March food round up - Spring is here!!
The month has been full of changes - of the season and as a result - of food. The transition from hot and comforting dishes to crisp, refreshing foods is always an interesting one. Arrival of spring vegetables always excites us! As does the arrival of intermittent sunshine to be perfectly honest...Here at JH, March was packed with a huge variety of food - Taco bars at most of our sites, Pi Day, Moroccan and Thai themed menus to name a few. There were also so many special days to celebrate this month - International Women’s Day, St Patrick’s Day and Red Nose Day - of course, all commemorated with something special on the menu. Here’s a roundup of what we got up to.
Lamb ‘nose to tail’ feast We had some very exciting visitors at the beginning of March, over from the US. They head up the food programme for one of our oldest and dearest clients, and so we wanted to do something special for them. What could have possibly been better than a feast cooked up from Matt and Susi themselves! Incase you don’t know, Matt and Susi are the geniuses behind the food we serve at JH. They prepared a stunning ‘nose to tail’ lamb feast at our production kitchen at Angel. Add Antonio’s cocktail bar to this and it was the perfect setting for a memorable evening. It was such a great reminder for us all that good food and hospitality are genuinely at the heart of everything we do.
Bangers and mash A whole menu dedicated to sausage and mash of all sorts - yes please! We had our diners choose from: Cumberland sausage / pork and apple with creamy potato mash; Beef and mustard / lamb and rosemary sausage with celeriac mash; Meat free Lincolnshire (VE) / spinach leek and cheese with mixed root veg mash (V). What a bangin’ day that was!
International Women’s Day We sent out special treats - vanilla cupcakes with blueberry and cream cheese icing along with lunch to all our diners to mark our support for International Women’s Day on 8th March. Scrummy!
St. Patrick’s Day JH teams got in the spirit of St Patrick’s Day this year and our diners experienced an Irish culinary extravaganza. We had a themed menu that included Guinness braised featherblade steak, roast chicken breast with Irish whiskey and mushroom sauce, a vegan Irish stew, soda bread, Guinness cupcakes and an Irish themed teatime at Twitter.
Red Nose Day Red Nose Day has almost become a permanent fixture in the contemporary social calendar. JH added a bit of fun to the day without going OTT - a bit of an egg hunt really, with red noses on tarts, pizzas, bakewell slices.
A trip to Morocco.. A Moroccan themed menu sent our diners on a mini trip to Morocco at lunchtime this month. Complete with courgette, mint and pomegranate salad, saffron and green olive chicken tajine with couscous, spinach and roast vegetable pastilla pie; feta, roast pepper and sesame borek, Moroccan tomato and chickpea soup and Grhiba Bahla (Moroccan shortbread).
And then across to Thailand! A brilliant themed menu with Thai green curry, Prawn Pad Thai, fresh salad and an absolutely delicious prawn tom yum soup.
Mac ’n’ cheese bar There’s something about mac ’n’ cheese. Comforting, familiar, and oh, so delicious that everyone loves it. Sometimes even more than they care to admit. We served ours with a choice of slow cooked ox cheek ragu or Memphis style pulled pork. Cheesy smiles all around!
3.14 = π (day) See what happened there?? That’s why 14th March is celebrated as Pi day - more importantly, also as Pie Day. Who doesn’t like a good pie? Especially when it’s being wheeled around the office at teatime! And to have a choice between lemon meringue, apple crumble or muscovado and pecan pies - priceless!
Tea times @ Twitter Twitter tea times are designed to bring people together. We tend to add the fun bits with really fun and interesting food options and sometimes partner with other vendors as well - churros one weekend, sweet wines and treats another, funky nitrogen ice cream with Whipsmiths and of course, a St Patrick’s Day theme spread.
Underground in Clapham Did you know there is an exotic micro herb farm deep underground in Clapham? We have been using the herbs from Growing Underground in all our food for a while now. The flavours they add to foods are just exceptional. We were kindly invited to visit their farm in South London with one of our clients. Not exactly what you’d expect to see on a farm visit, we descended through a tiny lift about 12 floors, under the Northern line (could hear the rumble of trains as we walked about); got into labcoats and sanitised boots to walk around the farm built in disused WWII air raid tunnels. They use hydroponics to grow some exotic herbs previously unavailable in the UK and aim to deliver from harvest to shops in 4 hours. Their approach to sustainability and their dedication to exceptional quality is something we always appreciate in all our suppliers and are proud to be putting their products on the plates of our customers.
Pop up's / Demos
Slow ’n’ Slaw Taco bar Chef Susi took our travelling taco bar out this month to all our clients treating them to delicious tacos with slow cooked fillings such as Korean lamb, Bajan ox cheek and barbecue chicken with a different slaw to match. Such a great response - with queues and quite a few people coming back for cheeky seconds!
Whipsmiths Icecreams @Twitter Whipsmiths brought in their amazing range of liquid nitrogen ice creams to the Twitter offices one teatime. The theatrics of the cryomixer, which handcrafts individual portions of ice-cream to each customer’s exact ingredient combination in just 30 seconds, left us all awestruck.
Here’s what one of the guests had to say:
Spring Fair Twitter asked us to organise a Spring Fair for their staff, so we got a few of our suppliers together and put on an awesome Spring fair market for everyone to fill their boots on fresh produce. We had a veg stall with the best seasonal produce from County Supplies; gorgeous flowers - make your own bouquets with Augustus Bloom; Cheeses by Buchanan’s Cheesemongers and British cured meats with Cannon and Cannon. Everyone had a great time selecting treats they’d like to take away. We even overheard someone say “thanks for making me the best husband” with some beautiful flowers in hand!
Hits of the month
Slow’n’Slaw Taco bar
All the pies on Pie Day
Prawn Pad Thai