Friday 19th June

President’s Dinner – The traditional Friday night gala dinner (from 7.30pm) gets a modern make-over. FSF President, and native Northeasterner, Ian Todd, invites members to join him for dinner in the Newgate Suite of the Newcastle Copthorne Hotel. A special three course menu has been designed with a wide choice of dishes and, at £30 per head (not including drinks), the evening promises to be a cracking curtain-raiser for the conference weekend.

Book your place (first-come-first-served) by emailing info@fsf.org.uk with your starter, main and desert choices.

Starter (choose one of):

Classic homemade Northumberland broth scented with tarragon

Three onion and red pepper tart on a bed of rocket and red chad, dressed with nutmeg oil

Smooth chicken liver pate with a fruit chutney, toasted ciabatta bread and continental leaves

Main (choose one of):

Hand carved sirloin of beef with a red wine and tarragon jus

Pot roasted supreme of corn fed chicken with a pink and green peppercorn sauce

Wild mushroom and leek risotto finished with parmesan and dressed with coriander infusion

Dessert (choose one of):

Profiteroles filled with chantilly cream, with a warm chocolate and baileys sauce

Summer berry delice with a compote of berries and strawberry sauce

Apple and cinnamon crumble tart with vanilla custard

While your place is booked in advance payment is not required until the night itself - so don't forget your wallet (or purse)! If you have any queries or would prefer to book over the phone call Nina on 08702 777 777.