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Horn Blower

Spring 2010 - The Worshipful Company of Horners

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The Master and the Wardens with their ladies<br />

In accordance with the traditional format, the<br />

evening started with the guests passing the Carpet<br />

Guard formed of members of 27 Squadron RAF,<br />

who were present by kind permission of the<br />

Officer Commanding, Group Captain Dominic<br />

Toriati, MBE, RAF who was accompanied by his<br />

wife Christine.<br />

Lord Levene accompanied by Senior Past Master<br />

Newton Grant meets members of 27 Squadron<br />

The Squadron was also represented by the Officer<br />

Commanding Designate, Wing Commander Paul<br />

Shepherd, DFC and Bar, RAF and his wife Tracie<br />

and Flight Lieutenant Eleanor Lodge, RAF.<br />

After the Carpet Guard, we all had the chance to<br />

examine winning exhibits of this year‟s <strong>Horn</strong>ers‟<br />

Awards.<br />

Then on to the receiving line where we met the<br />

Master and his daughter Gemma, the Upper<br />

Warden – Colin Richards, the Renter Warden –<br />

David Williams and the Deputy Master – Michael<br />

Hart.<br />

After some refreshing champagne we were<br />

summoned into the Egyptian Hall.<br />

The Master welcomes Lord Levene<br />

The procession of the Master escorting Lady<br />

Levene, Lord Levene escorting Gemma Spofforth,<br />

Alderman and Sherriff David Wootton, the Officers<br />

of the Company and their ladies were lead into the<br />

Hall by our Beadle, Alex Stewart, and Court<br />

Assistant Robert Leader, who carried the great<br />

Narwhal <strong>Horn</strong>.<br />

As soon as we were all assembled, the Honorary<br />

Chaplain, Assistant the Reverend Stuart Meyer<br />

said the <strong>Horn</strong>ers‟ Grace and we sat down to eat.<br />

The starter was tournedos of salmon with spiced<br />

lentils, a herb crème fraiche dressing plus fig and<br />

apple chutney accompanied by a 2007 Viognier<br />

Jardin des Cigales from Languedoc. This was<br />

followed by loin of lamb with parmentier potatoes<br />

accompanied by a 2005 Cabernet Sauvignon from<br />

Chile. For dessert we had a white chocolate<br />

cheesecake topped with dark chocolate grenache,<br />

fresh raspberries and white chocolate crisp. Coffee<br />

and handmade chocolates completed our feast<br />

whilst the port, a Fonseca Fine Reserve, was being<br />

passed.<br />

The Master about to drink from the<br />

Brookeborough Quaich as Lord Levene looks on.<br />

4

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