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SUBMARINE COXSWAIN’S ASSOCIATION FAMILY/FRIENDS WEEKEND 2011

 

 FRI 4th MARCH 2010 TO SUNDAY 6th MARCH 2011

       NAT GOULD  MEMORIAL DINNER

       LLYNDIR HALL HOTEL CHESTER

         (Situated half way between Chester and Wrexham)

 

2 NIGHTS B&B, DINNER FRIDAY NIGHT IN RESTAURANT, FORMAL DINNER

 SATURDAY WITH  WINE RECEPTION, ½ BOTTLE AT TABLE, PORT, AND DISCO

2 NIGHTS DOUBLE OR TWIN ROOM----------    £270.00 PER ROOM

2 NIGHTS SINGLE ROOM (INCLUDING SUPPLEMENT) ---£160.00   TO A MAXIMUM OF FIVE ROOMS

3 NIGHTS ACCOMMODATION (TO INCLUDE MONDAY BREAKFAST ONLY) = £340.00

CHILDREN UNDER 10 YEARS==£30.00

 

NOTE     THE HOTEL HAS 48 ROOMS ONLY  

DEPOSITS REQUIRED SOON AS POSSIBLE  

DOUBLE/TWIN----£60.00       SINGLE ROOM ----£30.00

 

 CHEQUES (MADE OUT IN FULL) TO SUBMARINE COXSWAINS ASSOCIATION AND SEND TO TO

                                STERLING HAYDEN 48 POUNDGATE DRIVE, TITCHFIELD COMMON FAREHAM HANTS PO14 4AT  

                            

AS ALL MONIES HAVE TO BE PAID ONE MONTH BEFORE THE WEEKEND ,ALL OUTSTANDING MONIES REQUIRED BY THE 1ST JANUARY 2011 TO ENABLE US TO COLLATE ALL REQUIREMENTS FOR THE HOTEL . ANY CANCELLATION UP TO 1st FEBRUARY 2011 DEPOSITS WILL BE REFUNDED. ANY QUERIES IN REGARDS TO WEEKEND     PLEASE CONTACT ME PAUL MITCHELL TEL NO 01329 284019.  PART PAYMENTS ACCEPTED AT ANY TIME. THERE ARE NO SMOKING ROOMS.

NOTE THERE IS A POSSIBILITY WE MAY BE OVER PRESCRIBED SO IF YOU ARE ATTENDING BOOK NOW.

  YOURS AYE  

 PAUL MITCHELL (SOCIAL SEC)

 

MENU

 

The Nat Gould V.C. Memorial Dinner

Saturday 1900: 5th: March: 2011.

The Llyndir Hall Hotel (Rossett South of Chester)

MENU

  1.   Crown of Melon

Filled with fresh fruits marinated with grand marnier and fresh mint,duo of fruit puree

 

B. Chef,s Soup of the Day

Garlic and rosemary croutons

.

C. Ham Hock Terrine

Studded with apricots ,beetroot and ginger chutney

 

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D. Braised Leg of Lamb

Fondant potato ,redcurrant and rosemary jus

 

E. Grilled Fillet of Seabass

Butternut squash & red pepper risotto, chive vin blanc

 

F. Slow Roast Belly Pork

Sage farce, leek pomme  puree and a juniper berry jus

 

G.  VEGETABLE STRUDEL

Tuscan vegetable cous  cous

                                                        

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H. CRÈME Brulee

Honeycomb shortbread biscuit

 

I.  Bramley Apple and Blackberry Crumble

Vanilla pod ice cream

 

J. Sticky Toffee Pudding

Muscovado Sauce

 

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K. Coffee or Tea

 

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Meet in the Bar for pre Dinner Drinks at 1830.

Dinner will be served at 1900.

 

Red or White Wine Preference

Dress

 Gentlemen: - SA Rig

(Blazer & Grey Trousers.) lounge suits

Or

Evening dress

Ladies: - Smart Casual./cocktail dress