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New awards introduced at Chamber annual dinner

08 December 2017

Three new categories are set to be introduced at the 2018 Greater Birmingham Chambers of Commerce annual awards and dinner.

The black-tie event, which attracted more than 1,200 guests in 2017, is taking place at the ICC in Birmingham on Thursday 19 April.

Nine sector awards will be handed out on the night, including three new categories – Excellence in Hospitality, Technology & Innovation and Training & Education.

A Greater Birmingham Business of the Year will also be crowned from the winners of each sector category.

Table bookings are available at the ‘earlybird’ price until Friday 19 January.

A limited number of buy one, get one free tickets will go on sale from Monday.

Award entries are also being accepted until Friday 9 February.

GBCC chief executive Paul Faulkner said: "The Chamber dinner is a genuine highlight of the region’s busy business calendar and a must-attend event.

"In 2017, we experienced unprecedented demand for the dinner, with over 1,200 people in attendance on a brilliant night - a sign of the positivity among the region’s business community and the vibrancy of our Chamber.

"The event is a great opportunity to celebrate Greater Birmingham’s success stories and to promote your business to a large audience, which will include some of the region’s most influential figures.

"Once again our awards categories offer something for businesses of all sizes and sectors and we look forward to receiving the usual high calibre of entries."

HSBC and Birmingham City University are headline sponsors for the event, with one further headline sponsorship still available.

A range of other sponsorship packages are also available, from pre-drinks and table sponsorships to individual awards categories.

Full details on tickets, award entries and sponsorships are available here.

Pictured: 2017 Business of the Year winner Phil Innes of Loki Wines (centre) with Chamber chief executive Paul Faulkner, president Paul Kehoe and host Gyles Brandreth

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