The Gilbert and Sullivan Society of Sussex

The Gilbert and Sullivan Society of Sussex

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On Sunday 28th February 2016 at 12:30 for 1:00 pm
in the Birch Hotel
Lewes Road, Haywards Heath

 The Gilbert and Sullivan Society of Sussex’s
fifth Annual Celebrity Lunch

With Barry Clark

Our distinguished speaker was the former D'Oyly Carte principal tenor Barry Clark, and his wife, ex-opera singer Julia Birch.

We welcome back Barry who was with us in October 2014 this was a sell out, several late requests for tickets had to be refused.

He is a former member of the D’Oyly Carte Company.






Barry sang as a member of the chorus moving on to performing principal tenor roles.

He went on from the company to perform with leading Opera Houses as well as continuing his alliance with Messrs Gilbert & Sullivan from time to time!.  








The 29th February was the 40th birthday of that notable G&S character, Frederick, the apprentice pirate; we celebrated this anniversary with a gorgeous cake.

Perhaps it is appropriate to mention a flaw in the plot. In English legal matters, the birthdays for a person born on 29th February are 1st March. Hence he would have been released from his indenture in 1873 not 1940, and Gilbert was trained as a lawyer!.


MENU    

OVERTURE AND BEGINNERS

A) Dr. Daly's Home-Made Vegetable Potage.

B) A Mikado Fan of Honeydew Melon with pomegranate molasses.

C) Devilled Ruddigore Whitebait garnished with mixed leaves and served with tartare sauce and lemon.

D) Giuseppe Palmieri's Italian Parma Ham finished with dressed leaves, tomatoes and olives.


CURTAIN UP, ACT ONE

E) Sir Joseph Porter's Loin of Cod gently poached and served with boulangere potatoes.

F) Sir W. S. Gilbert's favourite Roast Sirloin of British Beef, with caramelised onion gravy, traditional Yorkshire Pudding, and horseradish sauce.

G) Chicken Savoy - a supreme of chicken, shallow fried, and finished with a chasseur sauce made with white wine mushrooms and tomatoes served on a bed of sauteed new potatoes.

H) Somerset Brie and Beetroot Chutney Tart direct from Mrs. Partlett's cottage kitchen.


Seasonal fresh vegetables and potatoes thanks to Sir Marmaduke's Head Gardener.


ACT TWO

Sweet Rose Maybud has selected two puddings for us from Dame Hannah's old cook book:

J) Lemon Tart served with fresh raspberries and a raspberry sauce finished with crushed meringue.

K) Steamed Chocolate Sponge Pudding with hot chocolate fudge sauce and ice cream.


FINALE

Happy Birthday to young Frederic and Birthday Cake

Coffee or tea served with peppermints from Little Buttercup's basket.

Luncheon was be followed by a talk from our Special Celebrity Guest Barry Clark - former member of the original D'Oyly Carte and Carl Rosa Opera Companies - who also appeared in the West End's original production of Phantom of the Opera (with Michael Crawford and Sarah Brightman) and numerous other productions, talking about life and the goings-on behind the scenes of these and many other shows.

Following this Barry cut the cake.


                                                                                INVITATION

You are cordially invited to join us for our Annual Celebrity Luncheon in the Sussex Room at the Birch Hotel, Haywards Heath, 12.30 for 1.00pm on Sunday 28th February, when we shall celebrate the fortieth birthday of Frederic, the Pirate King's Apprentice.   To assist us in this we shall have the ex-D'Oyly Carte principal tenor Barry Clark, and his wife, ex-opera singer Julia Birch.

                                                                                              MENU    

                                                                         OVERTURE AND BEGINNERS

A)     Dr. Daly's Home-Made Vegetable Potage

B)     A Mikado Fan of Honeydew Melon with pomegranate molasses

C)     Devilled Ruddigore Whitebait garnished with mixed leaves and served with tartare sauce and lemon

D)     Giuseppe Palmieri's Italian Parma Ham finished with dressed leaves, tomatoes and olives

                                                                                CURTAIN UP, ACT ONE

E)     Sir Joseph Porter's Loin of Cod gently poached and served with boulangere potatoes

F)     Sir W. S. Gilbert's favourite Roast Sirloin of British Beef, with caramelised onion gravy, traditional Yorkshire Pudding, and horseradish sauce.

G)    Chicken Savoy - a supreme of chicken, shallow fried, and finished with a chasseur sauce made with white wine mushrooms and tomatoes served on a bed of sauteed new potatoes

H)      Somerset Brie and Beetroot Chutney Tart direct from Mrs. Partlett's cottage kitchen

         Seasonal fresh vegetables and potatoes thanks to Sir Marmaduke's Head Gardener.

                                                                                            ACT TWO

Sweet Rose Maybud has selected two puddings for us from Dame Hannah's old cook book:

J)     Lemon Tart served with fresh raspberries and a raspberry sauce finished with crushed meringue

K)     Steamed Chocolate Sponge Pudding with hot chocolate fudge sauce and ice cream

                                                                                             FINALE

Happy Birthday to young Frederic and Birthday Cake

Coffee or tea served with peppermints from Little Buttercup's basket

Special diets can be catered for.    Wines and Soft Drinks available from the bar at normal bar prices

Luncheon will be followed by a talk from our Special Celebrity Guest Barry Clark - former member of the original D'Oyly Carte and Carl Rosa Opera Companies - who also appeared in the West End's original production of Phantom of the Opera (with Michael Crawford and Sarah Brightman) and numerous other productions, talking about life and the goings-on behind the scenes of these and many other shows.

Please make your selection using the letters A to K in the left-hand margin, and send to Edwin Cowley, 37 Hill House Close, Turners Hill, Crawley RH10 4YY, together with your cheque (£24 per person) payable to G & S Today.

                                                                INVITATION

You are cordially invited to join us for our Annual Celebrity Luncheon in the Sussex Room at the Birch Hotel, Haywards Heath, 12.30 for 1.00pm on Sunday 28th February, when we shall celebrate the fortieth birthday of Frederic, the Pirate King's Apprentice.   To assist us in this we shall have the ex-D'Oyly Carte principal tenor Barry Clark, and his wife, ex-opera singer Julia Birch.

                                                                                              MENU    

                                                                         OVERTURE AND BEGINNERS

A)     Dr. Daly's Home-Made Vegetable Potage

B)     A Mikado Fan of Honeydew Melon with pomegranate molasses

C)     Devilled Ruddigore Whitebait garnished with mixed leaves and served with tartare sauce and lemon

D)     Giuseppe Palmieri's Italian Parma Ham finished with dressed leaves, tomatoes and olives

                                                                                CURTAIN UP, ACT ONE

E)     Sir Joseph Porter's Loin of Cod gently poached and served with boulangere potatoes

F)     Sir W. S. Gilbert's favourite Roast Sirloin of British Beef, with caramelised onion gravy, traditional Yorkshire Pudding, and horseradish sauce.

G)    Chicken Savoy - a supreme of chicken, shallow fried, and finished with a chasseur sauce made with white wine mushrooms and tomatoes served on a bed of sauteed new potatoes

H)      Somerset Brie and Beetroot Chutney Tart direct from Mrs. Partlett's cottage kitchen

         Seasonal fresh vegetables and potatoes thanks to Sir Marmaduke's Head Gardener.

                                                                                            ACT TWO

Sweet Rose Maybud has selected two puddings for us from Dame Hannah's old cook book:

J)     Lemon Tart served with fresh raspberries and a raspberry sauce finished with crushed meringue

K)     Steamed Chocolate Sponge Pudding with hot chocolate fudge sauce and ice cream

                                                                                             FINALE

Happy Birthday to young Frederic and Birthday Cake

Coffee or tea served with peppermints from Little Buttercup's basket

Special diets can be catered for.    Wines and Soft Drinks available from the bar at normal bar prices

Luncheon will be followed by a talk from our Special Celebrity Guest Barry Clark - former member of the original D'Oyly Carte and Carl Rosa Opera Companies - who also appeared in the West End's original production of Phantom of the Opera (with Michael Crawford and Sarah Brightman) and numerous other productions, talking about life and the goings-on behind the scenes of these and many other shows.

Please make your selection using the letters A to K in the left-hand margin, and send to Edwin Cowley, 37 Hill House Close, Turners Hill, Crawley RH10 4YY, together with your cheque (£24 per person) payable to G & S Today.

                                                                                        INVITATION


You are cordially invited to join us for our Annual Celebrity Luncheon in the Sussex Room at the Birch Hotel, Haywards Heath, 12.30 for 1.00pm on Sunday 28th February, when we shall celebrate the fortieth birthday of Frederic, the Pirate King's Apprentice.   To assist us in this we shall have the ex-D'Oyly Carte principal tenor Barry Clark, and his wife, ex-opera singer Julia Birch.



                                                                                              MENU    


                                                                         OVERTURE AND BEGINNERS


A)     Dr. Daly's Home-Made Vegetable Potage


B)     A Mikado Fan of Honeydew Melon with pomegranate molasses


C)     Devilled Ruddigore Whitebait garnished with mixed leaves and served with tartare sauce and lemon


D)     Giuseppe Palmieri's Italian Parma Ham finished with dressed leaves, tomatoes and olives




                                                                                CURTAIN UP, ACT ONE


E)     Sir Joseph Porter's Loin of Cod gently poached and served with boulangere potatoes


F)     Sir W. S. Gilbert's favourite Roast Sirloin of British Beef, with caramelised onion gravy, traditional Yorkshire Pudding, and horseradish sauce.


G)    Chicken Savoy - a supreme of chicken, shallow fried, and finished with a chasseur sauce made with white wine mushrooms and tomatoes served on a bed of sauteed new potatoes


H)      Somerset Brie and Beetroot Chutney Tart direct from Mrs. Partlett's cottage kitchen


         Seasonal fresh vegetables and potatoes thanks to Sir Marmaduke's Head Gardener.



                                                                                            ACT TWO


Sweet Rose Maybud has selected two puddings for us from Dame Hannah's old cook book:


J)     Lemon Tart served with fresh raspberries and a raspberry sauce finished with crushed meringue


K)     Steamed Chocolate Sponge Pudding with hot chocolate fudge sauce and ice cream


                                                                                          

                                                                                             FINALE


Happy Birthday to young Frederic and Birthday Cake


Coffee or tea served with peppermints from Little Buttercup's basket


Special diets can be catered for.    Wines and Soft Drinks available from the bar at normal bar prices



Luncheon will be followed by a talk from our Special Celebrity Guest Barry Clark - former member of the original D'Oyly Carte and Carl Rosa Opera Companies - who also appeared in the West End's original production of Phantom of the Opera (with Michael Crawford and Sarah Brightman) and numerous other productions, talking about life and the goings-on behind the scenes of these and many other shows.


Please make your selection using the letters A to K in the left-hand margin, and send to Edwin Cowley, 37 Hill House Close, Turners Hill, Crawley RH10 4YY, together with your cheque (£24 per person) payable to G & S Today.

                                                                                        INVITATION


You are cordially invited to join us for our Annual Celebrity Luncheon in the Sussex Room at the Birch Hotel, Haywards Heath, 12.30 for 1.00pm on Sunday 28th February, when we shall celebrate the fortieth birthday of Frederic, the Pirate King's Apprentice.   To assist us in this we shall have the ex-D'Oyly Carte principal tenor Barry Clark, and his wife, ex-opera singer Julia Birch.



                                                                                              MENU    


                                                                         OVERTURE AND BEGINNERS


A)     Dr. Daly's Home-Made Vegetable Potage


B)     A Mikado Fan of Honeydew Melon with pomegranate molasses


C)     Devilled Ruddigore Whitebait garnished with mixed leaves and served with tartare sauce and lemon


D)     Giuseppe Palmieri's Italian Parma Ham finished with dressed leaves, tomatoes and olives




                                                                                CURTAIN UP, ACT ONE


E)     Sir Joseph Porter's Loin of Cod gently poached and served with boulangere potatoes


F)     Sir W. S. Gilbert's favourite Roast Sirloin of British Beef, with caramelised onion gravy, traditional Yorkshire Pudding, and horseradish sauce.


G)    Chicken Savoy - a supreme of chicken, shallow fried, and finished with a chasseur sauce made with white wine mushrooms and tomatoes served on a bed of sauteed new potatoes


H)      Somerset Brie and Beetroot Chutney Tart direct from Mrs. Partlett's cottage kitchen


         Seasonal fresh vegetables and potatoes thanks to Sir Marmaduke's Head Gardener.



                                                                                            ACT TWO


Sweet Rose Maybud has selected two puddings for us from Dame Hannah's old cook book:


J)     Lemon Tart served with fresh raspberries and a raspberry sauce finished with crushed meringue


K)     Steamed Chocolate Sponge Pudding with hot chocolate fudge sauce and ice cream


                                                                                          

                                                                                             FINALE


Happy Birthday to young Frederic and Birthday Cake


Coffee or tea served with peppermints from Little Buttercup's basket


Special diets can be catered for.    Wines and Soft Drinks available from the bar at normal bar prices



Luncheon will be followed by a talk from our Special Celebrity Guest Barry Clark - former member of the original D'Oyly Carte and Carl Rosa Opera Companies - who also appeared in the West End's original production of Phantom of the Opera (with Michael Crawford and Sarah Brightman) and numerous other productions, talking about life and the goings-on behind the scenes of these and many other shows.


Please make your selection using the letters A to K in the left-hand margin, and send to Edwin Cowley, 37 Hill House Close, Turners Hill, Crawley RH10 4YY, together with your cheque (£24 per person) payable to G & S Today.



The usual arrangements apply:-

 

Tickets, including gratuities, are priced at:-

£ 24.00 per person.


please send your cheque, made payable to ‘G & S Today’, to our Treasurer, Edwin Cowley at 37 Hill House Close, Turners Hill, Crawley RH10 4YY.





1199-050
                     Barry Clarke

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1199-038     Frederick’s Birthday Cake

1199-040
               Barry Clarke and his wife Julia Birch

1199-044     Frederick’s Birthday Cake

1199-047
Julia Birch Barry Clark & Melvyn Tarren

1199-042
Barry Clarke and his wife Julia Birch

1199-045 Appropriately dressed for the occasion
Malcolm Wood & Poppy Rees

1199-051     
Frederick’s
Birthday Cake

1199-053 Barry Clarke cake cutter

1199-054                  The presentations
     Sylvia Nixon Barry Clarke and his wife Julia Birch