TriSys was delighted to be able to offer its guests the opportunity of attending the Wimbledon Tennis Championships on  Monday 23rd June 2008.

TriSys’ guests and staff on the day are shown below:

From left to right:

Back Row: Russell Jaques (Additional Resources), Mandy Bell (Search Consultancy), Garry Lowther (TriSys Business Software), Chris French (TriSys Business Software), David Goodare (Air Energi)

Front Row: Saj Chowdry (Supply Chain Selection), Gordon Adam (Head Resourcing), Delwar Hossain (Adrem)

‘Wimbledon’ as The Championships are universally known, has become over the years an established part of the fabric of British life. It is more than a tradition, more than just the world’s most important and historic tennis tournament. It is a symbol of all that is best about sport, royal patronage, and social occasion that the British do so well, a subtle blend that the rest of the world finds irresistible.

Probably the most prestigious event on the sporting calendar and an occasion that TriSys’ guests will always remember.

Located directly opposite the main gate of The All England Lawn Tennis Club with No.1 court seats, the TriSys Hospitality package included:

No.1 Court Reserved Seating

Private Table

Champagne Cocktail Reception with Canapés

Complimentary Bar including Champagne

A La Carte Luncheon

Fine Wines & Liqueurs

Traditional Wimbledon Afternoon Tea

Television Monitors

Floral Decoration

Air Conditioning

Souvenir Programme

Daily Newspapers

Car Parking

Garden Area

Musical Ensemble

VIP Entrance Passes

Guest Wallets

MENU

Smoked Salmon

with cracked black pepper and lemon wedges

Chicken and Mango on Coconut Rice

with a Hoi sin and mango dressing

Pesto-roasted Goats Cheese

on a mixed pepper salad with a sun-blush tomato dressing

Timbale of Moroccan-style Lamb

on a cucumber salad with tzatsiki dressing

~oo0oo~

Fillet of English Beef

served on rosti potatoes, wilted spinach and baby vine tomatoes with a wild mushroom sauce

Filo Parcels of Sun-blushed Tomatoes and Couscous

with Mediterranean vegetables

Seared Fillet of Sea Bass

with a spring onion champ and a salsa sauce

Corn-fed Breast of Chicken with Chorizo Sausage

on a bed on sweet potato mash with button onions and petit pois with a paprika sauce

~oo0oo~

Burnt Lemon Tart

with a Soft fruit compote

Baileys Teardrop

with a Chocolate and caramel sauce

Chocolate Fondant

served warm with a chocolate sauce

~oo0oo~

Coffee with Mints

~oo0oo~

Traditional Afternoon Tea