Day Delegate Packages
Buffet menus form part of the Day Delegate Package. These menus may also be ordered as stand alone buffets.
Beverages
Spring water, or filtered water bottled on site, and juices as well as Fair-trade filter coffee and fruit, herbal and black tea infusions are served automatically with all of the menus. These items are included in the cost of the stand alone buffet and the Day Delegate Package menus.
Additional dishes
Additional dishes may be ordered as a supplement to any of the existing menus at £6.90 per choice for Fork Buffets and £12.90 for Seated Buffets.
Seated Buffets
Should you require a Seated Buffet as part of your Day Delegate Package, a supplementary seating charge of £3.95 per person will apply.
General Information
These menus are designed for more than 25 people; smaller numbers may be catered for by special arrangement.
Please advise us in advance if any of your guests have food allergies or specific dietary requirements and we will aim to meet their needs.
V These dishes are suitable for vegetarian diets.
N These dishes contain nuts. Other dishes may contain nut traces. For clarification, please ask.
§ Named and rennet free cheeses are available on request.
The Royal College of Physicians does not knowingly use genetically modified products.
All prices are quoted per person and excluding VAT.
Italian-roast coffee, selection of teas and herbal infusions, mini Danish pastries, filtered or spring water, juices and fruit basket
Fairtrade filter coffee, selection of teas and herbal infusions, filtered or spring water, juices, organic oatmeal, sweetmeal and ginger biscuits
Hot or cold multi-choice fork buffet, including:Two main courses with suitable accompaniments, salads or vegetables, a choice of desserts, cheese and fruit, filtered orStill and carbonated spring water, orange juice, tea and coffee
Selection of teas and filter coffee, filtered or spring water and juices with shortbread and sweet biscuit assortments
Low sugar and diabetic biscuits are available for all breaks
Fruit, herbal and speciality teas with Italian-roast or premium Fairtrade filter coffee per person per service V
Sweet, wholemeal and low sugar biscuits V
£2.85
Premium granary biscuit assortment VN
£3.25
Premium chocolate biscuit assortment V
Flap jacks and oatcakes
£3.45
Cereal bars VN
Danish pastries – plain, fruit and nut VN
£3.75
French pastries
Assorted fruit muffins V
Mini cakes V
Scottish all-butter shortbread fingers V
£15.50
In addition to the Day Delegate Rate offering:
(per person per service)
Still spring water – for meeting table
300ml
£1.80
Spring water (sparkling and still)
1 litre
£3.60
Orange, apple and cranberry juices
£4.95
Assorted fruit smoothies V
Iced coffee
£1.20
Iced tea
Breakfast bars VN
French pastry basket – croissants, brioche rolls, pain au chocolat V
£1.50
Assorted fruit muffins
Double choc-chip cookies V
Double choc-chip cookies
Cut fruit platter V
Cheese scones V
Dundee cake wedges
Flapjacks & oatcakes V
Tea cakes
Yoghurt – (incl. low fat)
Ice cream tubs
£2.00
Bacon rolls
£3.90
Seedless grapes, shelled nuts and dried exotic fruit VN
Any of the following menus may be included in Day Delegate Packages
Priced at £25 when ordered as a stand alone menu
Turkey casserole ‘Thai style'
Breast of free-range bronze turkey, stir-fried with coconut milk, lime, coriander leaves and cream
Vegetable korma
Spiced pumpkin, potato and spinach curry V
Seasonal salad choice
Bread basket
~
Fruit pavlova and Bakewell tart N,
with cream and low fat natural yoghurt
British farmhouse cheeses with biscuits and accompaniments §
Exotic and local fruits
Chicken and asparagus
Hand diced breast of Norfolk chicken with asparagus, garden peas and sorrel in a light white wine velouté
Milanese baby marrows
Sauté of courgettes with plum tomatoes, sweet peppers and spinach gnocchi V
Roasted new potatoesSteamed broccoli fleurettesSeasonal salad choice
Chocolate New Yorker and hazelnut gateau N
Classic fish pie
Fricassée of white fish, smoked haddock and native salmon with leaf spinach, button mushrooms under cheddar cheese toast
‘Moussaka'
with layered potatoes, courgettes, tomatoes, aubergines, feta cheese and coriander V
Peas and carrotsSeasonal salad choice
Ricotta, pear and polenta tart and carrot cake N with cream and low fat natural yoghurt
Steak and pale ale cobbler
Local beef slow-braised with celery, shallots and young carrots, topped with herbed dumplings
Mushroom goulash
Oyster, portobello and shiitake mushrooms sautéed with paprika and red onions, finished with soured cream V
Pasta shells with olive oil and cracked pepperBaby gem leaf salad with chopped egg, gherkins
and dill dressing
Victoria sponge and tiramisu N with cream and low fat natural yoghurt
Salmon stroganoff
Scottish loch salmon with wild mushrooms and leeks in a tomato and chive cream sauce
Vegetable pearl barley
A risotto of courgettes, butternut squash with caramelised red onions, topped with roasted beetroot V
Minted new potatoesSeasonal salad choice
Baked egg custard with cherries,
Matthew Bramley apple crumble tart with cream and low fat natural yoghurt
Traditional Hereford cottage pie
Finest steak mince with leeks and grain mustard, topped with tarragon and horseradish seasoned mashed potato
Tortellini and vegetable casserole
Roast Mediterranean vegetable and herbed tomato passata with spinach and ricotta tortellini V
Steamed broccoli fleurettesBeetroot and peppery leaf salad
Charlotte royale and strawberry flan with cream and low fat natural yoghurt
Lamb tagine
Hand-diced leg of West Country lamb with marrow, cauliflower, dried fruits, cumin and coriander seeds N
Bubble and squeak
Twice-cooked potato and cabbage croquettes on tomato, shallot and tarragon concassé V
Spiced, minted cous cous
Glazed carrots and peasSeasonal salad choice
Lemon and sultana cheesecake,
white and dark chocolate mousse with cream and low fat natural yoghurt
Chicken and apricot pie
Breast of Norfolk chicken, in a light cream sauce, baked with a puff pastry lid
Vegetable crumble
Seasonal vegetables, beans and pulses with a crunchy bread crumb topping V
New potatoes with virgin oil and chivesCarrots, peas and beans
Black Forest gateau
and lemon tart with tarragon glaze with cream and low fat natural yoghurt
Gloucester Old Spot
Casserole of outdoor-reared pork with smoked Wiltshire bacon, Pentland Squire potatoes and wild sage
Mushroom stroganoff RCP style
Fricassee of native mushrooms, gourds, squash and paprika with gherkins and soured cream V
Fresh conchiglie pasta
Roast roots and haricot beans
Peppery salad leaves and bread basket
Plum and almond tart N
and baked chocolate and orange cheesecake with cream and low fat natural yoghurt
Banham chicken thighs
Moroccan-spiced chicken with garlic, pitted olives and chick peas in a lemon and white wine sauce
Vegetable gumbo
Cajun-spiced seasonal vegetables ‘New Orleans' with okra and black-eyed beans
Brown basmati rice
Cauliflower and broccoli with garlic and coriander
Green leaf salad with RCP garden herb oil
Passion fruit and yoghurt mousse
and apple crumble tart
Norfolk corn-fed chicken
Roast citrus-marinated chicken breast sliceswith orange segments and rocket leaves
Somerset cheese salad
Ticklemore, cheddar and brie cheese salad, with sliced William pear and asparagus spears V
Spiced noodle salad and sweet chilli dressingRoast baby beetroot and silver skin onions Niçoise salad~Bakewell tartand tropical fruit salad
Scottish salmon fillet
Poached fillet of Orkney salmon, cucumbers and dill with lemon mayonnaise
Vegetable hors d'œuvre
Green asparagus spears and blue stilton cheese with oven-dried tomato and thyme tart, rocket leaves and extra virgin truffle oil V
New potato, watercress and horseradish saladShredded carrots and orange segmentsCaesar salad~
Crème caramel
and melon, grape and mixed berry salad
Bangers and mash
Braised beef sausages with silver skin onions, smoked garlic and puy lentils in red wine gravy
Winter stew
Roasted root vegetables with chestnuts and braised butter beans, garnished with glazed parsnips VN
Mashed potatoes
Peas and carrots
Mixed leaf salad and bread basket
Baked chocolate and orange cheesecake
and ricotta, pear and polenta tart
Norfolk bronze turkey
Casserole of turkey breast, sage, onions, dried cranberries, fino sherry and cream
Nut roast
Mixed nuts with carrot, celeriac, garlic and onion, served with roast tomato and oregano sauce V
Roasted new potatoes
Carrots, beans and corn
Salad greens and bread basket
Plum and almond tart N,
Steak in ale
Hand diced Angus beef, slow-cooked with rustic vegetables and Irish stout, topped with tarragon and suet scones
Glamorgan cassoulet
Casserole of seasonal root vegetables with haricot beans, topped with leek, spinach and Caerphilly cheese sausages V
Tatties & neeps
Brussels sprouts and flaked almonds N
Green salad and bread basket
Chocolate roulade, apple and mincemeat lattice with cream and low fat natural yoghurt
Lancashire hot pot
Braised Herdwick mutton baked with shallots, leeks and sliced King Edward potatoes
Pumpkin, leek and cheddar pie
Sautéed leeks with roast pumpkin in white wine, Isle of Mull cheddar and herb cream, topped with puff pastry V
Braised red cabbage
Steamed broccoli fleurettes
Baked egg custard with cherries
and chocolate New Yorker
Two ways Orkney salmon
Horseradish and herb crusted salmon fillet with smoked salmon and cranberry cream sauce
Nottinghamshire tart
Stilton cheese, purple kale and cashew quiche with slow-roast tomato sauce VN
Crushed potatoes with grain mustard
Watercress and pear salad
Coleslaw
Green salad
Tiramisu N and apple crumble tart with cream and low fat natural yoghurt
North Atlantic casserole
Selection of Scottish cod, whiting, pollock and salmon poached in a herb cream with potato dumplings
Easter risotto
Spring green and asparagus in carnaloni rice with early season peas, baby onions and quails' eggs V
Apple and mincemeat lattice, Bakewell tart N,
Spring chicken casserole
Sauté of chicken breasts with seedless grapes, tarragon leaves and Jersey Royal new potatoes
Pasta premavera
Durum pasta shells with spring vegetables, purple sprouting broccoli, opal basil and English goats' curd cheese V
Irish stew
Tasty cuts of West Country spring lambslow-cooked with celery, leeks, pearl barley, hipsi cabbage and Pentland Crown potatoes
Lasagne
A selection of tender regional vegetables, button mushrooms, Isle of Wight green garlic, layered with a rich sauce of hot house tomatoes, pasta sheets and Yarg cheese V
Garlic bread
Ricotta, pear and polenta tart and carrot cake N
Turkey ‘a la king'
Diced suprême of Norfolk turkey with red peppers in a light white wine sauce
A British tartlet
Spring onion, wild garlic and sorrel leaves set in a free-range savoury egg custard, served with a herbed spinach cream V
Long grain rice
Victoria sponge and tiramisu N
New England chowder ‘our style'
Poached fillets of coastal water coley glazed with a shrimp, corn and new potato chowder
Green curry
Shredded greens stir-fried with pak-choi, bean sprouts, baby corn and Thai green spices V
Steamed basmati and wild rices
Peppery leaves
Tomato and cucumber salad
Matthew Bramley apple crumble tart
Scottish salmon
Orkney salmon fillet crusted with RCP herbs from the medical garden and served on a seafood bisque
Aubergine bake
Layered bake of local vegetables with soft goats' cheese and aromatic leaves V
Buttered Jersey potatoes
Traditional English summer salad
Bean casserole
Fricassée of borlotti, mung, lima and haricot beans with lightly- spiced tofu in a tomato concassé V
Minted ratte potatoes
Caesar salad with English tomatoes
Grilled sea bass
Served with Provençal-style vegetables, basil and pine nuts N *
Summer stir-fry
Stir-fry of fine cut vegetables with lentils and sprouting peas, finished with cashew nuts in light soy and hoi sin sauce VN *
Lime and coriander-spiced rice
Niçoise and seasonal leaf salads
Black Forest gateau and summer trifle
Leg of Welsh lamb
Minced and scented with fenugreek, mint and coriander in a light sauce with spinach gnocchi and garden peas
Papadelle
Artichokes, sun-dried tomatoes and pine nuts, sautéed with shallots and green garlic, served with fresh pasta and crème fraîche V
Greek salad with an English-style feta cheese
Egg and potato salad with wild rocket leaves
Summer pudding and chocolate New Yorker with cream and low fat natural yoghurt
Summer cassoulet
Fricassée of Banham chicken fillets and herbed sausages with dry-cured bacon, sweet peppers and sun-blushed tomatoes
Cannelloni
Spinach leaf and Sussex Ash cheese in fresh pasta tubes with summer truffle and parsley sauce V
Quinoa seed pilau
Summer beans, carrots and peas
Seasonal leaf salad and bread basket
Somerset classic
Sauté of chicken thighs with leeks, apples and scrumpy cider
Veggie bangers
Spinach, leek and cheese sausages served traditionally in a rich onion gravy V
Mixed salad leaves
Fruit pavlova and Bakewell tart N, with cream and low fat natural yoghurt
Sauté of Angus top rump
Hand cut prime British beef with green onions, wasabi and garlic in a teriyaki sauce
Chow mein
Stir-fry of late harvest greens, Chinese shoots, water chestnuts and royal basil omelette in a black bean sauce with chipped cashews VN
Steamed jasmine rice
Watercress, carrot and orange salad
Victoria sponge and peach Melba tart with cream and low fat natural yoghurt
Game stew
North Yorkshire game casseroled with chestnuts and pearl barley, finished with medlar jam N
Tortelonni
Diced crown prince pumpkin in an organic blue Stilton cheese sauce, dressed with fresh walnut pasta VN
Roasted new potatoes with rosemary and garlic
Caesar salad
Bramley apple crumble tart and summer pudding with cream and low fat natural yoghurt
Mulled capon
Sautéed breast of cornish hen with spiced pears, sultanas and autumnal roots in an English red wine sauce
Jalfrezi
Cauliflower and aubergine curry with lentils and split peas, finished with natural yoghurt V
Lemon and mustard seed rice pilau
Aromatic mixed leave salad with hazelnut oil N
New Orleans fish
A gumbo of Cajun-spiced Scottish pollock and crayfish with okra, long-grain rice and black-eyed beans
Wild mushroom risotto
Brown rice grain slow-cooked in white wine, smoked garlic and shallots with late season wild mushrooms, seasoned with rosemary and saffron V
Watercress, rocket and baby spinach salad Bread basket
White and dark chocolate mousse
and carrot cake N with cream and low fat natural yoghurt
British barbeque
Smoked Gressingham duck, mango and plum sauce
Flaked Orkney salmon and mange tout salad
Carrot and watercress mousse, toast fingers V
Rosemary chicken and mushroom skewers
Minted Barnsley lamb cutlet
Cumberland sausages
Hereford mustard dipped beef medallions
Marinated vegetable kebabs V
Jersey new potatoes
English summer salad
Roasted beetroot and red onions
Grated carrots and orange segments
Niçoise salad
Eton Mess with mixed berries
Summer trifle
British farmhouse cheeses with breads, biscuits and accompaniments §
South African braai vleis
Smoked fish pâté, maize bread fingers
Curried chicken and dried fruit salad
Asparagus and avocado vinaigrette
Marinated lamb sosatie (shish kebab)
Boerewors (spicy farmer sausage)
Game potjie (outdoor-cooked game casserole)
Pork flying ribs with Mrs Ball's chutney baste
Sweet chilli mushroom, rice and nut cakes VN
Crumble pap ‘n sous (polenta, tomato sauce)
Grilled cumin-dusted butternut squash wedges
4 bean salad (lima, butter, green and red kidney)
Cape Malay rice salad
Rocket leaf, tomato and onion salad
with Blaauwkrantz blue cheese dressing
Amarula cream whip with tropical fruits
Melk tert (custard tart) and crème fraîche
Farmhouse cheeses with breads, biscuits and accompaniments §
Southern States barbeque
Griddled chicken, Caesar salad
Crayfish jambalaya
Roasted zucchini, tomato and rigatoni salad,
Monterey Jack cheddar, garlic and basil cream
Maple-basted Texan spare ribs
Quarter pound beef burger
Cajun shrimp and andouille sausage skewers
Muscovy duck drumstix with gumbo seasoning
Re-cooked bean patty with soy tomato baste V
Corn on the cob, butter sauce
Mixed cabbage slaw
Spinach, fennel and tomato salad
Carrot, beet and watercress salad
Potato and chive mayo
Key lime pie and cream and crème fraîche
Mississippi chocolate fudge cake and cream
Farmhouse cheeses with biscuits and accompaniments §
Also available and charged on consumption
per litre bottle
per litre jug
(from) £15.50
per 750ml bottle
Premium Buffets (seated only)
If you would prefer a Premium Menu as part of your Day Delegate Package, a £6.90 supplement per person will apply.
Additional dishes may be ordered as a supplement to any of the Seated Buffets and Premium Buffets @ £12.90. Please note that Premium Menu dishes are not suitable for stand up fork buffets.
Flaked Orkney salmon, Morecambe Bay brown shrimps, mange tout and minted cucumber~Tournedos of pasture-reared Kentish beef, wild mushrooms and marjoram sauce
Spinach and potato gnocchi, artichokes, roast courgettes and olives V
Glazed carrots, baby corn and fine green beans
Greek saladNiçoise salad~Mixed berry tartletand baked chocolate and amaretto cheesecake
Juice, mineral water or RCP filtered water
Fairtrade filter coffee and fruit, herbal and black tea infusions
Smoked breast of Banham chicken with Caesar salad ~Thai-spiced fillet of line-caught sea bass on pumpkin and aubergine curry with coconut milk
Pearl barley risotto with roasted beetroot, caramelised shallots, haloumi and harissa V
Warm potato salad
Fine green beans and sesame carrots N
Cucumber salad, dill and horseradishVine-ripened tomatoes, basil and capers~Tropical fruit salad and pecan nut pie N
Hand raised Sussex venison pie with spinach salad and RCP chutney~Poached Orkney salmon supreme in leek, potato, chive and grain mustard sauce
British ricotta and parmesan tortellini with red onion, tomato, basil and caper passata V
Steamed new potatoes, olive oil and cracked pepperSugar snap peas and roasted courgettes
Cannellini bean and roast vegetable saladCaesar salad~Tiramisu, apricot and almond flan
Fairtrade filter coffeeand fruit, herbal and black tea infusions
Smoked Scottish salmon, haddock and halibut with Niçoise salad and crusty French bread~Sautéed breast of free-range Norfolk chicken in leek, potato, chive and grain mustard sauce
Root vegetable and flageolet bean casserole with leek and tarragon sausages V
Braised long-grain riceRatatouille
Celery, apple and grape saladMixed peppery leaves~Chocolate truffle tartand strawberry flan
Dill and mustard-cured Orkney salmon with beetroot chutney and buttered granary bread
Moroccan-spiced rump of Welsh lamb on courgette and haloumi gratin with onion seed marmalade
Layered roast aubergines with mung beans,
Cornish yarg cheese
and crushed root vegetables
Cous cous
Roasted carrots and braised celeriac
Rocket leaf and orange salad,
spicy coleslaw
Chocolate and cream profiteroles and Matthew Bramley apple crumble tart with cream and low fat natural yoghurt