health through our collaboration with The Gut Health Clinic.
Your gut is at the heart of your health. It connects to nearly every organ, influencing digestion, mood, immunity, mental well-being and much more. A thriving gut supports energy and overall health. Our events hospitality will help towards inclusive eating rather than restricting foods. Variety is key!
This training has ensured every dish supports energy and balance throughout the day. Plant diversity, colour and the super six food groups (vegetables, fruits, wholegrains, legumes, nuts and seeds and herbs and spices) are incorporated across breakfast, bowls, canapes and our seated menus. This is events hospitality that nourishes your guests and offers options for all the needs of all types of events from small scale to large events. Our events menus will look after the wellbeing of all guests.
Seasonality is central to all the food and beverage we produce. Our chefs collaborate closely with London-based suppliers to ensure Spring/Summer and Autumn/Winter menus showcase ingredients at their peak. We champion British growers and shape our menu around the time of year. Working with a constantly changing range of seasonal ingredients let’s our chefs be creative to experiment with new flavour combinations. This keeps the menu exciting and dynamic for both the culinary team and returning guests.
Whether it’s a bright summer reception or a warm winter gathering, this seasonal approach ensures our events hospitality is fresh, relevant and unmistakably Green & Fortune.
Our menu has been crafted to serve experiences. It’s delivered by a team of award-winning chefs, bakers and hospitality professionals who care deeply about delivering every event. Events hospitality isn’t just about what’s on the plate but about creating moments and memories.
Our new menu isn’t just a list of options; it’s a reflection of our ethos and our commitment to doing hospitality differently. Discover how Green & Fortune is redefining events hospitality, where every dish tells a story.