On the night

Order of the Evening - 9th March 2017

18:30 - 19:00       Arrival drinks reception

19:00 – 19:10     Guests to be seated for dinner

19:10 – 20:05     Welcome and first course

20:05 – 20:35     Awards for:

COMMUNITY IMPACT
RETAIL BUSINESS
PROFESSIONAL PRACTICE
HOSPITALITY
SMALL BUSINESS
DESIGN AND CREATIVITY

 

20:35  - 21:40    Second course

22:00 – 22:30    Awards for:

LEISURE AND ENTERTAINMENT
ENERGY AND THE ENVIRONMENT
CULTURAL IMPACT 
INNOVATION AND TECHNOLOGY
YOUNG BUSINESS PERSON OF THE YEAR

22:30 – 22:40    Third course

22:40 – 22:50    Coffee

22:50 – 23:05    Awards for Business of the Year and Lifetime Achievement Award

23:05 – 23:15    Awards close

23:15 –  00:15   Dancing and live music

00:15                Close

 

Seating

To enable sponsors and guests to find their table there will be seating plans available in the drinks reception area.

Dress Code 

The dress code for the evening is black tie and formal evening wear. 

Dietary  

Please advise if any of your guests have food allergies or are vegetarian. We will need to know this before the event to avoid disappointment. Please complete the form  

 

Menu 

Starter

Goats Cheese and Beetroot Salad (D/V/L/M)

Glazed goats cheese and wild roquette with carpaccio beetroot and french dressing

Option for anyone not able to have starter or gluten free etc.

Roasted Red Pepper, Tomato and Basil soup (V/C)

 

Mains

Braised Blade of Beef (D/L) 

delicate blade of beef braised and served with bubble and squeak, baby leeks, heritage carrots and a baby onion jus

 

Vegetarian mains

Wild Mushroom Nut Roast

served with bubble and squeak, baby leeks, heritage carrots and gravy

 

Dessert

White Chocolate Panna Cotta (D/V/L)

With a bitter chocolate mousse and milk chocolate ganache, served with raspberries and honeycomb 

 

Wine

Valle Antigua Sauvignon

Cordorniu Brut NV

Parrilla Malbec