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Catering Options at Lane End Conference Centre

We believe that variety is the spice of life. Our home-cooked meals are wholesome and served in generous portions.

"There is no 'big plate, small portion' cuisine here at Lane End Conference Centre; just good wholesome food, cooked on-site and served straight from the kitchen." Mike Day - Head Chef


Standard Hot and Cold Buffet Lunch at £23 + VAT 

The standard buffet lunches are served in one of the three dining rooms.
We also offer finger and fork buffet options, working lunches and a barbeque lunch option.

Hot and cold buffet - download menu
Finger/Fork buffet lunch - download menu
Working lunch - download menu
Barbeque lunch - download menu

Table D'Hôte Dinner

Standard Table D'Hôte Dinner at £26 + VAT - Download menu

Five starters:
Two soups, two chef's favourites, house hors d'oeuvres

Five main options:
Three chef's favourites, a salad option, a bistro special

Five dessert options:
Two homemade desserts, fresh fruit salad, cheese and biscuits, house ice-cream

Special Occasions

There is a variety of options to choose from for special occassions.

Gala Dinner - download menu
Themed Dinner Options - download menu
Barbeque - download menu
Hog Roast - download menu

The chef will be more than happy to attend a meeting and discuss your catering requirements. The menus we provide are tried and tested menus, but we are more than willing to create bespoke menus to suit individual requirements.

freshly made from our kitchen

We are proud to say that every item on each of our menus is made from scratch by our chefs.

Everything from the fresh toast with breakfast, warm rolls we serve with lunch, ice-cream and every dish we serve during lunch and dinner is made on-site.

We now also offer a range of organic jams made here at Lane End Conference Centre. You can choose from strawberry, marmalade, raspberry or apricot every morning with breakfast.

Mike Day Head Chef

Meet The Chef

“Creativity and freshness are at the heart of everything we do at Lane End Conference Centre.” Mike Day Executive Head Chef at Lane End Conference Centre

Mike has an exceptionally varied career from industrial catering to Executive Head Chef at prestigious hotels and specialist conference venues such as Lane End Conference Centre.

Highlights of his career include working for the 4 star Sheraton Skyline Hotel where he became runner up in the national Chef of the Year competition and winning two rosettes as Executive Head Chef at Burnham Beeches.

Mike said about working at Lane End Conference Centre: “It is here at Lane End that I feel all my skill and expertise has come together to create fresh and exciting menus for our delegates.

“I have seen many changes over the years in delegates' preferred menus and we are aware now, more than ever, of the importance of serving healthy, nutritious food alongside delegates demanding seminar schedules.“

Mike and his team challenge the general perception of training centres daily by producing exceptional food – locally sourced and prepared freshly on site every day – it invariably exceeds even the highest expectations of our clients. We bake our own bread, produce our own exquisite sushi, make all our own pastries, desserts and home bakes and even make our own ice creams and sorbets.