Conference menus and day delegate packages Autumn 2013

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1 Conference menus and day delegate packages 2013

Contents Introduction and guest care Page 1 Day delegate food and beverage package Page 2 Hot fork buffet menus Page 3 All time favourites selector Page 5 Build your

2 Contents Introduction and guest care Page 1 Day delegate food and beverage package Page 2 Hot fork buffet menus Page 3 All time favourites selector Page 5 Build your own cold fork buffet Page 6 Premium buffets seated Page 7 Refreshment breaks and supplements Page 9 Conference breakfasts / Breakfast supplements Page 10 Tariff Page 11

Introduction and guest care Day Delegate Packages Buffet menus form part of the day delegate package. These menus may also be ordered as stand-alone buffets.

3 Introduction and guest care Day Delegate Packages Buffet menus form part of the day delegate package. These menus may also be ordered as stand-alone buffets. (See day delegate food and beverage package following and the tariff at the end of this menu set.) Beverages The following items are served automatically and are included in the price of stand-alone buffets as well as the day delegate package menus: Ethically-sourced filter and decaffeinated coffees Herbal, fruit and black tea infusions Pure filtered or spring water (carbonated and still) Fruit juices Some of the premium menus also include a choice of house wines Additional dishes Additional dishes may be ordered as a supplement to any of the existing menus. Suggestions are made at the end of each section under the heading: Personalise your menu. Seated Buffets Should you require a seated buffet as part of your day delegate package, a supplementary seating charge of 5.00 per person will apply. General Information and guest care These menus are designed for more than 25 people; smaller numbers may be catered for by other menu types or by arrangement. Please discuss your needs with your account manager. will aim to meet their needs. Ingredients such as nuts will be highlighted on the display menus, but this does not mean that all other dishes exclude such ingredients. If you have delegates with special dietary needs, please advise your account manager and ask your guest to highlight the fact on the day. Our aim is for all guests to enjoy their dining experience with us. These dishes are suitable for vegetarian diets. Other diets may be catered for by arrangement. All prices are quoted per person and exclude V.A.T. 1

Day delegate food and beverage package Day delegate food and beverage package Morning arrival and registration Italian-roast coffee and decaffeinated blends Sweet and wholegrain biscuits Fruit

and/or vegetables A choice of desserts A British cheeseboard A fresh fruit basket Filtered or spring water: carbonated and still Pure juices Premium ethically-sourced filter coffee and decaffeinated

4 Day delegate food and beverage package Day delegate food and beverage package Morning arrival and registration Italian-roast coffee and decaffeinated blends Sweet and wholegrain biscuits Fruit skewers Warm finger pastries Filtered or spring water: carbonated and still Pure juices Lunch Hot or cold multi-choice fork buffet, including: Two main courses with suitable accompaniments Salads and/or vegetables A choice of desserts A British cheeseboard A fresh fruit basket Filtered or spring water: carbonated and still Pure juices Premium ethically-sourced filter coffee and decaffeinated blends Mid-morning break Premium ethically-sourced filter coffee and decaffeinated blends Selection of morning biscuits and granary bars Fruit basket Filtered or spring water: carbonated and still Pure juices Afternoon break Premium ethically-sourced filter coffee and decaffeinated blends Afternoon assortment of biscuits Filtered or spring water: carbonated and still Pure juices 2

Hot fork buffet menus Hot fork buffet menu You may exchange any of the main course dishes with another menu s dish or from the All-time favourites selector on page 5.

complement your choice of main dishes. Please ask if you require verification.

5 Hot fork buffet menus Hot fork buffet menu You may exchange any of the main course dishes with another menu s dish or from the All-time favourites selector on page 5. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Aschton buffet Braised julienne of grass-fed Suffolk X beef red wine, root veg and celery with thyme dumplings Char-grilled globe artichoke lasagne with wholemeal pasta, spinach, mushrooms, oregano, Kentish tomato purée and sussex charmer cheese sauce Garlic and rosemary-roasted new potatoes, roasted English courgettes with caramelised red onion Avon lemon tart or exotic fruit salad with low-fat, natural yoghurt or fresh cream RCP oat cakes and chutney, Barber buffet North Atlantic pollock and natural-smoked haddock pie with white wine, creamed leeks and Caledonian mushrooms under cheddar-glazed mash Grilled smoked tofu with sweet sesame and soy, wilted late-season greens and button onions Crushed yukon gold potatoes, roasted autumn root vegetables Scottish raspberry torte or exotic fruit salad with fresh cream or chantilly crème fraiche RCP oat cakes and chutney Cavendish buffet Navarin of slow-cooked Kentish lamb with lemon and olives, North African spices and locally-grown vegetables Chickpea, apricot and spinach hotpot with pearl barley, veg and a glazed King Edward crust Honey-roasted red peppers and chilli-spiced couscous, roasted new-season parsnips Warm chocolate fudge brownies torte or exotic fruit salad with fresh cream or lemon crème fraiche RCP oat cakes and chutney Dennis buffet Braised haunch of Scottish venison with baby roots in a rich red wine, celery and juniper berry jus Roast autumn gold pumpkin pie with sautéed leeks, Isle of Mull cheddar and Surrey wine sauce Garlic-mashed potatoes, white cauliflower with flaked almonds Treacle sponge with spiced custard or exotic fruit salad with low-fat natural yoghurt RCP oat cakes and chutney, 3

6 Hot fork buffet menus Hot fork buffet menu You may exchange any of the main course dishes with another menu s dish or from the All-time favourites selector on page 5. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Babbington buffet Cumbrian high-fell herdwick mutton, root vegetables and redcurrants, slow-cooked en casserole Hazelnut, pistachio and walnut roast with carrots, celery, garlic, tomato and oregano chutney Buttered mashed potatoes, wilted savoy cabbage Bakewell tart or exotic fruit salad with natural yoghurt or fresh cream RCP oat cakes and chutney, Baskerville buffet Orkney salmon teriyaki: egg noodles and glazed young roots, oyster mushrooms, green onions, garlic and ginger-scented soy jus Thai-style red curry English seasonal vegetables, in jasmine sauce with pistachios, cinnamon and balsamic sherry Fragrant lime and coriander rice pilaf, tender-stem broccoli with sesame seeds Baked saffron-infused custard tart or exotic fruit salad with natural yoghurt or crème fraiche RCP oat cakes and chutney Colladon buffet South Downs free-range pork, slow-cooked en casserole with scrumpy cider, diced potatoes and caramelised apples Whole-germ buckwheat and roasted beetroot risotto, glazed pickling onions and sussex charmer cheese shavings Warm penny bun mushroom and broccoli salad, soused red cabbage with damsons and dressed peppery leaves Warm plum and blackberry pie with vanilla pod custard, RCP oat cakes and chutney, Drake buffet Norfolk farm chicken and baby leek pie with creamy lemon and fresh thyme sauce Roasted autumn vegetables in plum tomato sauce with an oak-smoked Appleby s cheshire, pistachio nut and breadcrumb crust Sautéed late-season new potatoes with rosemary, roasted celeriac with cracked black pepper Granny smith apple crumble tart with vanilla custard RCP oat cakes and chutney, 4

All-time favourites selector Personalise your menu Meat dishes Non-meat dishes All-time favourites selector You may exchange any of the main courses with any of the following dishes.

7 All-time favourites selector Personalise your menu Meat dishes Non-meat dishes All-time favourites selector You may exchange any of the main courses with any of the following dishes. Please note that it is our policy to always offer guests one main course suitable for vegetarian diets and that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Fish dishes Scottish salmon and button mushroom stroganoff, young leeks, plum tomatoes and chive cream sauce Cajun-spiced Atlantic pollock and crayfish gumbo with okra, long-grain rice and black-eyed beans Fish pie with dill scented mash Scottish waters cod, salmon and natural-smoked haddock Cottage pie and horseradish mash British steak mince, leeks, tarragon and grain mustard Norfolk farm chicken pie with spiced pears, sultanas and root veg in mulled wine sauce North Yorkshire game casserole with chestnuts, pearl barley and medlar jam Outdoor-reared smoked Wiltshire bacon and pork hotpot with pentland squire potatoes and wild sage Lancashire hotpot with balsamic-braised red cabbage, Cumbrian lamb middle-neck, rosemary, thyme and thinly-sliced maris pipers Thai-style stir-fry of Suffolk bronze turkey coconut milk, lime, coriander leaves and cream Moroccan-spiced boneless Norfolk farm chicken thighs garlic, pitted olives, chick peas, lemon and white wine sauce Tagine of high fell-raised lamb leg with marrows, cauliflower, dried fruits and middle-eastern spices Kentish vegetable crumble: beans, pulses and passata baked under crunchy breadcrumbs Glamorgan spinach, leek and cheese sausages sauté of seasonal veg and caramelised red onion gravy Kentish vegetable chow mein with royal basil omelette, shoots, water chestnuts, black bean sauce and chipped cashews Crown prince pumpkin and shropshire blue tortelonni dressed with fresh walnut pasta Kind Edward potato, baby marrow and eggplant moussaka with oregano-roasted tomatoes and Simon Weaver feta-style cheese Spiced butternut korma with British potatoes, spinach, eastern spices and chipped cashews Native penny bun, oyster and shiitake mushroom goulash with paprika, red onions and soured Devon cream Hothouse eggplant and cauliflower jalfrezi with lentils and split peas, finished with natural yoghurt Confit leg of Welsh harlequin duck (boneless), Kentish plum, star anise and baby root vegetable casserole Fricassée of East Anglian farm chicken, native wild mushrooms, veggies and coq au vin-style wine sauce 5

Build your own cold fork buffet or add dishes Build your own cold fork buffet Please note that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of

Please choose a meat or fish dish: Roast citrus-marinated Norfolk farm chicken breast with orange segments and rocket leaves Poached fillet of Orkney salmon hothouse cucumbers and lemon dill mayo

8 Build your own cold fork buffet or add dishes Build your own cold fork buffet Please note that we may need to change a menu s carbohydrate, seasonal vegetables or salads to complement your choice of main dishes. Please ask if you require verification. Please choose a meat or fish dish: Roast citrus-marinated Norfolk farm chicken breast with orange segments and rocket leaves Poached fillet of Orkney salmon hothouse cucumbers and lemon dill mayo Welsh harlequin duck breast with plums and cherry tomatoes on watercress and spring onion salad with honey, ginger and soy dressing Please choose a non-meat dish: Cornwall and Somerset hand-crafted cheese platter: Yarg, cheddar and brie cheeses, perry pear, asparagus and port dressing Artichoke heart, green olive and roasted tomato quiche spinach and wild rocket leaves, tossed with virgin truffle oil Mixed bean, carrot, pea and broccoli terrine with celery, tarragon, basil, mustard cress and alfalfa seeds All accompanied with Hot new potatoes with rosemary Niçoise salad Caesar salad Granny smith apple crumble tart with vanilla custard* RCP oat cakes and chutney, * You may exchange the apple tart for any dessert featured in the hot fork buffet menu 6

Premium seated buffets Premium Seated Buffets New Knightrider Street buffet Orkney salmon and brown shrimp timbale with mangetout and minted cucumber Tournedos of pasture-reared sussex X beef wild

9 Premium seated buffets Premium Seated Buffets New Knightrider Street buffet Orkney salmon and brown shrimp timbale with mangetout and minted cucumber Tournedos of pasture-reared sussex X beef wild mushrooms and marjoram sauce Spinach and potato gnocchi artichokes, roasted baby marrows, olives and tomato sauce Jacketed new potatoes with sea salt Glazed carrots, baby corn and fine green beans Greek salad, niçoise salad New Pall Mall buffet Smoked breast of East Anglian farm chicken with caesar salad Thai-spiced fillet of line-caught sea bass on butternut and eggplant curry with coconut milk Pearl barley risotto with roasted beetroot caramelised shallots, halloumi and harissa Warm potato salad Fine green beans and sesame carrots Cucumber salad, dill and horseradish Vine-ripened tomatoes, basil and capers New Amen Corner buffet Hand-raised Yorkshire venison and game bird pie soused red cabbage, mustard pickles and RCP gentleman s relish Poached Orkney salmon supreme in leek, potato, chive and grain mustard sauce High Weald ricotta and spinach tortellini with basil and caper passata, dusted with sussex charmer cheese Steamed new potatoes, virgin oil and cracked pepper Sugar snap peas and roasted courgettes Tossed cannellini beans and roast vegetables, caesar salad Seasonal mixed berry tartlet and chantilly cream RCP oat cakes and chutney, Fruit basket: Seasonal and tropical fruits Pecan nut pie and Cornish clotted cream RCP oat cakes and chutney, Fruit basket: Seasonal and tropical fruits Tiramisu and double cream RCP oat cakes and chutney, Fruit basket: Seasonal and tropical fruits Hot beverages: Chilled beverages: Choice of house wines or fruit juices Hot beverages: Chilled beverages: Choice of house wines or fruit juices Hot beverages: Chilled beverages: Choice of house wines or fruit juices 7

Premium seated buffets New Warwick Lane buffet London-smoked Atlantic halibut and haddock, hot-soused Orkney salmon and fine green bean salad Sautéed breast of free-range Norfolk chicken on chive and

Place buffet RCP dill and mustard-cured Orkney salmon, beetroot chutney and dressed peppery leaves Navarin of middle-eastern-spiced Welsh lamb rump, baby marrow and halloumi gratin with onion seed

10 Premium seated buffets New Warwick Lane buffet London-smoked Atlantic halibut and haddock, hot-soused Orkney salmon and fine green bean salad Sautéed breast of free-range Norfolk chicken on chive and grain mustard sauce Root vegetable and flageolet bean casserole with leek and tarragon sausages Braised whole-grain rice Ratatouille Celery, apple and grape salad Mixed peppery leaves New St Andrews Place buffet RCP dill and mustard-cured Orkney salmon, beetroot chutney and dressed peppery leaves Navarin of middle-eastern-spiced Welsh lamb rump, baby marrow and halloumi gratin with onion seed marmalade Roasted eggplant and mung bean lasagne, wild garlic yarg cheese, crushed vegetables and oregano passata Cumin, star anise and coriander-scented couscous Braised celeriac and carrot roundels Wild rocket leaf and orange salad Coleslaw with pickled lemon mayo and dried fruits Chocolate truffle torte RCP oat cakes and chutney, Fruit basket: Seasonal and tropical fruits Valrhona chocolate and cream profiteroles RCP oat cakes and chutney, Fruit basket: Seasonal and tropical fruits Hot beverages: Chilled beverages: Choice of house wines or fruit juices Hot beverages: Chilled beverages: Choice of house wines or fruit juices 8

Conference refreshment break supplements Conference refreshment break supplements Hot Beverages: Speciality teas and ethically-sourced filter coffee per service 3.

11 Conference refreshment break supplements Conference refreshment break supplements Hot Beverages: Speciality teas and ethically-sourced filter coffee per service 3.60 served with sweet, wholemeal and/or low-sugar biscuits Premium biscuit selections add 60p Thick chocolate biscuit assortment, premium granary selection, flapjacks, oatcakes or double choc-chip cookies Health bars add 60p Cereal, wholemeal granary or yoghurt bar Morning bakery selection add 1.60 French pastry basket: croissants, brioche rolls, pain au chocolat, Danish pastries, assorted muffins or cheese scones, (see also breakfast supplements) Full afternoon tea add Handcrafted sandwich fingers, homemade scones with jam and Cornish clotted cream, sweet pastries, afternoon teacakes, fruit, herbal and black tea infusions, filter coffee Fruit add 1.60 Whole fruit basket, cut fruit platter, fruit kebabs, seedless grapes or shelled nuts with dried exotic fruits Bottled water per person 1.20 RCP pure filtered water, still and sparkling (750ml) per item 4.00 or Devon spring water, still and sparkling (ltr) Available also in 350/300ml bottles for the meeting table Bottled water may also be ordered on a per person, per service basis with complimentary organic syrups and seedless grapes per person 1.20 Warm rolls add 4.50 Applewood-smoked dry-cured bacon, cumberland sausage or glamorgan sausage Free-range eggs, British cheese, Kentish tomatoes and onions, etc. are included on request Fruit juices per person 1.50 Orange, apple or cranberry juice (ltr) per item 5.00 Freshly squeezed juices (ltr) are also available per item Afternoon fare add 1.60 Teacakes, fruit muffins, Scottish all-butter shortbread fingers, sweet pastries, homemade scones with jam and Cornish clotted cream, Dundee fruit cake or Censors macaroons Sandwich finger assortment add Hothouse cucumber and cracked pepper, free-range egg and cress, London-smoked Orkney salmon, honey-roasted ham with Norfolk grain mustard Yoghurt, etc. add 2.00 Smoothies, yoghurts (incl. low fat & organic), yoghurt sips, iced coffee or tea Ice cream tubs add 3.00 Organic, low fat, full cream or your choice of branded product 9

Conference breakfasts Conference breakfasts Please choose one of the listed menus: Please choose one of the below-listed menus English breakfast Pink grapefruit segments Cumberland sausages

12 Conference breakfasts Conference breakfasts Please choose one of the listed menus: Please choose one of the below-listed menus English breakfast Pink grapefruit segments Cumberland sausages Applewood-smoked back bacon rashers Grilled Caledonian mushrooms Roasted Kentish cherry tomatoes Scrambled free-range eggs Chorley potato cakes Morning bakery (2) Hot beverages (2) Continental breakfast Chilled beverages (2) Cured and air-dried British meats Farmhouse cheeses Mediterranean and tropical fruits Morning bakery (2) Hot beverages (2) Healthy breakfast Chilled beverages (2) Muesli no added sugar (build your own) Greek yoghurt and honey Berries, melon and pineapple cubes Oat cakes, low fat cottage cheese Hot beverages (2)... and make your selections from the following menu groups Morning bakery selection Please choose two of the following: Croissants, brioche, pain au chocolat, potato cakes, crumpets, muffins, waffles, pancakes All served with a selection of: RCP Seville marmalade, honey, maple syrup, Whole-fruit and reduced-sugar conserves, butter and low-fat vegetable spread Chilled beverages Please choose two of the following: Orange juice, apple juice, cranberry juice, grapefruit juice, assorted smoothies, iced coffee, iced tea (no sugar), yoghurt sips, low-fat yoghurt sips Hot beverages Please choose two of the following: Italian-roast filter coffee Fairtrade premium-blend filter coffee English breakfast tea Hot chocolate Instant decaffeinated coffee is also available... and choose a supplement See tariff (page12) for prices Warm bacon roll, etc. Applewood-smoked dry-cured bacon Cumberland sausage Glamorgan sausage Free-range eggs, British cheese, Kentish tomatoes and onions, etc are included on request with any of the above Cereals Breakfast cereals, porridge, oatmeal slices, cereal bars, muesli, health bars served, as appropriate, with whole or semi-skimmed milk, sugar, sweeteners, dried fruits, shelled nuts and seeds. 10

Tariff Conference buffets Please see the small meetings menus for parties of less than 25 people. Seated buffets will attract a 5 service charge per person.

13 Tariff Conference buffets Please see the small meetings menus for parties of less than 25 people. Seated buffets will attract a 5 service charge per person. Lunch and dinners Fork buffets Pax Pax Pax >50 Hot fork see meetings Cold fork menus Barbecues n/a Seated buffets Pax Pax Pax >50 Hot seated see meetings Add an additional 5 Cold seated menus onto the above prices Premium seated Barbecues seated n/a Breakfast Breakfast supplements Breakfasts Pax Pax Pax >50 Prices per person per item English n/a n/a n/a Warm bacon rolls, etc Continental Cereals 1.50 Healthy Bakery selection 1.60 Seated breakfasts Pax12 24 Pax Pax>50 Breakfast/health bars 1.80 English Juices 2 Continental 25 Add an additional 5 Chilled dairy products 2 Healthwise 25 onto the above prices Iced tea or coffee 2 Refreshment breaks : Prices per person per item Hot beverages : Fruit, herbal and speciality teas and Italian-roast or premium ethically-sourced filter coffee blends, served with : sweet, wholemeal and/or low-sugar biscuits 3.60 thick chocolate biscuit assortment or premium granary selection 4.20 flapjacks, oatcakes, double choc-chip cookies, cereal and health bars 4.20 French pastry basket: croissants, brioche rolls, pain au chocolat, 5.20 Danish pastries, assorted muffins, cheese scones, health and cereal bars 5.20 teacakes, fruit muffins, Scottish all-butter shortbread fingers, macaroons 5.20 sweet pastries, scones with jam and clotted cream, Dundee fruit cake, 5.20 sandwich finger assortment full afternoon tea Sundry items Drinks prices per item Fruit prices per person per item Dairy prices per person per item Bottled water 750ml 4 Whole fruit basket 1.60 Smoothies 2 Pure fruit juices ltr 5 Cut fruit platter 1.60 Yoghurts and sips 2 Squeezed fruit juice ltr 14 Fruit skewers 1.60 Iced tea or coffee 2 Soft drinks 330ml 2 Grapes, nuts, dried fruit 1.60 Ice cream tubs 3 11

Conference menus Spring

Conference menus Spring Contents Introduction and guest care Page 3 Day delegate food and beverage package Page 4 Hot fork buffet menus Page 5 Hot fork buffet menus Page 6 Build your own cold fork buffet