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When? Started: 1993 Who? Started with staff and friends from U H S, Chester. Organiser: Martyn Harris We walk every Wednesday and Saturdays, New Years day and May Day. How many walk? Walks take place as long as there are at least 2 wanting to walk on that day. More walk on a Wednesday than on a Saturday. Most ever: 29. Current group size walking: 2-7 in mid-week and 2-4 on Saturday. Where do we walk? Saturday: Anywhere in North and Mid-Wales, Peak District, Shropshire and the Long Mynd and as far North as the Trough of Bowland. Thursday: Anywhere within about 40 miles of Chester. Type of walk: Distance: 6 – 14 miles (but usually under 10 miles). Climb: up to 4000’ (but usually very much less!). People involved on walks in 2024:- Martyn Harris, Fran Murphy, Sue and Michel Pelissier, Mike Dodd, David Savage,, Ed Meads, Nigel and Elaine Taylor, Winston Feather.

Monday 27 January 2014

Walkers Meal 30th January 2014


Walker Meal 30th January 2014 
Boat House Inn, Parkgate.
Those walking should be back at the Boat House by 13-00, ready start the meal at about 13-30.
Those planning to come for the meal to date:
Martyn - choices made , transport arranged*, 
Dave and Sylvia - choices made,
Phil - choices made,  transport arranged*, 
Wendy and Ian - choices made, transport arranged*, 
Celia - won't decide until the day, transport arranged*, 
Annie - choices made, transport arranged*,
David S. - choices made, transport arranged*,
Sue and Michel,- choices made, transport arranged*,
Gordon and Sheila - choices made,
Sue and Dave P transport arranged*, 
Roger and Margaret - choices made, transport arranged*,
Paul, 
Tim and Carol - choices made, transport arranged*.
* those planning to walk.
Hopefully I have managed to e-mail everyone with the menus from the Boat House. If not I apologise for missing you out.  Just in case this is the case, the 3 menus that they have sent me are as follows:
Menu 1

Chef’s Soup of the Day
Served with bread
Deep Fried Whitebait
With paprika mayonnaise brown bread & butter
Galia & Honeydew Melon Balls
With poached pear
Black Pudding & Portobello Mushrooms
On toast with blue cheese & a tomato sauce
Somerset Brie Wedges
On a poached pear & walnut salad
~~~
Trio of Sausage
Three Styles of Sausage : Black Pudding, Mature Cheddar & Tomato Served on a bed of creamy garlic & rosemary mash with an onion gravy.
Crayfish & Cod Fishcakes
Served with Celeriac Coleslaw
Oven Roasted Salmon Fillet
On a bed of Beetroot Risotto
Vegetable Burrito
Served with Savoury Rice, mixed salad & sour cream
Chicken Breast & Mushroom Gnocchi
Topped with Goats Cheese, in a creamy garlic sauce
~~~
Trio of Ice Cream: A choice of 3 from;
Vanilla, strawberry, mint choc chip, rum & raisin or chocolate
Warm Double Chocolate Brownie
With vanilla ice cream
Blackberry & Apple Crumble
With custard, cream or ice cream
Passion Fruit Crème Brulee
With Shortbread biscuits
Eton Mess
Strawberries, whipped cream & meringue

2 course £16 or 3 courses £21
_________________________________________________________________________

Menu 2

Chef’s Soup of the Day
Served with bread
Black Pudding & Portobello Mushrooms
On toast with blue cheese & a tomato sauce
Somerset Brie Wedges
On a poached pear & walnut salad
Chicken Liver Pate
Served with a tomato & blackberry chutney
Breaded Confit Duck Cakes
With a ginger & Hoi Sin Dip
~~~
Whole Filleted Sea Bass
With Lyonnaise potatoes, fine green beans & a fish cream sauce
Pork Loin Steak topped with Apple & Blue Cheese
With a Black Pudding Mash
Oven Roasted Salmon Fillet
On a bed of Beetroot Risotto
Chicken Breast & Mushroom Gnocci
Topped with Goats Cheese, in a creamy garlic sauce
Blue Cheese & Mushroom Gnocchi
Served with garlic focaccia & a green salad
~~~
Trio of Ice Cream A choice of 3 from;
Vanilla, strawberry, mint choc chip, rum & raisin or chocolate
Warm Double Chocolate Brownie
With vanilla ice cream
Blackberry & Apple Crumble
With custard, cream or ice cream
Passion Fruit Crème brulee
With Shortbread biscuits
Eton Mess
Strawberries, whipped cream & meringue

2 courses £19 or 3 courses £24

_______________________________________________________________
Menu 3

Potted Shrimps
Served warm with lemon butter & wholemeal toast
Breaded Duck Cakes
With a ginger & Hoi Sin Dip
Somerset Brie Wedges
On a poached pear & walnut salad
Chicken Liver Pate
Served with a Tomato & Blackberry chutney.
Eggs Benedict
With roasted ham, poached egg, spinach & a hollandaise sauce on a toasted muffin
~~~
Whole Filleted Sea Bass
With Lyonnaise Potatoes, fine green beans & a fish cream sauce
Slow Roasted Lamb Shank
With dauphionoise potatoes & honey glazed Chanteney Carrots
Roast Gressingham Duck Breast with Cherry Sauce
With dauphinoise potatoes & fine green beans
Plaice Fillets with Smoked Salmon & Prawn Mousse
Served with new potatoes & fine green beans
21 day aged 8oz Shropshire Sirloin Steak
With mushroom, tomato & chips
~~~
Trio of Ice Cream A choice of 3 from;
Vanilla, strawberry, mint choc chip, rum & raisin or chocolate
Warm Double Chocolate Brownie
With vanilla ice cream
Passion fruit Crème Brulee
With a shortbread biscuit
Sticky Toffee Pudding
With toffee sauce & vanilla ice cream
Baked Blueberry Cheesecake
With White Chocolate Sauce
2 courses £23 or 3 courses £28

_____________________________________________________________________

    I assume that we can choose from any of the the three menus as long as we, as individuals keep within one.  
   I would be grateful, if you would let me know your choices by Sunday 26th January 2014, so that I can let them know on the Monday.
 If you find that you are unable to join us for the meal, I would be grateful if you would let me know by 26th January 2014.
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