Mid Lancs Presentation 2019

Message From Janette Norris

Dear all

Apologies for the late notification of the attached information in regards to the dinner dance for this year, but there have been a few issues with Wellington Park loosing their kitchen facilities a week before our event and having tried over the past few weeks to accommodate us with outside catering I was notified last week that they could not get confirmation for food and therefore advised me that I should start looking for a different venue.

I have therefore been on the phone with various venues and have managed to secure a booking for the same evening at Shaw Hill Golf Club, Preston Road, Whittle-le-Woods, Chorley  PR6 7PP.  The time will be the same from 6.30pm onwards for arrival to sit down at 7pm and it will be in The Penina Suite which is located to the right hand side of the main entrance with parking facilities and overnight accommodation if anyone feels the need.

I have attached the normal booking form which I will need you to fill in – please contact me if you require a vegetarian option or a special dietary need and I will get the options from the chef.  Please note that all monies will need to be paid by the 28th April as they require payment 2 weeks prior to the event with menu options confirmed.  After that date I would need to contact the venue to see if they can accommodate any extra’s (if required).  Unlike previous years I have been informed that they will be unable to accommodate anyone just turning up on the night.  

Please either collate your bookings as a club, team or send them to me individually just letting me know which club you are from or if there is only you, who you would wish to sit with.

Many thanks

Regards

Janette

Menu Choices

Wild Mushroom Risotto  –  Parmesan shavings, truffle oil, pea shoots

Black Pudding  –  Crispy hens egg, hollandaise, pork scratchings

Modern Corn Beef Hash  –  Braised brisket of Beet, new potatoes, sauteed onion, poached egg, crispy parma ham jus

Oven Roasted Chicken Breast  –  Dauphinoise potato, baby leeks, baby beetroot, shorizo, pea & thyme jus

Sticky Toffee Pudding  –  Toffee sauce, clotted cream ice cream

Chocolate Pave  –  textures of raspberry, chocolate paint, raspberry sorbet