CONFERENCE WEEKEND PROGRAMME

FRIDAY 3 MAY

Engineer’s House, Clifton Suite Ground Floor

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SATURDAY 4 MAY

Engineer’s House, Clifton Suite Ground Floor

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GALA DINNER – SATURDAY 4 MAY

Hotel Du Vin – Avon Gorge, Aquam Bibe Suite

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The hotel asks that we clear the venue by midnight. You don’t have to go to bed, but don’t forget Sunday is a full programme!

Food and Drink Information

Drinks Wine, juice & water on tables with tea & coffee after dinner. Cash bar available.

Three course meal selection has been emailed to delegates, if you have recently purchased a ticket please allow a few working days for the team to add you to the system.

Starter choose one of

  • Breaded Hake [NGI] Pickled vegetables and jalapeno mayonnaise (594kcal) 
  • Air Dried Ham [NGI] Celeriac remoulade (202kcal) 
  • Whipped Cashew Nut Labneh Courgette Salad [VGI/NGI/NUT] Ribbons of courgette, edamame beans and radishes (363kcal) 

Main choose one of

  • Chicken Chasseur [NGI] Classic braised chicken casserole, with a rich tomato, wine and mushroom sauce, served with pomme purée (1085kcal) 
  • Seared Fillet of Sea Bass [NGI] Confit new potatoes and herb veloute (1423kcal) 
  • Gnocchi Provençale [VGI/NGI/NUT] Ratatouille and basil pesto (484kcal) 

Dessert choose one of

  • Chocolate Avocado Pot [VGI/NGI/NUT] Pistachio, pomegranate and dried cranberries (544kcal) 
  • Bread Butter Pudding [V/NUT]  Viennese pastries baked with raisins and custard, served with vanilla crème Anglais (743kcal) 
  • Cheese Selection [NUT] Artisan cheese served with biscuits and chutney (520kcal) 

SUNDAY 5 MAY

Engineer’s House, Clifton Suite Ground Floor

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