Comes that time of year when the formalities of the Gastronomes need to be addressed. Elections of Officers for the ensuing year and new members for the Committee.

The Gastronomes returned once again for our annual visit to the National Liberal Club hosted by Gastronome Simon Roberts. It appeared to be our last time at NLC for this event as Simon had announced his imminent retirement and was duly presented with a magnum of champagne in recognition of his service to the Gastronomes of many years.

The Annual General Meeting was opened by President Alison Frith who welcomed the gathered membership. The customary Agenda was addressed – after apologies and approval of the Minutes for the 2021 Meeting we proceeded to the Treasurer’s Report.

The Honorary Almoner reported the passing of 8 members during the year.

David Broadhead, Secretary of the Travellers Club, Peter Bramwich, Past President, Adrian Bannister, Past President, Keith Pattison, Cyril Fletcher, Past Treasurer, Bev Puxley, Past President, Ron Jones, Peter Pitham.

The President then gave her Report


The Committee had recommended that Officers would serve another year due to the exceptional circumstances of the Covid Pandemic over the past two years.

Elections were carried out and the posts filled as follows:

  • President: Alison Frith
  • Vice President: William (Bill) Brogan
  • General Secretary: Vic Laws MBE
  • Honorary Treasurer: Martin Dibben
  • Honorary Almoner: Neville Watson

Committee for the Year

Committee for the Year
Janet Clarabut
Mark Emmerson
Simon Esner
Paul Evans
Andrew Gosling
Amanda Hyndman
Alexandros Kaloudas
Theresa Maw
Ken Milton
Ian Pask
Diane Rollinson
Paul Wenham

It was agreed that financial support would be given to Hospitality Rising –  a Project mounting a huge recruitment advertising campaign for the Hospitality Industry. It had been calculated that there were over 400K vacancies currently.

It was also agreed that the Gastronomes would take a table at the Grosvenor House for the Ukraine4Lunch fundraiser.

Finally, Past President, Chris Briere-Edney expressed sincere thanks on behalf of all the members to the President for all the work that had been done over the past two years of lock down. The membership hailed the thanks with a round of applause.

So, we adjourned for drinks served in the library – Champagne Beaumet, Cuvee Brut NV.

Dinner was called, we were seated in groups on round tables – The President welcomed members and guests and Grace was said by Gastronome, Julie Barker.

Our first course – Beetroot and Vodka cured Salmon Roulade, Crème Fraiche, Pickled Beetroot Gel, Squid Ink, Rye Croute. Complimented with Schloss Vollrads, “Volratz” Riesling Trocken, Rheingau 2020.

Then onto, Medallions of Beef Sirloin, Oxtail and Potato Presse, Purple Sprouting Broccoli, Caramelised Cauliflower Puree. Accompanied with a Chateau Des Demoiselles, Castillon, Bordeaux 2015.

Time for Pudding – Dark Chocolate & Honeycomb Mousse, Blood Orange Puree, Honeycomb, Chocolate Sauce and served Tesauro, Recioto della Valpolicella, Corvia, Veneto 2017.

The highlight of dinner at NLC is always the Cheese Souffle and we were not to be disappointed. Harlech Cheese Souffle, Quince jelly, Pickled Walnuts and Pear.

So, to Coffee and Petits Fours with a choice of Henriques & Henriques, 15-Year-Old Malvasia Madeira or Taylor’s Late Bottled Vintage Port.

The gathering were heartily fed and prepared for the usual toasts. The Queen, Town Members, Country Members, Retired Members and Sante du Chef and Service.

All in all, a grand evening in grand surroundings ended. A farewell from the President till we were to meet again and time to wander off into the night air.