Just a few weeks ago we teamed up with Brakes Food Service with renowned concept development chef, Richard Wells, to enhance this year’s Festival of Light menu! 

Our Robin Hill catering team worked with Richard to create a brand new, contemporary menu for the event. The day started with food preparation; this entails measuring quantities of the ingredients needed for an event of this size and liaising with the experts at Brakes on the best possible produce to use.  

When ingredients are procured the marinating period can begin, during this stage the spices have time to permeate the meats and vegetables, ready for cooking the following day. Richard showed the team several different rice blends until the decision was made to use a combination of white and wild rice grains for the dishes.  

All elements of the dining experience are taken into consideration for our events, the meals are served in 100% recyclable takeaway boxes with recyclable cutlery. You can sit down and eat with the family or wander around the park while enjoying these culinary delights.   

2019’s menu will feature Chicken Tikka Masala, Lamb Dopiaza and Butternut Gobi Dhansak (vegan) accompanied by traditional chapati or vegan naan. There will be a kid’s selection of small curries, not to forget family favourites, onion bhajis, samosas and poppadums. 

For those with a sweet tooth that want to try something different, there will be Banana Doughballs served with either pistachio or coconut ice cream and drizzled with butterscotch sauce. Yum!  

We know that you’re going to love this menu because you’ve already told us you do!  

“I love that you’re doing a vegan curry and it’s delicious!” – David Heartly.  

“Your Dhansak is just like my mums, amazing” – Varun Khan.  

We are constantly looking for ways to improve at Robin Hill and appreciate all feedback from our customers, get in touch at [email protected]