A Taste of the Season
From beautifully presented canapés and generous bowl food to elegant three-course dinners, our collection showcases exceptional ingredients, skilful cooking and the creativity of our chefs. Whether it’s an intimate reception or corporate event catering for one of London’s biggest occasions, every menu is thoughtfully created to make an impression.
A Taste of the Season: Introducing Moving Venue’s Autumn Winter 2026 Menus
There is something about the arrival of autumn that changes the way we want to eat.
As the evenings draw in and London moves into a new season of events, menus become richer, warmer and a little more indulgent. Earthy roots come into their own. Orchard fruits meet warming spice. Slow-cooked meats, roasted vegetables and deeper, more complex flavours take centre stage.
For Autumn Winter 2026, our chefs have captured all of that in a new collection of seasonal event menus designed for the months ahead.
From beautifully crafted canapés and generous bowl food to three-course dinners, the collection brings together exceptional ingredients, confident cooking and the creativity our chefs are known for – whether we’re creating an intimate reception or delivering corporate event catering for one of London’s biggest occasions.
Autumn and winter, on a plate
Great seasonal catering should feel unmistakably connected to the time of year, without becoming predictable.
Our Autumn Winter 2026 menus take familiar flavours and ingredients and give them the Moving Venue treatment: considered combinations, unexpected details and dishes designed to make an impression from the very first bite.
Across the collection, ingredients including pumpkin, celeriac, Jerusalem artichoke, parsnip, pear, quince, apple, mushroom and heritage carrots sit alongside warming notes of miso, black garlic, ginger, cinnamon and spice.
And while there is plenty of comfort, there is just as much freshness.
Take the yuzu roasted carrots, served with carrot and macadamia crème, miso carrot purée, parsley crumb and pickled carrot shavings, or the citrus roasted sea bass with smoked haddock ragù, pickled radishes, compressed radicchio and smoked garlic dressing.
It is autumn and winter dining with energy – vibrant, layered and anything but heavy.
For Executive Head Chef Alistair, the collection is also an opportunity to bring together influences from further afield with ingredients at their best closer to home:
“My South African heritage has always influenced the way I cook – particularly that love of bold flavour, spice, fire and bringing people together around food. With this menu, we’ve taken inspiration from those flavours, and from cuisines around the world, but brought them into an autumn and winter setting using brilliant seasonal produce. It’s about food that feels warming and generous, while still having freshness, balance and those little elements of surprise that make a dish memorable.”
You can see that philosophy throughout the collection: from Cape Malay-spiced lamb and harissa-roasted squash to chaat celeriac, miso mushrooms and Korean-inspired flavours. It is a menu influenced by the world, but firmly rooted in the season.
Ingredients that matter
Seasonality isn’t simply about flavour. It is also an important part of the way we approach responsible catering.
Behind every menu is a network of trusted suppliers, selected not only for the quality of their produce but for the standards and values behind it.
Our fruit and vegetables are supplied by County Supplies, helping our chefs make the most of produce as it moves naturally through the seasons, while HG Walter supplies our meat – giving the kitchen access to exceptional ingredients with provenance at their heart.
That relationship between chef, supplier and season matters. By building dishes around ingredients at their best, our menus can celebrate the changing seasons while supporting a more considered approach to sourcing.
For us, sustainability shouldn’t mean compromising on the experience. It should be part of what makes the food better.
Small bites. Big flavours
For receptions, drinks parties and events where guests are encouraged to move, meet and mingle, our new canapé collection packs the flavours of the season into beautifully presented bites.
Cold canapés range from goat’s cheesecake with red onion jam and fig and wild mushroom mille-feuille with tofu emulsion, shimeji and miso sunflower, to citrus-cured sea bass, wasabi-cured salmon and confit guinea fowl.
As the temperature drops, the hot selection turns things up.
Think celeriac Wellington with Marmite glaze and caramelised shallot cream; harissa-roasted squash taco with whipped vegan feta and maple-pickled chilli; lobster Thermidor with pickled fennel, pollen and citrus; and a short rib croquette with black garlic and pickled mustard seed.
Familiar ideas appear throughout, but rarely quite as you know them. A Korean chicken slider gets gochujang mayo and kimchi slaw. Southern fried enoki arrives with waffle, pickled cucumber and hot maple. Lamb shawarma is finished with tzatziki and pickled red onion.
They are playful, recognisable and designed to disappear from the tray quickly.
Bowl food built for the way we event now
Not every event calls for a seated dinner.
Our AW26 bowl food collection gives planners the freedom to create a more relaxed style of dining without compromising on the food itself – making it particularly suited to networking events, receptions, launches and evening celebrations.
The cold selection moves effortlessly between cuisines and flavours. Roasted Delicata pumpkin is paired with membrillo jelly, cacao mole, burnt orange and gingerbread crumb, while cider-poached leeks meet caramelised miso Lyonnaise onions, peanut rayu and pear vinaigrette.
For something richer, there is juniper and black pepper venison tataki with pickled red cabbage, pear and walnut salad, while fish options include London-cured salmon with nori, yuzu and crisp apple, and lightly torched yellowtail with Jerusalem artichoke and preserved lemon.
Then come the hot bowls.
Slow-cooked IPA beef with cultured mash, wholegrain mustard dressing and smoked shallots delivers everything we want from colder-weather dining. Baked Cornish cod takes its cue from fish and chips, pairing confit potato with chive tartare, curry sauce and seaweed scraps. And charred hispi cabbage is given depth with pumpkin seed créma, pickled mooli and smoky salsa macha.
Different dishes. Different influences. One menu designed to keep guests discovering what comes next.
Dinner deserves a sense of occasion
For awards dinners, gala evenings, celebrations and formal corporate events, the three-course menu brings a little more theatre to the table.
Starters set the tone with dishes including Guinness-braised beef cheek with cauliflower cheese sauce and Quicke’s cheddar crisp, Duck À L’Orange reimagined as whipped duck liver parfait with orange compote and brioche French toast, and a vibrant Bombay squash tart with golden raisin chutney, lime pickle and coriander coconut yoghurt.
The main courses go deeper into the season.
Creedy Carver roast duck breast is served with confit duck potato rösti, spiced parsnip purée, plum tart and mulled jus. Pressed beef short rib comes with a Tunworth frangipane tart, celeriac cream, braised red endive and truffle jus. Roast lamb shoulder is paired with pumpkin and pine nut ragù, pearl barley, heritage carrots and black garlic.
Plant-based dishes have been given the same attention. The Ve’duja roast hispi cabbage combines pumpkin seed crema, pickled mooli and smoky salsa macha, while the brothless mushroom ramen layers glazed noodles with miso King Oyster mushroom, sesame cucumber and garlic crisps.
Because a vegetarian or vegan menu should never feel like the alternative. It should simply be another brilliant choice.
And then, dessert
Autumn and winter were made for pudding.
And in the Moving Venue pastry kitchen, dessert comes with serious credentials. Our Executive Pastry Chef Sarah is a chocolatier by trade, bringing specialist knowledge and craft to the chocolate work that runs throughout the collection.
There is a winter berry pavlova with raspberry mousse and vanilla diplomat; baked honey custard tart with quince and thyme crème fraîche; cinnamon mascarpone mousse with caramelised apple and gingerbread croutons; and poached pear with buckwheat financier, hazelnut praline and sour cream vanilla Chantilly.
And, naturally, there is chocolate.
Chocolate is an ingredient we take seriously – not only in terms of flavour and quality, but also in terms of where and how it is produced. Cocoa production comes with important environmental and ethical considerations, making responsible sourcing an important part of the conversation.
We source specialist chocolate and pastry ingredients through Town & Country Fine Foods, whose chocolate partners include renowned makers with a focus on provenance, craftsmanship and responsible sourcing.
For Sarah and the pastry team, that means starting with great ingredients and applying the precision, creativity and technical skill needed to turn them into something exceptional.
That expertise can be seen across the AW26 collection, from the 70% dark chocolate and ginger mousse, with ginger marmalade, cocoa sponge and chocolate crumble, to the malted crémeux, paired with dark chocolate mousse, tonka caramel and cocoa nib tuile.
Rich enough for winter. Refined enough for the biggest nights in the calendar.
Seasonal corporate event catering in London
What makes a great autumn or winter event menu?
For us, it starts with seasonality, but it doesn’t end there.
It is about knowing where ingredients come from. Working with suppliers who share our standards. Giving plant-based dishes as much thought as everything else. And making choices behind the scenes that allow exceptional food and more responsible catering to sit comfortably at the same table.
Then, a menu needs to suit the format of the event, the venue, the guests and the way you want the room to feel.
A standing reception needs food that encourages movement and conversation. A bowl food menu needs variety and substance. A three-course dinner needs pacing, presentation and a genuine sense of occasion.
That is why our Autumn Winter 2026 collection isn’t one menu.
It is a toolkit for creating an event around your guests.
From one perfect canapé to the final spoonful of dessert, every element has been created by our chefs with the same attention to flavour, presentation and experience.
Your autumn. Your winter. Your menu.
Autumn and winter bring some of the most exciting events of the year to London – and some of our favourite ingredients into the kitchen.
Our new menus are ready.
All that’s missing is the occasion.
Planning a corporate event in London for Autumn/Winter 2026? Get in touch with the Moving Venue team to start creating your menu.