Latest News
If you have an HD project in the pipeline, call us to find out what we have to offer your production We are looking for a studio runner......if you are interested please send your CV by 2nd August 3,000sqft - 13,000sqft studio hire. HD or SD. Give us a call We are looking for a studio runner......if you are interested please send your CV by 2nd August
Production
Showcases
Take a look at some of the shows that The Fountain Studios have been privileged to work on
Click here >
Interested in making a show? Click below for floor plans & spec
New to Fountain
Talkbackthames/
Gallowgate
Hat Trick
Brook Lapping
So TV
Zeppotron
Sony (SPTI)
Syco
Brown Eyed Boy
Splash Media
Roughcut
Avalon
Pozzitive Productions
Thumbs Up Productions
Contact Details
The Fountain Studios,
128 Wembley Park Drive,
Wembley, Middlesex
HA9 8HQ
Ticket Agents
Audience Ticket Agents
enquiries Click here >
> excellent variety
Daily Menu
  • Japanese vegetable tempura with sweet soy oriental salad and hoi sin dressing.
  • Asparagus and green pea tartlet served atop roast bell pepper and rocket salad.
  • English duck breast and orange salad with radish, cress and pomegranate dressing.
  • Parma ham plate: Italian prosciutto ham, cantaloupe melon, parmesan shavings and dressed rocket.
Aftershow Canapé List
  • Glutinous rice topped with black bean tuna carpaccio.
  • Herb blinis, crème fraiche and sevruga caviar.
  • White bean chorizo and sun blush cherry tomato tartlets.
  • Smoked chicken satay on Melba toast.
  • Rare Teriyaki beef, shitake mushroom jam.
  • Mini tornadoes Rossini.
  • Cherry wood home-smoked venison with orange rosemary compote.
  • Chilled green pea and watercress soup shots.
  • Leek and Cep mushroom tartlets.
  • Quails eggs and celery salt.
  • Chevre goat's cheese and red onion baby tartlets.
  • Chicken and port liver pate, cornichons en croute.
VIP Executives Luncheon
  • Homemade pumpkin ravolini floating on a prawn bisque.
  • Crispy skinned sea bass on a parsnip puree, wilted spinach, vanilla saffron beurre monte.
  • Wine jelly and vanilla bean pannacotta.
  • Seared scallops, cauliflower puree, curry salt and cumin veloute.
  • New season Kentish rack of lamb, roast garlic puree, garlic confit, sautéed white asparagus.
  • Steamed banana and macadamia pudding, butterscotch sauce.