RdG Summer Outing 2023
A wonderfully hot day for members and guests, 48 in total and met around 11:00 for tea or coffee and biscuits in the garden, of Le Manoir, it was glorious in the sun. Lots of conversation took place as members gathered. Afterwards there was a tour of the large gardens, for those that wanted with very positive comments. Then time for the reception, still in the garden, with Veuve Clicquot Champagne and some interesting and delightful canapes. The call for lunch was made and everyone proceeded to the beautiful Belle Epoque dining room. A welcome was made by the President
Réunion des Gastronomes Award 2023
August 4th, 2023 Closing date for entries extended to Friday 11 August 2023 The Réunion is seeking talented entrants for our award and need your support. We are asking you if you know someone who could benefit from a unique career advancing opportunity supported by members of the Réunion. The Award includes Associate Membership of the Réunion for two years; complimentary invitations to seven Réunion events; personal mentoring, and a range of industry-based development opportunities. The award is easy to enter – all that is required is completion of a written application form by the applicant; submission of a current
Annual Grouse Supper – September 2023
Whilst many of our number declare the ethos of using seasonal food so far as is possible the question sometimes arises on objections to Game. Our rural communities benefit hugely from game shooting. It is not always realised that the countryside must be managed, or it will become a wilderness. Land managed for game shooting provides huge benefits to the environment. It is a major resource in promoting biodiversity and assisting the UK to achieve the targets set in national and local biodiversity action plans; BASC’s Green Shoots conservation programme has been endorsed by Natural England, Scottish Natural Heritage, Natural
Westminster Kingsway College Graduate Presentation
The President attended Westminster Kingsway College’s Graduate Presentation on Friday 29th September The service and presentation took place in St Stephens Church next door to the college followed by a reception within the college The certificates were given out in the church and the President gave out the Reunion des Gastronomes Award, to Best Restaurant Service Diploma Student of the year- Archie Smiton. He will be invited to the annual banquet. A lot of the organisation of the Graduation was carried out by fellow Gastronome Marc Whitley The President also gave a little talk about the Reunion des Gastronomes and
104th Annual Banquet – Ironmonger’s Hall – 17th November 2023
As the year progresses, we gathered for the Annual Banquet where we visited Ironmongers Hall once again. The Hall being the home of the Worship Company of Ironmongers, one of the Great 12 Livery Companies (there are 111 in total) of the City of London whose links to the Iron trade reaches back over 700 years. This historic country house nestling in amongst the modern metropolis of the Barbican. Leaving Aldersgate Street through a narrow alley into the Courtyard the entrance beckoned us to enter a huge reception area dominated by the Main staircase. We were directed up the staircase
Annual General Meeting and Dinner – 11th March 2024
During March the Gastronomes gathered for their Annual General Meeting with this year’s AGM and Dinner hosted by Reunion member Miles Pooley, Chief Executive at The Royal Air Force Club. The Committee Meeting took place before members gathered together for the AGM. Order was called by President, Bill Brogan, and included at the main table were: President: W.A. Brogan (Bill) Vice President: Paul Evans Secretary: Vic Laws MBE Assistant Secretary: Mark Emmerson Treasurer: Martin Dibden After the AGM, members gathered in the bar for a sparkling reception serving Émilie Laurance, Crémant de Loire, Brut, followed by a fantastic menu
The Escoffier Restaurant – Westminster Kingsway College – Tuesday 23 April
Reunion members and guests were hosted by member Marc Whitley to enjoy a taste of the ‘Best of British’ – a menu devised and cooked by 3rd year chef students and served by 2nd year students from the college. The reception was held in the Lindley Room where a selection of flavourful canapes were served with a Hunters Miru Miru, New Zealand Sparkling Rose. Once seated in the beautiful Escoffier Restaurant the starter, Wood Pigeon with a Seasonal Berry Chutney, Dressed Leaves and Cobnut Dressing, was presented by student Joe Hefford who created the dish, this was served with