Orders are being taken, further round the table there are spaces - come and join us!
Welcome!
This site has served its purpose and is now out of date. Our other site is current until June 2010 when the Society website is replaced.
See us via http://hfdsbranch-iwfs.yolasite.com/
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Join us at our
Robert Burns Lunch Saturday 6 February 2010 near Ross-on-Wye
Click the "Moussie Poster" at top right first.
If Burns and meals associated with him are new to you you will find plenty to read at
http://ageconcernburnssupper2009.blogspot.com/
More info is to be found by clicking the links on the right or at the top of the page.
You are invited to come along and the meal includes all drinks and entertainment. You could read the poem now and don't be put off because some of it is difficult. Heard in the original tongue makes all the difference.
We will give you a taste of Burns meals around the 1850s which inevitably needs to be experienced in the modern context.
The haggis comes in a disguise never seen before. We hope to include a local team of country dancers [not in disguise].
Go to the "Venue & Travel" link to see Brampton Village Hall, two miles from Ross. The post code is there for Sat-navvers.
When you arrive at the Lunch, enjoy a high-slung Whisky Sling. Perhaps you'd prefer a Hot Toddy in one hand and [?] a glass of Hot Punch in the other while listening to the pipe tune of that name.
Soon, you are called to the table.
.
Chicken velouté soup Marie-Stuart - Burns the Royalist would have appreciated it.
Wee sleekit , cowrin', haggis moussie
O' what a panic's in thy hoosie
Original words changed to fit the situation.
A wee dram for the toast to the haggis and as sauce
Haggis Mousse - preceded by piping in the haggis and the Address - click the links on the right to read that and the poem about the disturbed mouse. Click nearby to see the mouse and daughter on the plate nestling in the straw [- potatoes].
.
Venison and Fennel Pie and a well-chosen Claret
.
Ashets of clapshot [mashed neeps (swede) and carrot]
'Red-hot-Robert' potatoes
Ashet comes from the French assiette - plate and is a left-over from Scotland's historic link with France.
Pommes Robert come from French cuisine and are potato cakes made red-hot with mustard.
.
.
Cranachan - fruit puree combined with honeyed, toasted oatmeal. Highlanders stand guard at service.
Heilanders - made from a special shortbreid recipe
Scottish cheeses with Nairn oatcakes and farls
.
Coffee
Auld Lang Syne
There will, of course, be the piping and speeches described in the first link and we hope to include a team of Ross Scottish Country dancers.
Make sure you have explored all the Lunch links above, then come back here later.
Other future events
There will be a wine tasting on Sunday March 21st 2010 and on May 23 there will be a lunch hosted by one of our members. We welcome new members to all our events.
Background
Here is some background about our Branch and Society.
The Society is truly international. The Society is also truly local. Being international means there are numerous local branches all over the world. The link on the right takes you to its main website and you can read our magazine. We are in the Europe and Africa Section. [The website is in limbo as it will be replaced in mid 2010.]
In fact, the core of the Society is local branches. Each branch has its own flavour and here in the Herefordshire Branch we focus on fine wine and food in good company.
"The Society’s mission is the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table." [You can see more like that on the main website.]
With a county name to the Branch it is easy to assume that there are branches in every county. That's not quite true. The nearest branch is Bath & Bristol. Members join the branch which suits them. There's a list on the F A Qs page.
Regarding future events, you may like to attend as a guest to meet members and find out what we do .
In conclusion
If you have any questions, you could contact the Publicity Member Sue Davidson. Phone her- 01989 563473 or use the email link at above right.
Our Christmas Dinner was in December 2009. Read about it and our dinner in 2008 on the Past Events page.
We hope to see you soon.
This is a temporary website and we will have a new one within the new Society website available around June 2010.
Previous events - a selection - click the link above right.
F A Qs - via the link above.
Return to top of the page --- ---- ---
http://herefordfoodwinesociety.blogspot.com/
We will give you a taste of Burns meals around the 1850s which inevitably needs to be experienced in the modern context.
The haggis comes in a disguise never seen before. We hope to include a local team of country dancers [not in disguise].
Go to the "Venue & Travel" link to see Brampton Village Hall, two miles from Ross. The post code is there for Sat-navvers.
When you arrive at the Lunch, enjoy a high-slung Whisky Sling. Perhaps you'd prefer a Hot Toddy in one hand and [?] a glass of Hot Punch in the other while listening to the pipe tune of that name.
Soon, you are called to the table.
.
Chicken velouté soup Marie-Stuart - Burns the Royalist would have appreciated it.
Wee sleekit , cowrin', haggis moussie
O' what a panic's in thy hoosie
Original words changed to fit the situation.
A wee dram for the toast to the haggis and as sauce
Haggis Mousse - preceded by piping in the haggis and the Address - click the links on the right to read that and the poem about the disturbed mouse. Click nearby to see the mouse and daughter on the plate nestling in the straw [- potatoes].
.
Venison and Fennel Pie and a well-chosen Claret
.
Ashets of clapshot [mashed neeps (swede) and carrot]
'Red-hot-Robert' potatoes
Ashet comes from the French assiette - plate and is a left-over from Scotland's historic link with France.
Pommes Robert come from French cuisine and are potato cakes made red-hot with mustard.
.
.
Cranachan - fruit puree combined with honeyed, toasted oatmeal. Highlanders stand guard at service.
Heilanders - made from a special shortbreid recipe
Scottish cheeses with Nairn oatcakes and farls
.
Coffee
Auld Lang Syne
There will, of course, be the piping and speeches described in the first link and we hope to include a team of Ross Scottish Country dancers.
Make sure you have explored all the Lunch links above, then come back here later.
Other future events
There will be a wine tasting on Sunday March 21st 2010 and on May 23 there will be a lunch hosted by one of our members. We welcome new members to all our events.
Background
Here is some background about our Branch and Society.
The Society is truly international. The Society is also truly local. Being international means there are numerous local branches all over the world. The link on the right takes you to its main website and you can read our magazine. We are in the Europe and Africa Section. [The website is in limbo as it will be replaced in mid 2010.]
In fact, the core of the Society is local branches. Each branch has its own flavour and here in the Herefordshire Branch we focus on fine wine and food in good company.
"The Society’s mission is the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table." [You can see more like that on the main website.]
With a county name to the Branch it is easy to assume that there are branches in every county. That's not quite true. The nearest branch is Bath & Bristol. Members join the branch which suits them. There's a list on the F A Qs page.
Regarding future events, you may like to attend as a guest to meet members and find out what we do .
In conclusion
If you have any questions, you could contact the Publicity Member Sue Davidson. Phone her- 01989 563473 or use the email link at above right.
Our Christmas Dinner was in December 2009. Read about it and our dinner in 2008 on the Past Events page.
We hope to see you soon.
This is a temporary website and we will have a new one within the new Society website available around June 2010.
Previous events - a selection - click the link above right.
F A Qs - via the link above.
Return to top of the page --- ---- ---
http://herefordfoodwinesociety.blogspot.com/
