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TriSys
Corporate Hospitality at the
Wimbledon
Championships on Monday 23rd June 2008
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TriSys was delighted to be able to
offer its guests the opportunity of attending the Wimbledon Tennis Championships on Monday
23rd June 2008.
TriSys’ guests and staff on the day
are shown below:

From left to right:
Back Row: Russell Jaques
(Additional Resources), Mandy Bell (Search Consultancy), Garry Lowther (TriSys
Business Software), Chris French (TriSys Business Software), David Goodare (Air
Energi)
Front Row: Saj Chowdry (Supply
Chain Selection), Gordon Adam (Head Resourcing), Delwar Hossain (Adrem)
‘Wimbledon’ as The
Championships are universally known, has become over the years an established
part of the fabric of British life. It is more than a tradition, more than just
the world’s most important and historic tennis tournament. It is a symbol of
all that is best about sport, royal patronage, and social occasion that the
British do so well, a subtle blend that the rest of the world finds
irresistible.
Probably the most
prestigious event on the sporting calendar and an occasion that TriSys’ guests
will always remember.
Located directly
opposite the main gate of The All England Lawn Tennis Club with No.1 court
seats, the TriSys Hospitality package included:
·
No.1
Court Reserved Seating
·
Private
Table
·
Champagne
Cocktail Reception with Canapés
·
Complimentary
Bar including Champagne
·
A La
Carte Luncheon
·
Fine
Wines & Liqueurs
·
Traditional
Wimbledon Afternoon Tea
·
Television
Monitors
·
Floral
Decoration
·
Air
Conditioning
·
Souvenir
Programme
·
Daily
Newspapers
·
Car
Parking
·
Garden
Area
·
Musical
Ensemble
·
VIP
Entrance Passes
·
Guest
Wallets
MENU
Smoked Salmon
with cracked black pepper and lemon wedges
Chicken and Mango on Coconut Rice
with a Hoi sin and mango dressing
Pesto-roasted Goats Cheese
on a mixed pepper salad with a sun-blush tomato dressing
Timbale of Moroccan-style Lamb
on a cucumber salad with tzatsiki dressing
~oo0oo~
Fillet of English Beef
served on rosti potatoes, wilted spinach and baby vine tomatoes with a
wild mushroom sauce
Filo Parcels of Sun-blushed Tomatoes and Couscous
with Mediterranean vegetables
Seared Fillet of Sea Bass
with a spring onion champ and a salsa sauce
Corn-fed Breast of Chicken with Chorizo Sausage
on a bed on sweet potato mash with button onions and petit pois with a
paprika sauce
~oo0oo~
Burnt Lemon Tart
with a Soft fruit compote
Baileys Teardrop
with a Chocolate and caramel sauce
Chocolate Fondant
served warm with a chocolate sauce
~oo0oo~
Coffee with Mints
~oo0oo~
Traditional Afternoon Tea