Levantine & Middle Eastern
Levantine & Middle Eastern Catering in London
The Levantine & Middle Eastern direction is one of the most vibrant, sociable and naturally inclusive culinary traditions available at catering events in London. Generous mezze spreads, charcoal-grilled meats and vegetables, fragrant slow-cooked dishes, jewel-bright salads, smoky dips, warm flatbreads and the deep, complex spicing of the Levant — Lebanon, Palestine, Israel, Syria, Jordan, Turkey, Persia and Morocco. At Vlamber, we bring this tradition to corporate events, weddings, brand launches and private celebrations across London with the confidence and care that the cuisine demands.
What Is The Levantine & Middle Eastern Direction?
London’s love for mezze, charcoal grills and saffron-fragrant rice isn’t a passing trend — it’s a proven way to keep guests talking. Middle Eastern food is built for sharing: platters, small plates and interactive stations turn catering into part of the entertainment. It’s also naturally adaptable — halal, vegetarian and vegan guests are all comprehensively covered. The Greek Way
The Levantine & Middle Eastern direction at Vlamber draws from a broad and deeply rich culinary region — one that encompasses the distinct traditions of Lebanon, Palestine, Israel, Syria, Jordan, Turkey, Iran and Morocco, united by a shared commitment to generous hospitality, quality ingredients and the kind of food that brings people together around a table.
At its heart, this is a cuisine of abundance and sharing. A Levantine feast moves through acts: cold and hot mezze greet guests as they arrive in a cascade of small plates that invite conversation and set the tone for the whole event — the food that guests talk about for years afterwards. Yhangry
What defines the Levantine & Middle Eastern direction at Vlamber:
The mezze format
small plates of cold dips, salads, pickles and warm breads, arriving continuously and inviting guests to graze, share and connect
Charcoal and fire
grilling is central to the tradition; properly charred lamb, chicken and vegetables carry a depth of flavour that no other cooking method replicates
The spice palette
cumin, coriander, sumac, za'atar, baharat, ras el hanout, harissa, saffron, cardamom — layered, fragrant and warm without being aggressively hot
Colour and visual generosity
the Levantine table is one of the most visually impressive in the world; vivid reds, deep greens, golden yellows and jewel-bright pomegranate seeds create food that looks as extraordinary as it tastes
Natural dietary inclusion
the Levantine tradition is deeply vegetarian-friendly; the mezze spread is one of the most naturally plant-forward food cultures in the world
Halal by nature
the tradition is halal at its core; Levantine catering at Vlamber London events is available fully halal-certified on request
The Levantine & Middle Eastern Direction Across London Event Formats
Canapé reception catering London Mezze stations clustered with hummus, muhammara, labneh, pickles, salads and warm breads — interactive, vibrant and perfect for networking events — with each dish tagged clearly and the spice bar offering za’atar and sumac for guests to personalise their plate. Roaming Hunger
Bowl food catering London The Levantine direction is exceptionally strong in bowl food format — spiced lamb with couscous and labneh, slow-cooked chicken with saffron rice, roasted aubergine with tahini and pomegranate, chickpea and spinach bowls with warm spices. Every bowl delivers a complete, satisfying and genuinely delicious plate.
Working lunch catering London Mezze-heavy sharing feasts — platters of hummus, muhammara, baba ghanoush, stuffed vine leaves, salads, pickles and warm flatbreads — are great for mingling receptions and corporate retreats where you want movement and conversation. The Levantine working lunch is one of the most popular and best-received corporate catering formats at London events. The Greek Way
Sharing feast catering London The Levantine sharing feast is at its most powerful as a long-table celebration — abundant platters arriving continuously, guests reaching across to share, the table becoming the event. Ideal for wedding catering and private celebration catering in London.
Plated dinner catering London The Levantine and Middle Eastern tradition has a sophisticated fine dining canon — refined mezze starters, elegant charcoal-grilled main courses and the complex, perfumed desserts of Persian and Lebanese patisserie. A plated dinner with a Levantine direction is distinctive, flavoursome and deeply memorable.
Live station catering London The charcoal grill, the mezze station and the flatbread station are among the most social and interactive live catering formats available at London events. The sight and smell of meat grilling over charcoal, the theatre of flatbreads puffed to order — few live stations generate the same immediate energy in a room.
The Levantine & Middle Eastern Menu — What We Cook
The cold mezze is the foundation of every Levantine catering event at Vlamber in London. It arrives first, it runs throughout and it sets the tone for everything that follows.
Dips and spreads:
- Hummus — properly made from dried chickpeas with quality tahini, lemon and garlic, finished with extra virgin olive oil, smoked paprika and a whole chickpea. The benchmark against which all other hummus is measured.
- Hummus with slow-braised lamb — the hummus masabacha style, topped with tender slow-cooked lamb, toasted pine nuts and warm spices (premium)
- Baba ghanoush — fire-roasted aubergine, tahini, lemon and garlic; the slight bitterness of properly charred skin essential to the authentic version
- Labneh — thick strained yoghurt with AOVE, za'atar, sumac and a scattering of seeds; simple and perfect
- Muhammara — roasted red pepper and walnut dip with pomegranate molasses and cumin; rich, slightly sweet and deeply savoury
- Mutabbal — roasted aubergine with tahini, pomegranate and pomegranate molasses; a more refined version of baba ghanoush
- Htipiti — whipped feta with roasted pepper and chilli (Greek Levantine border)
- Ful medames — slow-cooked fava beans with cumin, lemon and olive oil (Egyptian)
- Skordalia — Greek garlic and potato dip with olive oil (lighter option)
Salads:
- Tabbouleh — flat-leaf parsley, very fine bulgur, tomato, spring onion and lemon; made properly with parsley as the main ingredient, not bulgur
- Fattoush — crispy fried or toasted flatbread with heritage tomato, cucumber, radish, spring onion, sumac, pomegranate and fresh mint
- Shirazi salad — Persian cucumber, tomato and herb salad with lime and dried mint (lighter and refreshing)
- Roasted aubergine and pomegranate — charred aubergine with pomegranate seeds, mint, sumac and tahini dressing
- Roasted beetroot with labneh, pistachio and honey — a modern Levantine salad combining earthiness, creaminess and sweetness
- Jewelled rice salad — cold saffron rice with dried fruits, pistachios, herbs and barberries (Persian)
- Watermelon and feta — with mint, black pepper and olive oil (summer)
- Lentil and herb salad — green lentils with cumin-dressed spinach, preserved lemon and coriander
Pickles and preserved:
- Mixed Levantine pickles — turnip, cucumber, chilli, cauliflower and carrot in vinegar brine; the essential accompaniment to any mezze spread
- Preserved lemons — Moroccan-style; used both as a condiment and as an ingredient throughout the menu
- Olives — mixed varieties marinated with herbs, chilli and citrus
Pastries:
- Sambusak — golden, crescent-shaped pastry filled with spiced lamb and pine nuts or spinach and feta (vegetarian option)
- Börek — Turkish filo pastry with spinach and white cheese, or spiced lamb; baked until crispy, portioned and served warm
- Spanakopita bites — Greek filo with spinach and feta (lighter format for canapé service)
- Kibbeh — cracked wheat shell with a spiced ground lamb and pine nut filling; one of the great dishes of the Levantine tradition, in mini event format
- Cheese and herb filo bites — light, crisp and universally popular
Vegetables and plant-forward:
- Falafel — freshly fried, made from dried chickpeas with cumin, coriander, parsley and garlic; crispy outside, bright green and soft within — served with tahini and lemon
- Stuffed vine leaves (dolmades/warak dawali) — rice, herbs and lemon-filled vine leaves, slow-cooked in olive oil; served warm or at room temperature
- Halloumi — grilled until properly caramelised, with honey and dried chilli or with pomegranate and mint
- Caramelised onion and feta cigars — filo cigars with a sweet, rich filling
- Spiced roasted cauliflower bites — with tahini, pomegranate and sumac
Grilled and braised:
- Lamb kofta — spiced ground lamb on a skewer, grilled over charcoal; served with tzatziki or tahini and flatbread
- Chicken shish — marinated free-range chicken thigh on a skewer, charcoal-grilled; with garlic sauce and warm pita
- Merguez sausage bites — spiced North African lamb sausage, grilled and served with harissa yoghurt
- Grilled halloumi on flatbread — with roasted pepper, za'atar and pomegranate
Lamb:
- Slow-roasted lamb shoulder — marinated for 24 hours with baharat, garlic and lemon, slow-cooked until the meat falls from the bone; served with saffron couscous or rice pilaf, harissa yoghurt and pomegranate
- Rack of lamb with chermoula — Moroccan herb and spice marinade, roasted and rested; served with couscous and a preserved lemon salsa
- Lamb shawarma — slow-roasted lamb leg or shoulder with layered spicing including sumac, allspice and cinnamon; carved or pulled and served with flatbread, tahini and pickles (sharing or live station)
- Lamb tagine with preserved lemon and olives — Moroccan slow-cooked lamb with saffron, preserved lemon, Castelvetrano olives and fresh coriander (sharing feast format)
- Lamb and apricot tagine — sweet and savoury Moroccan braised lamb with dried apricots, almonds and ras el hanout spice
Chicken and poultry:
- Chicken shawarma — marinated free-range chicken thigh, slow-cooked then crisped; served with garlic sauce, pickled cucumber and flatbread
- Mousakhan — Palestinian slow-cooked chicken with caramelised onion, sumac and pine nuts on flatbread; one of the most deeply flavoursome dishes in the Levantine tradition
- Za'atar and lemon roasted chicken — free-range chicken with za'atar, preserved lemon and olive oil; simple, aromatic and deeply satisfying
- Chicken and pistachio shish — marinated chicken thigh with pistachio crust on the skewer, charcoal-grilled with charred lemon
Fish and seafood:
- Chargrilled sea bass with tahini, preserved lemon and herbs — the Lebanese presentation; fish grilled whole or as fillets with a tahini-based sauce and fresh herb garnish
- Roasted cod with tahini and sumac — thick cod fillet roasted in the oven with a tahini crust, sumac and lemon; served with wilted greens and pomegranate
- Grilled prawns with chermoula — Moroccan herb and spice marinated king prawns, grilled and served with flatbread and lemon
- Samak ma tahini — whole baked fish with tahini sauce, pine nuts and caramelised onion (Lebanese)
Vegetarian and vegan mains:
- Vegetarian tagine — seasonal vegetables with preserved lemon, harissa, chickpeas and ras el hanout; deeply flavoured and completely satisfying (vegan)
- Aubergine maqlouba — layered rice dish with roasted aubergine, tomato and spiced rice; inverted and served table-side (vegan)
- Mejadara — lentils and rice with crispy caramelised onion and cumin; a Levantine staple that is both humble and extraordinary (vegan)
- Stuffed aubergine with spiced lentils and tomato — slow-cooked aubergine filled with spiced red lentils, preserved lemon and herbs (vegan)
- Roasted cauliflower with tahini, harissa and pomegranate — the modern Levantine vegetarian centrepiece (vegan)
Grains and sides:
- Saffron rice pilaf — long grain rice with saffron, toasted orzo, caramelised onion and butter
- Couscous with roasted vegetables and ras el hanout — the Moroccan classic (vegan)
- Jewelled Persian rice (tachin) — saffron rice with barberries, pistachios, orange zest and cardamom (one of the most impressive side dishes in the Levantine repertoire)
- Mujaddara — lentils with bulgur wheat and crispy fried onions (vegan)
- Roasted new potatoes with za'atar and lemon
- Warm flatbreads — freshly made throughout service; essential to the mezze format
Starters:
- Burrata with za'atar oil, pomegranate and toasted pine nuts
- Kibbeh with labneh, pomegranate and fresh mint (refined plated version)
- Smoked aubergine soup with tahini cream, coriander oil and flatbread crouton (warm)
- Shirazi salad with sumac, preserved lemon and herbs (cold — light and elegant)
- Fattoush with crispy flatbread, sumac, pomegranate and fresh herbs
- Hummus with slow-braised lamb, pine nuts and warm spices (for an immersive Levantine opener)
- King prawn with chermoula, labneh and preserved lemon
Main courses:
- Slow-roasted lamb shoulder with baharat spice, saffron couscous, harissa yoghurt and pomegranate
- Mousakhan — Palestinian chicken with sumac, caramelised onion and pine nuts on flatbread (elegant plated version)
- Chargrilled sea bass with tahini sauce, preserved lemon and fresh herbs
- Roasted cod with tahini crust, sumac and wilted spinach
- Roasted cauliflower with harissa, spiced chickpeas, tahini and pomegranate (vegan)
Desserts:
- Knafeh — warm shredded pastry with melted cheese, rose water syrup and pistachios; one of the great desserts of the Levantine world (requires careful management for event service)
- Basbousa — semolina cake soaked in rose water and orange blossom syrup, with labneh and pistachios (vegan-adaptable)
- Ma'amoul — shortbread-style pastry filled with dates or walnuts; traditional and deeply satisfying
- Muhallabia — milk pudding with rose water, orange blossom and pistachio; light, fragrant and elegant
- Saffron panna cotta — a modern interpretation with saffron, cardamom and pistachio (Persian influence)
- Orange and olive oil cake with labneh and pistachios
- Baklava-inspired tart — honey, pistachio and cardamom in a refined tart format
The Mezze Station Clustered stalls of hummus, muhammara, labneh, pickles, salads and warm breads — interactive, vibrant and perfect for networking events. Add scooped flatbread wraps on request, a spice bar with za'atar and sumac, and tag each dish clearly. The Mezze Station is one of the most social and visually generous live stations available at London catering events. Roaming Hunger
The Charcoal Grill Station A live grill station — lamb kofta, chicken shish, merguez sausage and grilled vegetables cooked over charcoal to order, served with flatbread, tahini, garlic sauce and pickles. The sight, sound and smell of the charcoal grill transforms the atmosphere of any London catering event.
The Flatbread Station Flatbreads made and puffed to order — served hot from the pan with za'atar and olive oil, hummus, labneh or fresh herbs. One of the simplest and most universally enjoyed live stations available.
The Shawarma Station A slow-roasted lamb or chicken joint carved to order and served in warm flatbread with garlic sauce, tahini, pickled cucumber and fresh herbs. One of the most crowd-pleasing live catering stations available at London events.
The Knafeh Station (premium) A live knafeh preparation — shredded pastry with melting cheese, rose water syrup and fresh pistachios, portioned and served warm to each guest. One of the most dramatic and memorable dessert stations available at any London catering event.
The Levantine Sharing Feast Format
The Levantine wedding feast and celebration format moves through three beautiful acts: cold and hot mezze greet guests as they arrive and settle in a cascade of small plates that invite conversation and set the tone for the whole event. Yhangry
At Vlamber, the full Levantine sharing feast for London catering events follows this structure:
Act one — Cold mezze Hummus, baba ghanoush, labneh, muhammara, tabbouleh, fattoush, stuffed vine leaves, pickles and warm flatbreads. Arriving continuously as guests settle in.
Act two — Warm mezze and main dishes Hot kibbeh, falafel, grilled halloumi, börek, lamb kofta — transitioning into the large sharing plates: slow-roasted lamb shoulder, mousakhan, chargrilled fish, roasted cauliflower with tahini. Accompanied by jewelled rice, saffron couscous and roasted vegetables.
Act three — Dessert Knafeh, basbousa, ma’amoul, muhallabia and fresh seasonal fruit with rose water and pistachios. Served with mint tea and Turkish coffee.
This format suits any sharing feast catering event in London — weddings, corporate celebrations, private dinners and brand events where the atmosphere should be warm, generous and genuinely sociable.
Dietary Management — Levantine & Middle Eastern
The Levantine direction is one of the most naturally dietary-inclusive culinary traditions available at catering events in London.
Vegetarian
the mezze spread is extensively vegetarian; falafel, stuffed vine leaves, roasted vegetables, pastries and dips provide a comprehensive vegetarian selection across every format
Vegan
hummus, baba ghanoush, tabbouleh, fattoush, falafel, mejadara, vegetable tagine, stuffed aubergine and the majority of the Levantine grain and vegetable dishes are fully vegan
Gluten-Free
hummus, dips, grilled meats, rice dishes, many salads and roasted vegetable preparations are naturally gluten-free; flatbreads and pastries are clearly identified and alternatives provided
Halal
the Levantine tradition is halal at its core; all meat at Vlamber's Levantine catering events in London is halal-certified on request
Dairy-Free
most of the Levantine menu is naturally dairy-free; labneh and halloumi are clearly identified; tahini-based sauces provide rich alternatives
Nut-Free
pine nuts and pistachios appear in several dishes; clearly labelled and removed on request
Levantine & Middle Eastern Wine And Drink Pairings
The Levantine tradition has its own wine culture — one that is increasingly impressive and appreciated in London’s catering market.
Lebanese wines:
- Chateau Musar — the most famous Lebanese wine producer; red, white and rosé of extraordinary complexity and character — a genuinely impressive pairing for a Levantine catering event in London
- Ixsir and Château Ksara — the modern face of Lebanese winemaking; elegant, sophisticated and increasingly available in the UK
Other regional pairings:
- Israeli wines — Galilee Cabernet Sauvignon and Chardonnay; increasingly recognised in the London market
- Greek Assyrtiko — mineral and high-acid; for seafood and lighter mezze
- Moroccan rosé — fresh and dry; for summer catering events in London
Non-alcoholic pairings (particularly important in the halal context):
- Fresh mint lemonade — the Levantine table classic
- Rose water and pomegranate sherbet
- Ayran — cold, salted yoghurt drink (Turkish)
- Jallab — grape, rose water and pomegranate juice with pine nuts (Lebanese)
- Cold-pressed pomegranate juice
- Artisan kombucha (for modern London audiences)
Sample Levantine & Middle Eastern Menus For London Events
For a 2-hour standing reception catering event in London
Cold mezze on arrival: Hummus with AOVE and smoked paprika — Baba ghanoush — Labneh with za'atar — Warm flatbreads — Fattoush — Mixed Levantine pickles
Warm canapés: Lamb kofta with tahini and pomegranate — Crispy falafel with labneh — Sambusak with spiced lamb and pine nuts — Grilled halloumi with honey and chilli
Live station: Mezze Station — hummus, dips, flatbreads and za'atar bar throughout
Sweet close: Ma'amoul bites with pistachio and date — Orange and olive oil cake bites
For a corporate working lunch catering event in London
Mezze board: hummus, baba ghanoush, labneh, tabbouleh, fattoush, olives, flatbreads Falafel with tahini and lemon Grilled chicken shish with garlic sauce and warm pita Lamb kofta with tzatziki and pomegranate Jewelled rice pilaf with herbs and nuts Roasted cauliflower with tahini and pomegranate (vegan) Basbousa portions with labneh
For a three-course seated catering event in London
Starter: Hummus masabacha with slow-braised lamb, toasted pine nuts and warm spices
Main: Slow-roasted lamb shoulder with baharat, saffron couscous, harissa yoghurt and pomegranate
Dessert: Saffron panna cotta with cardamom, pistachio and rose water
For a wedding or celebration sharing feast catering event in London
Cold mezze: Hummus — Baba ghanoush — Labneh with za'atar — Muhammara — Tabbouleh — Fattoush — Stuffed vine leaves — Mixed pickles — Warm flatbreads
Hot mezze: Falafel with tahini — Lamb kofta — Börek — Grilled halloumi with honey — Sambusak
Sharing mains: Slow-roasted lamb shoulder with baharat and pomegranate Mousakhan — Palestinian chicken with sumac and caramelised onion Chargrilled sea bass with tahini and preserved lemon Roasted cauliflower with harissa and chickpeas (vegan) Jewelled Persian rice with barberries and pistachios Saffron couscous with roasted vegetables
Dessert: Knafeh with rose water and pistachio Basbousa with labneh Ma'amoul bites Seasonal fruit with rose water and mint Turkish coffee and mint tea
Combining Levantine & Middle Eastern With Other Vlamber Cuisines
The most natural combination — sharing the same sun-drenched flavour palette, the same commitment to fresh produce and the same social, abundant approach to food. Together they create the most universally appealing and inclusive catering menu available at London events.
A genuinely distinctive combination — Spanish depth alongside Levantine spice and generosity. Both traditions share a love of olive oil, preserved fish, slow-cooked meats and bold seasoning; together they create a catering event in London that is genuinely surprising and deeply satisfying.
For brand events and corporate catering in London where the food programme should reflect the international character of the audience — the Levantine mezze alongside select Asian contemporary dishes creates a genuinely cosmopolitan catering spread.
Frequently Asked Questions
Yes. The Levantine tradition is halal at its core. All meat at Vlamber's Levantine catering events in London can be fully halal-certified on request. Please confirm at the proposal stage.
Yes — the Levantine direction is one of the most naturally plant-forward culinary traditions in the world. Vegetarian and vegan guests are comprehensively catered for without compromise.
Yes. The Levantine sharing feast is one of our most requested wedding catering formats in London — generous, social, visually extraordinary and universally loved by guests of every background.
Yes. The Mezze Station is one of our most popular live catering stations at London events — we manage it continuously throughout the reception, replenishing and refreshing throughout.
For indoor London catering events, we use high-temperature induction grills that replicate the char and caramelisation of charcoal with adequate ventilation. For outdoor events, we use proper charcoal. We assess each venue individually.
Add Levantine & Middle Eastern To Your London Event
The Levantine & Middle Eastern direction is available across every Vlamber catering format in London. Whether you want a mezze station at a corporate reception, a full sharing feast at a wedding, a charcoal grill live station or a plated Levantine dinner — we build the proposal around your event.
Tell us your date, location in London, guest numbers and format and we will build a Levantine proposal tailored to your event.