Committee News – PCS BRANCH REUNION UPDATE – NEW DATES.

PCS BRANCH REUNION scheduled for 16-18 October 2020.

The Village Hotel in Liverpool has been selected for our 2020 reunion. The address of the hotel is Fallows Way, Whiston Liverpool L35 1RZ. The weekend starts with an informal gathering on Friday and the Branch AGM will be held on Sunday morning. Members staying at the Village Hotel need to book their accommodation using the Village Hotels online booking system (https://www.village-hotels.co.uk/hotels/liverpool) using the discount code ‘PRO20A’ (or, if this not possible, by phone 0151 556 4585 quoting the promo code ‘PRO20A’). Payment is made at the time of booking, ensuring the hotel is aware that you are attending the Royal Engineers PCS Reunion.

When booking can you please inform Branch Secretary (larrypeacock60@hotmail.co.uk) giving the full names of all in your party. Please also pick one Starter, one Main Course and one Dessert and submit choices to Larry using letter codes, e.g. ‘C, G, L’. Please also inform Larry of any special dietary needs. As usual, some wine will be available funded by the Branch.

Room online booking only Cost

Friday Night £76.00

Saturday Night £98.40

Sunday Night £28.80

Breakfast is available at 25% of normal cost when booking. Example (3 Nights B&B for double room £248.20

Cost of Saturday reunion Meal:- £25.00

Payment of meal to be paid by 1st April 2020 to PCS REA account:-

The Royal Engineers Association (PCS)

Branch Sort Code: 30-90-89

Account Number 31320060.

Please inform Branch secretary (larrypeacock60@hotmail.co.uk) that payment has been made.

Menu

Starters

a. Chilli duck spring roll with a spring onion, coriander, beansprout salad and Asian dressing.

b. Smooth chicken liver pate with bloomer toast and plum chutney.

c. Beef tomato, buffalo mozzarella and basil with a green pesto dressing (v)

Main course

d. Corn-fed chicken breast with roast potatoes, sage stuffing, Lincolnshire sausage and smoked bacon.

e. Roast sirloin of beef with Yorkshire puddings and red wine sauce.

f. Roasted chicken breast with rosemary new potatoes and tomato and chorizo sauce.

g. Baked wild mushroom stuffed chicken breast with Madeira and tarragon

h. Baked brie and roasted vegetable turnover watercress and rocket salad, tomato and basil sauce (v)

Desserts

h. Fruit tart (v)

i. Bread and butter pudding (v)

j. Lemon tart.(v).

k. Warm apple and ginger crumble tart with cinnamon custard (v).