Notices and Adverts
PEAL SECRETARY REQUIRED!
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
interested, speak to Andrew Gunn, the Honorary Secretary.
GUILD 40TH ANNIVERSARY CELEBRATIONS
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!
GUILD METAL LAPEL BADGES
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??)
GUILD ANNUAL DINNER
SATURDAY, 2nd FEBRUARY 2013
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
Chicken liver parfait served with toasted brioche and red onion marmalade
Roast beef served with roast potatoes, Yorkshire pudding, seasonal vegetables and gravy
Roasted hake served on lemon and thyme risotto and a white wine and cream sauce
Mediterranean vegetable Gnocchi topped with goat's cheese and cherry tomatoes
Sticky toffee pudding served with sticky toffee sauce and vanilla ice cream
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: email@example.com), or Peter Quinn on 01789 840827 (email: firstname.lastname@example.org) know your choice of menu
by Saturday 19th January 2013
There will be a guest speaker
The striking competition trophies will also be presented.