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Spring Shindig 2013 – Act NOW, Deposit Payments Due!
The Club’s annual Shindig weekend will be held on Saturday 16th and Sunday 17th of March 2013 at the Telford Hotel and Golf Resort at Sutton Hill near Telford in Shropshire.
The venue overlooks the historic Ironbridge Gorge and residents benefit from free use of the large swimming pool and well-equipped gym. Spa treatments, a golf driving range and a 18 hole golf course are available at additional cost. There are a number of industrial heritage sites in the locality including the famous bridge and the celebrated RAF Cosford aviation museum is only a short drive away.
Please note – I regret to advise that the evening will now be a dinner-only event.
Due to the disappointing response to the request in the previous issue of Pitstop for expressions of interest in the weekend there is too much risk in committing to the expense of providing music when the event is to be self-funding. With the cost of music slowly increasing the numbers participating have been in decline in recent years to a point at which I believe the additional cost on those attending has become disproportionate. I trust that keeping the cost under control in this way will be appreciated by greater numbers than those now choosing not to attend due to the lack of a band.
The hotel cost of dinner (including a complementary half bottle of wine), bed and breakfast on Saturday 16th March will be £65.00 per person double/twin occupancy and £77.00 per person for single occupancy. A 50% non-returnable booking deposit is now payable to the club by Friday 15th February please. Along with your payment of £32.50 per person sharing or £38.50 for singles please indicate your single, double or twin room preference and food selections from the menu below. In the event you miss the 15th February deadline there may still be rooms available, please ring me ASAP. The balance of the cost of the event will be payable to the hotel on leaving and note that the hotel will also require payment of the full cost of the weekend should you choose to drop out close to the event.
(Additional bed and breakfast accommodation on the night of Friday 15th March is available at £41.00 per person double and £67.50 single, book this directly with the venue and refer to the Marlin Owner’s Club event.)
Looking forward to seeing you and your Marlin at Telford!
Best regards,
John
THE SPRING WEEKEND MENU OPTIONS
STARTERS
Roasted Tomato, Sweet Pepper and Rosemary Soup (v)
Rose of Melon filled with Honeyed Winter Berries (v)
Smoked Salmon, Caper Berry Dressing, Winter Leaf Salad
Chicken Liver Parfait with Shropshire Chutney and Brioche Soldiers
MAIN COURSES
Mustard Baked Shropshire Gammon
with a Leek and Parsley and Coconut Cream
Breast of Chicken and Field Mushrooms
Wrapped in Smoked Bacon with Red Wine Sauce
Fillet of Salmon wrapped in Filo Pastry with a Chive Butter Sauce
Baked Local Goats Cheese from Shrewsbury
with a Compote of Baby, Herbed, Roasted Vegetables (v)
Cous Cous stuffed Pepper served with a Field Mushroom Sauce (v)
Served with a Selection of Fresh Market Vegetables and Potatoes
DESSERTS
Bramley Apple and Sultana Crumble Tartlet, Vanilla Crème Anglaise
and Cinnamon Crème Fraiche
Raspberry and White Chocolate Cheesecake with a Dark Chocolate Sauce
Pear Belle Helene with Chocolate Sauce
Roast Fruit Salad served with Fruit Sorbet
TO FINISH
Freshly Brewed Coffee and Chocolate Mints
The Club’s annual Shindig weekend will be held on Saturday 16th and Sunday 17th of March 2013 at the Telford Hotel and Golf Resort at Sutton Hill near Telford in Shropshire.
The venue overlooks the historic Ironbridge Gorge and residents benefit from free use of the large swimming pool and well-equipped gym. Spa treatments, a golf driving range and a 18 hole golf course are available at additional cost. There are a number of industrial heritage sites in the locality including the famous bridge and the celebrated RAF Cosford aviation museum is only a short drive away.
Please note – I regret to advise that the evening will now be a dinner-only event.
Due to the disappointing response to the request in the previous issue of Pitstop for expressions of interest in the weekend there is too much risk in committing to the expense of providing music when the event is to be self-funding. With the cost of music slowly increasing the numbers participating have been in decline in recent years to a point at which I believe the additional cost on those attending has become disproportionate. I trust that keeping the cost under control in this way will be appreciated by greater numbers than those now choosing not to attend due to the lack of a band.
The hotel cost of dinner (including a complementary half bottle of wine), bed and breakfast on Saturday 16th March will be £65.00 per person double/twin occupancy and £77.00 per person for single occupancy. A 50% non-returnable booking deposit is now payable to the club by Friday 15th February please. Along with your payment of £32.50 per person sharing or £38.50 for singles please indicate your single, double or twin room preference and food selections from the menu below. In the event you miss the 15th February deadline there may still be rooms available, please ring me ASAP. The balance of the cost of the event will be payable to the hotel on leaving and note that the hotel will also require payment of the full cost of the weekend should you choose to drop out close to the event.
(Additional bed and breakfast accommodation on the night of Friday 15th March is available at £41.00 per person double and £67.50 single, book this directly with the venue and refer to the Marlin Owner’s Club event.)
Looking forward to seeing you and your Marlin at Telford!
Best regards,
John
THE SPRING WEEKEND MENU OPTIONS
STARTERS
Roasted Tomato, Sweet Pepper and Rosemary Soup (v)
Rose of Melon filled with Honeyed Winter Berries (v)
Smoked Salmon, Caper Berry Dressing, Winter Leaf Salad
Chicken Liver Parfait with Shropshire Chutney and Brioche Soldiers
MAIN COURSES
Mustard Baked Shropshire Gammon
with a Leek and Parsley and Coconut Cream
Breast of Chicken and Field Mushrooms
Wrapped in Smoked Bacon with Red Wine Sauce
Fillet of Salmon wrapped in Filo Pastry with a Chive Butter Sauce
Baked Local Goats Cheese from Shrewsbury
with a Compote of Baby, Herbed, Roasted Vegetables (v)
Cous Cous stuffed Pepper served with a Field Mushroom Sauce (v)
Served with a Selection of Fresh Market Vegetables and Potatoes
DESSERTS
Bramley Apple and Sultana Crumble Tartlet, Vanilla Crème Anglaise
and Cinnamon Crème Fraiche
Raspberry and White Chocolate Cheesecake with a Dark Chocolate Sauce
Pear Belle Helene with Chocolate Sauce
Roast Fruit Salad served with Fruit Sorbet
TO FINISH
Freshly Brewed Coffee and Chocolate Mints