PCIAW® Summit, Exhibition & AwardsAwards Dinner Menu 2026.

Submit every guest’s starter, main course and dessert choices in one clear place — including allergies and dietary requirements against the correct attendee.

Start menu selections

One contact. Up to 10 attendees. One clear submission.

Your group booking

One form.
Every guest.

StarterChoose one option for each attendee.

Main courseKeep every selection tied to the right name.

DessertAdd dietary requirements in the same place.

Up to 10 attendees can be included in each submission.

Everything in one submission.

Use one contact email for the booking, then work through each attendee in order. Their starter, main course, dessert, allergies and dietary requirements stay together under their name.

Important: Submit the form once for your group. For more than 10 attendees, submit the first 10 and begin a second form for the remainder.

How it works

Complete the group in four steps.

Enter one contact emailConfirm the privacy statement for the whole submission.

Complete Attendee 1Add their name, three course choices and any dietary requirements.

Add the next attendeeSelect Yes to reveal the next person, continuing up to Attendee 10.

Review and submitSelect No when finished, check each name and send the form once for the group.

Submit your dinner choices.

Fields marked * must be completed. The next attendee appears only when you choose Yes to add them.

Contact email *

Please enter the best email address for us to use if we need to clarify any menu selections. A copy of your completed menu choices will be sent to this address after submission.

We respect your privacy and only retain the personal information you provide to us in accordance with our privacy policy. By submitting this form, you agree to our policy terms. *

I agree.

For more details about how we collect, use, and protect your personal information, please review our full privacy policy available here: https://pciaw.org/privacy-policy/.

Optional attendee networking list

Yes — include my Contact email in the PCIAW® Awards 2026 attendee networking list.

If you opt in, PCIAW® may include the Contact email entered above on the PCIAW® Awards 2026 attendee networking list. The list may be provided on request to registered attendees of this event so they can contact you for professional networking. This is completely optional and does not affect your booking or menu choices. You can withdraw your consent at any time by emailing info@pciaw.org; withdrawal stops future inclusion or sharing but cannot recall copies already supplied. This consent applies only to the Contact email above and does not opt in other attendees named in this submission.

Dinner Menu Selections

Attendee 1 — Full name *

Attendee 1 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 1 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 1 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 1 — Allergies or dietary requirements

Add Attendee 2? *

Attendee 2 — Full name *

Attendee 2 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 2 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 2 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 2 — Allergies or dietary requirements

Add Attendee 3? *

Attendee 3 — Full name *

Attendee 3 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 3 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 3 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 3 — Allergies or dietary requirements

Add Attendee 4? *

Attendee 4 — Full name *

Attendee 4 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 4 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 4 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 4 — Allergies or dietary requirements

Add Attendee 5? *

Attendee 5 — Full name *

Attendee 5 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 5 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 5 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 5 — Allergies or dietary requirements

Add Attendee 6? *

Attendee 6 — Full name *

Attendee 6 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 6 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 6 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 6 — Allergies or dietary requirements

Add Attendee 7? *

Attendee 7 — Full name *

Attendee 7 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 7 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 7 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 7 — Allergies or dietary requirements

Add Attendee 8? *

Attendee 8 — Full name *

Attendee 8 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 8 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 8 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 8 — Allergies or dietary requirements

Add Attendee 9? *

Attendee 9 — Full name *

Attendee 9 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 9 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 9 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 9 — Allergies or dietary requirements

Add Attendee 10? *

Attendee 10 — Full name *

Attendee 10 — Starter *

Classic Salmon gravlax with dill and sweet mustard, pickled cucumber and beets salad
Pressed heirloom tomato with basil, feta mousseline, balsamic onion and picked leaves
None

Attendee 10 — Main course *

Braised beef feather blade in chilli and coriander seed Truffle dauphinoise potatoes, grilled heritage carrots, fine beans served with its rioja and treacle jus
Herb coated wild mushroom and tarragon filo, served with selected vegetables and a rich gravy
None

Attendee 10 — Dessert *

Black berry and Bramley apple cheese cake with rosemary, cinnamon cream
Wild berry and mango aquafaba with dried raspberry
None

Attendee 10 — Allergies or dietary requirements

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PCIAW® Summit, Exhibition & AwardsAwards Dinner Menu 2026.

One form.
Every guest.

Everything in one submission.

Complete the group in four steps.

Submit your dinner choices.

Dinner Menu Selections

Connect with the industry.

Explore PCIAW®

News & events

Get in touch

Explore PCIAW®

News & events

Get in touch

Your weekly industry briefing.

Your visit. Your choice.

Cookie preferences

PCIAW® Summit, Exhibition & AwardsAwards Dinner Menu 2026.

One form.Every guest.

Everything in one submission.

Complete the group in four steps.

Submit your dinner choices.

Dinner Menu Selections

Explore PCIAW®

News & events

Get in touch

Your visit. Your choice.

One form.
Every guest.