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Supper arrangements

Come and enjoy a two-course supper at the Society following selected Monday night lectures which are open to RGS-IBG members plus one guest - a great opportunity to meet others. 

Supper is served at 8.00pm, finishes by 10.00pm, and is £30 per person (main course and dessert). Members may book individually or for themselves plus one non-member guest.

To book please contact the Events Office by noon the preceding Friday. Supper bookings cannot be taken on the day or evening of the lecture and no-shows will be charged at the full rate.

Payments for supper are now taken at the time of booking and are non-refundable. However, you can transfer your booking to another supper the same term if you inform us by 11.00am on the Thursday before the supper.

If you wish to opt for the vegetarian main course, please indicate this when booking and please specify if you have any additional dietary requirements. Vegetarian meals will be prepared from seasonal produce on the day of the event, as such we are unable to provide details of the vegetarian option in advance, but preferences will be accommodated when possible.

Suppers are free-seating on either round tables or one long table, depending on the number dining. The speaker is invited to attend but may not always be able to do so.

To book supper at the Society please telephone the Events Office (opening hours 9.30am-5.30pm Monday to Friday) and provide your RGS-IBG membership number and Visa/MasterCard/Maestro card payment details. Please state when booking if you (or your guest if you are booking two places) have any special dietary requirements and whether you would like to opt for a fruit salad instead of the listed dessert. The booking deadline is noon on the Friday before the supper.

telephone +44 (0)20 7591 3100


Islander - a journey round our archipelago by Patrick Barkham

  • Monday 8 January
  • RGS-IBG members + one guest

Main: Roast pork fillet with herbed roast potatoes, buttered kale and chorizo salsa

Dessert: Treacle tart with clotted cream

Followed by tea, coffee and chocolates

Mapping escapes in World War II by Dr Barbara Bond   

  • Monday 22 January
  • RGS-IBG members + one guest

Main: Grilled salmon fillet with a tomato and preserved lemon bean cassoulet and crispy kale

Dessert: Lemon meringue pie

Followed by tea, coffee and chocolates

Is the world deglobalising by Dr Finbarr Livesey

  • Monday 5 February
  • RGS-IBG members + one guest

Main: Pan seared lamb rump with wild garlic pomme puree, mustard greens and mint jus

Dessert: Sticky toffee pudding with toffee sauce and vanilla ice cream 

Followed by tea, coffee and chocolates

700 million and counting: the growth of urban China by Chris Hamnett

  • Monday 5 March  
  • RGS-IBG members + one guest 

Main: Pan seared chicken supreme with root vegetable mash and sweet and sour cabbage

Dessert: Eton mess with coulis and mango crush

Followed by tea, coffee and chocolates

 North Korea: common myths explained by Dr Markus Bell

  • Monday 12 March 
  • RGS-IBG members + one guest

Main: Cumberland sausage, spiced chorizo and white bean cassoulet with a sourdough lemon and thyme crumb

Dessert: Black forest cake with cherry sorbet

Followed by tea, coffee and chocolates 

Icons on ice by Rod Downie 

  • Monday 19 March
  • RGS-IBG members + one guest

Main: Poached salmon fillet with roast tomato, sautéed broccoli and a lemon herb butter sauce

Dessert: Raspberry trifle with almond biscuits

Followed by tea, coffee and chocolates 


For lectures where there is no supper at the Society, there are many alternative options to be found down Exhibition Road and around South Kensington underground station, including:

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