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Sundried tomato and creamed cheese terrine, balsamic chutney, griddled asparagus and frisée leaf

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Marinated beef fillet in fresh rosemary and garlic pan fried and topped with a flat sage and tomato dumpling, chateau potato, roasted vegetables pommery mustard sauce

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Lemon cello and Amaretti torte with raspberry coulis

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Coffee & Cheese Selection

Vegetarian option:

Main course: Aubergine, chick peas and cous cous torte, wilted spinach, carrot coulis and balsamic oil

ORDER OF EVENTS

6.45 p.m.
Champagne drinks reception in Hall 4

7.15 p.m.
Call for Dinner in Hall 3

7.35 p.m.
Welcome from the Editor, Stephen Briers

7.45 p.m.
Dinner is served

9.30 p.m.
Presentation of the Awards commences

10.15 p.m.
Cabaret

11.00 p.m.
Nightclub, Bar & Lounge open

1.00 a.m.
Bar closes

1.30 a.m.
Carriages