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 food and drink. That’s why we’re proud to unveil our new 2026 events hospitality menu. This menu has been thoughtfully crafted by our award-winning chefs to elevate every occasion. From breakfast meetings to multi-day conferences, post-event receptions to seated three-course dinners, our menu works effortlessly around the rhythm of your day, giving organisers the tools to tailor experiences as unique as the guests attending. Every section of our event menus has been intentionally curated to balance creativity, flavour and to be inclusive of all dietaries. Our events hospitality is shaped around people, seasonality and delivered with the craft and confidence at the heart of our events hospitality team.
Sustainably Crafted
Sustainability sits at the heart of everything we do. Our 2026 menu has been created 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, 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 designed to reduce waste and utilise underused ingredients that may otherwise go to waste. For example, our Beetroot plate, goat’s 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.
Our hospitality menus are special as they use beef and lamb from our Corneyside Farm, in Northumberland. Using meat from our own farm allows us complete visibility of the farm to fork process. Beef and lamb is also hung on-site in our own hanging room before being prepared by our butcher.
Local Suppliers
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.
We have a range of suppliers from Old Spike coffee, a London based supplier put 65% of their profits into social programmes to help the homeless into full time training and employment, to London Smoke & Cure, a small 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 shared commitment to excellence.
Nutritional Wellbeing
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.
Celebrating the Seasons
Seasonality is central to how our chefs tackle our annual menu. We collaborate closely with UK based suppliers to ensure Spring/Summer and Autumn/Winter menus showcase ingredients at their peak. We try to champion British growers where possible which helps us shape our menus around the time of year.
Our Autumn/Winter and Spring/Summer menus will always have staple dishes, but hyper-seasonal ingredients will be swapped out, for example asparagus for courgette.
Our events hospitality is always fresh, relevant and unmistakably Green & Fortune.
A Menu to Match Your Event
Our menu has been crafted to serve experiences, not just food. It’s tailored to meet the needs of all events that come our way. Designed with sustainability, nutritional wellbeing and seasonal produce at its heart and delivered by a team of award-winning chefs, bakers and hospitality professionals who care deeply about delivering every event. It’s not 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 hospitality, where every dish tells a story. Explore our full 2026 events menu today and start planning your event catering.
