A business networking dinner, which recognises individuals and organisations that have made a significant contribution to Airmic over the last twelve months. Who are these individuals and organisations? It could be you. You will find out on the night.
Television and radio comedian and best-selling author, Tony Hawks is a professional at winning over crowds with his dry wit and slick delivery. His aptitude for ad-libbing and ability to leave audiences in stitches makes him the perfect after-dinner speaker and host for awards ceremonies. Mastering the talent of comic timing, Tony is the ideal speaker to ensure your evening is a memorable one. http://www.tony-hawks.com
Reuben Lynch was born on the Caribbean island of Montserrat.
He came to England in 1961 and, after leaving school, joined the British Army, seeing service in Northern Island, the Persian Gulf, Gibraltar, Belize and Germany.
Reuben was sent to the International Restaurant at the Army School of Catering in Aldershot where he qualified to butler standard. This enabled him to spend the last eight years of his service as Manager of an Officers’ Mess, where he entertained HRH The Princess Royal and met their Royal Highnesses The Duchess of Kent and The Duke of Gloucester as well as a host of other VIPs and dignitaries.
Since leaving the army in 1990, Reuben has worked as Conference and Banqueting Manager at a large and very busy hotel in Warwickshire. It was during this time that he qualified as a Professional Toastmaster.
Reuben has many years experience as a Professional Toastmaster and had the honour of being President of the Northern Guild of Toastmasters 2005-2006 and Fellow and Vice-President of The College of Toastmasters.
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House-cured Scottish salmon, Devonshire crab, dill pickled cucumber, with a beetroot and horseradish cream finish
Somerset goat’s cheese and fig en croute, goat’s curd, candied walnuts, Granny Smith apple salad (n) (v)
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Loin of Yorkshire lamb with confit lamb bon bon, roast carrots, celeriac and buttermilk puree, stem broccoli, mint jus
Sweet potato cake with halloumi and courgette, with lemon dressing and broad beans, shaved zucchini, pomegranate and mint yogurt (v)
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Black Forest cheesecake with red fruit mousse and cherry coulis.
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2000 Sauvignon Blanc Altoritas, Central Valley 2016/17 Chile
3025 Malbec Portillo Malbec, Uco Valley, Mendoza 2017/18 Argentina
For all enquiries please contact Susi Ozkurt. e: susi.ozkurt@airmic.com
