Beer, barbecue and bringing teams together – how EatDrinkSleep are marking Social Sunday

Social Sunday‘s footprint grows apace.

This week, EATDRINKSLEEP, a group of three inns comprising The Old Coastguard and Gurnard’s Head in West Cornwall, and The Felin Fach Griffin in the Brecon Beacons, have announced their plans.

EATDRINKSLEEP’s planned fund-raising efforts include a fundraising BBQ and live music afternoon in the gardens of The Old Coastguard; a sponsored walk between the two Cornwall properties; and the launch of Social Session, a beer that’s been specially commissioned from local brewer Cornish Crown to celebrate Social Sunday. Local businesses have offered up prizes for a raffle, too.

In parallel with these fantastic efforts, the group will be running I’ve Got Your Back, a staff campaign across its three sites that will champion the importance of teamwork and taking care of one other.

As they put it, “The campaign will focus on those small things that the team as individuals can do to make a difference: looking at the person working next to you, checking in with them to ensure all is fine, taking a moment out from the daily workload, remembering the impact of what we say and do.”

There’s much to love about these plans.

First, Social Sunday has its own beer – how exciting is that?!

Second, we love the fact that they’ve used their imaginations to come up with a range of fundraising routes.

And third, and arguably most importantly, we love the way EATDRINKSLEEP are using our campaign to lodge wellness and shared responsibility for their teams’ mental health tighter into the DNA of the group.

Charles Inkin, who runs the group with his brother Edmund, says “The work of Hospitality Action and their national Social Sunday campaign triggered us into thinking about what we want to do to make a difference.

“I’ve Got your Back was the answer: a month of our teams reminding each other that they need each other’s help to make the best of themselves. The challenge of mental health is a very real one and we think good communication is part of the solution.”

Bravo Charlie, both for your support and Edmund’s, and for creating some innovative fundraising ideas that other operators can follow.

Compass crowned quiz champions

A whopping £56,000 was raised on Monday evening at our 13th annual Big Fat Quiz! Taking place at our brand new home of the London Hilton on Park Lane, the evening saw the great and the good of the hospitality industry battle it out to be crowned quiz champion.

The quiz, hosted by legendary DJ Pat Sharp, saw the team from Compass crowned champions out of the 39 competitive teams who took part. It was a closely fought battle with Henry Hirst Provisions in second place and Bidfood coming third.

There were no soggy chips at this quiz as our 400 guests enjoyed a phenomenal three course meal including a raspberry pistachio mille feuille for dessert made by the winners of Bake Off: The Professionals 2018, Emmanuel Bonneau & Sam Leatherby. Guests were also able to bid on star auction lots, hosted by celebrated chef and HA Patron Brian Turner CBE, including an overnight stay for two guests at The Vineyard including five course dinner and two tickets for ‘Strictly Come Dancing – The Professionals’ at the Motorpoint Arena Cardiff.

We are indebted to all of our sponsors, without whom the evening wouldn’t have been possible. Sincerest thanks to Bidfood, London Hilton on Park Lane, Syft, Fusion FSM and all those you see listed above.

If you’d like to host your own quiz to raise funds for Hospitality Action, or you have a brand new fundraising idea you’re keen to get off the ground, please give me a ring on 020 3004 5504 to talk things through.

Coming soon from Hospitality Action: a mental health awareness toolkit

I couldn’t let the start of another Mental Health Awareness Week go by without blogging.

This time last year, Hospitality Action marked the week with a breakfast event, at the Royal Lancaster Hotel, at which we launched the results of a survey we’d conducted into the prevalence of mental health issues in the hospitality workplace.

The results were as alarming as you’d expect.

Only 5% of respondents reported that their job is rarely stressful. A worrying 80% told us that their job is stressful sometimes or most of the time. And 51% – over half! – described their job as being stressful most or all of the time.

Later last year, we partnered with The Caterer on a special edition of the magazine, focussing on mental health in hospitality. This special report provided bagfuls of research, case studies and advice. What it didn’t do, one or two hospitality leaders pointed out, was address the issue of mental wellness at manager level. It falls to managers to support the mental wellbeing of their teams; but who can they turn to when they experience challenges of their own?

This week, The Caterer’s Kat Price has published Lonely at the Top, an excellent, insightful article that presents three case studies of managers who’ve faced their own mental challenges: Philip Newman-Hall, Giovanna Grossi and Peter Avis.

Hats off to Kat and The Caterer for this important coverage. And huge respect to Giovanna, Philip and Peter for their bravery and their frankness. an excellent read, one that’s sure to give many hospitality managers the courage to reach out for help.

We aren’t marking Mental Health Awareness Week with research or an event, this year. We will of course be playing an active part in the week through social media channels.

Later this year, though, you can expect to see a major new campaign from us, offering a toolkit of print, digital and rich media assets enabling managers to start conversations with their teams, and reassure them that, as Peter Avis said to Kat, it’s okay not to be okay.

We’re your industry charity, and we’re here to help you. It’s what we do.

A postscript: as a result of our work around last year’s Mental Health Awareness Week, I connected with and then met Norfolk chef Charlie Hodson, a force of nature and a force for good. we’re now good friends, and Charlie is one of HA’s most vocal advocates and strongest supporters. Our relationship is proof-positive that it’s #timetotalk.

 

Ain’t no mountain high enough.

If you’ve ever been to an exhibition such as HRC (formerly Hotelympia), The Independent Hotel show, or PUB19 it’ll come as no surprise to learn that the intrepid show team who deliver these knockout events are partial to a long walk. Clocking up thousands of steps a day while on site running a show is second nature to these hardy souls. But if you add some mountains to the mix, things get interesting; so that’s exactly what they’ve done.

On June 1st a hardy (some may say foolish) band will take on the famous “Snowdonia Horseshoe”. The gruelling 7-hour trek includes an assent of the ‘Crib Goch’ which is one of the UK’s most exposed ridges – we’re told that it’s even more exposed than Excel South Hall loading bay which we all know to be pretty horrific. Check out their fundraising page and support them here.

 

The HRC team and friends consists of Sam Chance, Ross Carter, James Rees, Shane Lewis, Keterina Albanese, Stuart Walker, Nadine Close, Rachel Parkes, David Fisher, Ani Yates, Miranda Martin, Hannah Bush, Gemma Churchill, Jamie Pearson, Abby Cairns and Tom Meek. Sam, who came up with the idea told us “our philosophy at Fresh Montgomery is always to stand as a pillar to the UK’s foodservice and hospitality community. We are proud to support Hospitality Action and the knowledge that the money we raise will help those that need it most. Our hike is nothing compared to the mountain some people need to climb everyday!”

It’s thanks to supporters like Sam and his colleagues that we’re able to keep doing what we do; providing grants to help people cover the cost of life’s essentials while they come to terms with a crisis.

People like Mr B from Leicester.

Following a period of illness in 2018 Mr B, who had worked for many years as a hotel night porter, and his wife went on their first night out in many months.

A tragic road traffic collision caused by a speeding motorist losing control and flipping a car killed Mrs B as the couple innocently waited for a bus home. Devastated by his sudden loss and facing not only profound grief, but a long legal process to ensure justice for his late wife Mr B was forced into debt just to pay for his wife’s funeral; he came to us still owing £200 for her wake.

A grant of just £650 from HA enabled Mr B to clear his debts and pay to relocate to smaller, more affordable property, more suited to his new situation. Now in a new home Mr B is looking forward to marking his late wife’s anniversary by laying her headstone in September as the Coroner’s inquest into her death continues.

Not all our stories have a ‘happily ever after’, some mountains are just too tough to climb, but thanks to your help and the efforts of people like the HRC team, we are able to support people as they navigate the more challenging paths life leads them down.

If you fancy taking on a challenge for HA then please contact us, alternatively, please give what you can to support the HRC team as they take on their challenge, knowing that you’ll be helping more people like Mr B face theirs.

Back in 2013, resource-recovery business, Olleco, started a partnership with us, which has grown to be one of the most important and impactful relationships in HA’s history. To date Olleco have donated an incredible £111,000 to HA which has enabled us to help thousands of hospitality people in need over the years. We wanted to shine a light on this fantastic business who have a fantastic ethos towards the industry, the people working in it, and providing a sustainable future.

Who are Olleco, and what do you do?

Olleco is a company which is dedicated to creating a more sustainable world and restricting climate change to 1.5°c above pre-industrial levels. We’re the UK’s leading supplier of cooking oils and collector of used cooking oil and food waste. We partner with food companies of every size to help them embrace the circular economy by converting their waste resources into renewable green energy, biofuels and organic fertiliser. These are then used to: power food factories, local businesses and communities, fuel the logistics fleets supplying the food industry and to enable farmers to grow new crops more sustainably.

What prompted you to donate a percentage of your profits to HA?

As a company, we are committed to doing the right thing. Our ambitious, environmental goals depend heavily on people in the hospitality industry and it seemed only right that we should give something back. We know how demanding it is to work in hospitality and we are continually impressed by Hospitality Action’s work to support these people in the industry when they fall upon hard times.

How do you think the industry’s perceptions of mental health and illness have changed over the years?

Hospitality Action’s work and campaigns help people within the industry understand that their specific work pressures make them especially vulnerable to a range of mental health issues. By both highlighting and working to address these, HA has gone a long way to destigmatise them. Their programme to train Mental Health First Aiders helps people in the hospitality industry recognise the signs that someone may be experiencing a mental health issue. The courses cover really challenging areas and address some of the common misconceptions about suicide and self-harm. HA have also helped drive up awareness of the fact that mental health issues will affect one in four of us in the course of a year. Creating an atmosphere of non-judgemental support and reassurance to a person who is experiencing a mental health issue is the best way to assist their recovery.

Do you think the industry is becoming more environmentally aware as well as more focused on protecting its people?

The environmental impact of food production has generated a vast amount of discussion in the media. Naturally this has had a massive impact on both consumer attitudes to food and the approach of the industries that supply that food. Food waste is a huge contributor to climate change and Olleco has seen increasing numbers of customers reducing the food waste they produce and using our food waste collections to greatly reduce their carbon footprint. Ultimately, keeping global warming below 1.5°c is also about protecting people from life-threatening changes.

What changes do you hope to see to make the hospitality sector more environmentally sustainable over the next few years?

We’d like to see everyone in the hospitality industry reduce their food waste and ensure that the unavoidable food waste they do produce, is separated for collection. In landfill, food gives off methane, a greenhouse gas roughly 30 times more damaging than CO₂ and responsible for 25% of global warming. By sending food waste to an anaerobic digestion plant such as ours, you ensure that methane is captured and converted to green energy. Using a reputable used cooking oil collection will also ensure better environmental outcomes, used cooking oil shouldn’t be thrown into the drains to cause fatbergs when it can be collected and converted into biodiesel. Olleco’s biorefinery is configured to maximise the volume recovered producing a high-quality biodiesel which can reduce carbon emissions of food logistics by 86%.

How do your customers react to the knowledge that they’re supporting HA just by using your services?

We hope that it reassures customers that we will look out for them and that we’re a company that is committed to doing good in every way we can.

Olleco’s commitment to the wellbeing of the industry is core to their values as a business. Their work in effecting environmental behaviour change has given them an understanding of the important roles people across the industry need to play in order to make things happen. It has also earned them a place on the world environmental stage and they were placed second in the 2019 Circulars Awards at the world Economic forum in Davos. Their commitment to do the right thing permeates the entire company.

From back of house teams working hard to recover maximum economic and environmental values from natural resources, to senior managers who champion environmental priorities in an incredibly cost-aware market. They are active evangelists working to drive the changes vital to secure a sustainable future for our planet wherever we they can, whether that’s interacting with other individuals or lobbying governments to adopt more sustainable policies.

To find out more visit: www.olleco.co.uk

Back to the Floor 4 breaks all records!

On Friday night a packed ballroom at London’s Dorchester Hotel hosted our fourth Back to the Floor event, in association with Caterer.com, and raised a whopping £130,000 for HA!

Our esteemed waiters and sommeliers

The biennial fundraising event challenges senior figures from the hotel industry to ‘go back to the floor’ taking on silver service and sommelier roles for a gala dinner of colleagues, clients and industry guests. Over 80 industry volunteers served 400 guests, competing in teams to secure the most tips from their intrepid guests who endured more than their fair share of mishaps, breakages and the odd dropped bread roll.

Further entertainment was provided by the London Community Gospel Choir (huge thanks to Pete Crome, Chairman and CEO of Skibo Ltd, for arranging the entertainment)

The London Gospel Community Choir

…..and there was also a raucous auction during which Chef Raymond Blanc OBE took to the stage to promote a lot donated by The Raymond Blanc Cookery School at Belmond Le Manoir aux Quat Saisons which achieved a staggering £10,000 winning bid.

The live auction in full swing!

Our Chief Executive Mark Lewis says:

“Back to the Floor is without doubt the jewel in our fundraising crown. Philip Newman-Hall, Danny Pecorelli [of Exclusive Hotels and Venues] and Zoe Jenkins [Dorchester Collection] worked tirelessly to bring together a barnstorming evening of fun, laughs and some fiercely competitive fundraising. I am humbled by the amount of money raised on the night, which beat all previous records and I will never quite recover from the sight of some of the most senior figures in the industry doing the conga for HA! The amount of money raised is transformational, and it will be put to good use to support hospitality workers as they face life’s challenges.”

L-R, Danny Pecorelli, Philip Newman-Hall and Mark Lewis

Back to the Floor is the result of a collaboration between Philip Newman-Hall and Danny Pecorelli who have steered the growth of the event since its inception in 2013. Since then the event has grown, attracting more volunteer waiters and sommeliers and raising increasingly impressive sums of money. Zoe Jenkins of the Dorchester Collection has been part of the organising team since 2017, and the event was kindly hosted on a complimentary basis by the Dorchester hotel.

Headline sponsors Caterer.com with HA CEO Mark Lewis

Of the event Kamile Riza, Sales Manager of headline event sponsor Caterer.com commented.

Caterer.com were delighted to support Hospitality Action and Back to the Floor as headline sponsors. It’s such a vibrant event with a great sense of fun, raising essential funds. Every employee plays a key part in the success of the hospitality industry, and team work, flexibility and enthusiasm are vital for all roles in the sector. This event celebrated that, and our team really enjoyed their evening as sommeliers!”

Zoe Jenkins & Philip Newman-Hall

Philip Newman-Hall commented.

“On behalf of Danny, Zoe and myself can I add my grateful thanks to those who volunteered to work at Back to the Floor. To have raised £130,000 for our own charity whilst supporting The Dorchester team was a magnificent achievement. I am delighted to confirm that the event’s future is secure thanks to the kind offer from Sally Beck to host the event at the Royal Lancaster in 2021.”

Sally Beck, Royal Lancaster London – our Back to the Floor 5, 2021 host!

Brands including Caterer.com, Dorchester Collection, Umbrella Training, Zenith and Diversey, Exclusive Hotels, Laurent-Perrier, Hatch Mansfield, Matthew Clark, Louis Jadot, PSAV and Hospitality Photographic by Ben and Jeremy kindly supported the event, their continued commitment to the Back to the Floor is testament to their commitment to the wellness of the industry.

Huge thanks to everyone who made the night possible, we’re looking forward to 2021 already!!

Our chat with rugby legend, HA Patron and all round top bloke, Phil Vickery

Phil Vickery MBE DL, former rugby international and winner of Celebrity Masterchef is HA’s newest Patron. Phil will be joining hundreds of other supporters in the upcoming Cotswold Cycle Challenge which takes place on Monday 10th June  from the stunning Calcot.

We caught up with him to talk food, cycling and how to get motivated.

Phil with HA’s IT Director Neslihan at last year’s event

You were introduced to Hospitality Action by Creed Foodservice, tell us a bit about your role there.

I’ve been a non-exec director since 2017, Creed’s values and positioning are a great natural fit with my personal interest in identifying the beliefs and characteristics that make us all so different and enable us to achieve our ambitions, however big or small. The partnership is built around a shared commitment to achieving more by believing in yourself. For Creed, that means being far more than just a foodservice wholesaler, it aims to celebrate the human values at the heart of the business that are encapsulated by the company’s motto, ‘Believe in More’.

John Torode said of you ‘Phil loves to cook to make people smile’. What made you fall in love with food after a successful rugby career?

I’ve always had an interest in the food industry, going back to my family and farming so it wasn’t a great surprise I was drawn to it.

During my rugby career it was about knowledge and learning about health, nutrition and diet. Using this to be a successful sportsman was very important. When Masterchef came up I didn’t go on the show to think I was going to win it, I was just really interested in it. I kept thinking, “don’t get knocked out first!”

It sounds gushy but I fell in love with food – not that I ever fell out of love with food, I’ve always enjoyed food, but when surrounded by people who share the same interest and care, enthusiasm, passion. It is all about talking about and being around food.

What attracted you to get involved with Hospitality Action?

I’ve seen both sides of it. As a Patron of HA, I am very lucky. We go to events that are catered for with amazing food. It comes out, well presented, hot food, lots of flavours and we don’t really think where it comes from or the work it takes making it look so good.

But I know from being involved behind the scenes and spending time preparing, understanding the pressures of preparation etc. just how hard it can be. I think the hospitality industry is taken a little bit for granted. We need to think a little more about what we are demanding; we want good food, we want it on time etc, we want it perfect, but remember – there is a lot of work that goes on behind the scenes.

What are the similarities between a professional kitchen and professional sport?

It’s all about camaraderie and team work. I recently spent time in Port Issac at Nathan Outlaw’s Fish Kitchen. I saw how the team had a level of professionalism and detail unlike any other, their work ethic and approach was very similar to those that have to be present to succeed in sport. But funnily enough it works both ways, I was recently with the Raging Bull team in Oxford Street, they are all asking questions about food and we just had a great time sharing information and recipe ideas.

Phil and his Creed Foodservice team

Tell us about your transition from Rugby to riding a bike?

 I’ve always ridden a bike. In rugby, more like a static bike for training but also took out a road bike often so it was a natural progression. Plus it’s a non-impact sport so it’s good for my old joints.

 Where and how often do you ride?

The Cotswolds is a brilliant place to ride with lots of open space, I don’t get to ride as much as I’d like all year around, but I’m training hard for the Cotswold ride in June.

What else do you do to relax?

Exercise & cooking. I’m certainly not a chef, I’m a cook. I love time spent with friends, family, events etc. all coming together over food.

Which route are you taking on for the Cotswold ride and what do you think your time will be?

The 40-mile route I’m not going to commit to a time but it will be faster than last year, I have trained more and feel prepared. Plus the Creed gang will work as a team.

How do you get and keep the motivation to train for an event?

The main motivational requirement is not the event itself, it is getting to the event. For example; the hardest bit about training this morning wasn’t the training I did, it was the drive there! Pushing yourself to get out and do it. Once you’re there, it is a team spirit and we’re all part of it. The motivation is needed to get there and know you are going to try your hardest and finish the cycle.

What’s your favourite post-ride meal?

After the cycle last year we went to a lovely Argentinian grill with burgers at Calcot – that was delicious.

You can join Phil, the Creed Foodservice team and hundreds more hospitality friends at Le Tour De Cuisine Cotswold Cycle Challenge at Calcot on Monday 10th June To find out more and get involved click here or email Maria Carter mcarter@hospitalityaction.org.uk for further information.

Enjoy a pub quiz, transform hospitality lives

We’re edging closer to the night of Hospitality Action’s annual pub quiz fundraiser, the Big Fat Quiz.

If you haven’t been to the event before, imagine the biggest pub quiz ever, but with a delicious three-course dinner and wines in place of warm beer and a limp burger, and you won’t be far wrong.

We’ve got DJ legend Pat Sharp playing the part of quizmaster for a second year. And the inimitable Brian Turner will again be running the auction, armed only with his usual bundle of passion and energy, and a large ladle pinched from the Hilton kitchens.

Is it cheesy? Yes. Fun? Hell, yes.

Our quiz is a perfect opportunity to get in some team-building and some fun with your colleagues. Who knows, you might even be crowned the brainiest hospitality business in the land. Imagine the bragging rights over your competitors …

So: pub quiz, fun with your mates, great food, oodles of wine, some wonderful raffle and auction prizes – reasons enough to come along, right?

Here’s another reason.

By attending our quiz next month, you’ll be directly supporting our work to help people who work or have worked in hospitality and find themselves in difficulty or crisis.

If that doesn’t inspire you to commit to memory the last ten Presidents of the United States, the world’s longest river and the order of Henry VIII’s wives, and make a beeline for the Hilton Park Lane, nothing will.

In from the cold – our winter fuel campaign round-up

Each year HA gives thousands of pounds in winter fuel grants and this season saw particularly high demand. Grants are made to Golden Friends and people of working age in financial hardship of working age. Jo Raine from our Grants Team takes up the story…..

“Government figures show that around 2.5 million households in the UK cannot afford to heat their homes to an adequate temperature. Fuel poverty is caused by low incomes, high energy prices and energy inefficient housing.

Research published last year revealed  that fuel poverty is directly linked to more than 3,000 deaths a year . Beyond the terrible scale of cold-related deaths, people experiencing fuel poverty have an increased risk of health issues such as cardiovascular and respiratory problems. Living in a cold home can also impact on mental health and social isolation.

We are delighted that Hospitality Action’s Winter Fuel Grant programme, which is kindly sponsored by the Worshipful Company of Innholders, has helped more than 300 households on low incomes to heat their homes this winter.  Each household has benefited from a one-off grant of £150 towards their winter fuel bills.

This year we have awarded in excess of £45,000 in Winter Fuel Grants. Over two-thirds of recipients are members of our Golden Friends Scheme for retirees from the hospitality industry. However, nearly a third of our Winter Fuel Grants have been awarded to people currently working in the industry, demonstrating that many households in employment are also struggling to pay their bills.

Nearly 80% of those we have helped say that that if it wasn’t for our grant they would have gone without heating in certain rooms, and 45% say that in order to pay their fuel bills they would have had to forego other essentials including food.

Comments from grant recipients illustrate the broader impact of fuel poverty on physical and mental health:

Without your help I would be so cold which makes my Chronic Fatigue Syndrome worse – which ends up making my depression worse with worry.

Thank you very much. If it gets too cold I stay in bed till noon and back at 7.30

Thank you so much. It’s a wonderful feeling to be able to use more gas and keep warm instead of being cold with extra clothes and blankets.

To know that I can have the heating on for longer each day is one less thing to worry about.

Thank you for your grant towards my winter fuel bill…I know if I can be warm I can be healthy.

With this grant I can let my grandchildren come and see me – usually my flat is too cold for them.

From these comments and all the other feedback we receive, the message couldn’t be clearer.  Help towards winter fuel costs is beneficial in so many ways to those who would otherwise be struggling through the colder months.”

Top chefs and the sport of kings to start your summer

This summer, Hospitality Action is returning to Cheshire Polo Club to kick off the season in style with our Northern Polo Day. Taking place on Sunday 23rd June, it’s the pinnacle of refined sophistication and probably the most luxurious event in our northern events calendar.

Last year we spent over £70,000 supporting those in need in the North West. Funds raised from our Northern Polo Day will go towards helping those most in need across the hospitality industry.

It will be a delightful day of exquisite food from top chefs and adrenaline-filled polo at one of the oldest polo clubs in England.

The day will start by taking in some chukkas of polo on the manicured lawns with G&Ts, bubbly and canapés. Everyone will then retire to the marquee where lunch – cooked by three award-winning chefs from the North West – will be served.

The starter will be provided by Antony Shirley of El Gato Negro, Lancashire Life’s Chef of the Year 2017/18. Antony set up the Seafood Pub Company to widespread industry acclaim in 2010, before returning to the kitchen at multi award-winning El Gato Negro delivering “the most exciting service yet”.

The main course is courtesy of Aiden Byrne of Restaurant MCR. Aiden is a familiar face on shows such as Masterchef and Great British Menu, and has a highly successful restaurant career. His menus draw on all his culinary prowess and influences to delight diners with the exceptional food that he has become renowned for.

“I am thrilled to be taking part in this year’s Northern Polo Day – it’s one of those occasions that always has such excitement surrounding it so me and the team from Restaurant MCR cannot wait to get in that kitchen and create one of our signature dishes for you. Hospitality Action is a truly remarkable charity, and one that I am proud to have worked alongside for many years. The work they do is invaluable and it’s a privilege to contribute in any way I can.”

– Aiden Byrne, Restaurant MCR

Kevin Lynn, the multi award-winning Chef and Owner of Machine House, will provide the dessert. His restaurant was awarded restaurant of the year 2018/2019 and 2 AA Rosettes and has featured in the Michelin guide since it opened in 2016.

Kevin says, “I am extremely delighted to be involved with Hospitality Action and working alongside some truly inspiring chefs, at such a prestigious event raising awareness for a really worthy cause.”

Lunch will be followed by some fantastically fast-paced polo in an exhibition match. And the day will be nicely rounded off with a splendid afternoon tea prepared by Steven Tuke from Flat Cap Hotels.

Last year’s Northern Polo Day saw over 170 guests in attendance and £20,000 raised to help those most in need across the hospitality industry. This year promises to be even better and will see a charity raffle and auction with some fabulous prizes on offer.

Tickets are £95 per person or £900 for a table of ten and include day membership, car pass, polo match and demonstration, drinks and canapé reception, three-course lunch including half a bottle of wine per person, and an afternoon tea. A number of partner hotels are offering special rates for guests on the evening of 23rd June.

If you would like to enjoy a quintessentially British day at the polo, send me an email or give me a call on 020 3004 5505 to book your ticket, or book online.