The Royal College of Physicians Meetings & Events (RCP) has signed a 5-year catering contract with CH&CO. Independent hospitality caterer CH&CO boasts a prestigious client portfolio, providing catering services for some of the UK’s leading companies, charities and organisations, as well as holding a Royal Warrant for the provision of catering services to HM Queen for six years.
CH&CO was recently awarded three starts by the Sustainable Restaurant Association for its commitment to sustainability and brings its socially responsible and sustainable initiatives to the venue. These include increasing the proportion of vegetable-led dishes on menus to combat environmental damage, purchasing 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, offering reasonable portions and healthy options to cater for customers’ needs.
RCP Meeting & Events’ Head of Commercial Events, Natacha Allen, says: “We are excited to be working closely with CH&CO for the next five years. 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.”
Katy Thompson, Operations Director for RCP (CH&CO), adds: “CH&CO is delighted to have retained the contract at the Royal College of Physicians for a further five years. We are looking forward to continuing the relationship and building on the strength and success of the events business. CH&CO brings a wealth of knowledge, experience and accreditation to the college, our values are in line with each other, both in service and our corporate social responsibilities. The next five years will be exciting times as we to continue to grow the business.”
The new catering contract coincides with the launch of RCP’s new autumn and winter menus which include street food stall options to create an exceptional foodie experience or enhance an existing reception. From sushi to pie and mash, Korean yum buns to British cheese and meat stations, Mexican Quesadillas to American deserts, the menus take their inspiration from a whole range of international cuisines
Author: Molly Hookings
Molly joined the editorial team in March 2019. She has several years’ experience working in broadcast and journalism, as well as marketing and PR. Past experience includes working for the BBC and independent publishing houses. If you have a story you think Molly might be interested in, please email: molly@eventindustrynews.com
