VSC Events - Catering - 2025

5 our goal is to deliver a healthier, tastier and more sustainable menu for our clients Putting Clients First We collaborate closely with our clients to create and deliver exceptional events and catering solutions that enhance value, perfectly complementing our high-quality venue offerings and outstanding service. Seasonal Sustainability We create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our source map to see where we source our ingredients from. Environmental Stewardship We focus on carbon reduction, food waste reduction, and green operations to lead on sustainable practices.TheVSC roof garden produces an array of herbs, vegetables and salads, which are used in our dishes. Health &Wellbeing We prioritise the health of our teams by actively supporting solutions that support physical wellness, mental health, and balanced nutrition. ServingThoseWho Serve We provide charitable support for military organisations and support serving Armed Forces with the provision of Respite andWelfare Breaks for those injured in service, facing serious illness or welfare issues. Empowering Our People We are committed to investing in our people and future talent, fostering a culture that values recognition, upholds accountability and rewards success. Putting Clients First We collaborate closely with our clients to creat and deliver exceptional ev nts and catering solutions that enhance valu , perfectly complementing our high- quality venue offerings and outstanding service. Empowering Our People We are committed to investing in our people and future talent, fostering a culture that values recognition, upholds accountability and rewards success. Seasonal Sustai ability We create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our source map to see where we source our ingredients from. Serving Those Who Serve We provide charitable support for military organisations and support serving Armed Forces with the provision of Respite and Welfare Breaks for those injured in service, facing serious illness or welfare issues. Health & Wellbeing We prioritise the health of our teams by actively supporting solutions that support physical wellness, mental health, and balanced nutrition. Environmental Stewardship We focus on carbon reduction, food waste reduction, and green operations to lead on sustainable practices. The VSC roof garden produces an array of herbs, vegetables and salads, which are used in our dishes. Healthy, Sustainable Menus for a Better Future Putting Clients First We collaborate closely with our clients to create and deliver exceptional events and catering solutions that enhance value, perfectly complementing our high- quality venue offerings and outstanding service. Empowering Our People We are committed to investing in our people and future talent, fostering a culture that values recognition, upholds accountability and rewards success. Seasonal Sustainability We create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our source map to see where we source our ingredients from. Serving Those Who Serve We provide charitable support for military organisations and support serving Armed Forces with the provision of Respite and Welfare Breaks for those injured in service, facing serious illness or welfare issues. Health & Wellbeing We prioritise the health of our teams by actively supporting solutions that support physical wellness, mental health, and balanced nutrition. Environmental Stewardship We focus on carbon reduction, food waste reduction, and green operations to lead on sustainable practices. 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E i l We are committed to investing in our people and future talent, fostering a culture t t l cognition, upholds accountability and rewards success. a l i bili W create wide-ranging menus, using seasonal an t i ally i i t , t t l t l f t i t. l our source map to see rc ingredi t from. ervi ose i it l t f ilitary organisations and support i rm it the provision of Respite and lf f t i j i i , f i i s illness or welfare issues. l ellbei i iti t lt f t ti l ti l ti t t s t i l ll , t l lt , l t iti . i onmental Stewardship W f ti , f t ti , d green operations to l sustainable practices. f arden produces an array of herbs, t l l , i s i dishes. e t , u t i a l f r tt r t Putting Clients First We collaborate closely with our clients to create and deliver exceptional events and cat ring solutions that enhance value, perfectly complementing our high- quality venue offerings and outstanding service. Empowering Our People We are committed to investing in our people and future talent, fostering a culture that values recognition, upholds accountability and rewards success. Seasonal Sustainability We create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our source map to see where we source our ingredients from. Serving Those Who Serve We provide charitable support for military organisations and support serving Armed Force with the provision of Respite and Welfare Breaks for those injured in service, facing serious illness or welfare issues. Health & Wellbeing We prioritise the health of our teams by actively supporting solutions that support physical wellness, mental health, and balanced nutrition. Environmental Stewardship We focus on carbon reduction, food waste reduction, and green operations to lead on sustainable practices. The VSC roof gard n produces an array of herbs, vegetables and salads, which are used in our dishes. Healthy, Sustainable Menus for a Better Future Putting Clients First We collaborate closely with our clients to create and deliver exceptional events and catering solutions that enhanc value, perf ctly complementing our high- quality venue fferings and outstanding service. Empowering Our People We are committed to investing in our people and future talent, fostering a culture that values recogni ion, upholds accountability and rewards success. Seaso al Sustainability W create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our source map to see where we source ur ingredients from. Serving Those Who Serve We provide charitable support for military organisations and support serving Armed Forces w h the provision of Respite and Welfare Breaks for those injured in service, facing serious illnes or welfare issu s. Health & Wellbeing W prioritise the health of our team by actively supporting solutions that support physical wellness, ment l health, and balanced utrition. Environmental Stewardship We focus on carbon reduction, food waste reduction, and green operations to lead on ustainable practi es. The VSC roof garde pro uc s an arr y f herbs, vegetables and salads, which are used in our dishes. ealthy, Sustainable M nus for a Better Future Putting Clients First We collaborate closely with our clients to create and deliver exceptional events and catering solutions that enhance value, perfectly complementing our high- quality venu offerings and outstanding service. Empowering Our People We are committed to i vesting in our people and future talent, fostering a culture that valu s recognition, upholds accountability and rewards success. Seasonal Sustainability We create wide-ranging menus, using seasonal and ethically sourced ingredients, that help reduce waste and lower our carbon footprint. Please see our sourc map to see where we source our i gredients from. Serving Thos Who Serve rovide charitable support for ilitary organi ations and support serving Armed Forces with the provisio of Respite and Welfare Breaks for those injured in service, facing serious illness or welfare issues. Health & Wellbeing e prioritise the health of our teams by actively supporting solutions that support physical wellness, mental health, and balanced nutrition. Environmental Stewar ship e focus on c rb n r duction, food waste reduction, and green operations to lead on sustainable pr ctices. The VSC roof garden produces an array of herbs, vegetables and salads, which are used in our dishes. Healthy, Sustainable Menus for a Better Future Scottish Farmed Salmon, Shetland Scottish Haddock, Scotland Heritage Beetroots, Lancashire Parsnips, Lancashire Carrots, Lancashire Beauvale Blue Cheese, Nottinghamshire Rhubarb, Herefordshire Gressingham Duck, Suffolk Potatoes, Essex Smoked Salmon, Maldon Strawberries, Kent Asparagus, Kent Pork, Cherry Farm Orchard, Gatwick Beef, Surrey Farm Crab & Shellfish, Portland, Dorset West Country Lamb CornishYarg, Cornwall