- This event has passed.
Provincial Grand Lodge of Middlesex AGM 2019 Dining Retired
The Annual Meeting of Provincial Grand Lodge
at Freemasons’ Hall, Great Queen Street, London
on Tuesday 14 May 2019 at 3.45pm
This is the major Provincial event of the year and includes the appointment and investiture of the Provincial Grand Officers. Provincial Grand Lodge will open at 3.45 pm (Doors open at 2.45 pm). Please be seated by 3.15 pm.
All present and past Provincial Grand Officers, Masters, Past Masters and Wardens, who are subscribing members of Lodges in the Province, are members of Provincial Grand Lodge and are expected to attend. Other Brethren, being Master Masons, will be most welcome to support the Province and their friends who are to be invested. However, they are not eligible to vote or take part in the business of the meeting.
Dinner will be in the Grand Connaught Rooms at 7.00 pm and the bars will be open prior to dinner. Dining will only be available by returning the booking form below. The cost of dinner will be £40.00 per person, including wine. Bookings for dinner cannot be made without payment.
W Bro Michael Ross PProvGReg, Provincial Grand Secretary
* After you have completed your booking here your ticket(s) will be sent to you via email. Please check spam\junk email folders. Make a note of the ticket number on the email and use it when paying for your dining, either via cheque or bank transfer as a reference.
|Payment Method: Cheque||Payment Method: Bank Transfer|
|Cheques made Payable to
‘Provincial Grand Lodge of Middlesex‘.
Forward Cheque along with your booking confirmation to:
148 London Road
|Bank transfer can be made to the following Provincial Bank Account:
Barclays Bank Plc, Leicester, LE87 2BB
|** Please put the last 8 digits of your ticket number as a reference the reverse side of your cheque, or as your bank transfer reference (eg “6-LOYM6H”).
This is important as we will have trouble matching your booking with your payment without it.
|Bookings and Payments to be received by no later than Tuesday 16th April 2019|
Starter: Wild Mushroom Coriander and Duck Terrine.
Main Course: Moroccan Braised Beef with a Tajine of Carrots, Cauliflower on a bed of Cous Cous.
Dessert: Chocolate and Walnut Pot with sweet Cumin crisp.
Starter Vegetarian Option: French Onion Soup gruyere crouton
Main Course Vegetarian Option: Pumpkin Ravioli with wilted Spinach and sautéed wild Mushroom
Coffee or Tea and Mints (wine included with meal).