THERE'S no such thing as a free lunch, the old saying goes.  But it seems the adage doesn't extend to dinners. And it is even less applicable when referring to conference centres looking to drum up business.

As it happens, free was definitely the appropriate word at last Friday's showcase dinner at Torquay's Riviera International Centre.  The 300-plus guests at the gala night were not only treated to a complimentary four-course meal, but also enjoyed a free bar and entertainment.

In a short introduction inside the menu, managing director Barry Cole explained that it was all 'to show off what we have to offer here at the RICC'.  Read into it what you will, but all that is certain is that thriving centres do not throw huge parties for nothing.

When you mention the juggler on stilts at the entrance, a classical guitarist and several magicians circulating during pre-dinner drinks, there was a whiff of desperation about the affair.  But that's a little unfair. The vigour with which the centre put on its grandstand evening was actually quite impressive.  And it did show that the Riviera does have an excellent product on offer.  This much was clear as guests were smoothly transferred from the bar to their tables and entertained between the genuinely palatable courses.

It should be stressed, before anyone picks up the phone to complain, that all this was courtesy of Riviera sponsors.

From the food to the after-dinner entertainment, the 'partners' of the centre came forward to provide virtually everything.

Hospitality students from South Devon College were heavily involved in both the kitchen and between tables.  Students were also involved with organising the raffle and producing stunning table decorations topped with orchids.

It is a process which has taken some students months — which I found out as several of them were sat at my table.  With carefully dimmed lighting and tastefully-selected wines on the table, organisers did everything they could to make the night run like clockwork.  There were even 'hosts' — members of staff from the centre — at each table to ensure that guests' every need was catered for.  The only real delay was getting people to leave the bar and sit down at their tables, but the centre can hardly be blamed for that. 

Once patrons were in place, there was a brief welcome in person from Barry Cole, and the first course appeared.  Consisting of Brixham crab garnished with smoked salmon and coarse grain mustard, it was an opener which featured plenty of flavour.  A fresh leaf salad offered some respite from the richness of the dish, but the medley of tastes may have been too bold for some.  Between first and second course, guests were entertained by 'speed painter' Jen Allen, who sketched out a portrait of Charlie Chaplin in just a few minutes.  Considering Ms Allen has previously entertained audiences in Las Vegas and Dubai, it was a signal that the centre meant business.

Next up was the main course.  Comprising of corn-fed chicken stuffed with spinach mousse and wild mushrooms, it was accompanied by a white wine and sweet pepper sauce and spears of asparagus wrapped in bacon.  Underneath all this was a scoop of risotto which featured the same mushroom and pepper flavours as the chicken.

It was genuinely one of the best main courses I've had in a long time. 

There was time for another 'speed painting' — this time it was Marilyn Monroe — and rounds of drinks before dessert arrived.  A simple baked lemon custard tart with homemade vanilla ice cream and a summer fruits coulis, it was perfectly understated, if a little filling.

Once coffee and mints were served, there was still time for an impressive after-dinner line-up of entertainers.  They included comedian Paul Eastwood and vocalist Damien James, as well as former 'Britain's Got Talent' entertainer Phil Blackmore.

All in all, it was a display designed to show just how good an event at the centre can be when all its facilities are put to use.  Organisers will be hoping there are potential customers who have reason to repeat the experience — paying ones.

Quoted from the Herald Express on 12.02.10.