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Hardy Plant Society
Diamond Jubilee Dinner
Saturday 28th October 2017
Starts at 5.30 pm

Dorset Group have booked the Brabant Suite, Dudsbury Golf Club Hotel
and Spa, 64 Christchurch Road, Ferndown, Dorset Bh22 8ST to celebrate
the Diamond Jubilee of the Hardy Plant Society.

There will 70 seats available, 7 tables with 10 seated at each table.

HPS President Roy Lancaster, and his wife Sue, will be dining with us.

We have decided to restrict this to Members of the Dorset Group only.

The cost will be £25. This includes a subsidy on the overall price.

Dress code will be smart/casual.

The cost includes a Welcome Drink (from 5.30 pm), a 3 course meal (from
6.30 pm), followed by Coffee and Mints. You can purchase any additional
drinks at the Bar.

We have negotiated subsidised overnight accommodation for anyone
attending the event – you may book single/double rooms, in advance,
direct with the hotel. Cost £70/£90 per room for bed and breakfast, which
includes the use of the Leisure Centre and Spa up to 11am the following day.

To register your interest, please contact Elaine Lofthouse, of the Events
Committee, by Sunday May 7th, either in person at the Kevin Hughes
Meeting Saturday 29th April, or by telephone/email on 01258 451580 or
[email protected]

If oversubscribed, a ballot will be held by the Plant Fayre on 13th May of
those members, whether as an individual or a couple, who have registered
their interest and all applicants will be contacted shortly afterwards.

Successful applicants will then need to make full payment, to David
Burnham-Slipper, and choose what they would like to eat, by the end of
May, to confirm their booking.

A reserve list will be kept in case of any cancellations prior to the event.
Should anyone cancel we will do our best to resell your ticket(s) but, if we
are unable to do so, and the cancellation is within 7 days of the event,
then no refund will be available.

If you have any further queries please contact Elaine.
MENU
Starter
Tomato & Red Pepper Soup (V)
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Prawn & Crab Tian
Served on a bed of Mixed Leaves & Brown Bread
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Honey Grilled Goats Cheese (V)
Served on a Brioche Crouton & Dressed Baby Leaves
Main
Seabass layered with Spinach & Tiger Prawns (GF)
Served with a White Wine & Saffron Sauce
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Confit of Duck
Braised in Orange & Rosemary served with an Orange Sauce
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Roast Tenderloin of Beef
Served with a Yorkshire Pudding & Red Wine Sauce
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Mushroom, Brie, Hazelnut & Cranberry Wellington (V)
Main course served with Chefs Selection of Fresh Vegetables and Potatoes
Dessert
Champagne & Raspberry Mousse
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Apple & Rhubarb Crumble
Served with Vanilla Custard
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Chocolate Brownie (GF)
Served with Vanilla Ice-Cream
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Coffee & Mints