Solent Conference Centre is proud to launch a new fine dining lunch experience for staff and their guests, as well as visitors from outside of the University. Read on to find out more...
The Whitebeam Restaurant is located in the innovative The Spark building at East Park Terrace and will present seasonal menus handcrafted by Chef Oliver Bloxham who joins the team from Chewton Glen and Claridge’s. Oliver was also the recipient of the prestigious ‘Egon Ronay Scholar of the Year’ award in 2013.
The restaurant is a new concept for Solent, celebrating the abundance of locally sourced ingredients and foraged food in Hampshire. Set menus are priced at two courses for £15 and £20 for three courses for internal members of staff (ex VAT)
Bookings for our speciality seasonal lunches are being taken now:
12-2pm in The Whitebeam
20 December
24 January
14 February
24 February
Further dates throughout 2017 have been set and will be released in the New Year.
Of his new menu, Oliver says: “I created the menu on the basis of nature, with autumn as the key factor, as it brings a bounty of nuts, seeds, wild fungi and the most amazing fruit and vegetables. With all this great produce, the menu can quite simply write itself.”
The launch menu includes seaweed cured salmon, artichoke velouté, roast duck breast, pan seared sea trout and chestnut gnocchi. Further details and menus are available on request.
To book, please contact conference.centre@solent.ac.uk or call 023 8201 5757.
Address
The Whitebeam, Solent Conference Centre, Level 1, The Spark Building, Southampton Solent University, Southampton, SO14 0LY.
Notes
- Parties of 6 or more are required to pre-order.
- Walk-ins accepted on the above dates.
- A cost centre will need to be provided for each visit with prior sign-off from the budget holder.
- You will then be charged through an IDT (internal departmental transfer).
- Alternatively, if a member of staff or guest is paying for their own meal, a cash register is provided.
No comments
Post a Comment