AICR Congress – London 2019 About the Congress Venues Archives - AICR Congress

Bloomsbury

Bloomsbury was developed by the Russell family in the 17th and 18th centuries into a fashionable residential area. It is notable for its garden squares, literary connections, and numerous cultural, educational and health care institutions. The area gives its name to the Bloomsbury Group of artists, the most famous of whom was Virginia Woolf, who met in private homes in the area in the early 1900s.

Sights to See in Bloomsbury include:

British Museum – Open daily from 10am to 5.30pm: Free Entry!

On Russell Square opposite the Principal hotel is the British Museum, you must check it out while you are here! The British Museum was established in 1753, largely based on the collections of the physician and scientist Sir Hans Sloane. Documenting the story of human culture from its beginnings to the present, it is a public institution dedicated to human history, art and culture. Its permanent collection numbers some 8 million works and its collection is among the largest and most comprehensive in existence.

The Dickens Museum– Open Tuesday – Sunday from 10am to 5pm.

This is where the author wrote Oliver Twist, Pickwick Papers and Nicholas Nickleby and where he first achieved international fame as one of the world’s greatest storytellers.

The Principal London

1-8 Russell Square, London, WC1B 5BE
https://www.phcompany.com/principal/london-hotel/

The host hotel for our Congress 2019, The Principal London is a Grade II* listed landmark building in Bloomsbury and has just re-opened after a multi-million pound restoration.

Overlooking Russell Square, The Frederick Hotel Company’s Hotel Russell was completed in 1898. Based on the design of the 16th-century Château de Madrid in Paris, the exterior of the hotel is decorated with distinctive thé-au-lait (‘tea with milk’) terracotta. Charles Fitzroy Doll, prominent architect of the day, was commissioned to bring this ambitious project to life.

Partly in response to the success of the Hotel Russell, Doll received what would become his most famous commission: the RMS Titanic. The ship’s grand dining room was based on the hotel’s restaurant, and the Titanic also had an exact replica of ‘Lucky George’ – the hotel’s bronze dragon, which can be found on the landing of the main staircase. The sculptor Henry Charles Fehr also designed life-size statues of four British Queens to sit above the main entrance: Elizabeth I, Mary I, Mary II, and Anne.

Lavishly appointed, the hotel was always intended to be a home to glamour and luxury. This grande dame has now been restored to her original glory – ready for many more guests to enjoy. The opening of The Principal London has created a hub not only for its guests but also for Londoners who have a passion for great food, fabulous cocktails and memorable nights in the city. At the heart of The Principal London is the Palm Court, a ‘living room’ for Londoners and hotel guests alike. For glamorous nights out head to Fitz’s bar, or dine at Neptune, the restaurant.

Herbet Berger at Innholder’s Hall

30 College St, London EC4R 2RH

Past Presidents, the candidates for the David Campbell Trophy in association with Gold Key Media, their section presidents, the jury members, actors and the International Committee will be treated to dinner on the first night of the Congress 2019 at the historic Innholder’s Hall.

The Innholders’ Company is number 32 of the 110 Livery Companies of London. Tracing its origin to the early 1300s, the Innholders received their first charter, setting out their rights and “privelegs”, from Henry VIII in 1514.

Today, the Worshipful Company of Innholders plays an active role in the continuing development of the hospitality industry through their scholarship programme and the Master Innholders and maintains a significant programme of charitable support.

Herbert Berger, three times Michelin starred chef oversees the catering at Innholder’s Hall, positioning this unique Livery hall as the destination for fine food in the square mile. He trained in Switzerland and has worked in some of England’s finest hotels including the Connaught Hotel, Claridges, Head Chef at the Mirabelle and Executive Chef at the Cafe Royal.

He has received many accolades and awards; “Mention d’honneur Prix Pierre Taittinger” – “Maitrisse Escoffier” – “Cordon Rouge, Association Culinaire de France” and has been the subject of many reviews, features, media appearances including Master Chef and radio. He works closely with schools and professional bodies to promote and educate young chefs.

Tramshed

32 Rivington Street, London EC2A 3LX

Tramshed from Chef Mark Hix, our venue for the Welcome Dinner on Thursday evening, is a former East End tram-generator building in the heart of Shoreditch and boasts the renowned Cock ‘n’ Bull installation by Damien Hirst. The menu gives centre-stage to Swainson House chicken and Peter Hannan’s beef, carved at the table and designed for guests to share.

Mark Hix, MBE is a restaurateur known for his original British gastronomy. He describes his style of cooking as ‘simple, seasonal and British’, with a hard and fast rule of ‘no more than three main ingredients on the plate’.

Damien Hirst is an English artist, entrepreneur, and art collector. He is one of the Young British Artists (YBAs), who dominated the art scene in the UK during the 1990s. He is reportedly the United Kingdom’s richest living artist and long time friend of Hix.

Robert “Rabbie” Burns & Burns Suppers

Burns Night is traditionally celebrated on 25th January with Burns suppers around the world and we are inviting you to join in the fun with us.

Robert Burns (25 January 1759 – 21 July 1796), also known as Rabbie Burns, was a Scottish poet and lyricist. He is widely regarded as the national poet of Scotland and is celebrated worldwide. He is regarded as a pioneer of the Romantic movement, and after his death he became a cultural icon in Scotland and among the Scottish diaspora around the world. Burns was skilled in writing not only in the Scots language but also in the Scottish English dialect of the English language.

The format of Burns suppers has changed little since 1802. A traditional Scottish dish of Haggis, Neeps and Tatties is served and the haggis is usually ceremoniously presented accompanied by a Piper. Burns’s “Address to a Haggis” is read. At the end of the meal, a series of toasts are made to the “Lassies” ~ ladies and the immortal memory of Burns’s life and work. The event usually concludes with the singing of the famous Auld Lang Syne.

For those of you with a penchant for fancy dress who would like to join us on Friday evening in traditional Scottish attire, please contact us for locations where you can hire an outfit!

Gibson Hall

13 Bishopsgate, London EC2N 3BA

Gibson Hall, a magnificent converted banking hall and Grade I listed building in the heart of the City of London, will be the venue for the final night of the Congress and our fantastic Gala Dinner.

In 1862 the Directors of the National Provincial Bank of England decided to rebuild their head office in Bishopsgate. The National Provincial Bank was one of the three banks that ended up forming the National Westminster Bank. The bank entrusted John Gibson (1817-1892) to design their new head office as he had become known for his rich classical style. Gibson was a former assistant to Sir Charles Barry who built the Houses of Parliament.

The building opened in 1865 and instantly became the largest banking hall in London. It is widely regarded as Gibson’s finest work and is still famous today for its elaborate detail and design; so much so that the building was renamed Gibson Hall in the 1990’s. The most interesting features of the exterior of the building are the carved panels set between the columns and the statues on top. These symbolise the industries and crafts for which the bank and its branches supplied finance; including agriculture, arts, commerce, manufacturing, mining, navigation, science and shipbuilding.

Catering at Gibson Hall is overseen by KUDOS team who are lead by passionate Directors, David Cavalier and Daniel Clifford, both of whom hold two Michelin stars each. Their key focus is creating beautiful, uncomplicated menus that showcase amazing seasonal produce. Food provenance and sustainability are at the forefront, supporting treasured local suppliers.

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