Due to Covid 19 our May dinner will be held at the Honourable Artillery Company
Preprandial drinks will be from 18.31 at our regulated tables of 6
Banquet 19.01 Searcys have created a delicious menu, using seasonal British ingredients.
First course
Crab cocktail, apple tubers, calcot onions, brown crab cracker.
Main course
Beef fillet, wilted rainbow chard, celeriac puree, confit new potatoes and tarragon jus.
Desert course
Bread and butter pudding, whisky custard and summer berry compote.
Cheese course
British cheese plate with ce1ery, grapes and seasonal chutney
Port donated by Adrian Lewthwaite
Including coffee and Petits fours
HAC Red and White wines

Sample menu from our usual February Installation meeting
First course
Haggis, Neep’s and Clap-shot, served with Whiskey sauce
Piped in by Alastair Stewart
Ode to the Haggis, delivered by John Stirling-Gallacher
Several, Litre’s of Scottish Whiskey
Bread roll & butter
Main course
Slow Braised Prime of Beef, with Red wine, Port, infused with Rosemary
Creamy Mashed potatoes with Horse Radish, Seasonal Vegetables
Desert course
Sticky Toffee Pudding, with Butterscotch sauce
Cheese course
Stilton & Aged Cheddar, with Oatmeal crackers and Homemade Chutney
Served alongside our decanted Port & Snuff
Herbal Infusions, Coffee served with Mint Chocolates
Superior vin du Maison, Mineral water

Yours truly and fraternally,
A M Selkus SLGR, Secretary.
1 White Orchards,Totteridge, London N20 8AQ
Mobile: 07836 211 167 Email:

Please respond below

Our dining fee is £75 per head. To make our treasurer’s life blissfully easy why not settle up before the meeting by sending a cheque or, even better, pay online.

Please make your payment online:
Cholmeley Lodge, Lloyds Bank, Sort: 30-99-12 Account: 28614868

Post a cheque payable to Cholmeley Lodge.
Addressed to: Tony Selkus, 1 White Orchards, Totteridge, London N20 8AQ

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