Other than the all-important content of the sessions, the quality of the menus is what we get the second-most amount of feedback on and so we take crafting delicious, locally sourced menus for hungry delegates very seriously every year at SQLBits.
We’ve already told you all about about the provenance of the food served at the ICC; a serious emphasis on going local, reflecting the produce of their host country Wales, choosing high quality and being sustainable is paramount So without further ado, let’s find out what awaits us this year at SQLBits…please note this menu is subject to change.
Tuesday
Breakfast
Welsh Maple cured bacon in sourdough bun (G)
Welsh pork sausage patty in sourdough bun (G)
Vegan chickpea, spinach and chipotle burrito in gluten-free tortilla (Ve)
Blueberry muffin (V,D,G,E)
Mixed fruit pots (Ve)
Welsh mixed yoghurts pots (V,D)
Fruit soya yogurt pots (Ve,S)
Lunch
Meat Option- Welsh Pork, honey mustard sausage, olive oil mashed potato and onion gravy
(SD,D,Mu)
Vegan Option -Sweet potato and cauliflower albondigas , smoked paprika rice (Ve,S,SD)
Salad – Potato and bean salad, with parsley, red onion, and lemon sour cream (Ve)
Dessert – Raspberry cheesecake (V,D,G,S,E,Sd)
Dessert – Lemon and raspberry posset (Ve,s)
Snacks
Whole fruit (Ve)
Cookie selection (V,G,D,S)
Wednesday
Breakfast
Welsh Maple cured bacon in sourdough bun (G)
Welsh pork sausage patty in sourdough bun (G)
Stuffed Portobello mushroom with chickpeas and dukkuh in gluten free bun (Ve,S)
Chocolate Muffin (V,D,G,E,S)
Mixed Fruit pots (Ve)
Welsh Greek yoghurt berry pots with granola (V,D,G)
Fruit soya yogurt pots (Ve,S)
Lunch
Meat Option – Chicken Chasseur, chicken breast cooked in red wine with mushrooms and onions,
thyme roasted potatoes (SD)
Vegan – Gluten free pasta with braised butter beans, creamed leeks, corn and pumpkin seed pesto
(Ve,S,Mu)
Salad – Caesar Salad with crispy onion and croutons (Ve,G)
Dessert – Confetti sponge cake (V,D,G,E,S)
Dessert – Mixed berry Eton Mess with a chickpea meringue (Ve,S,SD)
Snacks
Whole fruit (Ve)
Mini Victoria sponge cake (V,D,G,S,E)
Dinner
Gourmet Burger station
Welsh Lamb and mint burger
Welsh Chuck Beef burger
Spiced bean burger (Ve,S)
Chunky chips (Ve)
Thursday
Breakfast
Welsh Maple cured bacon in sourdough bun (G)
Welsh pork sausage patty in sourdough bun (G)
Vegan sausage patty in gluten free bun (Ve,S)
Blueberry muffin (V,D,G,E,S)
Mixed fruit pots (Ve)
Welsh mixed yoghurts pots (V,D)
Fruit soya yogurt pots (Ve,S
Lunch
Meat Option – Minted Welsh lamb kofta, Harissa rice, spiced mint yoghurt (D,G)
Vegan Option – BBQ Sticky glazed soya, tomato and pepper jambalaya (Ve,S)
Salad – Minted pea and pickled cabbage salad, maple and chilli dressing (Ve,S,Sd)
Dessert – Salted caramel Banoffee pot (V,E,G,S,D)
Dessert – Blackberry fool (Ve,S)
Snacks
Whole fruit (Ve)
Cookie Selection (V,D,G,S)
Dinner
Chicken tikka masala (D,SD)
Saag Aloo, potatoes cooked in fragrant spices with spinach (Ve)
Chana masala, chickpeas cooked in ginger and chili (Ve)
Steamed spiced rice (Ve) Naan bread (Ve,G) Mango chutney (Ve,SD) Mint Raita (V,D)
Friday
Breakfast
Welsh Maple cured bacon in sourdough bun (G)
Welsh pork sausage patty in sourdough bun (G)
Vegan spinach and chipotle burrito in gluten free tortilla (Ve)
Chocolate muffin (V,D,G,E,S)
Mixed fruit pots (Ve)
Welsh Greek yoghurt berry pots with granola (V,D,G)
Fruit soya yogurts (Ve,S)
Lunch
Meat Option – Spanish chorizo and chicken casserole with rosemary patatas bravas (SD)
Vegan Option – Butternut Squash and bean chili con verduras, with rice (Ve,Sd)
Salad – Beetroot Falafel with pesto hummus, rocket and quinoa salad (Ve,Se,S)
Dessert – White chocolate and raspberry cheesecake (V,D,G,S)
Dessert – Rhubarb and star anise spiced custard pot (Ve,S)
Snacks
Whole fruit (Ve)
Egg custard tart (V,G,D,S,E)
Saturday
Breakfast
Welsh Maple cured bacon in sourdough bun (G)
Welsh pork sausage patty in sourdough bun (G)
Stuffed Portobello mushroom with chickpeas and dukkuh in gluten-free bun (Ve,S)
Blueberry muffin (V,D,G,E,S)
Mixed fruit pots (Ve)
Welsh mixed yoghurt pots (V,D,)
Fruit soya yogurts (Ve,S)
Lunch
Meat Option – Sweet and sour chicken with Cantonese style sauce and steamed rice (G,S,C)
Vegan Option – Red Thai pumpkin curry with rice (Ve,Sd)
Salad – Moroccan beetroot and carrot salad with mint and apricots, curried chickpeas (Ve,Sd)
Dessert – Sherry berry trifle (V,G,D,E,S)
Dessert – Plant based chickpea chocolate mousse (Ve,S)
Snack
Whole fruit (Ve)
Passionfruit meringue tart (V,D,G,S,E,SD)