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DTSTART:20210924T170000Z
DTEND:20210924T230000Z
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SUMMARY:Devon & Plymouth Chamber Awards Ceremony
DESCRIPTION:The Devon & Plymouth Chamber Business Awards honours the best in entrepreneurship and enterprise and has become one of the most prestigious events in the business calendar.\n\n\n\nThe sought-after awards are expertly judged and culminate in a glittering ceremony where members of the Chamber are honoured for their success and innovation.\n\n\n\nOur 2021 event takes place this autumn on Friday\, September 24 at the newly refurbished Buckfast Abbey in Buckfastleigh.\n\n\n\nTo find out more information\, nominate your business for an award or book tickets please visit the Chamber Awards website here: https://devonchamber.co.uk/chamber-awards/\n\n\n\nPlease make sure to specify each attendees name\, email address\, menu options and any dietary requirements in the comments section when booking.\n\n\n\nThere is a 20% off discount at the Northgate House Hotel at Buckfast Abbey available to all guests on a first come first serve basis. If you want to book a room please call Buckfast Abbey on 01364 645630.\n\n\n\nThere is also a City Bus going to and from Plymouth on the evening which is free for all attendees. This is on a first come\, first serve\, basis so please email jasmine.peglar@devonchamber.co.uk if you would like to reserve spaces.\n\n\n\nThis is a black-tie event. \n\n\n\n Menu Options\n\n \nStarters\n\nChicken and chorizo terrine\n\nWith piccalilli and sourdough bread\n\nMackerel fillet\n\ncured and torched with pickled apple\, chive buttermilk\, and crispy rice \n\nBeetroot carpaccio\n\nWith goats' cheese\, elderflower syrup and pine nuts\n\nMains\n\nDuo of Devonshire Lamb\n\nWith fondant potato root vegetables and a Buckfast tonic and mint jus\n\nFillet sea bass\n\nWith samphire\, pickled and pureed Cauliflower\, curried emulsion\, and crispy capers. \n\nButternut squash risotto \n\nServed with crispy kale\, parmesan crisps and truffle oil\n\nDesserts\n\nLemon tart with raspberry sorbet\n\nApple and cinnamon crumble with cr me Anglaise \n\nChocolate delice with honeycomb\, chocolate soil and yoghurt sorbet
X-ALT-DESC;FMTTYPE=text/html:The Devon &\; Plymouth Chamber Business Awards honours the best in entrepreneurship and enterprise and has become one of the most prestigious events in the business calendar.
\n
\nThe sought-after awards are expertly judged and culminate in a glittering ceremony where members of the Chamber are honoured for their success and innovation.
\n
\nOur 2021 event takes place this autumn on Friday\, September 24 at the newly refurbished Buckfast Abbey in Buckfastleigh.
\n
\nTo find out more information\, nominate your business for an award or book tickets please visit the Chamber Awards website here: \;https://devonchamber.co.uk/chamber-awards/
\n
\nPlease make sure to specify each attendees name\, email address\, menu options and any dietary requirements in the comments section when \;booking.
\n
\nThere is a 20% off discount at the Northgate House Hotel at Buckfast Abbey available to all guests on a first come first serve basis. If you want to book a room please call Buckfast Abbey on 01364 645630.
\n
\nThere is also a \;City Bus going to and from Plymouth on the evening which is free for all attendees. This is on a first come\, first serve\, basis so please email jasmine.peglar@devonchamber.co.uk if you would like to reserve \;spaces.
\n
\nThis is a black-tie event.
\n
\n \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \; \;Menu Options
\n \;\n
Starters
\n\nChicken and chorizo terrine
\n\nWith piccalilli and sourdough bread
\n\nMackerel fillet
\n\ncured and torched with pickled apple\, chive buttermilk\, and crispy rice \;
\n\nBeetroot carpaccio
\n\nWith goats&rsquo\; cheese\, elderflower syrup and pine nuts
\n\nMains
\n\nDuo of Devonshire Lamb
\n\nWith fondant potato root vegetables and a Buckfast tonic and mint jus
\n\nFillet sea bass
\n\nWith samphire\, pickled and pureed Cauliflower\, curried emulsion\, and crispy capers. \;
\n\nButternut squash risotto
\n\nServed with crispy kale\, parmesan crisps and truffle oil
\n\nDesserts
\n\nLemon tart with raspberry sorbet
\n\nApple and cinnamon crumble with crè\;me Anglaise
\n\nChocolate delice with honeycomb\, chocolate soil and yoghurt sorbet
\n