At Christian Conference Trust, we know that food plays a big part in bringing people together. With three large conference venues serving thousands of guests each year, we are committed to providing meals that are not only delicious but also reflective of the diverse groups we welcome. Over the past few years, our menus have evolved significantly, and we’ve made flexibility a priority, ensuring every guest feels valued and catered for. As part of this, we have started incorporating African and Caribbean flavours into our menus.
Menus Designed with Variety and Choice
Our chefs have worked hard to ensure our meals offer “something for everyone.” We start with a core set of menus and then regularly refresh them with new dishes, flavours and ideas. When groups book, we pay close attention to their ethnic and cultural backgrounds and adapt menus accordingly when we can. This can mean adding certain dishes, enhancing flavours, or offering a wider choice of condiments and accompaniments.
“We actively look to see what the ethnic make-up of groups are and adapt some or all of the dishes accordingly,” explains one of our head chefs. “This way, we can offer guests dishes they feel at home with while still providing variety and creativity in the menu.”
Flexibility for Group Requests
We understand that different groups have different tastes and requirements. For exclusive-use bookings, our chefs will often speak directly with organisers in advance to understand their preferences, whether that’s about spice levels, specific ingredients, or even recipes.
“If it’s an exclusive-use group and they want full authenticity, I like to reach out in advance,” says our chef. “That way we can agree on the menu content. But if it’s a simple request to add more spice, we can usually do that straight away as long as we have the ingredients in stock.”
Incorporating African and Caribbean Flavours
As our guest base has grown more diverse, we’ve introduced more dishes and ingredients that reflect African and Caribbean culinary traditions.
Recent dishes have included:
- Jerk-crusted pork loin
- Cajun spiced chicken on roasted vegetables
- Roast chicken thighs with a garlic and chilli tomato sauce
- Spiced jerk rice and spiced pineapple rice
One recent example was a winter menu featuring braised beef with carrots. A group requested a Caribbean-inspired twist, so the chef used a jerk rub and braised the beef in a ginger, garlic and chilli sauce. The result was a hit!
Balancing Mixed Groups
Sometimes our venues host multiple groups at the same time, each with different tastes. In these situations, our chefs aim for a “middle ground” on spice levels but always provide ways for guests to adjust dishes to their liking.
“When you have mixed groups, you have to find a middle ground with spice,” our chef explains. “But we always have condiments and sauces available so guests can add the flavours they enjoy. We also love talking to guests about their food preferences because it helps us learn and improve.”
Guest Feedback Shapes Our Menus
Feedback is a vital part of how we plan our menus. Our chefs are always happy to talk with guests about their preferences and even take inspiration from the dishes and cooking methods they share.
“We often learn new techniques and ideas from the guests themselves,” says our chef. “That collaboration is what makes our menus truly flexible and meaningful.”
Creating Meals That Bring People Together
Whether you’re part of a large Black-majority church group looking for familiar flavours, or a mixed congregation who simply want fresh, balanced meals, we are passionate about making sure every guest feels at home.
Our evolving menus, flexible approach and willingness to adapt based on your needs mean that meal-time fellowship at our venues is enjoyable to all.
We are dedicated to serving the church with quality, Christian conference venues. Bring your church, leadership team or Christian organisation away for rest and renewal.
