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St George's Day Dinner

The St George's Day Dinner

It seemed too good an opportunity to miss. St George's Day, 23rd April, falling on a Saturday in a bank holiday weekend!  What could we do for the village to celebrate?  Why not  use our brand new kitchen to prepare a magnificent feast?  So that's just what we did.  Actual preparations began on the Thursday, although the planning started months before.  When the kitchen crew arrived we were faced with huge sacks of potatoes, leeks, carrots, turnips, and onions together with a fridge full of meat and a huge platter of condiments and flavourings.  Then Gordon, master mind and master chef of the whole event, told us to get our knives out and get peeling and chopping while he and Ray found out how to use the new stove.  The result by the end of the day was that the majority of the pies were made and in the fridge.  On Friday it was more peeling and chopping. mainly onions this time for the onion soup - huge pans of it.  Meanwhile in lots of kitchens around the village willing helpers created a magnificent range of wonderful fruit crumbles for dessert - apple, plum, rhubarb, gooseberry - such a variety for every taste.

But the work was not finished.  The hall had to be suitably decorated - Mrs Webster creating host of flags and table decorations, tables and chairs had to be arranged, the food properly cooked or heated, cheese and biscuits arranged on plates, the bar prepared and of course the bunting put up beside the hall.  And it all happened in time for the guests to arrive.
It was a lot of work but was it worth it?  Well our guests thought so.  Everyone we spoke to seemed to enjoy the occasion, the food, the sing song led by Jan, the Tommy Saville Jazz Quartet and the dancing afterwards.  And the hall funds benefited by over £400.  A brilliant effort by the whole team.  And quite a lot of fun too!