VIP Hospitality dining at the British Open Show Jumping Championships provides unrivalled views over the International Arena where you can dine on sumptuous food whilst watching what will be a spectacular equestrian show. From the 3rd- 6th April, Birmingham’s NEC will be transformed into the ultimate horse lover’s paradise where the hospitality area is renowned for its lavish cuisine.
If you’re looking for a VIP experience combined with the most extensive views of the Show, this prestigious location is ideal. From the moment you enter this exclusive facility its rich ambience confirms both you and your guests are about to enjoy an outstanding experience. From opulent table settings to atmospheric ringside views, VIP Hospitality ensures memories that will last forever.
This truly is the definitive way to enjoy a stunning combination of World Class Show Jumping and Indoor Cross Country, thrilling Arena Polo and a variety of Displays by famous equestrian artists. This is a unique combination and a chance to treat guests to a magical day or night out.
Our exceptionally high standards of service ensure that all our guests receive generous hospitality and have a wonderful and memorable day. Prices start from £145.00 per person** and with limited space, we would suggest that you book early to avoid disappointment.
To reserve your VIP experience at the British Open contact our VIP Hospitality department: 0870 777 4567 or e-mail: hospitality@britishopenshowjumping.com
** prices are subject to VAT
Package Includes:
- Champagne on arrival
- Complimentary bar comprising house wines & spirits, beer & soft drinks
- Sumptuous three course lunch or dinner
- Hostesses in attendance
- Exclusive hotel booking service
- Guided course walk of a selected class
- VIP parking – one per two guests
- VIP cloakroom
- Complimentary programmes
- Coffee & mints
Sample Menu:
Appetizer
Pumpkin & Parsnip Soup
Citrus Peppered Salmon, Crisp Vegetable Salad
Sweet Lemon & Dill Yoghurt Dressing
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Entrée
Haddock Fish cakes, Braised Leeks & Yellow Peppers,
Chive Sauce
Paprika Roast Breast of Chicken, Ratatouille of Vegetables
Dauphenoise Potato, Red Wine Sauce
Pork, Apple & Leek Sausages, Mustard Mash Potato
Onion & Thyme Gravy
(V) Mushroom Ravioli, Roasted Peppers, Wilted Spinach, Oyster Mushrooms
Basil Pesto, Shaved Parmesan
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Desserts
Walnut & Maple Syrup Sponge
Brandy Sauce Anglaise
Glazed Lemon Tart, Fresh Strawberries
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Coffee and Amaretti Biscuits