The best of British

Please note that prices listed within this pack do not include VAT 1

April 2013 to March 2014

The best of British

We aim to source as much as we can locally and from the UK focusing on seasonality, which means that some of the items on our menus are not available all year; these are marked with (s) in the menus. Our aim is to exceed clients’ expectations with our innovation and presentation, and we are happy to offer bespoke menus and dishes based on your needs. We pride ourselves on our efficiency and aim to guarantee the smooth operation of your event.

Contents

Packages 3

Breaks 4

Break refreshments and cakes 5

Breakfast 6

Sandwich and deli 7

Finger buffet 8

Fork buffet 9

Working lunch 11

Bowl food 12

Food stations 13

Fine dining 14

Bespoke dining 16

Drinks and canapé receptions 17

Evening options 18

Our partners, our suppliers 19

The best of British


PackagesOur packages are designed to take care of your full day’s meeting requirements.

Packages includeThree servings of fair trade tea and coffee; with Danish pastries and croissants on arrival, sliced seasonal fruits mid-morning, homemade mini cake bites in the afternoon and lunch based on one of the two options below.

Essential Chef’s choice finger buffet which includes freshly cut sandwiches, baps and wraps served with the Chef’s selection of three bites – maximum 130 people£30 per person

Upgraded Chef’s choice fork buffet featuring two main dishes, including one vegetarian option, three seasonal salads, crusty breads, a selection of sweet bites and seasonal fruits£39.95 per person

Post meeting drinksOur post-conference drinks are a perfect way to relax and mingle after a busy

meeting or a conference

Wine Includes one glass of wine, beer or soft drink, a selection of nibbles, crisps and nuts and Chef’s choice of two pieces of finger food£10 per person

Champagne Includes one glass of Champagne or soft drink, a selection of nibbles, crisps and nuts and Chef’s choice of two pieces of finger food£16 per person


Tea and coffee Coffee and tea with a selection of biscuits and homemade cake bites£3.50 per person

Continuous tea and coffee Coffee and tea served continuously over an eight hour period with three servings of biscuits and homemade cake bites£14 per person

Morning tea Coffee and tea served with a selection of three Viennese specialities such as Danish pastries and croissants, banana and walnut or cranberry and pear fruit loaves, muesli slice, chocolate or lemon muffins£5.80 per person

Cream tea Coffee and tea, homemade fruit scones with Devonshire clotted cream and preserves and a selection of cakes such as Battenberg, Royal Society fruit cake, Victoria sandwich, butterfly cakes.£7 per person

Afternoon tea Coffee and tea, homemade fruit scones with Devonshire clotted cream and preserves and a selection of cakes such as Battenberg, Royal Society fruit cake, Victoria sandwich, butterfly cakes served with dainty finger sandwiches.£8 per person

Add some FruitPlatter of fruits £26.50 (10 people)

Bowl of seasonal whole fruit £21 (10 people)

In autumn served with seasonal heritage apples.

BreaksOur coffee is fair trade and Rainforest Alliance certified and we serve a selection of fruit and herbal teas.


Break refreshments Still and sparkling Vivreau water 750ml £2.00Pressed Suffolk apple juice per litre £7.00

Freshly squeezed orange juice per litre £7.50

Cranberry juice per litre £5.00

Homemade lemonade per litre £7.95

Ginger Beer per litre £7.95

Sparkling elderflower per litre £5.00

Today’s homemade smoothie of the day per litre £8.95

Soft drinks per can £1.50

Please note our jugs are 1.75 litres

Cakes and sweet bites A selection of three homemade cake bites from the list below£5 per person

Additional break items from the list below£2 per person

Cake bitesFruit skewers

Mini Danish and croissants

Scones with Devonshire clotted cream and England preserves

Butterfly cakes

Royal Society fruit cake

Assorted macaroons

Chef’s Mum’s recipe bread pudding

Coconut and honey bar

H&J cherry brownie

Jammie dodger

Eccles cake

Orange and almond cake

Pistachio and strawberry meringues

Jam tarts

Victoria sponge

Salted caramel tarts

BreaksRefreshments and sweet bites


For informal meetings A variety of rolls and buns from Rinkoffs bakery filled with Chalk Farm smoked salmon, Sussex sweet cured bacon, rare breed Cumberland sausages or free range scrambled eggs and grilled Portobello mushrooms£10.50 per person

As a healthy option (v) Chilled shot of fruit smoothie and fresh fruit juice, Greek style yoghurt with granola and Essex honey, low fat muffins, muesli bar, fresh fruit skewer£11.50 per person

Continental Sweet pastries and artisan breads, a selection of charcuterie and cheeses, Greek yoghurt with fruit compote, seasonal sliced fruits£13.50 per person

Classic breakfast buffet Croissants and pastries, fruit yogurt, honey and granola pots, plate of seasonal cut fruits, plus the full English:Rare breed Cumberland sausage, Sussex sweet cured bacon, slow roasted vine tomato, free range scrambled eggs, hash browns, grilled Portobello mushrooms.£15.50 per person

Classic butties Sussex sweet cured bacon bloomer

Rare breed Cumberland sausage baps

Chalk Farm smoked salmon and cream cheese bagel

Tomato and Montgomery Cheddar croissant (v)

Served with HP sauce and ketchup£3.50 per item

BreakfastAll our breakfasts are served with fair trade and Rainforest Alliance certified coffee and selection of teas


Deluxe sandwich lunch We create our sandwiches from a daily changing list of artisan breads and floured tortillas with deli style fillings offering you continuous, exciting variety.Three different deli style salads, taking advantage of what is in season, served with Heritage crisps, rice crackers or crisp breads and cut seasonal fruit£17 per person

Deli station Create your own lunch from an informal deli style station:

Freshly baked artisan breads

Cured and sliced meats

Smoked sustainable fish

British cheeses

Homemade relishes and chutneys

A selection of three rustic salads

Seasonal fruits and something sweet

£18.50 per person

Suitable for groups between 10 and 50 people

Add-ons for lunch Soup of the day £2 per person

One of our homemade savoury tarts: Salmon, spinach and tarragon

Smoked chicken and leek

Cropwell Bishop Stilton and broccoli (v)

Or, Chef’s Choice tart

£25 (one tart for maximum 10 people)

Hot bite £2 per itemChoose one from the list below

Sandwich and deli

Meat

Grilled pesto chickenCornish pasty

Lamb kofta

Fish

Salmon Teriyaki

Curried shrimp tart

Thai style fish cake

Vegetarian

Montgomery Cheddar and chive tart

Mushroom aranchini

Aubergine and feta turnover

8Please note that prices listed within this pack do not include VAT

Choose six items from the menu below£21 per personMaximum 130 people

Cold Smoked duck, mango and minted yoghurt

Asian beef in sesame filo tarts

Pea mousse, mint jelly in Montgomery Cheddar scone (v)

Mozzarella and vine cherry tomato on basil pesto skewers (v)

Rolled beef and asparagus (s) (£1 supplement)

Cornish crab and sweet corn tart (£1 supplement)

Hot Bacon and fennel puff pastry roll

Roast garlic and marjoram chicken skewers

Shaved Montgomery Cheddar, onion and chive tart (v)

Parsnip and potato cake, scallion yoghurt (v)

Shetland scallops in bacon (£1 supplement)

Coconut dusted Brixham plaice (£1 supplement)

Sweet Raspberry and rosemary frosted cup cakes

Chocolate and cherry brownie

Passion fruit meringues

Boiled orange and almond cake

Glazed fruit tarts (£1 supplement) (s)

Hazelnut and lemon Madeleine

Finger buffetOur finger buffets come with a selection of finger food items and are complemented by an assortment of deli style sandwiches


Minimum of 15 people

Farmhouse cold buffet Two Chef’s choice homemade tarts, one meat or fish and one vegetarian

A potted savoury dish or pâté

Three rustic seasonal salads

An assortment of artisan breads

A sponge slice

£28.50 per person

Chef’s choice buffet Chef will create the most suitable dishes according to season for your event consisting of;

Two main dishes including one vegetarian option

Three seasonal salads


A selection of sweet bites

Seasonal fruits

£30 per person

Add-ons for lunch Cheese platter

Montgomery Cheddar and Cropwell Bishop Stilton

£3.50 per person

Fork buffetOur fork buffets are designed to be eaten in an informal standing setting


Tailor made buffet These menus are created for groups of up to 100 people.

The tailor made buffet offers you the choice of the buffet menu main dishes

Please select a meat or fish option and one vegetarian option from the list below

Three seasonal salads


A selection of sweet bites

£32.50 per person

Hot Cumberland sausage and mash with onion gravy

Lancashire Hot Pot with homemade pickled red cabbage

Savoury polenta cake, butternut squash, artichoke and red onion (v)

Confit of Gressingham duck, flageolet beans and chorizo

Smoked haddock and spring onion fish cakes, wilted spinach and curried mayonnaise

Caramelised chicken, lime leaf, lemon grass and ginger

Rolled fillet of Brixham plaice on broad bean mash with tarragon butter

Butter poached breast of Norfolk turkey, Puys lentils and leaf spinach

Parmesan gnocchi ‘Forestière’ (v)

Cold Char-grilled rare yellow fin tuna with sesame, Japanese soy and pickled ginger

Leek and Montgomery Cheddar flan (v)

Attleborough farm chicken and Old Spot ham pie

Char-grilled pears, roast almonds and blue cheese with Bedford beetroot and mâche salad (v)

Roast shrimp, watermelon, avocado and soy sauce

Sweet Caramelised apple pie with pouring cream

Callebaut chocolate and raspberry tart (s)

Champagne jelly and blueberries

Peanut caramel tart with salted chocolate glaze, maple cream

Rhubarb and ginger cheesecake (s)

Fork buffet continued


Maximum of 30 people

Chef’s choice working lunch The Chef will create and provide a selection of six seasonal items. The selection will consist of a meat, a fish and a vegetarian option together with sweet bites£29.50 per person

Pick and mix working lunch Choose your own selection of the six items from the following menus£32.50 per person

All served with artisan breads, marinated olives, oven dried tomatoes and pesto

Working lunchA complete meal served on a platter whilst your meeting is taking place, these are served at your meeting table

Vegetarian

Mini vegetable and cashew Biryani pots

Tournedos of mozzarella, plum tomato and aged balsamic vinegar

Grilled brioche of Portobello mushroom, celeriac rémoulade

Roast celeriac, gem lettuce, Puys lentils and Sauce Nantaise

Char-grilled pears, roast almonds and blue cheese with roast Bedford beetroot and mâche salad

Feta and aubergine turnovers

Meat

Grilled pear, Serrano ham and Waterloo cheese

Attleborough Farm coronation chicken

Lamb kofta on baba ganoush

Selected pâté or terrine and house chutneys

Lingfield chipolata sausages, mustard mash and shallot gravy

Four hour braised Aberdeen Angus ox cheek in Yorkshire pudding

Chicken souvlaki, cucumber tzatziki

Fish

Soused Cornish herring, Bedford beetroot relish

Confit salmon, braised lentils, watercress cream

Seared Shetland scallop, pomegranate and almond quinoa, orange reduction

Grilled Severn and Wye river trout, pickled onion sauce

Tempura Prawn, sauce Nantaise and parsley oil

Warm salad of butter poached Cornish squid, leek, spelt barley and sauce Florette

Chalk Farm 24 hour smoked salmon, cucumber and chilli salad

Sweet

Chef’s choice of summer desserts in shot glasses

Kentish apple tarts

Coconut fruit skewers, rum syrup

Crème caramel

Royal Society fruit cake

Filo nutmeg tart


Ideally taken as a light lunch or as a post meeting dinner15 minimum / 130 maximum

Four bowls chosen by our chef including two hot and two cold £20 per person

Choose four dishes from the menu below £22.50 per person

Hot Cumberland sausage on parsley mash, rich onion gravy

Attleborough Farm roast chicken fillet, young leeks, potato chowder

Confit of Gressingham duck, flageolet beans and chorizo

Chilli salt and pepper squid, rocket salad, sweet mustard dressing

Shetland scallops in Serrano ham (£2.50 supplement)

Steamed Loch Duart salmon on long stem broccoli, caper berries

Mushroom and artichoke tortellini, truffle broth (v)

Roast cauliflower on spelt barley and curry oil (v)

Honey glazed Old Spot pork belly, soused cabbage and cider gravy

Cold

Smoked chicken, avocado salad, orange dressing

Sea trout in chive soured cream on dill cucumber salad

Aberdeen Angus beef fillet on asparagus and hazelnut salad (s) (£2.50 supplement)

Truffled quail egg on celeriac rémoulade (v)

Spiced pear, chicory and Cropwell Bishop Stilton, walnut dressing (v)

Sweet

Pimm’s jelly trifle

Basil crème brûlée

Eton mess

Lemon syllabub with almond shortbread

Bowl foodOur bowl food is designed to be served to a standing audience in small ceramic bowls.


Minimum of 50 people

Choose three stalls £45 per person

Choose four stalls £50 per person

Fish stall

24 hour cure Chalk Farm smoked salmon, Hoxton rye

Chilled Shetland salmon, sauce ‘verte’

Soused Cornish herring, beetroot relish

Craster kipper pâté

Potted Morecambe bay shrimp

Meat stall

Hot carved Aberdeen Angus beef, horseradish sauce, watercress and orange salad

Homemade Attleborough Farm chicken and asparagus pie (s)

Roast leg and rack of Cornish lamb

Pot-roast Eveleigh Farm guinea fowl, forest mushrooms and grain mustard

Savoury stall (v)

Watercress and double Gloucester tart

Cropwell Bishop Stilton and red onion marmalade pie

Lemon marinated artichoke, feta and courgette blossom

Grilled asparagus, Burford brown egg and pea cress (s)

To finish

Fresh baked waffles with fruit compote, homemade jams and syrup

Old England posset with shortbreads

Berkshire strawberries with Devonshire clotted cream (s)

Selected cheesecakes and tarts

Selection of best of British Cheeses from Neal’s Yard served with Rinkoffs breads, homemade pickles, chutneys and mustards

Food stationsPresent your lunch or dinner as an interactive experience where a market stall style food service will provide atmosphere and variety


These menus are created for groups of up to 100 people. Should you have a larger number, we would be happy to create a special menu. We are always happy to create bespoke menus based on a consultation with our Head Chef.

The business meal

This would be most suited to a business meal with service of the two courses completed within an hour. Please choose a starter and main or a main and dessert from the fine dining menu £39.50 per person The three course

A more formal style of dining focused on the event, the service and the food.

Please choose a starter, a main and a dessert from the fine dining menu£49.50 per person

Additional options

Four Chef’s choice pre-dinner canapésFish courseCheese course All at £8.50 per person

Cheese platter

A Best of British cheese platter from Neal’s Yard dairy; Somerset brie, Golden Cross, Montgomery Cheddar and Cropwell Bishop Stilton with homemade chutney, grapes, celery, oat cakes and savoury crackers (suited for up to 10 people)£45 per board

Fine diningAll our fine dining packages come with complementary tea and coffee with petits fours


Starters Breast of duck from River Farm smoke house, Cox apple jelly, Coronation duck egg croquette

Cured Loch Duart salmon in onion seeds, horseradish custard, pea cress, onion toast

Marinated Cornish mackerel, fennel and pea shoots with saffron dressing

Free range chicken and Old Spot hock terrine, Golden sultana purée

Grilled English asparagus, Burford brown egg and pea cress (v) (s)

Smoked quail breast and quail’s egg on soused vegetables, Parmesan wafer

Carpaccio of butternut squash, Cèpes croquette, scallion Gremolata (v)

Roast Bedford beetroot, creamed Ragstone, quail’s egg, beet cress and truffle dressing (v)

Mains Roast fillet of Castle of Mey Aberdeen Angus, Bordelaise sauce, Dauphinoise and kale

Herb crusted rack of West coast lamb and pressed shoulder, fondant potato, carrot purée

Breast of Lunesdale duck, liquorice essence, green beans and Granny Smith apple, baked celeriac

Free range chicken on lemon and chicory risotto, rosemary and tarragon jus

Roast Shetland salmon fillet on minted new potato and pea salad, samphire and crayfish sauce

Seared sea bass, shaved fennel and broad beans, shrimp and orange reduction

Artichoke ‘barigoule’ on courgette and Lincolnshire carrot terrine (v)

Pea and spinach tart, poached free range hen’s egg, mint hollandaise (v)

To finish Roast apricot in thyme syrup, lemon parfait, honey biscuit snaps

Ginger pana cotta, stewed rhubarb, rosemary financier

Felchlin Arriba chocolate tart, Seville orange mousseline, candied orange sauce

Strawberry and elderflower tart, strawberry sorbet (s)

Summer pudding, Devonshire clotted cream, berry compote (s)

Plum and almond tart, vanilla and almond ice cream

Berry and ‘Les Vignes d’Orpin’ rosé jelly terrine, Madagascan vanilla cream, lavender shortbread

Best of British cheese from Neal’s Yard Dairy: Somerset brie, Golden Cross, Montgomery Cheddar and Cropwell Bishop Stilton served with homemade chutney, grapes, celery, oat cakes and savoury crackers

Fine dining menu


With this option our Head Chef, Keith Stanley, MCA, will create a bespoke menu based on a consultation and your criteria. This option will include four pre-dinner canapés, an amuse-bouche and a three course meal. Please see below an example of a menu.

Maximum 30 guests

£59.50 per person

Sample menu

Flowering courgette with pumpkin purée, walnut risotto croquette, basil cress and truffle essence (v)

Loin of Cornish lamb in potato and mint crust, creamed Savoy cabbage and smoked bacon, minted red wine jus

Poached Wakefield Triangle rhubarb in vanilla syrup, star anise and dried strawberry ‘parfait’

Or

Velouté of parsnips with smoked quail tortellini, tarragon and curry oil

Fillet of Aberdeen Angus in Cumbrian air dried ham, forest mushrooms, roast root vegetables, rich red wine sauce

Roast figs in port wine, cinnamon mascarpone, almond financier

Bespoke dining


Silver reception package Half a bottle of house wine and a selection of soft drinks plus a selection of six canapés£25 per person

Gold reception package Half a bottle of sparkling wine and a selection of soft drinks plus a selection of six canapés£30 per person

Platinum reception package Half a bottle of Champagne and a selection of soft drinks plus a selection of six canapés£35 per person

Canapés Eight canapés chosen by our Chef £18 per personOr your selection of eight from the menu below £20 per person

Minimum 15 people

Drinks reception

Vegetarian

Sweet potato frittata with baba ganoush and Kalamata black olives

Stilton panna cotta, pear chutney on walnut bread

Golden Cross goat’s cheese in chives, ‘passata’ on rosemary toast

Polenta disc with soused carrots, houmous and pomegranate

Butternut squash brûlée on Parmesan shortbread, sauté shitake

Potato bouchon with rosemary forest mushrooms (warm)

Tartlets of roast organic Bedford beetroot and soured horseradish cream (warm)

Fish

Dorset crab and sweet corn, chive cream on tomato toast

Smoked salmon ‘tartare’ on blinis, caviar cream

Gruyere, onion and apple scone, marinated Matjes herring

Potted crayfish and shrimp, pickled cucumber and radish

Smoked haddock in buckwheat pancake, chive and saffron cheese

Traditional fish and chips with tartare sauce (warm)

Thai chilli squid and trout cake, pickled ginger sabayon (warm)

Meat

Smoked duck and herb pancake with celeriac rémoulade

Chicken liver parfait, anchovy Palmiers

28 day aged beef tartare, Parmesan biscuit, truffle oil

Tortilla of chorizo and rosemary

Free range pesto chicken, minted pea cake, olive tapenade

Lincolnshire quail’s egg, spinach, mustard and yoghurt sauce (warm)

Cornish lamb and Puy lentil galette, tzatziki (warm)

Sweet

Pineapple and star anise shot

Pistachio brûlée in chocolate sablé tart

Coconut Dacquoise, minted mango salsa

Rhubarb and ginger cheesecake, vanilla glaze


Post meeting drinksOur post-conference drinks are a perfect way to relax and mingle after a busy

meeting or a conference

Wine Includes one glass of wine, beer or soft drink, a selection of nibbles, crisps and nuts and Chef’s choice of two pieces of finger food£10 per person

Champagne Includes one glass of Champagne or soft drink, a selection of nibbles, crisps and nuts and Chef’s choice of two pieces of finger food£16 per person

Bar nibbles (v) Select three from the following:

Rosemary bread sticks

Giant H&J Montgomery and sesame cheese straws

Parmesan lollipops

Marinated olives

Spicy Asian bites

Vegetable and potato crisps £6 per person

Mezze Select four from the following:

Baked aubergine with dukka crust (v)

Olive and cucumber skewers with Manchego cheese (v)

Dried pitta breads with smoked chilli houmous (v)

Spicy chicken and coriander balls, pickled ginger and plum dip

Halloumi and zucchini rolls (v)

Tomato and Bocconcini skewers with basil pesto (v)

Vegetable ‘crudités’ with deli dips (v)

Char-grilled Mediterranean vegetables (v)

£10 per person

Evening options


The Royal Society is proud to work in partnership with Harbour & Jones (H&J), offering the best and most imaginative

food, believing that great food comes from great ingredients using seasonal British produce. Our team is passionate

about food, ingredients, provenance and seasonality of the product they offer.

Here are few of our suppliers and supported activities:

Our partners and suppliers

British Hen Welfare Trust

H&J are proud to support the British Hen Welfare Trust

and have become a patron of the charity. H&J have an

established policy and continue to press for changes in

the catering industry to ensure that free-range becomes

the minimum standard.

Marine Conservation Society

The MCS is a charity dedicated to the protection of our

seas, beaches and marine life. H&J are an active supporter

of the MCS and sustainability is an important element of

the fish served at the Royal Society.

Martin Rookard’s Essex honey

The honey used at the Royal Society is supplied by H&J’s

chef, Martin Rookard. The honey is made by his bees,

hived in Ingatestone, Essex.

Salmon

Our salmon is supplied by Loch Duart in Sutherland,

prioritising the health and welfare of the fish and to long-

term protection of the environment. They were the first

salmon producer to be awarded the RSPCA’s ‘Freedom

Food’ recognition.

Smoked salmon

Our smoked salmon is sourced from Scotland and smoked

in Chalk Farm, north London, by W&F Fish established in

1936. They smoke their fish over 14 hours using oak chips

and their product is never frozen, which means that we

receive the fish direct from the kiln.

Rare breeds

Our sausage is rare breed Middle White pigs from

Goldsmiths & Sons farm in West Sussex; this breed is

classed as ‘vulnerable’ by the Rare Breeds Survival Trust.

We make some fantastic pork-pies using Gloucestershire

Old Spot pigs.

Bread

Rinkoffs Bakeries is a family run company established in

1911 and based in East London.

Cheese

Our cheese is supplied by the famous Neal’s Yard of

Covent Garden, which has now expanded to Borough

Market. The cheese supplied by Neal’s Yard is all British

and some of the items are made at their sites near

Sevenoaks and Borough Market.

Recycling

By recycling our food waste, we have saved the equivalent

of 24.6 tonnes of CO2.

H&J cherries

Harbour & Jones rent cherry trees from Michael Dallaway

in East Sussex and their fruit are used in our popular H&J

cherry brownies. Our chefs occasionally visit the orchards

to assist with picking the fruit.

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The best of British