Arising
from an item at the AGM, the Committee now asks whether anyone would like
to take on the role of Peal Secretary. The job is to write up in the Peal
Book the details of peals rung for the Guild. This needs to be done by
hand, as the Peal Book is pre-printed, so acceptable
hand-writing skills would be an advantage!
Rules and Constitution of the Fund and application forms are available from the Honorary Secretary.
There is a small backlog of peals, but, with only about 3 peals a year, this isn't onerous.
If interested, speak to Andrew Gunn, the Honorary Secretary.
The Guild was re-founded on 30th March 1973 in the Church Rooms, Chipping Campden.
To mark the 40th (ruby) anniversary of this event, there will be a short celebratory get-together in the same Church Rooms on Saturday 30th March 2013. It will start about 8.30pm (note: the Saturday night practice at Bourton-on-the-Hill will run from 7.00-8.15pm)
Come along to celebrate this momentous anniversary!
An order has now been placed for a batch of 100 lapel badges. These will look like the badge on the front of this Newsletter (except that the background colour will be green). It is hoped to have them available to members at the Guild Annual Dinner (and afterwards, of course). They will be priced at £4 each.
(Is there any interest in a badge with a red background as a special one-off to celebrate our ruby anniversary??)
The Annual Dinner will be held at The White Hart Royal Hotel, Moreton-in-Marsh, Glos
7.00 for 7.30pm.
Tomato and basil soup served with crusty bread
or
Chicken liver parfait served with toasted brioche and red onion marmalade
************
Roast beef served with roast potatoes, Yorkshire pudding, seasonal vegetables and gravy
or
Roasted hake served on lemon and thyme risotto and a white wine and cream sauce
or
Mediterranean vegetable Gnocchi topped with goat's cheese and cherry tomatoes
************
Sticky toffee pudding served with sticky toffee sauce and vanilla ice cream
or
Passion fruit crème brûlée served with home-made short bread biscuits
************
Cost of Dinner £21.00
Please let either John Nicholls on 01386 841084 (email: john.nicholls18b@tiscali.co.uk), or Peter Quinn on 01789 840827 (email: peterquinn22@googlemail.com) know your choice of menu
by Saturday 19th January 2013
There will be a guest speaker
The striking competition trophies will also be presented.