Due to popular requests, we are arranging a Festive December directors meal. Join our Directors, Jayne and Steven Bratton at The George Hotel, Baldock (http://www.thegeorgeatbaldock.co.uk/#the-george). As company Directors, Jayne & Steven feel that there aren't enough relaxed events to attend for peers to meet up and have a chat whilst enjoying each other's company, hence arranging these meals. They are proving to be very popular and enjoyable!
Meet at 6.00pm for a 6.30pm sit-down.
- Socialise with business directors/business owners to share ideas and contacts and be with peers who understand (NB: apologies but we require attendees to be one of these category to ensure directors/owners really do get a chance to talk to their peers - if you don't want to come on your own, please do bring a guest but they must be a business owner/director)
- Feedback from past attendees highlights that they are enjoying the informal, monthly get-together and are appreciating the opportunity to bond, talk to peers on a social level and relax
- Aimed at entrepreneurial directors of small-medium sized businesses (typically these will have 5-100 staff and a turnover of £100k to £5 million) - business owners of similar sized companies to yours who have a genuine entrepreneurial mind-set
- No hidden costs. Pay for your meal upfront when you book your ticket so you only have drinks to pay for on the night. Two Courses £25 (+ £2.14 eventbrite admin booking fee) or Three Courses £30 (+£2.45 eventbrite admin booking fee). Once booked, let us know your menu choices - see below for menu choices.
If you have any questions and to advise us of your meal choice, please email: email@example.com
N.B: The meal will be capped at a maximum of 20 people. Book early to avoid disappointment.
** Cream of Potato & Turnip Soup, Served with sourdough croutons.
** Duck Liver Paté, Served with a fig and clementine marmalade, dressed leaves & croutes.
** Pan-Seared Scallops, Served with hazelnut purée, cauliflower florets, caramelised apricot compote.
** Deep Fried Brie Wedges, Served with a warm cranberry and port dip.
** Moules Marinière, Served with crusty bread.
** Locally Sourced Turkey, Served with pigs in blankets, a chestnut stuffing, goose-fat roasted potatoes & a winter vegetable bundle in a turkey & cranberry jus.
** Loin of Venison, Cooked medium rare, served with celeriac purée, caraway dusted purple potatoes, chocolate & red wine sauce.
** Quinoa Salad, With feta, clementine, pomegranate, kale, wild mushroom, cauliflower
** Vegetable Wellington, Garlic & thyme hasselback potatoes, seasonal vegetables, cream of mushroom sauce
** Pan-Seared Sea Bass, Served with kale, sautéed potatoes, garlic butter foam, roasted shallots, white wine sauce
** Slow-Cooked, Spiced Pork Belly, Served with braised cabbage, fondant potatoes, apple & cider jus
** Traditional Christmas Pudding, Served with hot brandy sauce
** Frozen Passion Fruit Parfait, Served with mango sorbet, hazelnut praline
** Chocolate Fondant, Served with fresh clementines, mint chocolate chip ice cream
** Baileys Bread & Butter Pudding, Served with an orange custard
** Apple & Cinnamon Tarte Tatin, Served with crème anglaise
** The George’s Festive Cheese Board