news
joining forces
Meet in Reykjavík
is now under the umbrella of Promote Iceland.
New knowledge
Brain research
shows added value live events.
Covid-19
BTM World 2020
transitions to virtual.
post-pandemic momentum
Dubai Tourism forms Business Events Stakeholders committee,
host first meeting as industry resumes activity.
hotel news
Scandic expects
occupancy of 30-35 percent for September.
Covid developer
Scandic Hotels
launches the largest network of coworking spaces in the Nordic countries.
planned for 16-17 Sep
Update on GIAF
- New dates set for 5-6 November 2020.
sustainability
Sands Expo and Convention Centre
is now a carbon neutral venue.
positive impact
The Hague webinar
celebrates partnerships and first anniversary of Ottawa MOU.
expanding network
ICCA Partners up
with Geneva International Associations Forum (GIAF).
RSS
rss_icon
Links
Home of Cricket opens for corporate events
Marylebone Cricket Club, owner of Lord’s Cricket Ground, is opening its exclusive facilities for corporate and private events. MCC was established in and moved to the Club’s present site in 1814 and has subsequently prided itself on quintessential etiquette and traditions married with the iconic architecture synonymous with the Media Centre.

Alfresco events and receptions can now take place on the Pavilion Roof Terrace, Mound Stand Terrace or the tranquil surroundings of the Harris Garden. Upscale dinners take place in the Pavilion at Lord’s, allowing a behind-the-scenes view of the world-famous Ground, one of the most revered private members clubs in the world.

With menus created by Head Chef Steven Smith, English provenance is the order of the day with organic meat sourced from award-winning Pipers Farm, Cullompton and field fresh vegetables and herbs delivered daily.

Organisers of alfresco events can choose from canapé or more laid back bowl food menus or opt for the intense flavours from the seasonal searing barbecue menus. For more formal dinners, 2010’s starters include; carpaccio of flame roasted red pepper served with a French bean and watercress salad or lobster and langoustine soup served with anchovy straws. Main courses include; roast stone bass with potato tartar, asparagus, buttered spinach and baby fennel along with roasted saddle of lamb with a lemon and marjoram herb crust. Desserts are also a highlight and overseen by pastry chef patisserie Thierry Besselievre.

Simon Swift, an Assistant Secretary of MCC, said; “We are delighted to widen the scope of Lord’s. For over 200 hundred years Members of MCC have enjoyed the Club’s great traditions; the time has now come to invite others to try our world class-service and cooking. Above all, Lord’s provides one of the finest and most memorable views in the capital and what better way to make your guests feel valued than giving them a personalised message on the super-sized scoreboards”.