treasurers and dining stewards please note the following
when ordering your festive board menu:
• Menu selections should be emailed to: firstname.lastname@example.org
• Your menu selection and indicative numbers MUST
be submitted to the centre 14 days prior to your meeting.
Final number adjustments will be accepted by 12pm, 48 hours
before your meeting but not after that time. Final numbers
will only be accepted by letter or email. Numbers given
by phone are unacceptable.
It is at the discretion of the chef to cater for numbers
above those numbers submitted 48hrs beforehand, on the day
of your meeting, and the centre reserves the right to use
alternative menu items to cater for the extra numbers. There
may be extra costs charged to your lodge if we need to bring
in extra staff to cover the numbers at short notice.
You must choose one main course for the majority of your
diners i.e. meat or fish. However you may offer those diners
with dietary needs 1 fish dish or 1 vegetarian selection
instead of the meat option.
The menu order form allows you to order a proportion of
dessert or proportion of cheese plates instead of ordering
a whole dessert course for your diners. This allows for
those brethren who do not eat dessert.
We recommend that when ordering cheeseboard for a whole
course that you order it for 2/3 of your diners, as we cut
individual portions of the 3 cheeses we use, lodges find
this enough and we do give plenty of biscuits. This will
save you money on you festive boards.
Please be aware that if you sign for the bottles of wine
used at festive board that this number is final and non-negotiable
once you have left the building. It is your treasurer’s
or secretary’s responsibility to double check any
discrepancy, and resolve it at the time.
The Centre does not operate a kitchen which is free of nut
products and therefore we cannot guarantee that any of our
products will not have nut traces within them.
ensure that all diners are aware that our Kitchen uses Allergenic
Ingredients to produce items on our menus. If anyone suffers
from a food allergy or intolerance, please let our Kitchen
Staff know when placing your order.
Allergen data is held on each of our dish ingredients and
is available from anyone of the following
Graham Wilcox, F&B Manager
Ed Smith or Amir Hossain, Chefs
Gary Earley, F&B Director
Please help us to give you the best service possible by
handing in your festive board table plan with your final
Tea, Coffee & Biscuits for service before a lodge meeting
or at calling off will be charged at £1.50 per head.