QHotels has launched an innovative new conference menu, bringing
street food to conferences and events in the UK for the first
The new lunch menu follows an intensive six-month period of
research and trials which took QHotels' chefs into cafes, large
chain restaurants and small independents, sampling the latest
culinary trends to assess customers' eating habits and
The customer insight and research revealed that the rise of
street food remains the biggest culinary trend to hit the UK, and
is the cuisine of choice for QHotels' conference customers.
The new 'do it yourself' street food offer allows delegates to
play around with key components and flavours, to tailor dishes to
their own preferences, as well as choose from a range of different
menus, including Pan-Asian, Indian, Mexican, Japanese, boutique
fish and chips and chicken.
From pho noodle bowls, to steamed hirata buns, lamb koftas and
roti wraps, the dishes have been influenced by popular cuisine from
around the world.
Also, inspired by the rising trend in clean eating, centrepiece
salads will feature a selection of different raw ingredients, from
nuts to fennel seeds, giving delegates a choice of flavours and
textures to be creative with, as well as a choice of completely
'clean' hot dishes.
Julian Prosser, Group Executive Chef at QHotels, said: "The
biggest challenge with conference menus is being able to produce
dishes to suit a wide range of tastes and dietary requirements.
Historically conference food has consisted of two to three safe and
standard options and, as a result, across the industry menus have
remained somewhat traditional.
"So when we came to create the new QHotels menu, we focused on
understanding what our customers eat when they're not with QHotels;
what they'd choose at home, in a café or a restaurant. This
in-depth research highlighted to us that the rise of street food on
the high street was by far the biggest development and proved to be
the most popular in our trials with customers at conferences and
events across the group. The variety, strong flavours and
informality is what's inspired our new and unique conference
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