A chocolate forest pinecone and strawberry toadstool on a bed of moss feature in Center Parcs’ fresh menu for business events

Center Parcs Conferences & Events has launched a new corporate menu, elevating its F&B offering at Woburn Forest and Sherwood Forest to match the unique event experience it promises delegates.

With a focus on seasonality, the upgraded menu has been thoughtfully designed to echo Center Parcs’ natural woodland surroundings – with mouth-watering dessert options such as the Chocolate forest pinecone and Strawberry Toadstool offering playful, forest-inspired visuals.

A brand-new vegan and gluten-free ‘wellbeing range’ menu has been introduced to meet growing demand for plant-based and health-conscious options and energise delegates throughout the day.

New gala dinner dessert options, including Mango and passionfruit dome (V, GF, VE), Chocolate forest pinecone, Strawberry toadstool, and White chocolate and raspberry cheesecake (V)

placeholder image — New gala dinner dessert options, including Mango and passionfruit dome (V, GF, VE), Chocolate forest pinecone, Strawberry toadstool, and White chocolate and raspberry cheesecake (V)

For event planners seeking a casual dining alternative, Center Parcs has created a grab-and-go menu that fit busy schedules without compromising on quality or taste, featuring a selection of multi-seed baguette sandwichesand a range of convenient snacks.

Center Parcs has also significantly built out its international food offering to include dishes inspired by global cuisines spanning Asia, the Middle East, the Caribbean, and the USA to reflect the event destination’s multicultural, inclusive spirit and create a sense of connection and familiarity for delegates from all backgrounds.

Group Food, Beverage and Retail Innovation Manager, James Haywood, who is celebrating 19 years with Center Parcs this year, said: “Aligning F&B with core values like sustainability, wellbeing or innovation requires more than just pasting buzzwords on the menu - it means carefully selecting ingredients, suppliers and operations that genuinely embody those principles.

"For our new menu, we’ve focused on designing every F&B touchpoint to create atmosphere and foster emotional connection. More than just creating a new menu - we’ve crafted moments of surprise and delight through standout dishes and unexpected flavour pairings – which so often become the most memorable and talked-about parts of an event.”

Julia Green, Head of Corporate Events at Center Parcs Conferences & Events, said: “Let’s be honest - the first question after any awards night or conference is, ‘how was the food?’. In today’s events landscape, F&B is no longer just a backdrop – it’s a huge part of the story delegates take home with them. As event expectations rise, so too does the need to deliver creative F&B options that align with venue values and elevate every moment.

“We’ve always taken our corporate F&B offering seriously, but our new menu marks a real step change. With 100% of all our corporate bookings including food and beverage, we knew we had to create something that felt as considered and distinctive as the wider Center Parcs delegate experience. This isn’t just a new menu - this refresh is all about delivering guest-first experiences that celebrate the acres of natural woodland surrounding our venues - bringing a taste of the forest to every plate.”