Dish in Action at Henley Festival


In late July, Dish had the pleasure of catering the incredible Henley Festival for the first time.


Over the 5 days of the festival, we ran the operation of the Riverside Restaurant, involving the looking after of large corporate groups seating over 500 guests. We also took care of catering at the St James' restaurant - this was 200 covers for guests and patrons of the festival.

Dish was awarded the contract for catering Henley back in January, and planning has taken place ever since! With a series of internal meetings, one main tasting for the organisers, and an extensive preparation phase in the 2 weeks leading up to the festival, the Dish team was fully equipped to ensure our involvement in this wonderful occasion was a success!


This heavy preparation (a key feature of how the team operates for events of all sizes) was essential. Over the course of the 5 nights Dish oversaw 500 members of staff and served over 2,300 guests the highest quality food to fit with the sophisticated surroundings of Henley.


At the Riverside Restaurant, course included the following:



Smoked sea trout, charred leeks, leek vinaigrette, crispy air-dried ham, horseradish cream and fresh parmesan

Pickled beetroot carpaccio, Welsh goat’s cheese, beetroot powder and black truffle dressing



French trimmed breast of guinea fowl confit leg, chargrilled asparagus with a borlotti bean, chorizo and leek cassoulet, potato and sage crisps

Pea and mint ravioli roast butternut squash, crispy leeks, butternut sauce and fresh truffle shavings



Salted bitter chocolate mousse raspberry compote, biscotti



Meanwhile, at the St.James' Restaurant, some of the dishes guests and patrons were able to enjoy included:


Marinated king prawns, vermicelli noodles, choy sum, soy & bonito dressing

Asparagus salad - green and white asparagus, soft boiled quail’s eggs & chive hollandaise



Herb baked cod, hot smoked salmon mousse, new potatoes, fennel and spring onion salad with shaved radish, sorrel sauce

Caramelised goat’s cheese and lemon tart, pickled fennel and watercress salad, parmentier potatoes and a yellow tomato relish



Summer pudding terrine, clotted cream


Catering a large event that has built a reputation of such exceptional standards was a challenge that the Dish team thrived on and thoroughly enjoyed. We'd like to thank the organisers for being such a pleasure to work with throughout the entire process, and also to all of our staff members involved who worked so hard to make it such a success!