Saturday Dec 14, 2024
Saturday Dec 14, 2024
Friday, 4 December 2015 00:00 - - {{hitsCtrl.values.hits}}
Chief Guest British High Commissioner James Dauris and Guest of Honour Minister of Tourism John Amaratunga with the Institute of Hospitality Sri Lanka Chapter Chairman Sidath Kodikara
The Institute of Hospitality Sri Lanka Chapter held its signature Annual Chairman’s Black-tie Dinner for the 17th consecutive year on 29 November at the Cinnamon Grand Colombo with British High Commissioner in Sri Lanka James Dauris and his spouse Helen Dauris attending as Chief Guests. Minister of Tourism John Amaratunga was the Guest of Honour.
The Annual Chairman’s Black-tie Dinner is the most stellar event in the calendar of the Institute and has been held annually attracting a large cross section of representation from the Leisure and Hospitality industry of the island.
Sidath Kodikara, Chairman of the Institute noted that this is the one Industry event where the top-run of the travel and tourism trade gather for an evening of gastronomical delight. “In our industry we have little time to interact with colleagues from the trade and most often we meet as rivals or competition. At the Black-tie dinner we all meet as colleagues to appreciate the superior standards we have set together as an industry. This event is recognised as the finest of its kind held in Sri Lanka,” Kodikara said.
Speaking at the occasion, Kodikara noted, “Today we are called upon to build a new age of public and private sector cooperation: tourism cannot prosper without both. It is time to strengthen the basis of cooperation and create new structures and strategies that move public-private partnerships into the next level.”
He added, “As evident in the Budget 2016 the Government has increasingly recognised tourism’s proven contribution to job creation, exports and economic growth – a sector that due to its multiplier effects brings wealth and welfare to not only the millions working in tourism but also to many others working in agriculture, transport, construction or handicrafts.”
The November dinner put together by some of the finest gastronomical experts in Sri Lanka was a six course epicurean meal catering to the gourmet food lover. The event commenced with cocktails followed by a sit-down dinner where each course was complemented with appropriate top-of-the-range wines served against the backdrop of a musical ensemble featuring the De Lanerolle Brothers.
