news
28-29 August
IBTM China
announces the first details of its 2019 event.
Business Intelligence
It figures:
The CTICC’s contribution to GGP, GDP, job creation increases.
business intelligence
One theme set to dominate 2019,
according to IMEX Group: how to leverage assets
business intelligence
The Meetings Show’s advisory board
predicts the biggest trends for 2019.
Business Intelligence
ICC Sydney Bolsters Legacy Program,
Unveiling Dedicated Creative Industries Stream.
futuristic
IACC partners with industry greats
and World Obesity Federation to bring delegate dietary requirements guide for meeting planners.
business Intelligence
Scottish Event Campus (SEC)
submits planning application to create global facility for world class events.
Hi tech
IBTM Trends Watch report
highlights importance of tech to events industry.
business Intelligence
BestCities
unveil ground-breaking ‘Universal Accessibility in Meetings’ research.
Fast growth
IACC
confirms 63 new member venues in Denmark
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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”.