Order of Events

6:30 pm – 7:15 pm Pre-dinner drinks reception in the 'Plaza Suites'

7:15 pm – 7:35 pm Call for Dinner in the 'Westminster Ballroom'

7:35 pm – 8:00 pm:

  • Welcome from Stephen Briers, Group Editor, Fleet News
  • Industry Overview
  • Unveiling of the Top 50 Contract Hire and Leasing Companies
  • NSPCC Ambassador’s speech and charitable appeal

8:00 pm – 9.30 pm Dinner is served in the 'Westminster Ballroom'

9.30 pm - Awards presentation

  • FN50 Most Reliable Carmaker
  • FN50 Most Reliable Car 
  • FN50 Most Reliable Vanmaker
  • FN50 Most Reliable Van
  • FN50 Customer Service Award - Rising Star
  • FN50 Customer Service Award - Individual
  • FN50 Customer Service Award - Team 
  • Fleet News Wellbeing Award 
  • Fleet News Hall of Fame

Followed by

Evening Entertainment - Comedian, Jen Brister

10:30 pm – 02:00 am Bar open in the 'Westminster Ballroom Bar'

02:00 am Bar closed and carriages

Dress Code: Black tie/Evening dress

MENU

  • Cod Croquettes - Crisp lemongrass and chilli cod croquettes, paired with mango and mint salsa, miso-lime mayonnaise and smooth sweet potato miso purée
  • Feather blade of beef - Slow-cooked feather blade of beef in a classic Bourguignon style, accompanied by olive oil mash, roasted carrot, king oyster mushroom and Bordelaise sauce
  • Vanilla, Strawberry and Rhubarb - Vanilla and almond sponge, vanilla and orange blossom water mousse, strawberry and rhubarb compote, vanilla Chantilly and strawberry coulis

  • Tea, coffee and petit fours

Vegetarian Starter & Main Course Options

Please note: Dietary requirements must be pre-booked prior to the event, should the hotel not be informed of your requirements then regrettably they may not be able to accommodate them on the day of the event.

  • Wild Mushroom Arancini - Golden wild mushroom and chestnut arancini infused with thyme, served on a silky butternut squash purée with baby leeks and marinated mushrooms
  • Root Vegetable Wellington - Individual Wellington of celeriac, butternut squash and parsnips, accompanied by beetroot purée, Forestier potatoes and vegetarian gravy

If you or anyone suffers from any allergies or food intolerances and wish to find out more about the ingredients we use, please inform a member of staff and they will be pleased to supply the relevant information