COVER STORY
BULLSEYE
Meetings magazine sees why Fancourt hits the nail on the head as a conference venue.
F
rom intimate, luxury conference rooms to fully removable doors that convert the exhibition hall into a space big enough for a product launch, the Fancourt Conference Centre should be on your radar for your next corporate function. So, how do you differentiate one conference venue from another? At Fancourt, the answer is clear. Your choice of business venue should offer exclusivity, style and space that can be configured to your
requirements, be it a launch for over a hundred people or a meeting for a few. Fancourt takes it one step further with a team of conference specialists who will ensure a seamless technological interface and behind-the-scenes backup. Above all, they offer downtime on some of the country’s most renowned golf courses and at the award-winning spa, all with enviable mountain views thrown in for good measure. When you hit on that brilliant idea or lead up to that
quintessential launch, your colleagues and VIP guests will, no doubt, be applauding your choice of venue. At Fancourt Business Centre, not only will you receive free parking, Wi-Fi and secure, private access to executive suites, but you will also savour the best in local produce – most of which is made on the property. But more than that, and top of mind for most guests, there is a focus on health and safety.
CONFERENCE CUISINE The hotel believes that every conference or meeting should start with a delicious buffet breakfast. In fact, it takes this buffet so seriously that it has a team of specialist chefs trained in the art of making the perfect egg, while all bread and confectionaries, as well as cured hams, are made in-house. Even the honey is sourced from the estate apiary. The executive chef will design a custom menu for your guests, while the hotel’s dedicated team of on-site coordinators will arrange the room and your itinerary to make sure everything runs like clockwork – all under strict hygiene practices, audited by an external company that does regular laboratory tests on food products, hands and work surfaces. Executive Chef Desmond Morgan says temperature checks are recorded daily and measures include colour-coded chopping boards and live cooking stations for breakfast with screens and cooked-to-order meals.
6 • MEETINGS l MARCH/APRIL 2022 www.theplanner.guru
