Test Catering Requirements

Thank you in advance for your support.

BREAKFAST OPTIONS
To be available on arrival
Pumpkin seed and goji berry breakfast bars Whole-wheat English muffins with smoked salmon and egg or mushroom and egg Buckwheat pancakes with probiotic yogurt and fresh berries Fruit bowls to include, bananas, green apples, oranges and kiwis Probiotic yogurt with, separate bowl of fresh berries and agave nectar or honey Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices, (1 apple, kale and cucumber) (2 beetroot, apple and ginger) Selection of 2 smoothies, (1 mango and coconut) ( 2 blueberry and flax seed)

SNACK TABLE
To be available all day
Selection of wrapped sandwiches, (chicken, avocado and chilli wraps) (spinach, feta, lime and poached salmon on sourdough) (coconut roasted veg and avocado on granary) Fruit bowls to include, bananas, green apples, oranges and kiwis Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (cucumber and ginger) (pineapple, lime and coconut) and selection of 2 smoothies (yogurt, kale, pear and apple) (yogurt, strawberry and brazil nut) Selection of snacks (1 sticky seeded protein flap jacks),(2 nut cookies) Tea and coffee making facilities with fresh milk Continuous supply of bottled water Continuous supply Sports drinks

DAY 1
PLEASE USE tHE rEcIPES AS PEr tHE ECB CHEFS GUIdE, tHIS IS ESSENtIAL.

Test catering requirements - day 1

LUNCH MEALS
Available in the dining room or as requested SoUP OPtIoNS
Butternut squash Cumin and chilli and chicken

TEA BREAK
Available 20 minutes prior to break SIdES
Jasmine rice with coconut, pistachios and sultanas Roasted sweet potato wedges with Szechuan seasoning Selection of sushi Steamed pak choi with sesame oil

POST MATCH
Available in dressing room 20 minutes before end of play Hot & coLd FINGEr Food oPtIoNS
Moroccan spiced griddled chicken fillets with lime and coriander mayo Lamb and pea kofta kebabs with mint yogurt Roasted vegetable and halloumi kebabs with red pepper dip Ginger and garlic king prawn kebabs with garlic mayo Selection of whole wheat French bread pizzas, (Parma ham and tomato/feta and red onion) Selection of sandwiches, fillings as per tea break

SELEctIoN oF SANdWIcHES
Grilled aubergine, red pepper, red onion and basil puree Cajun salmon, yogurt and cucumber Thai citrus chicken and rocket Avocado, raw slaw and butterbean Turkey breast, basil and pine nut

SELEctIoN oF SALAdS
Please only supply dressings from the ECB chefs guide only Avocado, mango and dill salad with avocado dressing Quinoa, cranberry and feta salad Chickpea, pistachio and watercress salad Fennel and halloumi salad with lemon dressing Broad bean, beetroot and pearl barley salad with lime and coriander dressing Plum tomato, basil puree and toasted almond Puy lentil, roasted tomato and feta salad Baby spinach, mixed leaf salad, raw nut coleslaw

SAUcES
Light soy sauce Sesame oil Szechuan sweet chilli sauce

FINGEr Food SELEctIoN

Selection of sushi Whole-wheat mini pizzas (sweet potato and goats cheese/Cajun chicken and mozzarella/flat mushroom, chilli and basil)

DESErtS
Fresh fruit platter Low fat Greek yogurts with honey, agave nectar, mixed berries and almonds

DESErt/SNAck ItEmS
Almond and cinnamon flapjacks (protein based maximuscle) Banana and peanut bars (protein based maximuscle) Chocolate and coconut truffles (protein based maximuscle)

DESErt/SNAck ItEmS
Fresh fruit platter and low fat Greek yogurts Coconut and date truffles/mixed seeds, cocoa and fruit bars (protein based maximuscle) Individual pots of fresh fruit salad Selection of nuts and dried fruits, (almonds, cashews, hazelnuts, dried figs, dried apricots, raisins)

Hot oPtIoNS
Honey and soy roasted chicken breasts with pak choi and ginger Fillet of salmon with Thai yellow curry sauce Mung bean curry with spinach

Test catering requirements - day 1

BREAKFAST OPTIONS
To be available on arrival
Cherry, fig and almond breakfast bars Egg and mushroom or egg and smoked salmon or egg and avocado and tomato breakfast burritos Buckwheat pancakes with probiotic yogurt and fresh berries Fruit bowls to include, bananas, green apples, oranges and kiwis Probiotic individual yogurt pots to include, mango, dried figs, toasted pumpkin seeds and poppy seeds Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices, (1grapefruit and apple)(2 iced green tea and ginger) Selection of 2 smoothies, (1blueberry and strawberry) (2 pomegranate and orange)

SNACK TABLE
To be available all day
Selection of wrapped sandwiches, (Cajun turkey and guacamole wraps) (Mexican bean and tomato salsa wraps) (Moroccan chicken and falafel wraps) Fruit bowls to include, bananas, green apples, oranges and kiwis Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 beetroot and apple) (2 watermelon and apple) Selection of 2 smoothies (1 strawberry and honey) (2 raspberry and avocado) Selection of snacks (1 protein chocolate brownies) (2 sesame and honey biscuits) Tea and coffee making facilities with fresh milk Continuous supply of bottled water Continuous supply Sports drinks

DAY 2
PLEASE USE tHE rEcIPES AS PEr tHE ECB CHEFS GUIdE, tHIS IS ESSENtIAL.

Test catering requirements - day 2

LUNCH MEALS
Available in the dining room or as requested SoUP OPtIoNS
Chicken, sweetcorn and chickpea Courgette, pea, mint and feta

TEA BREAK
Available 20 minutes prior to break SIdES
Sweet potato mash with sage Spaghetti with chilli and olive oil Selection of sushi

POST MATCH
Available in dressing room 20 minutes before end of play Hot & coLd FINGEr Food oPtIoNS
Salmon and prawn kebabs with soy and lime Cajun grilled tofu kebabs Pork, beef and feta meatballs with tomato dip Szechuan chicken fillets Selection of whole wheat pizzas French bread pizzas, (chicken with salami and mozzarella/chillied pumpkin and red onion with mozzarella) Selection of sandwiches, fillings as per tea break

SELEctIoN oF SANdWIcHES
Houmous, spinach and falafel Coronation chicken with apple Tuna with lemon and lime yogurt Egg and watercress Turkey breast with Cajun spice

SELEctIoN oF SALAdS
Please only supply dressings from the ECB chefs guide only Beef tomato, pesto, mozzarella and pine nut Couscous with coriander, pomegranate, mint and dried figs Thai spiced raw nutty coleslaw Butter bean, chorizo and hot smoked mackerel Beetroot, orange and feta with dill dressing Roasted chicken, watercress and grapefruit Sweet chilli and glass noodle salad with pak choi Baby spinach, mixed leaf salad

SAUcES
Herb salsa Tomato and chilli sauce

FINGEr Food SELEctIoN

Selection of sushi Mini nan breads with tandoori chicken and mint yogurt/ tandoori grilled tofu and mint yogurt

DESErtS
Fresh fruit platter Low fat Greek yogurts with honey, agave nectar, mixed berries and almonds

DESErt/SNAck ItEmS
Fresh fruit platter and low fat Greek yogurts Cherry and chocolate flapjacks (protein based maximuscle) Individual pots of fruit salad Selection of nuts, dried fruits (almonds, cashews, hazelnuts, dried figs, apricots, raisins)

DESErt/SNAck ItEmS
Chocolate and sweet potato brownies (protein based maximuscle) Blueberry and polenta muffins (protein based maximuscle) Almond and pistachio macaroons (protein based maximuscle)

Hot oPtIoNS
Chorizo, turkey and butter bean stew Fillet of cod with roasted lemon and caper and chervil salsa Chickpea and sweet potato stew French beans with tomato and hazelnuts

Test catering requirements - day 2

BREAKFAST OPTIONS
To be available on arrival
Quinoa and cranberry breakfast bar Whole wheat English muffins with turkey bacon or flat mushroom and egg Fruit bowls to include, bananas, green apples, oranges and kiwis Probiotic yogurt with, separate bowl of fresh berries and agave nectar or honey Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices, (1 mixed vegetable juice) (2orange and carrot) Selection of 2 smoothies, (1 flax seed, vanilla and honey) (2 banana and almond)

SNACK TABLE
To be available all day
Selection of wrapped sandwiches, (tuna, cucumber and walnut) (bbq chicken and kidney bean) (goats cheese and Greek salad) Fruit bowls to include, bananas, green apples, oranges, kiwis Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 beetroot and apple) (2 pineapple and ginger) Selection of 2 smoothies (1 kiwi and raspberry) (2 pistachio and banana) Selection of snacks ( 1 orange and chocolate protein cookies) (2 flax seed and poppy seed flapjacks) Tea and coffee making facilities with fresh milk Continuous supply of bottled water Continuous supply Sports drinks

DAY 3
PLEASE USE tHE rEcIPES AS PEr tHE ECB CHEFS GUIdE, tHIS IS ESSENtIAL.

Test catering requirements - day 3

LUNCH MEALS
Available in the dining room or as requested SoUP OPtIoNS
Courgette, coconut and chilli soup Vegetable, pearl barley and ham hock soup

TEA BREAK
Available 20 minutes prior to break Hot oPtIoNS
Piri-piri roasted chicken breasts Fillet of salmon with spinach and pine nut crust Piri-piri breaded tofu with tomato salsa Spicy turmeric rice

POST MATCH
Available in dressing room 20 minutes before end of play Hot & coLd FINGEr Food oPtIoNS
Thai chicken and peanut satay with peanut sauce Mini pork burgers with apricot Onion, sweet potato and coconut pakoras Curried salmon kebabs and chilli yogurt Selection of whole wheat French bread pizzas, (ricotta, spinach and tomato/prawn and prosciutto with pesto) Selection of sandwiches, fillings as per tea break

SELEctIoN oF SANdWIcHES
Curried chicken pittas Thai prawn on whole meal Mediterranean tuna ciabatta Turkey, corn and tomato salsa wraps Thai peanut and tofu wraps

SELEctIoN oF SALAdS
Please only supply dressings from the ECB chefs guide only Soft boiled egg, chicory and roasted tomato salad with lemon dressing Seared tuna nicoise salad with onion seed Citrus and coriander wild rice salad with blackberry dressing Quinoa with roasted butternut squash, apricot and parsley Classic Greek salad with black olives Beetroot, walnut and feta Chargrilled Mediterranean vegetables with hummus Baby spinach and mixed leaf salad

SIdES
Crushed peas with chilli and mint Roasted sweet potato wedges with chilli Selection of sushi

FINGEr Food SELEctIoN

Selection of sushi Mexican tostadas (chicken, avocado and coriander) (Mexican bean and salsa)

SAUcES
Medium hot chilli sauce Lime and coriander yogurt

DESErt/SNAck ItEmS
Chickpea and chocolate cookies (protein based maximuscle) Butterscotch and oat truffles (protein based maximuscle) Raspberry and oat cranachan pots (protein based maximuscle)

DESErt/SNAck ItEmS
Fresh fruit platter and low fat Greek yogurts Almond and raspberry muffins (protein based maximuscle) Individual pots of fresh fruit salad Selection of nuts and dried fruits (almonds, cashews, hazelnuts, dried figs, dried apricots, raisins)

DESErtS
Fresh fruit platter Low fat Greek yogurt with honey, agave nectar, mixed berries and almonds

Test catering requirements - day 3

BREAKFAST OPTIONS
To be available on arrival
Butternut squash and granola bars Whole wheat English muffins with eggs benedict or vegetarian eggs benedict Fruit bowls to include, bananas, green apples, oranges, and kiwis Probiotic yogurt with, separate bowl of fresh berries and agave nectar or honey Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 blueberry and pear) (2 pink grapefruit) Selection of 2 smoothies ( 1 oatmeal, cinnamon and honey) (2 pineapple, mint and yogurt)

SNACK TABLE
To be available all day
Selection of wrapped sandwiches, (lamb kofta and harissa mayo wrap) (chicken Caesar wrap) (butternut squash and falafel coronation wrap) Fruit bowls to include, bananas, green apples, oranges and kiwis Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 cucumber, strawberry and mint) (2 pomegranate) Selection of 2 smoothies (1 banana and vanilla) (2 mixed berry and honey) Selection of snacks ( sesame seed and pecan flapjacks) ( fig and almond muffins) Tea and coffee making facilities with fresh milk Continuous supply of bottled water Continuous supply Sports drinks

DAY 4
PLEASE USE tHE rEcIPES AS PEr tHE ECB CHEFS GUIdE, tHIS IS ESSENtIAL.

Test catering requirements - day 4

LUNCH MEALS
Available in the dining room or as requested SoUP OPtIoNS
Minestrone with chicken Red lentil and coconut

TEA BREAK
Available 20 minutes prior to break SIdES
Roasted sweet potato parmentier with garlic and herbs Tender stem broccoli with hollandaise and toasted almonds Selection of sushi

POST MATCH
Available in dressing room 20 minutes before end of play Hot & coLd FINGEr Food oPtIoNS
Honey and basil chicken fillets Sweet potato and cauliflower samosas Mini hamburgers with onion relish Vietnamese king prawn kebabs Selection of whole wheat French bread pizzas, (Chinese chicken/goats cheese, onion and artichoke) Selection of sandwiches, fillings as per tea break

SELEctIoN oF SANdWIcHES
Chicken, chorizo and red pepper ciabatta Shaved turkey breast, cranberry and baby gem Honey and garlic prawn and raw nut slaw Hummus, black olive and sun blushed tomato Avocado, tomato salsa and butterbean wrap

SELEctIoN oF SALAdS
Please only supply dressings from the ECB chefs guide only Asparagus, soft boiled egg and parmesan salad Roasted peach, prosciutto and rocket Marinated tomato and mixed herb salad Pearl barley, Asian style veg and walnut salad Spinach, orange, almond and feta salad Papaya, glass noodle and prawn Beetroot, grapefruit and sunflower seed Baby spinach, mixed leaf salad

SAUcES
Freshly grated parmesan Basil pesto Roasted tomato sauce

FINGEr Food SELEctIoN

Selection of sushi Mini whole wheat calzone (spinach and mozzarella/ meat ball and tomato)

DESErtS
Fresh fruit platter Lemon, poppy seed and almond Greek yogurt

DESErt/SNAck ItEmS
Pistachio and ginger biscotti ( protein based maximuscle) Almond and vanilla shortbread biscuits ( protein based maximuscle) Banana and peanut bars (protein based maximuscle)

DESErt/SNAck ItEmS
Fresh fruit platter and low fat Greek yogurts Fig, sesame and walnut truffles Individual pots of fresh fruit salad Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins

Hot oPtIoNS
Escalope of chicken with parmesan and basil crust Fillet of hake with parsley and caper butter Aubergine and roasted vegetable parmigano Spaghetti with pesto dressing

Test catering requirements - day 4

BREAKFAST OPTIONS
To be available on arrival
Granola breakfast bars Protein based pancakes with fresh berries, honey and probiotic yogurt Whole wheat English muffins, Egg and sausage meat muffins or egg and mushroom muffins Fruit bowls to include, bananas, green apples, oranges and kiwis Probiotic yogurt with, separate bowl of fresh berries and agave nectar or honey Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 apple, cucumber) (2 pomegranate and blueberry) Selection of 2 smoothies ( 1 mango and coconut) ( yogurt, strawberry and honey)

SNACK TABLE
To be available all day
Selection of wrapped sandwiches, ( crisp lean bacon, avocado, tomato and baby gem) (roasted med veg and pesto) ( poached salmon, mint yogurt and spinach) Fruit bowls to include, bananas, green apples, oranges and kiwis Selection of nuts and fried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins, dates Selection of 2 juices (1 pear and blackcurrant) (2 cranberry) Selection of 2 smoothies (1 strawberry and almond) (2 pineapple and coconut) Selection of snacks, sticky seeded protein flapjacks/nut cookies Tea and coffee making facilities with fresh milk Continuous supply of bottled water Continuous supply Sports drinks

DAY 5
PLEASE USE tHE rEcIPES AS PEr tHE ECB CHEFS GUIdE, tHIS IS ESSENtIAL.

Test catering requirements - day 5

LUNCH MEALS
Available in the dining room or as requested SoUP OPtIoNS
Tomato, coconut and chilli Thai veg noodle and chicken

TEA BREAK
Available 20 minutes prior to break SIdES
Spaghetti with lemon, olive oil and parsley Slow cooked ratatouille Selection of sushi

POST MATCH
Available in dressing room 20 minutes before end of play Hot & coLd FINGEr Food oPtIoNS
Mini mushroom and spinach bhajis Barbecued chicken kebabs Steamed Chinese duck dumpling Honey, soy and sesame glazed salmon kebabs Selection of tostadas, (spicy turkey, guacamole and salsa) ( avocado, chilli and falafel) Selection of sandwiches, fillings as per tea break

SELECTION OF SANDWICHES
Roasted red pepper, grilled halloumi and basil Cajun chicken and chilli yogurt Prawn with tarragon and lemon Mexican bean and feta Turkey with red pepper mayo

SELEctIoN oF SALAdS
Please only supply dressings from the ECB chefs guide only Beef tomato, basil and hot smoked mackerel with lemon Thai beef and peanut salad Watermelon, feta and mint Poached salmon Caesar salad Moroccan sweet potato and chargrilled prawn salad Oriental chicken and noodle salad Panzanella Baby spinach, mixed leaf salad

SAUcES
Harissa yogurt Tomato and basil sauce

FINGEr Food SELEctIoN

Selection of sushi Selection of quesadillas, (Mexican chicken and bean) (butternut squash and butter bean)

DESErtS
Fresh fruit platter Low fat Greek yogurts with honey, agave nectar, mixed berries and almonds

DESErt/SNAck ItEmS
Chocolate and sesame ganache (protein based maximuscle) Lemon, poppy seed and almond muffins (protein based maximuscle) Banana and toffee muffins (protein based maximuscle)

DESErt/SNAck ItEmS
Fresh fruit platter and low fat Greek yogurts Coconut and chocolate truffles with mixed seeds (protein based maximuscle) Individual pots of fresh fruit salad Selection of nuts and dried fruits, almonds, cashews, hazelnuts, dried figs, dried apricots, raisins

Hot oPtIoNS
Fillet of salmon with mango and pineapple salsa Pork and turkey meatballs with sage and paprika Slow cooked Moroccan vegetable tagine with fruity couscous

Test catering requirements - day 5