The Lodge of
St. John in Bedwardine
Future Dates - Click on bars for details
Rehearsal............................ Meeting
Mon 1st Dec 2008....... Mon 8th Dec 2008..... 2nd
Mon 2nd Feb 2009........ Thurs 12th Feb 2008 .... 1st
Mon 2nd March 2009...... Thurs 12th March 2008.... 3rd
Mon 30th March 2009........ Thurs 9th April 2008 ... Installation
Mon 1st Dec 2008....... Mon 8th Dec 2008..... 2nd
Mon 2nd Feb 2009........ Thurs 12th Feb 2008 .... 1st
Mon 2nd March 2009...... Thurs 12th March 2008.... 3rd
Mon 30th March 2009........ Thurs 9th April 2008 ... Installation
Monday 1st Dec 2008 Rehearsal
6.30 Rainbow Hill
Monday 8th December Passing
Passing (
James)
Ladies invited to join at the Festive Board (Thick Veg Soop, Roast Beef, Christmas Pud with randy sauce)
Ch: Tim Tools: Ralph Apron:John B. Tracing Board Adrians Team
Visitors Toast: Don R
Ladies invited to join at the Festive Board (Thick Veg Soop, Roast Beef, Christmas Pud with randy sauce)
Ch: Tim Tools: Ralph Apron:John B. Tracing Board Adrians Team
Visitors Toast: Don R
Monday 12th January
Business meeting...
all members can attend, make their views known and vote.
all members can attend, make their views known and vote.
Thursday 12th Feb Raising
Raising:
Chair Brian C, Alun
Tools: John S
Starter - Prawn Cocktail with Marie Rose Sauce& mixed salad leaves
Main Course - Braised Steak with Red Wine & Asparagus
Dessert - Treacle Tart
Tools: John S
Starter - Prawn Cocktail with Marie Rose Sauce& mixed salad leaves
Main Course - Braised Steak with Red Wine & Asparagus
Dessert - Treacle Tart
Thursday 12th March 2009 Initiation
Initiation
Brian W, Dave L
Starter - Tomato & Red Pepper Soup
Main Course - Chicken, Ham & Leek Pie
Dessert - Spotted Dick
Starter - Tomato & Red Pepper Soup
Main Course - Chicken, Ham & Leek Pie
Dessert - Spotted Dick
Thursday 9th April
Installation
Starter - Pear & Blue Cheese Salad with Raspberry Vinaigrette & Salad Garnish
Main Course - Salmon En Croute
Dessert - Profiterolis & Chocolate Sauce
Port is to be served with cheese board
Starter - Pear & Blue Cheese Salad with Raspberry Vinaigrette & Salad Garnish
Main Course - Salmon En Croute
Dessert - Profiterolis & Chocolate Sauce
Port is to be served with cheese board