Liverpool’s premier destination for world-class conferences, Spaces at The Spine, is redefining event dining with the launch of its new spring/summer catering menus – designed to enhance wellbeing while promoting sustainability and inclusivity.
Curated in partnership with Company of Cooks, the menus have been expertly crafted by nutritionists to highlight dishes where nourishment and environmental responsibility go hand in hand.
Featuring flavours that are synonymous with the changing seasons, the dishes showcase fresh, sustainable ingredients sourced from small, local, and independent suppliers where possible.
Many of the dishes have been thoughtfully designed with low-GI (Glycaemic Index) ingredients to help keep blood sugar levels stable and provide long-lasting energy for guests, with highlights including Vietnamese beef salad, Chicken broth and Nashi pear, pineapple and mint salad.
Additionally, the menus now incorporate a new package created using Future 50 Ingredients—a collection of nutrient-rich, plant-based foods identified by WWF and Knorr Foods for their high nutritional value and low environmental impact. Delegates can enjoy vibrant seasonal salads, such as Roasted sweet potato, edamame, grilled peppers and toasted seeds, or Shaved fennel, orange, dill and pomegranate and dukkha.
Spaces at The Spine also offer a selection of sustainable, vegan wines produced in vineyards that practice water and energy conservation while preserving ecosystems and local wildlife. Working with suppliers from around Europe, both white and red wines from the regions of Spain, Italy and France are available to enjoy.
Those attending daytime conferences and events at the venue will also find that inclusivity has been extended to the table. The venue has committed to introducing a vegan and at least one allergen-free dish in every fork buffet menu, reducing pork dishes to better accommodate delegates with religious or health preferences, and achieving an outstanding 70% allergen-free catering offer.
With these innovative menus, Spaces at The Spine reinforces its commitment to wellbeing and sustainability. The venue itself holds WELL Certification at the Platinum level from the International WELL Building Institute (IWBI)—the only venue in Liverpool to achieve this prestigious recognition. By integrating health-conscious and eco-friendly practices at every level, Spaces at The Spine continues to shape the future of event experiences.
Natacha Allen, Head of Commercial Events at Spaces at The Spine, commented:
“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, DeputyGeneral Manager at Spaces at The Spine, commented:
“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.”
The new catering options are available for conferences, meetings, and private events hosted at Spaces at The Spine.
For more information or to book an event, visit www.spacesatthespine.co.uk.
