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Useful Information

Our Master of Ceremonies: Neil Clough

Neil Clough Neil Clough is most known for winning the hearts of the nation and the respect of Britain’s business titans during his appearance on the BBC hit TV series The Apprentice. Taking teams to victory, breaking sales records and delivering an exceptional motivational talk is just part of what made Neil an outstanding candidate, and has since led to him becoming one of the UK’s most highly sought after motivational speakers. Since his Apprentice appearance, Neil has gone on to build his own highly successful sales training and recruitment business, as well as being a key figure in the leadership teams of two other successful UK businesses. Neil’s demonstration of courage, commitment and self-belief after overcoming adversity are just some of the qualities many of us would aspire to, and as one of the top “42 entrepreneurs under 42“, he is a perfect host for JCI’s Manchester Young Talent Awards.

Venue

The Imperial War Museum North 

IWM North
The Quays
Trafford Wharf Road
Manchester, M17 1TZ

A link to directions can be found here http://www.iwm.org.uk/visits/iwm-north/directions

Secure parking is available for 160 cars, including designated parking spaces for Blue Badge holders available on a first-come, first-served basis.  A staffed cloakroom is available.

The venue is easily accessible from the MediaCity UK Metrolink tram stop – just walk past the Lowry Theatre and cross the footbridge.

Dress Code

Black Tie and Glamourous

 

Timings

17 November 2016

18.30 – 19.30  Arrival drinks reception
19.30 – 21.00  Dinner
21.00 – 22.30  Awards ceremony
22.30 – 00.30  Live music and dancing
00.30 –  Late   Exclusive afterparty

 

Menu

Starter

Ham hock terrine with parsley spiced apple and ginger relish with herb leaves

(Veg: Caramelised shallot, dolce latté and plum tomato tarte tatin, with a rocket salad dressed with balsamic and herb vinaigrette)

Main

Corn-fed chicken supreme roasted with thyme bubble ‘n’ squeak potato cake, wilted baby greens, crispy pancetta and shallot gravy

(Veg: Mille feuille of chargrilled aubergine, plum tomato and goats cheese, lemon dressing and parmesan)

Dessert

Cappuccino crème brulée with pecan nut shortbread