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.
