Visitors to the Servest stand P1250i in the Building Futures Group village can enjoy a selection of tasty light bites throughout the Facilities Show from 16 to 18 June at London ExCel.
Guests can choose from a selection of delicious, seasonal finger food, created by Servest’s very own chef director, Chris Ince. The menu includes mini finger rolls, wraps and sandwiches, salmon teriyaki brochette with pickled Asian vegetables, and handmade falafel and roasted vegetables with sesame yogurt dressing. There will also be a selection of mini Danish pastries and croissants for breakfast. And for dessert guests can enjoy raspberry Eaton Mess and bitter chocolate tart, all washed down with a glass or two of wine.
Visitors can also be in with a chance of winning a luxury Regency Hamper worth over £500, by dropping their business card into the competition entry box at stand P1250i. The Servest team will be on hand throughout the three days to find out more about clients’ requirements and to talk about the company’s wide range of products and services.
C-J Green, Servest’s group HR director, will also be participating in the FMJ Debate at the Seminar Theatre on Wednesday 17th from 12:50pm. She will be speaking on the subject of a possibly severe talent shortage in the FM industry in the future.
In 2014, in its first year at London ExCel, the Facilities Show welcomed over 310 exhibitors and 10,000 visitors to the show. According to the organisers, this year’s event is another ‘can’t afford to miss’ event. The show is set to be bigger and better than ever with a host of new and exciting features as well as a complimentary educational programmed running across the three days.
To find out more information about Facilities Show 2015 and to register please visit www.facilitiesshow.com
Servest’s Facilities Show menu
(Tuesday 16th, Wednesday 17th, Thursday 18th)
Breakfast items
Selection of mini Danish and croissants
Selection of home bake items pre-packaged
Finger Food
Selection of mini finger rolls, wraps and sandwiches
Salmon teriyaki brochette, pickled Asian vegetables
Handmade falafel and roasted vegetables, sesame yogurt dressing
Ham hock and pea terrine, sourdough croute and mustard relish
Spinach and fontina cheese tortilla, roquito peppers
Pesto chicken, mozzarella and baby rocket
Desserts
Raspberry Eaton Mess
Bitter chocolate tart
