Center Parcs is launching dining packages with a variety of upgrade options to improve the delegate offering.
The new menus have been devised by head chef James Haywood and his strong brigade and incorporate seasonal British produce to showcase a range of different dishes. From traditional English breakfasts including grilled prime pork Lincolnshire sausages; scrambled eggs and a basket of seasonal fresh fruit.
The enhanced lunch menu offers hot and cold dishes from around the world such as crispy sweet and sour pork on aromatic rice with finely shredded spring onion and grilled Moroccan chicken on warm lemon couscous with chopped coriander. Hot and cold finger buffet choices range from honey roast ham with English mustard salad to vegetable spring rolls with an aromatic duck style sauce.
Sweet delicacies featured on the dessert menu are chocolate and peanut butter stack; raspberry tartlet with raspberry coulis; layered cappuccino and cream cake with a cinnamon crème Anglaise and vanilla ice cream.
Gala dinners can also be catered for: menu items include braised shoulder of lamb on a basil potato purée, grilled ratatouille of vegetables and roasted garlic jús. A selection of vegetarian dishes is also available.
In conjunction with the new menus, Center Parcs is introducing 24 hour packages and exclusive Day Delegate Rates (DDR) across selected locations. With three dedicated venues for conferences, meetings and events in England, Center Parcs is encouraging delegates to escape to the country at Elveden, Longleat and Sherwood Forest with reduced 24 hour rates in January 2014 and more dates to be announced in 2014. The special DDR starts at £120 + VAT based on twin occupancy in Woodland lodge.