The menus, available to conference bookers from March through to September, have been designed by head chef Gary Dougan to cater for a number of functions including buffets, receptions, dinners and banquets.
The college offers three pre-selected packages, with courses carefully constructed by the chef to ensure both balance and variety, along with wine specifically chosen to complement each dish. Alternatively, organisers are able to devise their own menu, choosing one starter, main course and dessert from the many options available.
Culinary highlights include pan-fried Gressingham duck fillet accompanied by black pudding; ballotine of rabbit and smoked ham hock, wrapped in Parma ham; and griddled lamb, apricot and coriander falafel with Mediterranean vegetable and pearl cous cous.
For dessert, delegates will be treated to delicacies such as maple praline tart, with toasted coconut and a spiced cinnamon chocolate shot; guava torte with carpaccio of watermelon; and raspberry and elderflower iced parfait, with grapefruit salsa and mini raspberry macaroons.
Conference and catering manager Nick Milne says, “We are very proud of our catering offering here at Robinson College. We have a truly skilled team in the kitchens who are dedicated to sourcing the finest and freshest ingredients to devise the highest quality dishes to offer our clients. All of our menus are designed with popular, all-inclusive options to help make planning and budgeting easier for customers.”
Located in the city of Cambridge, with accessible national transport links, the award-winning Robinson College boasts exceptional customer care, food, en-suite accommodation and first rate meeting facilities, including an auditorium holding up to 270 people.