With three versatile venues across two central locations all looked after by one expert team – it’s really is as Easy as 1,2,3 to find the perfect space solution across Birmingham…
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The ICC believes that great events have the power to change, inspire and connect people in a uniquely collaborative way.
We also understand that food can make or break an event. It's important we serve food that doesn’t simply satisfy appetites and boost energy levels, but smashes expectations.
Our carefully selected range of canapes are perfect to get your event started with a minimum of three canapes per person.
Our diverse wine list has been carefully selected to complement the dishes in our food selection, while offering robust wines that easily stand alone for a drinks reception. From contemporary new world wines that become an instant favourite to the classic grapes we all love, there is something for every palate.
From an arrival snack to a stunning 5 course banquet that will leave you and your delegates talking about the food when the event is over. Our Executive Head Chef Simon has developed a tantalizing menu that fits into the buzzing food scene in Birmingham. We work with clients to ensure their menus are seasonal so we can make the most of great British suppliers. Take a look at our example packages below, then work with your dedicated Catering Manager to create a menu that suits your event, theme and budget.
Our conference packages include a mid-morning and mid-afternoon serving of tea, coffee and iced water, served with traditional biscuits and fresh fruits.
Speak to your F&B Event Manager today and find out about how we create bespoke menus tailor-made to your event and delegate’s requirements.
Bringing our chefs to the table offering 3 street food themed stations & 2 desserts. Our interactive food concept
serves vibrant global cuisine, bringing together bold, authentic flavors from around the world in a fresh, modern style.
In our Freestyle Buffet, you can pick from three main courses (2x meat, 1x vegetarian), 2 seasonal hot sides, 2 seasonal salads and 2 seasonal desserts. Take a look at some of the dishes featured in our menu.
***NOTE All pre choice orders menu should be with your catering manager 5 working days before the event date, this is to ensure the correct availability on the evening
Speak to your catering account managers today and find out about how we create bespoke menus tailor-made to your event and delegate’s requirements.
For a more casual setting without compromising on food consider our Christmas buffet menu.
Speak to your catering account managers today and find out about how we create bespoke menus tailor-made to your event and delegate’s requirements.
Pre-order one of our great value drinks pacakges and your drinks will be ready for you on your table so you can get the party started straight away.
New ICC Customer
Contact the ICC team to organise your event today!
Existing ICC Customer
We understand that food can make or break your event. After all, it’s often the thing delegates look forward to most. Especially if they’re only visiting for the day.
Have you already booked your event at the ICC and have an idea of the catering you want? Our dedicated team can help you put together your perfect menu.
Contact your catering manager or our dedicated account manager, Lisa Thompson ([email protected]) today.
Chile
Italy
South Africa
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Chile
France
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Argentina
Italy
Spain
South Africa
Australia
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USA
Italy
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France
France
with cilantro and lime rice, soy and ginger dressing, roast pineapple and chilli
with cheese sauce, salsa, guacamole and jalapeno peppers
with Monterey jack cheese, sourdough stack and smoky bacon mayonnaise
with cool mango, yoghurt and crisp salad
with cool mango, yoghurt and crisp salad
on red cabbage and beetroot sauerkraut, creamy wholegrain mustard and ginger sauce
Sweet waffle with biscoff whipped cream and sprinkled honeycomb
Churros with caramel and chocolate dipping pots
Layered black forest torte
Zingy passion fruit and mango pavlova
with a garnish of fennel and scallions
in Worcestershire sauce
and a garnish of shitake mushrooms
with vegetable ratatouille gratin and a garnish of basil oil
in coconut lemongrass and spring onion sauce
with hazelnut biscotti
served with broken chocolate cookie
with salt bakes celeriac puree
in a bourguignon croquet
British Cheese Selection Served with apricot and ginger chutney, alongside bread crackers
with sour cream
with mango mayonnaise
served on a flat bread with pickled vegetables and siracha dressing
on winter slaw with sticky pineapple & a BBQ dressing
on Winter Slaw (vg) with Sticky Pineapple & BBQ Dressing
with cauliflower wing pakora, masala curry sauce and crispy onions
with mulled berry compote and thick vanilla cream
with cranberry chutney and onion bread wedge