Burns’ Night Supper

burnsThis year’s Burns’ Night Supper was organised by Margaret Warrener and Elaine Whittaker who, as ever, produced a splendid meal for the 43 diners and generously donated most of the ingredients.

After a two hour power cut in the afternoon, electricity was restored in time to warm the Clubhouse before the guests arrived.

Smoked salmon (starter) and haggis (main) had been brought down from Scotland and formed the basis of a very tasty dinner, finished off with a fine selection of desserts and cheeses.

A good selection of raffle prizes was brought along by participants, helping to boost the Club’s funds ready for the next stage of the Clubhouse refurbishment programme.

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