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Dietary Labels Key

LabelDefinition
NGCINo gluten-containing ingredients
VEVegan

  • Dietary labels indicate the ingredients used but do not guarantee an allergen-free preparation environment.
  • The hotel cannot guarantee a completely nut-free environment.
  • Menu items and allergens are subject to change. If there are any changes, they will be communicated to delegates as needed before and during the conference.
  • If you have a severe allergy, including a nut allergy, please email training@heloa.co.uk so the training team can discuss your requirements with the hotel.

Gala Dinner

The gala dinner is a formal evening, beginning with our annual awards presentation, followed by dinner and a disco.

  • Starter
  • Main Course
  • Dessert

Plum Tomato & Basil Soup served with basil oil – NGCI / VE

Smoked Applewood Cheese & Tomato Chutney Tart served with balsamic glaze bruschetta

Slow-cooked Beef Brisket served with parsley mash, green beans and orange poached carrots – NGCI

Charred Harissa and Soya Yoghurt Cauliflower Steak served with vegetable pilaf rice, tomato bruschetta, sweet potatoes and cornmeal tortilla – VE

Strawberry & Champagne Torte with cracked black pepper puree

Warm Chocolate Brownie with salted caramel ice cream – NGCI / VE

If you have dietary requirements and cannot eat any of the listed options, or have questions about the gala dinner, please do not select a food option and email training@heloa.co.uk.

*Menus for lunches and Wednesday evening dinner will be added in due course.