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Healthy, sustainable food at the heart of RCP’s new Spring and Summer 2019 event menus

The Royal College of Physicians Meetings & Events (RCP) has launched its Spring and Summer 2019 event menus with healthy, sustainable food at their core. The menus, which also reflect a range of different cultured cuisines such as Asian, Indian and Moroccan, have been specially devised with RCP’s caterer CH&CO.

CH&CO is deeply committed to operating in a socially responsible and sustainable way. The caterer was recently awarded three stars by the Sustainable Restaurant Association for its commitment to sustainability. Some of its initiatives include increasing the proportion of vegetable-led dishes on menus to combat environmental damage and the purchase of high welfare meat and dairy products, serving sustainably caught fish to ensure the future of fish stocks and marine environments, sourcing fairly traded produce to ensure farmers in the developing world have access to a trade system based on justice and fairness and offering balanced menu options, reasonable portions and healthy options to cater for customers’ needs.

RCP’s Spring and Summer 2019 event menus focus on healthier alternatives with sandwiches and dishes under 500 calories available, 50% of dishes containing below the Recommended Daily Intake of salt and stevia introduced instead of sugar.

For BBQ’s and meetings using RCP’s garden for lunch the menus are based around street food stalls serving Italian inspired pizzas, City Dog’s burgers and sausages, Asian inspired sushi and Brick Lane inspired curry. For receptions at the venue the menu is based on interactive canape stations serving salmon cut to order, hot griddled lamb and frozen lollipops made by our chefs on our liquid nitrogen anti-griddle. Working lunch menus are focused around sharing boards which take their inspiration from international cuisine including a British board serving honey and mustard cocktail sausages and rare roast beef open sandwiches, a Moroccan board serving spiced chicken skewers and Tabbouleh and an Indian board, among others.

RCP’s Head of Sales and Marketing, Natacha Allen, says: “We are proud of our high standards and reputation for first class food, wine and service and CH&CO’s sustainable and socially responsible ethics align well with our own. We are really excited about our diverse Spring and Summer 2019 event menus which reflect the latest in modern cuisine as well as traditional classics and contain produce that has been scrutinised for its origin, quality and freshness. We look forward to gaining customer feedback on our food.”