Annual Luncheon
Wednesday 8 February 2017
£39.50 per attendee
Following the success of last year’s Annual Lunch at The Pavilion, we will be returning yet again to the same venue. You are encouraged to join your President, Carol Maunder, at what will be one of the Society’s most prestigious events of the year.
Our speaker will be CHRIS BARRIE – comedian, impressionist, actor and presenter. He is best known to legions of fans across the world as Arnold Rimmer from Red Dwarf. To others he is Hilary, Angelina Jolie’s butler in Tomb Raider; but to many, he will forever be remembered as Gordon Brittas, the most irritating manager in the history of the British leisure centre industry in BBC 1’s ‘The Brittas Empire‘.
Originally an impressionist at The Comedy Store, Chris Barrie’s TV career began with a memorable contribution to Jasper Carrott’s Election Night Special. He was quickly signed up as a cornerstone of the pioneering Spitting Image team, and provided voices for Ronald Reagan, Prince Charles, David Coleman, Paul Daniels, Barry Norman and John Cole.
As a presenter, in 2004 Chris completed his first full series presenting Massive Engines for the Discovery Channel. Due to the success of Massive Engines, this was followed by Chris Barrie’s Massive Machines and Massive Speed. In 2009 Chris completed two four-part series’ of ‘Britain’s Greatest Machines’ for National Geographic continuing his mission to bring the glorious history of Britain’s engineering heritage to the masses.
2009 also saw the return of Red Dwarf in a three part special ‘Back to Earth’, celebrating 21 years of the sci-fi phenomenon. The return of Red Dwarf continued in 2012, reviving the original format of six half hours recorded in front of a studio audience. The filming of Red Dwarf XI and XII is now complete for transmission in the autumns of 2016 and 2017.
As well as an after-dinner speaker, Chris Barrie is a hugely popular awards host and conference link presenter.
Menu
Peppered Mackerel & Beetroot
Fennel, blood orange & mint salad with soured cream
or
Glazed Rosary Goats Cheese (v)
Slow roasted aubergine chutney, glazed shallot, red pepper dressing, crispy leeks and micro basil
Roasted Chicken Breast
Stuffed with a mushroom & tarragon mousse, served with a root vegetable & potato terrine, buttered kale, red cabbage finished with a red wine sauce
or
Slow Braised Pork Shoulder
Cooked in red wine & smoked paprika, served with buttered gnochi, white beans, buttered spinach, baby tomatoes & olives with a sage cream
or
Steamed Butternut Squash, Field Mushroom and Blue Vinny Pudding (v)
Served with a fondant potato, braised red cabbage, buttered kale and port sauce
Dark Chocolate Tart
Purbeck Mango Mango ice cream & basil praline
or
Orange and Green Cardamom Set Dorset Cream
Served with a shortbread biscuit dipped in 80% dark chocolate