Served from the top down, with starter at the top, main course in the middle and dessert at the bottom – all dishes are served cold. The main ingredients are British and, where possible, sourced locally, says executive head chef Simon Hellier.
Derived from the Japanese Bento Box concept, they provide a well presented three-course meal that offers an alternative to the more traditional buffet lunch.
Hellier said: “We are delighted to be able to offer clients yet another catering option to choose from when holding their event at the ICC.
“We work with clients to understand their requirements and then create bespoke menus tailored to their budget, theme, volumes, dietary requirements and taste.
“We are passionate about what we do and pride ourselves on creating innovative and exciting new concepts to ensure that we are at the forefront of event catering.”
General manager for Amadeus at the ICC, Martin Davies, added: “The ICC has long been recognised as an industry leader in event catering due to its determination to constantly push boundaries.
“Simon introduced The Definitive Collection – the country’s first on the spot choice banqueting menu for up to 1800 people.
“The ICC is not only a leading light for banqueting in the UK – chefs from convention centres around the world visit to see what they can learn.”
The launch menu for the bento bowls included native lobster and Scottish smoked salmon timbale served with a yuzu jelly and seaweed crumble to start.
There was a choice of British beef fillet cooked two ways – in a water bath to the perfect cooking temperature and then seared – served on a bed of beetroot and pickled mushrooms with a truffle mousse, goats cheese served with pineapple variation and fresh apricot ketchup, or British asparagus served with a pea mousse, heritage tomato and a lemon foam for main course.
For dessert there was vanilla panacotta with a raspberry quenelle dressed with dehydrated raspberries and a raspberry jelly.