Mid Lancs Presentation Evening

Message from Janette Norris

Please find attached the menu order form for the upcoming Dinner Dance to be held at Shaw Hill Golf Club on Friday 15th May 2020 at 6.45pm for sit down at 7pm. Please can you return this by end of April with all payments to enable me to confirm the numbers with the Management at Shaw Hill. As you can see I have added a dietary column to be filled in if required. I am just awaiting the vegetarian option and will let you know this as soon as I have it. Please can you forward this on to all your team captains and club members.



Homemade Vegetable Soup, finished with cream, soft garden herbs and baby spinach.
Duck Liver and Orange Parfait, homemade local damson jam, pickled heritage carrots, and watercress.

Prime Roasted 28 day Matured Topside of Beef, perfect Yorkshire pudding and roast gravy.
Char-grilled Chicken Breast, pancetta, leek and fresh pea cream.

Lemon Curd Cheesecake, fresh raspberries, Chantilly cream, lemon balm, berry coulis.
Shaw Hill’s Sticky Toffee Pudding, clotted cream ice cream, warm butterscotch sauce.

2018/19 Season – Mid Lancs Presentation

The season finished just before the Easter break. There were no winners this season, the A Team did best with runners up in Division 1, B were 3rd in Division 2, C were 6th in Division 3 and D were 8th in Division 4. In the cups we were all robbed as usual. ūüôā Thanks to all the captains for looking after their respective teams over the season.

The Mid Lancs Presentation has been moved to Shaw Hill but it is still on the 17th of May. You have until the end of this week to get your money and orders in to Janette Norris. Details of meal options are here: Meal Selection.

There will be 2 more club nights before the first May Bank Holiday. After that we will be in summer club mode.

Enjoy the nice weather while you can.

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



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

Mid Lancs Presentation/League AGM/Club Night

We have a few going to the Mid Lancs Presentation at Wellington Park on Friday. Its the usual script, the bar opens at 6:30pm, and everyone should be seated at their table by 7:00pm.

No major news from the League AGM. The League Officers were voted to continue en-mass, and there were no rule changes. There may be some teams dropping out/coming back TBC.

We have moved club nights to Mondays, and next week will be the final Club Night prior to a break for the Bank Holiday, and then a switch to Summer Club mode from June the 4th.

News, Fixtures and Dinner Dance

Cup week this week, and news from last night is that the D Team won their semi final and have progressed to the Phillips Cup final. Well done to them. The A Team have an opportunity to match that when they play their Cunningham Cup semi final on Wednesday.

Note that last call for the Dinner Dance early bird discount is this weekend, so those planning to go, can get in for £20 instead of £25, a great saving on what is already bargain price. Get your orders to Matt/Janette by Sunday the 11th of March.

Wednesday 7th of March
A Team (-140 OHGH) vs Hawks A (-145 GH) @ Home 7:30pm Cunningham Cup
B Team vs MGS D @ Wellfield 8:00pm D2
Club Night 7:30pm onwards

Sunday 11th of March
Dinner Dance Early Bird Cut Off

Monday 12th of March
A Team vs Carlton A @ Garstang YMCA 8:00pm D1
B Team vs Hawks B @ Home 7:30pm D2
Juniors 6:30pm-7:30pm

Tuesday 13th of March
C Team vs Garstang B @ Garstang YMCA 8:00pm D4

Wednesday 14th of March
Club Night 7:30pm onwards

Mid Lancs Dinner Dance

Message From Janette Norris:

Please find attached the menu and booking form for the end of season dinner dance on Friday the 18th of May. For the early bird price of £20 then the booking form and menu choices will need to be with me with the money by 11th March.  All other bookings from 12th March to 29th April will be £25.  Please ensure that all your team captains have received this in case I have missed anyone.

All cheques made payable to ‘Mid Lancs Badminton League’.¬† No refunds will be given but you are welcome to sell your ticket on if you so wish but they will have to let me know any menu changes before the deadline date.¬† All money will need to be paid upfront.

Any dietary requirements will need to be discussed so alternative menu options can be sought so please let me know in good time.¬† Any questions or problems don’t hesitate to ask.

Many thanks


Wellington Park Banqueting Menu

All our dishes are homemade with locally sourced ingredient when possible.


Mushroom Pot (v)
Mushroom in a creamy garlic sauce topped with parmesan cheese and served with garlic bread.

Chicken Liver Pate
Smooth chicken liver pate served with Cumberland sauce, petit salad and a wedge of bread. 

Salmon and dill fish cake
Salmon and dill fish cake served with paprika mayonnaise and mixed salad.

Main Course

All main courses are served with a selection of potatoes and vegetables

Traditional Roast Beef
Roast beef seasoned with black pepper and sea salt, served with a rich roasting gravy and Yorkshire pudding.

Chicken Roulade
A chicken fillet filled with goat cheese and thyme, wrapped in bacon and served with a creamy white wine and thyme sauce.

Red Pepper and Goat Cheese Tart (v)
Roasted red pepper in a short crust pastry, topped with a creamy goat cheese. Served with a rich Italian sauce.


Apple Crumble Cheesecake
A biscuit base topped with tangy apples and a vanilla cheesecake. Garnished with a crunchy crumble and toffee sauce.

Sticky Toffee Pudding Homemade sticky toffee pudding served with toffee sauce and cream.

Profiterole Cream filled choux pastry served with vanilla ice cream and drizzled with chocolate sauce.