A professional services firm will be championing scale-up support for ambitious companies at its annual drinks reception in the South’s newest luxury hotel.
The South Coast office of Smith & Williamson will be the first company to host a corporate gathering at the superyacht-styled Southampton Harbour Hotel & Spa in Ocean Village.
Up to 200 business owners and leaders are to attend the event by the accountancy, investment management and tax group on Monday evening, October 9th.
Each year Smith & Williamson hosts an annual event to bring together clients in the local market in a relaxed, friendly environment.
Andrew Edmonds is the managing partner at the South Coast office of Smith & Williamson, which employs 65 staff in Southampton.
He said: “The hotel, styled as a super yacht, is spectacular inside and out and is a fantastic addition to the Southampton skyline and the city’s hospitality sector.
“Our annual drinks reception will provide a chance to showcase the brand new hotel’s facilities to our clients, including the rooftop destination bar, restaurant, extensive outdoor decks, an impressive events space and uninterrupted marina views.
“It will also be an occasion to share Smith & Williamson’s successes for clients over the past 12 months as well as a series of key staff hires and promotions.”
Latest appointments include the annual intake of graduates – George Harrison, Joanne Edwards, Alex McFadyen and apprentice Farid Nasri.
Gary Jeffries, chairman of Solent Local Enterprise Partnership (LEP) and managing director of commercial property consultancy Hughes Ellard, is guest speaker.
He will highlight the steps being taken to unlock the region’s potential for growth.
One of the challenges identified in the Solent region, which has 50,000-plus businesses, is the ability of firms to successfully grow from start-up to scale up.
Smith & Williamson is a corporate founder of the ScaleUp Institute, helping to influence and improve the ecosystem for entrepreneurial businesses and facilitating their development and growth.
