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Starter Warm salad of bacon, mushrooms and pan fried chicken livers
Main Course Featherblade of Beef with Horseradish Mash and Bourguignonne Sauce
Dessert Lemon Posset
Tea/Coffee and Chocolates
2nd H.O. Jack Coopland
Stewards: Roger Bamforth and Peter Bottomley
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Annual Technology Tournament
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