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A recommendation from the Operations team at Rooms on Regent’s Park

We often read enticing pieces online, via social media and through blogs, that speak of the amazing events you can have, how wonderful the spaces will look or how delectable your meal will be – all to whet the appetite. We don’t often read about the incredible teams of people, working tirelessly in the background to ensure your event runs smoothly and you have all you need.

So far, this summer has been a busy one for event operations at Rooms on Regent’s Park and it is our pleasure that the team have let us in on a small secret of theirs. They strive to deliver a range of bespoke menu choices for our conference and banqueting events and their ability to tailor dishes and the latest seasonal wines to each event is on point this year. They’ve even added the refreshing addition of summer smoothies, which have been widely complimented. But that’s not the secret…

Jason Bunting our head chef, has an amazing pallet for favours and seeing him at work is inspiring. This July, Jason transformed the dining menu at Rooms on Regent’s Park to incorporate seasonal vegetables and fresh seafood. Adding an excellent garnish that brings out a four-dimensional visual and taste explosion.

One of our favourites is the Seared Sea scallops laid on black pudding seasoned then glistened with an emulsion pea puree then pickled apple, finished with micro sorrel.  This dish or light starter is great when paired with our Summer seasonal wine selection, however, our operations team personally prefer the Crucillon Viura Blanco 2017 with this dish. This combination works well for hot summer evenings as well as giving you a refreshing start to the dining experience.

So, when booking your next event at Rooms on Regent’s Park, ask the team about creating a bespoke dining experience from Jason’s incredible menus and pair that with a recommended beverage – we might even be able to let you in on a few more of our Operations team secrets.

Try some of Jason’s recipes at home, visit the RORP website and #BeInspired to create some meals of your own here: