February 2025 Connected Lunch @ Fowey Harbour Hotel

Join us for our first Connected Lunch of 2025 at the gorgeous Fowey Harbour Hotel! 
Nestled in the coastal gem of Fowey, Fowey Harbour Hotel offers a luxurious escape with stunning views of the Cornish coastline. This boutique hotel combines modern elegance with historic charm, providing a picturesque estuary backdrop. This hotel is the perfect blend of luxury and coastal charm for a memorable lunch to network with like-minded Business entrepreneurs in Cornwall.

 

Co-Hosted by:
Cornwall College 
Cornwall College offer over 70 apprenticeships across their group from Duchy College, Falmouth Marine School, Plymouth Engineering Skills Centre and Bicton College. Hear how taking on an apprentice can boost your businesses turnover and help to reduce skills gaps. Plus, find out about Project 50 and how you can get involved.

Speakers:
Whyfield - Megan & Madi

Apprenticeships: empowering growth for employees and employers
 
At Whyfield, they’re big believers in the power of apprenticeships – their company is built on them. Whyfield’s directors all started their careers this way, and the majority of the team followed the same path.
Two of Whyfield’s team will be sharing first-hand how apprenticeships create opportunities, not just for those learning but for businesses too.
Madi, Marketing Assistant Apprentice, shares her journey, studying at college and applying her skills in work, all the while gaining confidence, developing her expertise, and becoming a key part of the team.
Alongside her, Megan, Whyfield’s Head of Brand and Madi’s mentor, will share from the employer’s perspective – what it’s like to take on an apprentice, the benefits for business, and why it’s worth investing in people.


Agenda:
12:00pm - Arrival & Networking 
12:45 pm - Lunch Served
13:30 pm - Chamber Announcements
13:30 pm - Cornwall College
13:50 pm - Whyfield 
14:00pm - Event Close

Food Options
 
MAINS
Butter baked breast of chicken – Dauphinoise potatoes, savoy cabbage, tenderstem broccoli, thyme jus (GF)
 
Pan seared fillet of seabass – saffron potatoes, samphire, vine tomatoes, chive velluto (GF)
 
Smoked tomato, squash, broad bean gnocchi, cream sauce (VG))
 
 
DESSERTS
Mocha crème brulee, lavender shortbread
 
Winter berry pavlova, vegan meringue, vegan vanilla ice cream (VG + GF)

Please notify us of any dietary requirements, allergies or accessibility requirements.
If you are no longer able to attend this event, please contact patricia@cornwallchamber.co.uk at least 48 hours before the event, otherwise you will be charged the full price.