Investment Group teams up with Press Club

Birmingham Press Club’s popular Christmas Lunch is this year being sponsored by the Solihull-based Shakur Investment Group. It will take place on 12 December at Park Regis Hotel, Birmingham.

Shakur Investment Group focuses its investments on existing and profitable SMEs in real estate, healthcare and acquisition-driven businesses, and its network includes over 150 property developers across the UK.

Launched in 2017, it has a 25-strong team of professionals including brokers, architects, accountants and estate agents. In addition to managing the investment portfolios of its clients, the group also provides a range of property and investment-based consultancy.

Abdul Shakur (pictured), who founded the company, comes from a background of poverty and homelessness – circumstances that inspired him to establish a business aimed at enabling individuals and families to secure a brighter more prosperous future for themselves.

Highly involved with community educational projects, Abdul is a coach at the Birmingham Youth Sports Academy, which brings young people from the inner city into football.

Birmingham Press Club chairman Llewela Bailey said: “We are delighted to establish a connection with Abdul and the Shakur Investment Group, which, in just six years, has emerged as one of our region’s business success stories.”

If you want to book a place at the luncheon then please email fred.bromwich@btinternet.com

Tickets for thee festive three-course meal (plus drinks reception) are £49.50, VAT included. The reception will be from 12 noon until 12.30 pm with sit-down at 12.45 pm. Please book by 30 November to secure your place.

You can pay direct to Birmingham Press Club. Sort code: 20-07-82. Account number: 00463000.

PLEASE LET ME KNOW YOUR CHOICE OF MEAL

STARTER

Curried squash, lentil and coconut soup (VG)

Pressed ham hock & sage terrine

Served with pickled shallot & mustard mayonnaise

Confit tomato mac & cheese bon bon V

Served with red pesto and herb oil

MAINS

Blade of beef

Served with cracked black pepper and stilton butter, parsnip puree and thyme garlic roasted potatoes

Traditional roast turkey breast wrapped in prosciutto

Served with pigs in blankets, cranberry stuffing & thyme garlic roast potatoes

Beetroot & red onion tarte tatin VG

Served with pomme puree

All of the above main dishes are served with seasonal vegetables

DESSERTS

Chocolate filled dome

Served with rocky road and orange gel

Triple berry delice

Served with chocolate whipped cream

Christmas pudding VG

Served with brandy cream and winter berry compote

V – Vegetarian                  GF – Gluten Free