The molecular tasting menu highlights include salmon mi-cuit, served under a glass cloche filled with apple wood smoke, and a 72-hour roasted beef rib and Dexter beef fillet, served with broccoli three ways, dehydrated nettle leaves and a port jus.
Some of the dishes, such as a nitro-poached green tea mousse, will also be produced at the table.
Rodley said: "Ever since Ferran Adria and Heston Blumenthal introduced us to molecular gastronomy, I have been fascinated with trying to bring their intricate, scientific approach to event catering menus.
"The molecular tasting menu is a culmination of extensive research and experimentation by my team and I to create visually stunning dishes which play on the senses, challenge expectations and deliver a sensational taste experience."
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