The Campus Club - Diary 2019


Outings

For the details of our outings and other events, please see the Outings page

Lunches

Lunches will be on the dates below (usually the first Thursday of every month):

Reservations for lunch can be made either at the lunch in the preceding month or by telephone or email to the Lunch Secretaty. Any reservations or cancellations by voice mail or email will be acknowledged to confirm their receipt. In order that the Lunch Secretary may advise the hotel of the exact numbers attending our monthly lunch, it is essential that members who wish to book or have booked but are unable to attend notify him no later than noon on the Monday of the week of the lunch.

Unless there are extenuating circumstances, a member failing to notify the Lunch Secretary that he will not be attending a lunch will be required to pay for the meal which will have been ordered.

Lunch Secretary:Tony Keach
There is a dedicated mobile 'phone no. for lunch bookings - 07547 815256
or e-mail lunch@campusclubwgc.org.uk

THE CAMPUS CLUB

Members Monthly Lunch Menus 2019

All main courses have a ‘Chef’s Choice’ fish alternative. Where the main course is fish there is a pasta alternative. All deserts to have a cheese and biscuits alternative. The vegetables listed with the main courses are subject to variation / availability.

Month Starter Main Dessert Speaker / Subject

3 January

Chunky Vegetable Broth with Garlic Croutons/Roast Loin of Pork with Brandy & Thyme Sauce ,Lyonnaise Potatoes Carrots,Green Beans/Apple & Blackberry Crumble & Custard AGM
Farming at Redbourn, Hertfordshire

7 February

Smooth Pork Pateserved with onion Chutney & Whole meal Toast/Roast Sirloin of Beef with Yorkshire pudding and Rich Red wine Gravy Roast and Mash Potatoes, Sauté Cabbage, Carrots/Treacle Tart & Cream
Speaker: Tony Salsi The Jet Engine

7 March

Cream of Tomato & Basil Soup/Cottage Pie Topped with Cheesy Mash, Runner Beans, Courgettes and Carrots/Strawberry swirl Cheesecake
Speaker: Concord, John Hutchinson, last pilot

4 April

Smoked Chicken, feta, tomato, cucumber & Pine nut Salad/Grilled Salmon served with Prawn & Asparagus, Dill, Butter Sauce Parmentier Potatoes, Green Beas & Carrots/Brandy Snap Basket Filled with Orange & Lemon Syllabub
Speaker: Royal Airforce Presentation Team

2 May

Gujons of Plaice served with Fine Leaf Salad and Tartar sauce/Premium Cumberland Sausage and Mash with Onion Gravy Cauliflower Cheese & Broccoli/Black Forest Gateau
Speaker: Peter Langton, Stained Glass

6 June

Tomato & Mozzarella & basil Salad/Grilled Breast of Chicken cooked in Garlic, New Potatoes Garlic & Onions, Broccoli, Baby Corn/Coffee and Mandarina Gateau
Speaker: Ian Matthews Food Banks

4 July

Fan of Melon with Parma Ham garnished with Figs/Braised Leg of Lamb with Rosemary, Brandy and Garlic Sauce Lyonnaise Potatoes, Carrots & Brussels Sprouts/Chocolate Tart & Cream
Speaker: Hugh Granger The amazing career of Barnes Wallace

1 August

Goats Cheese served with a Rocket and Fine Leaf Salad finished with Basil, Garlic Dressing/Chicken & Sweetcorn & Leek Pie topped with Crisp pastry New Potatoes Garlic & Onions, Broccoli & Baby Corn/Bakewell Tart & Cream
A presentation by a speaker from Airbus Defence and Space Ltd.

5 September

Slow Cooked Chicken & Duck Terrine with Tomato, Sweetcorn & Coriander Salsa/Beef & Vegetable Stew with Herbs Dumplings Rosemary & Garlic Potatoes, Carrots & Broad Beans/Carrot Cake and Cream
Speaker: David Skillen The World War 1 Zeppelin

3 October

(Invitation lunch) Warm Ricotta& Spinach Tart served with Wine, Dill Sauce/Roast Duck Breast with Cherry Sauce, Roats Potatoes, Green Beans, Carrots and Broccoli Spears./Lemon Meringue Pie
Entertainment by the Welwyn Garden City Male Voice Choir

7 November

Flat Portabella Mushroom with Melted Stilton & Curly Bacon & Balsamic Dressing/Chili Con Carne served with 1⁄2 Jacket Potato and Sour Cream Roasted Vegetables, Cauliflower Cheese,/Hot Cherry Pie & Custard
Speaker: Geoff Hollis Welwyn Garden City and Louis de Soissons

5 December

Wild Mushroom & Thyme Soup/Christmas Turkey with Trimmings, Red Wine sauce or Bread Sauce, Seasonal Vegetables/Christmas Pudding
Speaker:Linds Scholes Entertainer