NEWS

Glaziers Hall hosts 23rd Investment & Wealth Management Awards

10.12.18

POSTED BY | stephen@glaziershall.co.uk

We recently hosted the 23rd annual Investment & Wealth Management Awards, welcoming more than 100 leading financial services providers and investors to Glaziers Hall.

Organised by the Financial Times and Investors Chronicle, the Investment & Wealth Management Awards celebrate the stockbrokers, products and financial service providers which offer the best service and value for money to investors.

The awards are voted for by readers of the Financial Times and Investors Chronicle, and the winners will create a go-to list of trusted providers for financial services and guidance of any kind.

This is the second consecutive year that the event has been held at Glaziers Hall, which was chosen for its riverside location and views and its range of flexible event spaces.

Claire Harris, senior marketing communications manager at the Financial Times, said: “Glaziers Hall is a beautiful venue – the River Room has fantastic views and is an ideal space for pre- and post-dinner drinks. The Banqueting Hall has impressive chandeliers and is a very practical space for the dinner and awards, and I’m hoping I’ll be able to use the new London Bridge Arches event space soon as it looks great.

“This year was my first time running the event. The team at Glaziers Hall assured me the evening would run without a glitch and it did. They were polite and professional at all times, helped guests with any questions, helped FT staff with set up and worked in a collaborative way with the caterers and AV team. I look forward to working with them again next year.”

The awards ceremony was presented by comedienne Shappi Khorsandi, with musical entertainment provided by pop rock band The Shuffle Set and a custom stage set was created for the awards by Experience Events.

Catering was provided by Create, with a Champagne reception sponsored by Laurent-Perrier. Guests enjoyed a three-course dinner with dishes including beetroot-cured sea trout with aniseed yoghurt, candy beetroot crisp and gooseberry chutney; roasted goose breast, confit goose leg and cranberry wellington, redcurrant, baby parsnip, chicory and port puree; and dessert of French toast, poached pear, baked white chocolate and yoghurt ice cream.