Our food philosophy

We take the sourcing and producing of food seriously, and endeavour to:

  • Support British food producers
  • Purchase meat from grazed herds and fish from sustainable stocks, as well as buying unadulterated raw ingredients daily
  • Prepare dishes on the premises from fresh ingredients
  • Design menus that avoid excessive use of oil
  • Use unsaturated oils such as olive oil and superior ground nut oils for cooking
  • Avoid the overuse of flour, particularly in sauces. Where thickening is required we will use alternative gluten free flour which is suitable for special gluten free diets
  • Maintain a broad range of food styles to accommodate international and domestic influences
  • Focus on simple flavours to amplify the taste and natural goodness of the ingredients
  • Prepare food that we know to be healthy and nutritious
  • Continuously review our food policy from a health perspective
  • Ensure we meet all of our clients' special dietary needs
  • Provide comprehensive information about all of our menus when requested
  • Always be flexible and be prepared to adapt to our clients' wishes.

More about head chef Gordon McQueen

Scottish born Gordon McQueen joined the RSA from establishments such as Old Mansion House Hotel in Dundee and Q brasserie under the supervision of Michelin-trained chefs. Gordon also gained training through the Army as well as on visits to Australia and Thailand where he was able to learn and embrace many styles and tastes.

Gordon brings new and innovative ideas to the forward-thinking team at RSA House.

As well as catering for all RSA events, Gordon also heads the RSA Vaults restaurant, an exclusive restaurant based in one of our subterranean vaults. Gordon and the RSA have invested greatly in reducing food miles and investing in sustainability.

"All chefs must take into consideration our carbon foot print, considering food miles and sustainability are paramount to the trade and today's climate. This is why I have taken steps towards ensuring all our meats are from the UK and comes from a reputable provider in Blackfriars."

Gordon has pushed forward our values by thinking local, seasonal and organically. "We may all love strawberries, but if you are getting married in January, they have probably flown a fair few hundred miles to reach your plate!"

The RSA is committed to support British food producers, purchasing meat from grazed herds and fish from sustainable stocks, such as line-caught sea bass.  Gordon and his team prepare all dishes on the premises from fresh ingredients, focusing on simple flavours to amplify the taste and natural goodness of the ingredients.

Gordon leads a vibrant team of chefs and Gordon is pleased to name David Mahoney as his right hand man.