Autumn/Winter 2017 Buffet and day delegate packages for CONFERENCES ISO 9001 RCP_Conference Menu_AutumnWinter_2017_V5 13-12-17
Autumn/Winter 2017 Buffet and day delegate packages for conferences CONTENTS The following sample menus are created with seasonal ingredients in mind, reflecting the RCP s commitment to sourcing local/uk produce as much as possible. Day delegate packages 5 Hot fork buffet menus 6 All-time favourites selector 8 Build your own cold fork buffet 9 Premium seated buffets 10 Premium buffets barbecues 12 Refreshment break supplements 15 Breakfasts and supplements 13 Tariff 15
CONFERENCES 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 the Day delegate food and beverage packages 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 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 All-time favourites selector. SEATED BUFFETS Should you require a seated buffet as part of your day delegate package, a supplementary seating charge of 5 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. If you have delegates with food allergies or special dietary needs, please advise your account manager and ask your guest to highlight the fact on the day. Ingredients such as nuts will be highlighted on the display menus, but this does not mean that all other dishes exclude such ingredients. These dishes are suitable for vegetarian diets. Other diets may be catered for by arrangement. All prices are quoted per person and exclude VAT.
Autumn/Winter 2017 Buffet and day delegate packages for conferences Food is all about our surroundings, London and its suburbs are full of artesian cheese makers, bakers and brewers. Local farms form co-operatives to supply the London food scene with the freshest local ingredients and our farms supply us with the best free-living meat and poultry. We aim to source all our ingredients as best we can within 100 miles from London making use of green suppliers to create an original fresh and modern menu. Our eggs are always free-range and all our ingredients are ethically sourced and sustainable. Dean Robinson Executive Head Chef
DAY DELEGATE FOOD AND BEVERAGE PACKAGE MORNING ARRIVAL AND REGISTRATION Italian-roast coffee and decaffeinated blends Popular biscuit assortment Cut fruit platter Warm finger pastries MID-MORNING BREAK Premium ethically-sourced filter coffee and decaffeinated blends Popular biscuit assortment Granary bars Fruit basket LUNCH Hot or cold multi-choice fork buffet, including: Two main courses with suitable accompaniments: Salads and/or vegetables A choice of desserts British artisan and farmhouse cheeses Premium ethically-sourced filter coffee and decaffeinated blends AFTERNOON BREAK Premium ethically-sourced filter coffee and decaffeinated blends Afternoon teacake selection replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 5
HOT FORK BUFFET MENUS You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 10. 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. THOMAS WITHERLEY BUFFET GEORGE ROGERS BUFFET WALTER CHARLETON BUFFET Slow-cooked brisket of beef, Camden ale herb sauce, caramelised baby onions Roasted root vegetable pie, butter beans, vine tomatoes, pistachios Roast sweet potatoes Seasonal vegetables Bramley apple and oat tart with fresh cream Exotic fruit salad Oak smoked pulled pork, barbecue and herb jus Pearl barley and butternut risotto, roasted baby beets Bubble and squeak Seasonal vegetables Banoffee cheesecake Exotic fruit salad Slow-roasted shoulder of lamb, harrissa rub, fresh coriander Chick pea and olive tagine, spinach and apricots Buck wheat, torn fire-roasted peppers Seasonal vegetables Plum and rolled oat crumble with fresh cream Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 6
HOT FORK BUFFET MENUS You may exchange any of the dishes with another menu s dish or from the All-time favourites selector on page 10. 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. THOMAS BURWELL BUFFET JOHN LAWSON BUFFET SAMUEL COLLINS BUFFET Hand-diced seasoned chicken, garden herb sauce Chinese style vegetable curry Steamed brown rice Seasonal vegetables Raspberry and white chocolate gateaux Exotic fruit salad Steamed fillet of salmon, cherry tomatoes, spinach, dill-scented sauce Wholemeal penne, leeks, kale, British herb pesto Steamed new potatoes, parsley Seasonal vegetables Lemon and Blueberry Bakewell Tart Exotic fruit salad Diced chicken, mushrooms, spinach and tarragon, white wine broth Roast vegetable crumble, beans, tomatoes and herb crust Steamed minted potatoes Seasonal vegetables Baked blueberry cheesecake Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 7
ALL-TIME FAVOURITES SELECTOR 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. Any additional main course dishes are charged at 7. MEAT DISHES FROM THE SLOW COOKER/HOT SMOKER Low and slow-cooked haunch of venison, dry berry rub, thyme jus* RCP-salted silverside of beef, slow-cooked, bone marrow jus Diced chicken, broccoli, peppers and butterbeans,white wine cream sauce Shepherd s pie, minted gravy, mashed sweet potato FISH Billingsgate fish casserole, potato dumplings Grilled sea bass fillet, basil and heritage tomatoes* Smoked haddock and cod fish cake, wilted spinach, cheese sauce Roasted salmon fillet, herbs and quinoa VEGETARIAN Field mushroom stroganoff, cornichons, red onions, sour cream Wholemeal pasta lasagne, Quorn mince Vegetable cottage pie, sweet potato mash Grilled vegetable moussaka, feta cheese, fresh herbs *Dishes marked with an asterisk carry a supplement of 3. All prices are quoted per person and exclude VAT. replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 8
BUILD YOUR OWN COLD FORK BUFFET 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. PLEASE CHOOSE A MEAT OR FISH DISH: PLEASE CHOOSE A VEGETARIAN DISH: ALL ACCOMPANIED WITH: Hot-smoked free range boneless chicken thighs with orange and chilli dressing Slow-smoked brisket of Sussex steer cooked for 24 hours, coated in our RCP house rub, sliced, and served with coleslaw Slow-cooked shoulder of Gloucester Old Spot pork, cooked over hickory and cherry wood, pulled, and served with a red cabbage and apple slaw Slow-smoked shoulder of salt-marsh lamb, coated in our North-African-inspired house rub, shredded, and served with preserved lemons Cajun-rubbed char-grilled salmon steak with minted cucumber salsa Char-grilled pesto coated salmon steak with basil crème fraîche Artichoke heart, green olive and roasted tomato quiche with truffle coleslaw Mixed bean, carrot, pea and broccoli terrine with grape and fennel chutney British vegetable quiche: Spring onions, broccoli and peas, set with a free-range egg custard, finished with Lancashire Tasty cheese Spring vegetable wellington, asparagus, broad beans and butter beans, combined with blue cheese and pistachios, and wrapped in puff pastry Steamed new potato salad, capers, parsley and olive oil Mixed leaf and torn bell pepper salad Brown rice, mustard and hazelnut salad House coleslaw Strawberry tart with oat sprinkle and fresh cream Or any dessert from pages 7, 8 or 9 Exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 9
PREMIUM SEATED BUFFETS CHARLES GOODALL BUFFET WILLIAM DAWES BUFFET JOHN BATEMAN BUFFET TO START WITH... Individually set smoked salmon terrine, college cured and smoked with toasted rye bread BUFFET MAIN COURSES... 16-hour, slow-cooked and smoked brisket of red Hereford steer, roasted garlic potato purée and a sautés of spring greens and heritage carrots Spinach and potato gnocchi artichokes, roasted baby marrows, olives and tomato sauce finished with Mull cheddar Jacketed new potatoes with sea salt Season s best vegetables Summer berry tartlet and Chantilly cream or exotic fruit salad TO START WITH... Potted Gloucester Old Spot gammon, chilli flecked pineapple, mustard dressing and toasted ciabatta BUFFET MAIN COURSES... Grilled fillet of sea bass, lemon pepper butter, blistered vine tomatoes and parsley Spring vegetable risotto, finished with Garstang white cheese and topped with shaved Tasty Lancashire Warm Jersey potato salad Season s best vegetables Lemon and blueberry tart and Cornish cream or exotic fruit salad TO START WITH... Smoked in-shore mackerel roasted beetroot and fresh horseradish BUFFET MAIN COURSES... Thai baked spiced ocean trout, roasted chilli baby marrows, lime and coriander salsa and tempura of green onions Cheese curd and spinach tortellini with basil and caper passata, finished with shaved Berkswell ewes milk cheese Steamed Cornish potatoes, virgin oil and cracked pepper Season s best vegetables Tiramisu with double cream or exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 10
PREMIUM SEATED BUFFETS HANS SLOANE BUFFET TO START WITH... London-smoked Orkney salmon terrine, ciabatta croute and lemon dressed leaves BUFFET MAIN COURSES... Pan-roasted breast of free-range Creedy Carver chicken with chive and grain mustard sauce, red peppers and garden peas Leek and tarragon sausages with broad beans, fennel and herb broth Braised whole-grain rice Season s best vegetables Chocolate truffle torte and fresh cream or exotic fruit salad THOMAS PELLETT BUFFET TO START WITH... Free-range chicken, apricot and pistachio terrine, peppery leaves and red onion chutney BUFFET MAIN COURSES... Roasted rare breed lamb rump, middle-eastern-spiced with baby marrows and halloumi gratin Roasted vegetable crumble with Kent grown vegetables, new season tomatoes and toasted herb crumbs Cumin, star anise and coriander-scented couscous Season s best vegetables Mereworth strawberry meringue and fresh cream or exotic fruit salad replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 11
BARBECUES MEAT MAIN COURSE SELECTOR VEGETARIAN DISH, SALADS AND DESSERT SELECTOR BUTCHERS BLOCK CUT (Please choose one) 4 per additional cut Hickory-smoked Plantation Farm pork belly Piri piri-spiced chicken thighs (boneless) Tottingworth Farm minted lamb cutlets Jerk Creedy Carver chicken thighs (boneless) HOMEMADE BURGERS (SERVED WITH A BRIOCHE BUN) (Please choose one) 4 per additional burger Seasoned pasture-reared beef Scottish venison with rosemary North African-spiced Kentish lamb Thai spiced Plantation Farm pork BRITISH BANGERS (SHAM FARM, ERIDGE, KENT) (Please choose one) 4 per additional sausage portion Cumberland herbed pork Lincolnshire pork and parsley Boerewors spicy beef and pork (South African style) Herbed lamb and mild chilli SKEWERS AND KEBABS (Please choose one) 4 per additional skewer Aged rump of Allowdale Hereford beef Free-range chicken with lemon, cardamom and garlic Eridge Estate lamb tikka and red onion Honey glazed rare-breed pork VEGETARIAN GRILLS (Please choose two) 3 per additional item Beanie patties with spicy minced vegetables Glamorgan sausages leek and tarragon Mediterranean-style vegetable kebabs Spiced falafel CARBOHYDRATES (Please choose one) 3 per additional carbohydrate New potatoes, rosemary and virgin oil Rice and peas Jacket potatoes, chive cream Bombay spiced potatoes Morroccan-style couscous Cape Malay-style rice turmeric, curry and dried fruits SALADS (Please choose four) 4 per additional salad Caesar salad Tuna Niçoise Carrot and orange salad Boiled eggs, chive mayonnaise and peppery leaves Kentish mixed leaves House-recipe coleslaw English goats cheese, beetroot and red onion salad DESSERTS (Please choose one) 4 per additional dessert Lemon meringue pie Summer pudding Mixed fruit flan Dark chocolate mousse Raspberry Eton Mess Apple crumble tart ACCOMPANIMENTS Selection of British farmhouse cheeses: Oatcakes and homemade chutney, fruit and vegetable crudités Fruit basket Seasonal and tropical fruits All prices are quoted per person and exclude VAT. replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 12
CONFERENCE REFRESHMENT BREAK SUPPLEMENTS HOT BEVERAGES per service 3.60 Speciality teas and ethically-sourced filter coffee served with a selection of biscuits PREMIUM BISCUIT SELECTIONS Thick chocolate biscuit assortment, premium granary selection, flapjacks, oatcakes or double choc-chip cookies HEALTH BARS Cereal, wholemeal granary or yoghurt bars add 60p add 60p MORNING BAKERY SELECTION: add 1.60 French pastry basket: croissants, brioche rolls, pain au chocolat or Danish pastries or assorted muffins WARM ROLLS add 4.50 British back bacon, Cumberland sausage or free-range fried egg leek and cheese AFTERNOON FARE add 1.60 Teacakes, fruit muffins, Scottish all-butter shortbread fingers, sweet pastries, Dundee fruit cake and macaroons Homemade scones with jam and Cornish cream add 3.00 FULL AFTERNOON TEA add 14.00 Hand-crafted sandwich fingers, homemade scones with jam and Cornish cream, sweet pastries and afternoon teacakes FRUIT add 2.50 Whole fruit basket, cut fruit platter, seedless grapes or shelled nuts with dried exotic fruits FILTERED WATER Still and sparkling (750ml) per item 4.00 May also be ordered on a per person, per service basis with complimentary organic syrups and seedless grapes per person 1.20 FRUIT JUICES Orange, apple or cranberry juice (ltr) per item 5.00 Freshly squeezed juices (ltr) are also available per item 14.00 CHILLED DAIRY PRODUCTS add 2.00 Smoothies or yoghurts (incl. low-fat and organic), or yoghurt sips or iced coffee or iced tea ICE CREAM TUBS add 3.00 Organic, low-fat, full cream or your choice of branded product SANDWICH FINGER ASSORTMENT add 10.00 Hothouse cucumber and cracked pepper Free-range egg and cress London-smoked Orkney salmon Honey-roasted ham with Norfolk grain mustard replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 13
CONFERENCE, BREAKFASTS AND SUPPLEMENTS PLEASE CHOOSE ONE OF THE BELOW-LISTED MENUS ENGLISH BREAKFAST Pink grapefruit segments Cumberland sausages British back bacon rashers Pan-fried Kent grown mushrooms Grilled plum tomato Scrambled free-range eggs Chorley potato cakes Morning bakery (please choose two) (please choose two) CONTINENTAL BREAKFAST (please choose two) London-smoked and dry-cured British meats Farmhouse cheeses Mediterranean and tropical fruits Morning bakery (please choose two) (please choose two) HEALTHY BREAKFAST (please choose two) Muesli no added sugar (build your own) Greek yoghurt and honey Berries, melon and pineapple cubes Oatcakes, low-fat cottage cheese (please choose two) 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: 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 (pages 19) for prices WARM ROLLS British back bacon rashers Cumberland sausage Free-range fried egg Hand-carved, RCP cured and smoked bacon on London loaf (suitable for numbers over 50) 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 replaced with similar products. Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will endeavour to meet their needs. 14
TARIFF BUFFETS, CONFERENCE FOOD AND BEVERAGES FORK BUFFETS 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES LUNCH Hot fork n/a 33 29 Cold fork 37 33 29 Barbecues n/a 42 38 SEATED BUFFETS 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES LUNCH Hot n/a 38 34 Cold 42 38 34 Premium 46 42 38 Barbecues n/a 55 50 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES DINNER n/a 40 36 44 40 36 n/a 49 45 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES DINNER n/a 40 36 44 40 36 n/a 49 45 n/a 55 50 STANDING BREAKFASTS 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES English n/a n/a n/a Continental 20 16 12 Healthy 20 16 12 SEATED BREAKFASTS 12 24 DELEGATES 25 49 DELEGATES >50 DELEGATES English 28 24 20 Continental 25 21 17 Healthy 25 21 17 BREAKFASTS SUPPLEMENTS PRICES PER PERSON PER ITEM Warm bacon rolls, etc 5.50 Cereals 1.50 Bakery selection 1.60 Breakfast/health bars 1.80 Chilled dairy products 2.00 Iced tea or coffee 2.00 REFRESHMENT BREAKS FRUIT, HERBAL AND SPECIALITY TEAS AND ETHICALLY-SOURCED FILTER COFFEE BLENDS SERVED WITH: Popular biscuit assortment 3.60 Thick chocolate biscuit assortment or premium granary selection 4.20 Flapjacks, oatcakes, double choc-chip cookies, cereal or health bars 4.20 French pastry basket: croissants, brioche rolls and pain au chocolat 5.20 Danish pastries or assorted muffins 5.20 Teacakes, fruit muffins, Scottish all-butter shortbread fingers 5.20 Sweet pastries, Dundee fruit cake or macaroons 5.20 Homemade scones with jam and Cornish cream 6.60 Sandwich finger assortment 13.60 Full afternoon tea 17.60 Please see the business menus for smaller meetings for parties of less than 25 people. Seated buffets will attract a 5 service charge per person. SUNDRY ITEMS PRICES PER PERSON PER ITEM DRINKS 750ml 4 litre 5 Squeezed fruit juice litre 14 Soft drinks 330ml 2 DAIRY Smoothies 2 Yoghurts & sips 2 Iced tea or coffee 2 Ice cream tubs 3 FRUIT Fruit skewers (2 per person) 2.50 Grapes, nuts, dried fruit 2.50 Whole fruit (2 pieces) 2.50 Cut fruits (per person) 2.50 All prices are quoted per person and exclude VAT. 15