You are currently browsing the monthly archive for April 2011.

The annual get-together of the whole Association this year will again be at
North Weald Aerodrome and the planned date is Saturday, 20 August.
The  arrangements for the day are as usual: meet up at the Airfield Museum, lay our  wreath at the Memorial, and then drive to The Squadron for the remainder of the day.
11.00 onwards Meet up at the Airfield Museum and view
11.45 Lay Association Wreath at Airfield Memorial
12.00 Drive to  The Squadron for Refreshments
13.00 Lunch
14.30 Talks
15.30  Raffle
16.30 Depart as you will

Please return your Booking forms By 23 July at the latest.

Because of progressive increases in  prices and an increase of VAT, the cost this year will have to be slightly  increased — £15.00 per head for members and their guests (£10.00 for our ATC  Cadets and children under drinking age — any under eights free). If you can  still manage to bring a Raffle prize, please do so as the Raffle proceeds  boosted Association funds by almost £100 last year.

See Website

February 2012

I have booked the Petwood Hotel in Lincolnshire for the next Canberra Crews reunion in February 2012. It is South East of Lincoln at Woodhall Spa. The booking forms will be sent out later this year.

See Web Site at

Event Menu choices for 2012

Menu 1 –

Cream of Roasted Plum Tomato Soup

Finished with double cream and chives

* * * *

Breast of Chicken

Served with smoked bacon and a wild mushroom sauce

Selection of fresh Vegetables and Potatoes

* * * *

Lincolnshire Plum Loaf  Bread & Butter Pudding

Served with a vanilla custard

* * * *

Coffee and After Dinner Mints

Menu 4 –

Serrano Ham

Served with caramelised red onion,

Toasted pine nuts and parmesan

* * * *

Blade of Lincolnshire Beef

Carved on a horse radish mash

With a truffle & wild mushroom sauce

Selection of fresh Vegetables and Potatoes

* * * *

Lemon Tart

Served with a compote of woodland berries

* * * *

Coffee and After Dinner Mints



Cream of Roasted Plum Tomatoes

Finished with double cream and chives

A Red Pepper and Goats Cheese Soup

Topped with a red onion and goats cheese crostini

Minestrone Soup

Offered with freshly grated parmesan cheese

Broccoli and Stilton Soup

Finished with toasted flaked almonds


Deep Fried Tempura of Vegetables

Served with a timbale of rice with a sweet chilli sauce

Roasted Bell Peppers

Filled with vegetable and cheese risotto

A Tartlet of Spinach and Blue Cheese

Served with Provencal sauce

A Fricasse ofWoodlandMushrooms

Sautéed with garlic and shallots, finished with

White wine and cream and served in a filo basket