VSC Events - Catering - 2025

19 curry suppers Please choose 2 curries (Minimum Numbers 30) Desserts • Small Desserts and Fruit Salad • Individual Ice Creams • Individually plated Cheese plates Bar meals Choose 1 option and a Vegeterian/Vegan Option if applicable (Minumum Numbers 30) Served with Rice, Chickpea Chana Dhal, Onion Bhajis, Samosas, Garlic Naan, Poppadum’s,Tomato & Onion Salad, Mint Yoghurt and Mango Chutney £28.50 pp £20.00 pp • Tandoori Butter Chicken (On the Bone) • Chicken Korma • Lamb Bhuna • Beef Madras • Classic Beef Lasagne, Garlic Bread, Garden Salad • ½ Roast Chicken with Triple Cooked Chips • BBQ Pulled Pork Bap with Coleslaw & JacketWedges • Jerk Chicken with Jollof Vegetable Rice • PorkVindaloo • Kerala King Prawn Curry • Vegetable Jalfrezi • Sag Aloo • Battered Cod,Triple Cooked Chips & Mushy Peas • Steak & Ale Pie, Mashed Potato, Parsley Liquor • Plant BasedVegetable Pie, Triple Cooked Chips,Vegetable Gravy • Plant Based Chilli with Rice, Nachos, Salsa and Guacamole £7.50 pp £5.00 pp £9.50 pp ANIL DABRE, HEAD CHEF Our award-winning Head Chef Anil Dabre joined the VSC seven years ago as a Chef de Partie, he’s since been promoted to theVSC’s Head Chef.Anil trained at the prestigious Oberioi Hotel and has worked at some of the top hotels in Mumbai and on a number of Cruise Ships. Since moving to the UK in 2006 Anil has worked at a number of different hotels including Hilton Hotels and the five-star Courthouse Hotel. Before he joined us at the VSC, Anil was working just a stone’s throw away at Harrods where he was head of banqueting for Harrods Restaurants. Anil’s passion for Asian cooking began at an early age and grew when he came to London and experienced the variety of international cuisine on offer. Anil loves using a mixture of traditional herbs and spices and the freshest possible ingredients to create the very best dishes, rich in flavour and appealing to every appetite.