As the seasons change, so does our approach to event dining, and we're delighted to present our new spring/summer catering menus – an exciting step forward in how we welcome clients and delegates at Spaces at The Spine.
Developed in collaboration with our catering partner, Company of Cooks, the new menus reflect our ongoing commitment to wellbeing, sustainability and inclusivity. Thoughtfully crafted by nutritionists, every dish is designed not only to taste delicious but to support energy, focus and long-term health.
Seasonal flavours that are sustainably sourced
Fresh ingredients are at the heart of our menus. With produce sourced wherever possible from small, local, and independent suppliers, we’re proud to champion seasonal flavours while keeping our environmental footprint low.
Expect dishes like Vietnamese beef salad, a comforting chicken broth, or the refreshing combination of Nashi pear, pineapple and mint, with each dish built around low-GI ingredients to help stabilise blood sugar and fuel delegates throughout the day.
Powered by the Future 50
We’ve also introduced a new menu package inspired by the Future 50 Ingredients – a selection of plant-based, nutrient-dense foods recognised by WWF and Knorr for their sustainability and health benefits.
Delegates can enjoy standout dishes such as roasted sweet potato with edamame and toasted seeds, or a zesty shaved fennel and orange salad topped with pomegranate and dukkha.
Sustainable sips
No event is complete without something to toast with. We’re proud to serve a range of sustainable, vegan wines from eco-conscious vineyards across Europe. Whether you prefer a crisp white or a bold red, each bottle is selected with care for its minimal environmental impact and exceptional flavour.
Inclusivity at the table
Our new menus also guarantee that every fork buffet includes at least one vegan and one allergen-free dish. Plus, we’ve reduced pork-based options to better accommodate delegates with religious or health preferences, and 70% of our catering is now allergen-free, an achievement we’re particularly proud of.
More than a meal
Our approach to catering is an extension of our venue, with Spaces at The Spine being the only building in Liverpool to hold a Platinum WELL Certification, recognising our commitment to health, wellbeing and sustainability.
Natacha Allen, Head of Commercial Events at Spaces at The Spine, comments:
"This new approach to event dining represents a step forward, not just for us as a venue, but for the wider industry. Our new menus are thoughtfully designed to support delegate wellbeing, reflect our commitment to sustainability, and offer an inclusive dining experience that aligns with the evolving needs of modern events.”
Katie Roberts, Deputy General Manager at Spaces at The Spine, adds:
"We’re proud to set a new benchmark for event dining through our close collaboration with Spaces at The Spine. These new menus reflect a shared commitment to innovation, wellbeing, and environmental responsibility – without compromising on flavour or quality. By working together, we've created a catering experience that supports both people and the planet.”
Whether you're planning a conference, a team meeting or a private event, we look forward to welcoming you with food that fuels and brings people together.
Explore our new catering options today, or get in touch to start planning your next event by calling 0151 318 2200 or filling out our enquiry form below.
