BRCC Annual Dinner Booking

Join us in celebrating our successes for 2016!

Entertainment by The BR Duo More....

Price is £30 per person (U18 = £25), payable by January 16, 2017 by bank transfer - details given in your confirmation email. If you can't bank transfer, please contact Graham for options, see below.

Bookings made within 3 weeks of the event are non-refundable. Before then if you have a change in circumstances and can no longer attend, please contact Graham Laming.

When?
Saturday, 28th January 2017 6:45 for 7:00

Where?
Park Inn Hotel
2 St Mary's St, Bedford MK42 0AR
01234 799988

Need Accommodation? [See Here]

Parking is free for guests, simply register your car upon arrival at reception.

Dress Code: smart/black tie

All enquiries to Graham Laming, Treasurer here.

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Your Name
Contact phone
Email

Please choose your menu items. You will then be able to add extra guests and their choices.

Starter:

	Light and refreshing plate of sliced seasonal melon, accompanied by a juicy, refreshing mango and passionfruit salsa
	Country style pate, served with a fruity plum and apple chutney and rustic bread
	Farmhouse style leek, potato and watercress soup, complemented with a chive creme fraiche

Main:

	Fillet of fresh, herb-crumbed cod, served with hot buttered new potatoes and a delicate, creamy lemon sauce
	Tender roast chicken breast accompanied by baby button mushrooms, smoked bacon lardons and roast potatoes, served with rich red wine sauce
	Thyme infused tenderloin of pork, plated with slow-baked apples and a country cider jus
	Hearty vegetable and mixed bean wellington, complemented by a fresh tomato and thyme sauce

Desserts:

	Baked Vanilla pod cheesecake with a crunchy biscuit base, accompanied with a berry compote and vanilla cream sauce
	Individual apple and berry crumble tart with vanilla custard
	Profiteroles with melted chocolate
	******
	Coffee and mints

Guest 2 name:

Please choose menu items for guest 2. You will be able to add extra guests and their choices.

Starter:

	Light and refreshing plate of sliced seasonal melon, accompanied by a juicy, refreshing mango and passionfruit salsa
	Country style pate, served with a fruity plum and apple chutney and rustic bread
	Farmhouse style leek, potato and watercress soup, complemented with a chive creme fraiche

Main:

	Fillet of fresh, herb-crumbed cod, served with hot buttered new potatoes and a delicate, creamy lemon sauce
	Tender roast chicken breast accompanied by baby button mushrooms, smoked bacon lardons and roast potatoes, served with rich red wine sauce
	Thyme infused tenderloin of pork, plated with slow-baked apples and a country cider jus
	Hearty vegetable and mixed bean wellington, complemented by a fresh tomato and thyme sauce

Desserts:

	Baked Vanilla pod cheesecake with a crunchy biscuit base, accompanied with a berry compote and vanilla cream sauce
	Individual apple and berry crumble tart with vanilla custard
	Profiteroles with melted chocolate
	******
	Coffee and mints

Guest 3 name:

Please choose menu items for guest 3. You will be able to add extra guests and their choices.

Starter:

	Light and refreshing plate of sliced seasonal melon, accompanied by a juicy, refreshing mango and passionfruit salsa
	Country style pate, served with a fruity plum and apple chutney and rustic bread
	Farmhouse style leek, potato and watercress soup, complemented with a chive creme fraiche

Main:

	Fillet of fresh, herb-crumbed cod, served with hot buttered new potatoes and a delicate, creamy lemon sauce
	Tender roast chicken breast accompanied by baby button mushrooms, smoked bacon lardons and roast potatoes, served with rich red wine sauce
	Thyme infused tenderloin of pork, plated with slow-baked apples and a country cider jus
	Hearty vegetable and mixed bean wellington, complemented by a fresh tomato and thyme sauce

Desserts:

	Baked Vanilla pod cheesecake with a crunchy biscuit base, accompanied with a berry compote and vanilla cream sauce
	Individual apple and berry crumble tart with vanilla custard
	Profiteroles with melted chocolate
	******
	Coffee and mints

Guest 4 name:

Please choose menu items for guest 4. You will be able to add extra guests and their choices.

Starter:

	Light and refreshing plate of sliced seasonal melon, accompanied by a juicy, refreshing mango and passionfruit salsa
	Country style pate, served with a fruity plum and apple chutney and rustic bread
	Farmhouse style leek, potato and watercress soup, complemented with a chive creme fraiche

Main:

	Fillet of fresh, herb-crumbed cod, served with hot buttered new potatoes and a delicate, creamy lemon sauce
	Tender roast chicken breast accompanied by baby button mushrooms, smoked bacon lardons and roast potatoes, served with rich red wine sauce
	Thyme infused tenderloin of pork, plated with slow-baked apples and a country cider jus
	Hearty vegetable and mixed bean wellington, complemented by a fresh tomato and thyme sauce

Desserts:

	Baked Vanilla pod cheesecake with a crunchy biscuit base, accompanied with a berry compote and vanilla cream sauce
	Individual apple and berry crumble tart with vanilla custard
	Profiteroles with melted chocolate
	******
	Coffee and mints

Guest 5 name:

Please choose menu items for guest 5.

Starter:

	Light and refreshing plate of sliced seasonal melon, accompanied by a juicy, refreshing mango and passionfruit salsa
	Country style pate, served with a fruity plum and apple chutney and rustic bread
	Farmhouse style leek, potato and watercress soup, complemented with a chive creme fraiche

Main:

	Fillet of fresh, herb-crumbed cod, served with hot buttered new potatoes and a delicate, creamy lemon sauce
	Tender roast chicken breast accompanied by baby button mushrooms, smoked bacon lardons and roast potatoes, served with rich red wine sauce
	Thyme infused tenderloin of pork, plated with slow-baked apples and a country cider jus
	Hearty vegetable and mixed bean wellington, complemented by a fresh tomato and thyme sauce

Desserts:

	Baked Vanilla pod cheesecake with a crunchy biscuit base, accompanied with a berry compote and vanilla cream sauce
	Individual apple and berry crumble tart with vanilla custard
	Profiteroles with melted chocolate
	******
	Coffee and mints

Many thanks for making your choices!

We will email a confirmation of your choices, as soon as we receive your booking.

By booking, you are confirming your agreement that you will pay the booking fees by 14 January 2017, and that once booked, no refunds are available.

If you do not agree to those terms, please do not press the button below.