The Royal Lodge is a perfect Venue for hosting conferences. Nestled in the Wye valley with the river on the doorstep the Royal has a  superb, unrivalled location which is sure to appeal to your delegates.

Add some exiting activities, delicious food, warm relaxing atmosphere and you have the perfect recipe for a successful conference.

www.royallodge -symondsyat.com

The Royal can comfortably cater for up to 50 Delegates in a Theatre style seating plan or 25 in a Board room or Classroom format. All Conferences are are fully serviced and we provide Flipcharts, Whiteboards, Projector Screen, OHP, Notebooks and Water, Cordials, Coffee and Tea Station and mints.

Should you wish to extend your conference we can accommodate your delegates, in addition to the Conference we have a large deck overlooking the river, a comfortable bar, spacious dining room and residents lounge.

Not only do we have excellent Conference facilities but the hotel boasts a large varied menu here is an example of our large varied menu

Starters

Homemade Soup of the day, with Crusty Bread

Haggis, Neeps and Tatties Served with a Whisky Sauce Starter

Chef’s Own Recipe Chicken Liver Pate with Wholemeal Toast
And Cumberland Sauce

Polenta Crumbed Baked Goats Cheese served with Beetroot Chutney
And a Pine Nut and Roast Pepper Salad (V)

Smoked Cheddar Stuffed Breaded Mushrooms with Garlic Mayonnaise
And Soy Dipping Sauces (V)

Pan Seared Queenie Scallops Set on a Baby Leaf Salad with a Sweet
Chilli Glaze
Wild Mushroom, Avocado and Crispy Bacon Salad Dressed with a
Balsamic Reduction
Fresh Mussels Steamed in White Wine, Garlic, Herbs and Double Cream
Served with Crusty Bread

Royal Smoked Fishcakes Served with a Thai Green Spicy Sauce

Main

Braised Lamb Shank set on Scallion Mash with a Rosemary and Mint
Red Wine Gravy
 
Sizzling Spare Ribs with Chinese Style Wok Fried Vegetables and a
Black Bean and Coriander Sauce

Chargrilled Chicken Breast with Dauphinoise Potatoes and a Wild
Mushroom, Bacon and Thyme Sauce

10 oz Rib-Eye Steak cooked to your liking with a Grilled Tomato,
Field Mushroom and Homemade Onion Rings, with Chips or New Potatoes

Seared Calves Liver and Bacon with Creamy Mashed Potatoes and a
Rich Caramelised Onion Gravy
Oven Roast Duck Breast with Braised Red Cabbage and an Orange
Grand Marnier Sauce served with New Potatoes

Pan Fried Fillet of Sea-Bass set on a Shellfish Risotto Finished with a
White Wine Saffron Cream

Prime Beef Fillet Stir Fried with Ginger, Garlic and Chilli Served with
Fresh Egg Noodles

Mushroom and Cashew Nut Roast with Red Onion Marmalade and a
Fresh Herb Salad (V)

Herb and Parmesan Crumbed Baked Salmon Fillet with a Lemon and
Dill Butter Sauce served with New Potatoes

Leek and Potato Gratin Served with Garlic Bread and a Fresh Garden
Salad (V)