Saturday Brunch

The Club’s annual Waterloo Dinner, held to celebrate the victory of Wellington and his army, comprised a splendid menu opening with a Salmon and Avocado Stack followed appropriately by one of Chef Jon’s signature dishes, Beef Wellington. The meal was completed with a refreshing Lemon Posset.

True to military style, following the distribution of port, glasses were raised to a resounding Loyal Toast.

Air Vice Marshall, Pat O’Reilly, gave a brief introduction to the evening’s speaker Colonel David Swann CBE, who entertained with a vivid, knowledgeable account of the battle. This included an explanation of the role played by some of the Regiments with which he had served and also quotes from some of the men and officers who had taken part.

Welcoming members and guests the Club chairman, Trevor Blackshaw, said he didn’t know how many Waterloo Dinners the Club had hosted, but hoped this would be the best. Judging from the comments afterwards it may well have been.