Food Designed to Inspire your Delegates
Møller Institute’s food offering is grouped into the following
What we eat and drink has a considerable effect on our physiological state, influencing our attention span, fatigue levels, recall and memory processing, imagination and more. Our experienced team understand what to eat and when to help boost the concentration levels of your delegates to ensure they have an impactful experience.
Conference Catering for Event Managers
Møller Institute is multi-award-winning as an academic venue, and for its conference and banqueting staff customer service, our event management team pride themselves on going above-and-beyond for our clients. The team of chefs are involved from the initial scoping of your event planning, to ensure that the food suitably reflects the event you are hosting, thrills your guests and is integrated seamlessly within the day. We cater for all dietary requirements, including food sensitivities and allergens.
The menu and style of food, its presentation as well as the timing of its delivery will be discussed with you in preparation for your event to ensure all runs smoothly. Unlike table service at a restaurant, catering for events requires that the food be served at a precise time to fit in with scheduled meetings. We also manage food service timings careful to ensure highest-quality and, as part of our sustainability pledge, limited food waste.
For all meeting room and conference/event guests, we offer unlimited refreshments in the networking spaces around the Institute, such as continuous drinks and refreshments throughout the day, including Fairtrade® ‘bean to cup’ coffee (we recycle all waste coffee grounds, read more here), a selection of Pavilion Garden traditional, fruit and herbal teas, canned soft drinks, smoothies and bottles of still and sparkling water. Slow release energy foods such as fresh and dried fruit, cereal bars, nuts, and seeds are available alongside tasty treats such as Danish pastries, home-made cookies and cakes.
Learning is central to the team’s ethos. We maintains our creative flair and culinary passion with regular team away days to immerse ourselves in new cuisines to bring back to our guests. We love to provide food-related ‘wow-factors’ through culinary theatre or celebration cakes and food displays and we enjoy designing bespoke menus for event organisers.
This often entails bringing new approaches and flavour combinations into our cooking; a recent event required the adoption of cooking for event delegates who practice the Jainism religion, requiring a diet in which no living thing can be eaten (including root vegetables or living plants). It required the team to embrace an entirely different way of approaching menu planning, ingredient sourcing and cooking.