Business as usual at No.11 Cavendish Square for London 2012
This July sees the 2012 Games hosted in the capital, followed by the Paralympics Games in August. Venues are offering Olympic federations exclusive use of their buildings for the duration of the Games; and in past months many London venues have been snapped up. West End venue No.11 Cavendish Square is taking a ‘business as usual’ approach and will not be bought out by one Olympic federation.
Jonathan Morris, Commercial Director of No.11 Cavendish Square explains: 'No.11 is The King’s Fund’s venue. We have too many regular clients to be exclusively booked by one host nation for the length of the Games.” Morris added: “Clients need to know that not all event spaces and equipment have been allocated to the Games. No.11 holds enough equipment to put on a range of events for up to 300 people and for us it will be business as usual.'
No.11 Cavendish Square is soon to complete its £250,000 refurbishment on the former Friend’s Lounge, transforming it into the exquisite Garden Room. The design of the Garden Room takes inspiration from both the Georgian and contemporary style of the venue. The new Garden Room will offer guests a superb new space for events. The Garden Room is adjacent to No.11’s 200 capacity Orangery event space and courtyard garden and can accommodate up to 100 guests reception style and 24 people boardroom or cabaret style.
No.11 comprises 3 conference theatres including the Burdett Suite which caters for 248 theatre style, 27 meeting rooms accommodating 8-120 people, and a Orangery and adjacent courtyard garden which features a lush green ‘living wall’ installation and candle lit water fixture. No.11 Cavendish Square has quickly become one of London’s premier venues for hosting a number of events including conferences, meetings, training seminars, product launches, gala dinners, Christmas and summer parties and weddings.
Organisers can book or find out more about events at No.11 Cavendish Square by calling 020 7307 2474 or emailing email@example.com
Thorpe Park to launch ‘The Final Feast’ dining experience to celebrate the opening of its new ride ‘The Swarm’!
Thrill seekers beware: Thorpe Park will launch its newest multi-million pound ride The Swarm in March, Europe’s tallest winged rollercoaster which takes passengers on a death defying flight through an apocalyptic devastation created by an alien race –The Swarm. With a unique 127ft inverted drop and 5 twisted inversions thrill seekers will rip through the sky, hurtling through near misses on a mission of total annihilation. To coincide with the launch of the terrifying ride Thorpe Park will unveil its new dining experience: The Final Feast.
The Final Feast will be hosted in Thorpe Park’s private event space, Lake View, which oversees the thrilling ride. Guests enjoying The Feast can brave The Swarm rollercoaster exclusively, immersing themselves in an apocalyptic scene which features a crashed aeroplane and helicopter, a destroyed church and debris. Guests who take on the ride will experience speeds of up to 100kph! To steady their nerves following the ride of their lives guests can unwind with drinks and a delicious 2 course barbeque dinner, created by a top London caterer.
The Final Feast is available from 15th March for a minimum of 100 guests and is priced from £68pp +VAT. The package includes:
• Exclusive use of Lake View and private garden from 7.00pm- 11.00pm
• 2 course themed barbeque meal
• Unlimited soft drink throughout the evening and bar serving wine and beer on an account or pre- paid basis
• Hostess team, cloakroom, background music and all furniture
• Exclusive use of The Swarm for 1 hour
To book The Final Feast, organisers should call the events team on: 01932 577 728 or email: firstname.lastname@example.org
DoubleTree by Hilton London - Westminster offers its guests Double Hilton HHonours Points
To celebrate the recent conversion from a Mint Hotel to DoubleTree by Hilton, the DoubleTree by Hilton London - Westminster is offering double points to all Hilton HHonour members.
Running until 16th June 2012, the points will be awarded on any purchases at the hotel including room bookings and food and beverages.
The offer is also running in each of the former Mint Hotels across the Netherlands and the UK that have joined the Hilton Worldwide portfolio under the DoubleTree by Hilton name.
The DoubleTree by Hilton London-Westminster is located at 30 John Islip Street, London SW1P 4DD, just over one kilometre from London Victoria rail station which offers an express service to London Gatwick Airport. For more information about the hotel or to make reservations, please visit the hotel’s dedicated webpage at www.londonwestminster.doubletreebyhilton.com
DoubleTree by Hilton now welcomes travellers to a rewarding hotel experience with a fast-growing network of 16 hotels throughout the UK in Aberdeen, Dunblane, Lincoln, Manchester, Leeds, Newcastle, Chester, Sheffield, Cambridge, Milton Keynes, Bristol and London (five hotels).
Hilton Worldwide’s other global brands include the famous Hilton Hotels & Resorts, the luxurious Waldorf Astoria Hotels & Resorts and Conrad Hotels & Resorts, and the focused-service Hampton by Hilton.
This Month’s Star Recipe!
In each myvenues-London e-newsletter, there’ll be a special recipe provided by a top chef from one of the group’s member venues. This tempter is from the Cinnamon Club’s Vivek Singh.
Dry spice crusted sea bream wrapped in banana leaf
This method of coating fish with intense spice mixes and cooking in banana leaf is a traditional method of cooking is Kerala. The leaf protects the spices from getting burnt and seals the flavours inside keeping the fish moist. The charred leaf is then discarded before serving.
4 fillets sea bream, medium sized, scaled and pin-boned
½ teaspoon red chilli powder
½ teaspoon salt
Juice of ½ a lime
4 nos. banana leaf cut into 10-12 inch squares
1 tablespoon vegetable or corn oil
For the spice crust
4 shallots, peeled
4 garlic cloves
1 teaspoon red chilli powder
20 curry leaves, finely shredded
2 tablespoons vegetable or corn oil
1 ½ teaspoon salt
1 teaspoon sugar
2 tablespoon white vinegar
For the chutney
3 green mangoes, peeled, deseeded and cut into dices
1 cup fresh grated coconut
1 shallot, sliced
1 garlic clove
2 teaspoon red chilli powder
1 tablespoon vegetable or corn oil
1 teaspoon salt
½ tsp sugar
3 tablespoon water
Marinate the sea bream with red chilli powder, salt and lime juice and set aside for 30 minutes.
For the spice crust, pound the shallots, garlic and peppercorns together to a coarse paste. Add the rest of the ingredients and mix well.
Heat the banana leaves on a hot pan or in the microwave until they are soft and pliable. Cover the bream fillets with the spice crust and wrap them one by one with the banana leaves and keep aside.
For the chutney, put the all the ingredients in a food processor and blend to a smooth paste, adding a little water if required.
Heat a tablespoon of oil in a heavy bottomed frying pan. Place the bream fillets wrapped in banana leaves. Cover and cook on both sides on low heat for about 3-5 minutes each side. Remove the leaf and serve with the green mango and coconut chutney.