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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 />
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