Modern Mediterranean
Modern Mediterranean Catering in London
The Modern Mediterranean is Vlamber’s most universally appealing culinary direction — fresh, seasonal, produce-led cooking that draws from the coastlines and kitchens of southern Europe, the eastern Mediterranean and North Africa. Roasted vegetables with tahini and pomegranate, burrata with heritage tomatoes and basil oil, seared fish with lemon and herbs, slow-cooked lamb with spiced couscous, labneh with olive oil and za’atar, fresh salads with preserved citrus and toasted seeds. Food that is visually vibrant, genuinely healthy and deeply satisfying — and that works across every guest profile, every event format and every dietary requirement at catering events in London.
What Is Modern Mediterranean Catering?
Mediterranean catering has become a go-to option for everything from weddings and corporate lunches to wellness events and upscale social gatherings — a vibrant, heart-healthy style of eating rooted in the coastal regions of southern Europe, North Africa and the eastern Mediterranean, offering a balance of plant-forward dishes, lean proteins, wholesome grains and fresh herbs and spices. OpenTable
At Vlamber, the Modern Mediterranean is not a single national cuisine — it is a culinary direction that draws from across the region: Greek, Italian, Turkish, Moroccan, Lebanese, Israeli and Spanish coastal influences, interpreted through a contemporary lens and adapted for professional event catering in London.
What defines the Modern Mediterranean at Vlamber:
- Produce-led cooking — the best Mediterranean food starts with the best seasonal produce; the technique exists to celebrate the ingredient, not to disguise it
- Vibrant colour and visual impact — the palette of the Mediterranean kitchen — deep green herbs, vivid tomatoes, golden olive oil, ruby pomegranate, ivory labneh — creates naturally beautiful food
- Light, energising flavours — Mediterranean food leaves guests feeling well fed but not heavy; it works at events of any length and at any time of day
- Universal appeal — the Mediterranean direction is the most widely accepted and best understood culinary tradition in London’s event catering market; it works for every guest profile and crosses every cultural boundary
- Natural dietary inclusion — Mediterranean catering is naturally plant-forward, with many standout dishes that put vegetables, legumes and grains at the forefront — perfect for vegetarian, vegan and gluten-free guests while remaining genuinely satisfying for everyone OpenTable
- Seasonal depth — summer tomatoes and grilled courgette, autumn squash and root vegetables, spring asparagus and peas, winter citrus and preserved lemons — the Mediterranean kitchen changes with the season
The Modern Mediterranean Across London Event Formats
The Modern Mediterranean is Vlamber’s most versatile culinary direction — it adapts to every catering format at London events with equal effectiveness.
Canapé reception catering London
Mediterranean canapés are among the cleanest and most visually striking available at London catering events. Burrata on crostini, labneh with za'atar and flatbread, seared scallop with cauliflower purée, tuna tartare with citrus — each one elegant, each one immediately understood and appreciated.
Working lunch catering London
Mediterranean food checks all the boxes for corporate catering — shared platters of roasted proteins, grain salads, fresh dips and warm pitta encourage communal dining and conversation, while lean into clean eating options including mezze boards, grilled fish and quinoa tabbouleh satisfy the growing expectation for health-conscious catering in London offices. OpenTable
Bowl food catering London
The Mediterranean direction is particularly strong in bowl food format — grain bowls with roasted vegetables and tahini, spiced lamb with couscous, roasted aubergine with labneh and pomegranate, seared fish with Mediterranean salsa. Every bowl feels complete and properly cooked.
Buffet & sharing feast catering London
The Mediterranean sharing table — abundant platters of roasted meats, grain salads, fresh dips, grilled fish and seasonal vegetables — is one of the most joyful and visually impressive catering formats available at London events.
Plated dinner catering London
Mediterranean catering is naturally plant-forward, with many standout dishes that put vegetables, legumes and grains at the forefront — perfect for vegetarian, vegan and gluten-free guests while remaining genuinely satisfying for everyone OpenTable
Wedding catering London
The Modern Mediterranean direction is one of the most popular culinary choices for wedding catering in London — it works for guests of all backgrounds, accommodates dietary requirements naturally and creates a celebratory, abundant atmosphere at any wedding format.
The Modern Mediterranean Menu — What We Cook
Cold canapés:
- Burrata with heritage tomato, basil oil and Maldon salt on artisan crostini
- Tuna tartare with avocado, citrus dressing and micro herbs on a sesame crisp
- Prawn and avocado on endive leaf with lemon aioli and smoked paprika
- Smoked salmon with labneh, cucumber and dill on toasted sourdough
- Fig, prosciutto and ricotta on honey-drizzled crostini (seasonal)
- Watermelon, feta and mint skewer with black pepper and olive oil (summer)
- Heirloom tomato and aged mozzarella on crostini with aged balsamic
- Chicken liver parfait with fig chutney and pistachio on toasted brioche
- Seared tuna tataki on cucumber with ponzu and sesame (contemporary Mediterranean)
Warm canapés:
- Seared scallop with cauliflower purée, lemon and capers in a spoon
- Mini lamb kofta with tzatziki and pomegranate on flatbread
- Crispy falafel bite with labneh, lemon and za'atar
- Courgette and feta fritter with lemon yoghurt dip (vegetarian)
- Arancini di riso — saffron risotto balls with mozzarella centre and tomato dipping sauce
- Spanakopita bite — filo pastry with spinach, feta and herbs (Greek)
- Grilled halloumi on flatbread with roasted pepper and herb oil (vegetarian)
- Lamb and pine nut pastry bite with cumin and lemon yoghurt
Sharing canapé elements:
- Mezze platter station — hummus, labneh, babaganoush, roasted peppers, olives, flatbread, za'atar and olive oil
- Burrata bar — large burrata with seasonal toppings: tomato, basil, AOVE / roasted beetroot and walnut / roasted pepper and anchovy
- Charcuterie and antipasti board — prosciutto, bresaola, mortadella, artichokes, roasted peppers, olives, artisan crackers
Cold mezze:
- Hummus — properly made with dried chickpeas, tahini, lemon and garlic, finished with AOVE and paprika
- Labneh — strained yoghurt with olive oil, za'atar, sumac and warm flatbread
- Babaganoush — fire-roasted aubergine with tahini, lemon and pomegranate
- Muhammara — roasted red pepper and walnut dip with pomegranate molasses
- Tabbouleh — flat-leaf parsley, fine bulgur, tomato, lemon and AOVE
- Fattoush — crispy flatbread salad with heritage tomato, cucumber, radish, sumac and pomegranate
- Tzatziki — strained Greek yoghurt with cucumber, garlic and dill
- Htipiti — whipped feta with roasted pepper and chilli (Greek)
- Olivada — black olive tapenade with capers and lemon
Warm mezze:
- Falafel — crispy outside, soft inside, with cumin and fresh herb, served with tahini and lemon
- Börek — Turkish filo pastry filled with spinach and feta, or spiced lamb (crispy, cut into portions)
- Grilled halloumi with honey and dried chilli (Cypriot)
- Spanakopita portions — Greek spinach and feta filo pie
- Warm olives with orange zest, thyme and garlic
Salads:
- Heritage tomato salad with burrata, fresh basil, aged balsamic and AOVE
- Roasted beetroot with labneh, walnut, pomegranate and honey dressing
- Grain salad — pearl barley or farro with roasted vegetables, fresh herbs, lemon and AOVE
- Quinoa tabbouleh with cucumber, pomegranate, mint and citrus dressing (vegan)
- Roasted courgette and feta with pine nuts, fresh mint and lemon (summer)
- Orange, fennel and olive salad with red onion and herbs (winter/spring)
- Greek salad — barrel-aged feta, Kalamata olives, tomato, cucumber and red onion with dried oregano
- Roasted butternut squash with labneh, toasted seeds and pomegranate molasses (autumn)
- Fattoush with crispy bread, sumac, radish, cucumber and fresh herbs
Roasted and grilled vegetables:
- Aubergine two ways — roasted and charred, with tahini, pomegranate and toasted pine nuts (a defining Modern Mediterranean dish)
- Roasted courgette with labneh, preserved lemon and mint
- Grilled padron peppers with Maldon salt and lemon (shared with the Iberian Signature)
- Roasted heritage carrots with harissa yoghurt, cumin and coriander
- Roasted cauliflower with tahini, golden raisins, pine nuts and fresh parsley
- Blistered cherry tomatoes with garlic, capers and herbs on toast
- Roasted artichoke hearts with lemon, garlic and herbs
Fish and seafood:
- Seared sea bass fillet with lemon beurre blanc, capers, samphire and herb oil
- Pan-seared salmon with roasted pepper coulis, seasonal greens and lemon
- Grilled swordfish with salsa verde, capers and roasted tomatoes (seasonal)
- Salt-baked sea bream with fennel, citrus and herbs
- Grilled prawns with garlic, lemon, chilli and fresh parsley
- Seared scallops with pea purée, crispy pancetta and mint oil
- Branzino — whole sea bass roasted in olive oil, herbs and lemon
- Octopus a la plancha with lemon, AOVE and smoked paprika (shared with the Iberian Signature)
Meat and poultry:
- Slow-roasted lamb shoulder with harissa yoghurt, roasted aubergine and spiced couscous — the definitive Modern Mediterranean main course
- Grilled lamb cutlets with tapenade, roasted tomatoes and rosemary jus
- Za'atar roasted chicken with preserved lemon, roasted vegetables and herb oil
- Chicken shawarma — marinated free-range chicken with cumin, coriander and sumac, served with tahini and flatbread (bowl or sharing format)
- Beef kofta — spiced ground beef with onion, herbs and pine nuts, grilled and served with tzatziki
- Slow-cooked lamb shank with tomato, cinnamon, allspice and chickpeas (Greek-style)
- Souvlaki — grilled marinated chicken or lamb skewers with pita and tzatziki (live station format)
Vegetarian and vegan mains:
- Moussaka-inspired layers of roasted aubergine, spiced lentil and tomato sauce, with a béchamel or labneh top (vegetarian)
- Roasted cauliflower steak with harissa, spiced chickpeas, tahini and pomegranate (vegan)
- Stuffed peppers with spiced rice, pine nuts, currants and herbs (vegan)
- Mushroom and spinach börek (vegetarian)
- Chickpea and spinach stew with cumin, coriander and lemon (vegan)
- Aubergine parmigiana — slow-cooked layers of aubergine, tomato sauce and mozzarella (Italian Mediterranean)
- Saffron couscous with roasted vegetables, preserved lemon and fresh herbs
- Pilaf rice with toasted orzo, herbs and chicken or vegetable stock
- Spiced bulgur wheat with caramelised onion, pine nuts and currants
- Greek-style lemon potatoes — slow-roasted with lemon, garlic, oregano and olive oil
- Warm flatbreads — freshly made, served with olive oil and za'atar
- Roasted new potatoes with rosemary, garlic and AOVE
- Grilled polenta with roasted tomatoes and herbs (Italian Mediterranean)
Starters:
- Burrata with heritage tomato, basil oil, aged balsamic and Maldon salt
- Tuna tartare with avocado, citrus dressing, micro herbs and sesame crisp
- Grilled king prawn with romesco, labneh and crispy chickpeas
- Gazpacho verde with cucumber, avocado, basil and AOVE (cold starter)
- Smoked aubergine soup with tahini cream, pomegranate and za'atar (warm)
- Hand-dived scallop with pea purée, crispy pancetta and lemon oil
Main courses:
- Slow-roasted lamb shoulder with harissa yoghurt, saffron couscous and roasted aubergine
- Pan-seared sea bass with lemon beurre blanc, samphire and capers
- Za'atar roasted chicken breast with preserved lemon, roasted Mediterranean vegetables and herb jus
- Grilled salmon with salsa verde, roasted tomatoes and lemon new potatoes
- Roasted cauliflower steak with spiced chickpeas, tahini, pomegranate and toasted pine nuts (vegan)
- Moussaka-inspired tower of aubergine, spiced lentil and labneh (vegetarian)
Desserts:
- Honey and orange cake with thyme-scented crème fraîche and candied orange
- Panna cotta with rose water, fresh strawberries and pistachios
- Chocolate and olive oil mousse with Maldon salt and a sesame crisp (Catalan influence)
- Baklava-inspired tart with honey, pistachio and cardamom
- Fresh seasonal fruit with honey, labneh and toasted almonds
- Lemon and almond tart with crème fraîche and raspberry coulis
Mezze & Flatbread Station A styled station with fresh warm flatbreads, three hummus varieties, labneh, babaganoush, muhammara, olives, pickles and garnishes. One of the most social and visually generous stations at London catering events.
Souvlaki Grill Station A live grill — lamb or chicken souvlaki skewers cooked to order and served in warm pita with tzatziki, tomato and herbs. Works beautifully at outdoor summer events and corporate parties in London.
Paella-Adjacent Arroz Station (shared with the Iberian Signature) When the arroz is presented in its Mediterranean context — with seafood, herbs and lemon — it bridges the Iberian Signature and the Modern Mediterranean direction naturally.
Burrata Station Whole burrata presented at a styled station with a range of seasonal toppings — heritage tomato and basil, roasted beetroot and walnut, roasted pepper and anchovy. Guests choose their toppings; the chef portions and garnishes. One of the most visually impressive and photographable stations available.
Why The Modern Mediterranean Works So Well In London
Today’s guests are more ingredient-savvy than ever. Health-conscious catering is no longer a niche request — it is a standard expectation. And among the many global cuisines available, Mediterranean food stands out for its heart-healthy and anti-inflammatory benefits, its emphasis on plant-forward dishes and lean proteins, and its ability to satisfy every guest at the table regardless of dietary preference. OpenTable
In London’s corporate and private event catering market, the Modern Mediterranean delivers something specific that other culinary directions struggle to match: it is the direction that excludes the fewest guests.
- Vegetarians find abundant, genuinely satisfying options
- Vegan guests receive complete, well-constructed dishes rather than adapted compromises
- Gluten-free guests can eat across almost the entire menu
- Health-conscious guests appreciate the quality of the produce and the lightness of the cooking
- Guests who love meat eat well from the lamb, chicken, fish and seafood selections
- International guests across every cultural background recognise and enjoy the flavours
For corporate catering events in London — where guest lists are diverse, dietary requirements are varied and the expectation is for food that serves everyone equally well — the Modern Mediterranean is the most reliable culinary direction available.
Dietary Management — Modern Mediterranean
- Vegetarian — extensive, genuinely satisfying selection across every format; not a compromise
- Vegan — hummus, babaganoush, falafel, roasted vegetables, grain bowls, tabbouleh, aubergine dishes — full vegan selections across all event formats
- Gluten-Free — the majority of the Modern Mediterranean menu is naturally gluten-free; we identify the few items that are not and provide clear alternatives
- Dairy-Free — much of the Mediterranean direction is naturally dairy-free; labneh and feta are clearly identified; tahini-based sauces provide rich dairy-free alternatives
- Halal-friendly — available across the Modern Mediterranean menu; meat selections can be confirmed halal on request
- Nut-Free — pine nuts, pistachios and almonds appear in some dishes; clearly labelled and removed on request
Modern Mediterranean Wine Pairings
- Assyrtiko (Santorini, Greece) — mineral, saline, high acidity — the definitive pairing for seafood and mezze at London catering events
- Vermentino (Sardinia or Corsica) — fresh, aromatic and slightly bitter — excellent with grilled fish, salads and lighter mezze
- Fiano di Avellino (Campania, Italy) — rich and nutty — works beautifully with roasted vegetables and chicken dishes
- Picpoul de Pinet (Languedoc) — the Languedoc oyster wine — for seafood and lighter canapés
- Greco di Tufo — for richer fish dishes and roasted vegetable mains
Provence Rosé — the modern Mediterranean benchmark; dry, fresh and pale — works across the entire mezze and seafood spectrum at London catering events
- Nero d’Avola (Sicily) — earthy, fruit-forward and warm — for slow-cooked lamb and spiced meat dishes
- Agiorgitiko (Greece) — medium-bodied, with cherry and spice — for lamb kofta, slow-cooked lamb shank and beef dishes
- Côtes du Rhône (France) — Grenache-based blends — for sharing feast formats and grilled meat
- Primitivo (Puglia, Italy) — full-bodied, generous and warm — for the richest lamb and aubergine dishes
Sample Modern Mediterranean Menus For London Events
For a 2-hour standing reception catering event in London
Cold canapés: Burrata with heritage tomato, basil oil and Maldon salt on crostini Tuna tartare with avocado and citrus on sesame crisp Smoked salmon with labneh and dill on toasted sourdough
Warm canapés: Seared scallop with cauliflower purée and lemon in a spoon Mini lamb kofta with tzatziki and pomegranate on flatbread Crispy falafel with labneh and za'atar
Live station: Mezze & Flatbread Station — hummus, labneh, babaganoush, fresh flatbreads, olives and pickles
Sweet close: Honey and pistachio petit fours Lemon and almond tartlet bites
Cold mezze:
- Hummus — properly made with dried chickpeas, tahini, lemon and garlic, finished with AOVE and paprika
- Labneh — strained yoghurt with olive oil, za'atar, sumac and warm flatbread
- Babaganoush — fire-roasted aubergine with tahini, lemon and pomegranate
- Muhammara — roasted red pepper and walnut dip with pomegranate molasses
- Tabbouleh — flat-leaf parsley, fine bulgur, tomato, lemon and AOVE
- Fattoush — crispy flatbread salad with heritage tomato, cucumber, radish, sumac and pomegranate
- Tzatziki — strained Greek yoghurt with cucumber, garlic and dill
- Htipiti — whipped feta with roasted pepper and chilli (Greek)
- Olivada — black olive tapenade with capers and lemon
Warm mezze:
- Falafel — crispy outside, soft inside, with cumin and fresh herb, served with tahini and lemon
- Börek — Turkish filo pastry filled with spinach and feta, or spiced lamb (crispy, cut into portions)
- Grilled halloumi with honey and dried chilli (Cypriot)
- Spanakopita portions — Greek spinach and feta filo pie
- Warm olives with orange zest, thyme and garlic
For a three-course seated catering event in London
Starter: Burrata with heritage tomato, basil oil, aged balsamic and Maldon salt
Main: Slow-roasted lamb shoulder with harissa yoghurt, saffron couscous and roasted aubergine
Dessert: Honey and orange cake with thyme crème fraîche and candied orange
For a standing bowl food catering event in London
On arrival: Mezze canapés: hummus and flatbread, falafel with labneh, halloumi on flatbread
Bowls: Slow-roasted lamb with harissa yoghurt and couscous Za'atar roasted chicken with preserved lemon and herb jus Roasted cauliflower with tahini, pomegranate and chickpeas (vegan) Heritage tomato and burrata bowl with basil and AOVE (cold)
Sweet close: Honey and pistachio bites Seasonal fruit with labneh and mint
For a wedding or celebration sharing feast catering event in London
Shared starters: Mezze selection: hummus, babaganoush, labneh, tabbouleh, fattoush, olives, warm flatbreads
Shared mains: Slow-roasted lamb shoulder with harissa and pomegranate Za'atar roasted chicken with preserved lemon and herb oil Grilled sea bass with salsa verde and capers Roasted cauliflower with tahini and pine nuts (vegan) Saffron couscous with roasted vegetables and herbs Greek-style lemon potatoes with oregano Grain salad with herbs, lemon and seasonal vegetables
Dessert: Honey cake with pistachio and cardamom Baklava-inspired tart bites Seasonal fruit with labneh and honey
Combining Modern Mediterranean With Other Vlamber Cuisines
he Modern Mediterranean is the most versatile of all Vlamber’s culinary directions — it combines naturally with almost every other cuisine we offer.
Modern Mediterranean + Iberian Signature
The two core Vlamber directions — deeply complementary. Spanish and Mediterranean flavours share ingredients and techniques; together they create a menu that is cohesive, varied and genuinely impressive.
Modern Mediterranean + Levantine & Middle Eastern
The natural combination — Mediterranean freshness and the depth of Levantine spice. Together they create the most complete and inclusive catering menu available at London events.
Modern Mediterranean + European Contemporary
Mediterranean lightness alongside French and Italian fine dining technique — for plated dinner catering in London where the menu combines freshness with precision.
Frequently Asked Questions
Yes. It is our most versatile culinary direction — working at corporate working lunches, canapé receptions, wedding catering, plated dinners and everything in between.
Yes. The Modern Mediterranean direction is the most naturally inclusive in our entire repertoire — extensive vegan, vegetarian, gluten-free and dairy-free options are built into the menu from the start.
Yes. A sharing feast drawing from the Modern Mediterranean is one of the most popular and joyful wedding catering formats at London events — abundant, visually generous and universally loved.
Yes. The two directions share many flavours and ingredients and combine seamlessly. This is one of our most requested multi-cuisine combinations at London catering events.
Add Modern Mediterranean To Your London Event
The Modern Mediterranean is available across every Vlamber catering format in London. Whether you want a full Mediterranean working lunch, a mezze station at a corporate reception, a sharing feast at a wedding or a plated dinner with a Mediterranean direction — we build the proposal around your event.
Tell us your date, location in London, guest numbers and format and we will build a Modern Mediterranean proposal tailored to your event.