Boardroom in the Shard, turned dining room

Fine Dining with Flair

New menus inspired by a real life master chef


One of the best parts of running an events company is working with our talented team to drum up ideas and inspiration to constantly better what we do.  At the heart of that, of course, is food! So who better to turn to for fine-dining catering inspiration than our Executive Head Chef, Robbie Lorraine, who joined us last year.


Cut him in half and we’re pretty sure he’ll have a delicious jus running through his veins - food really is in his blood!  Having cut his teeth with, amongst others, Roux Fine Dining, Rhubarb and, most recently, as the Executive Chef of London City Airport, Robbie’s creativity and skills know no bounds.  Now Grazing’s new menus reflect his 17 years on the London food scene.


Robbie fits into the Grazing food machine like salmon ceviche in a crisp cup (that’s really well, and also a dish on our new menu!).  Most importantly, he’s totally in tune with the Grazing vision of making beautiful looking food with fresh ingredients and a dash of flair (in fact, Robbie adds a great big dollop of flair, rather than a mere dash of it!).  We could be whipping up some poached Scottish lobster tail with coconut and lemongrass foam for a fancy canapé party. Or catering funky street-food to the tune of our Burger Shack mini-burger sliders or our wings of fire with blue cheese dip.


For the sit-down fine dining option, here’s a taster of the culinary genius we are extracting from Robbie’s well-trained brain.


House cured blackened salmon

crème fraiche jelly, broad beans

& dill oil


28 day aged fillet of Scottish beef

celeriac ‘coal’, cauliflower purée

& truffled wild mushrooms


Chilled Arborio rice pudding

with passion fruit & toasted seeds


Just a little food for thought. (He’s impressive huh?)

Published on by Grazing Events