Provincial Grand Chapter of Middlesex Annual Convocation at Harlequins Rugby Club, Twickenham Stoop Stadium
on Tuesday 26 June 2018 at 4.00pm
This is the major Provincial Royal Arch event of the year and includes the appointment and investiture of the Provincial Grand Officers. Provincial Grand Chapter will open at 4.00 pm (Doors open at 2.15 pm). Please be seated by 3.15 pm.
All present and past Provincial Grand Officers, Principals, Past Principals, who are subscribing members of Chapters in the Province, are members of Provincial Grand Chapter and are qualified and expected to attend. Subject to space, other Companions 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.
You should be seated by 3:15 pm as Provincial Grand Chapter will open at 4:00 pm. Changing facilities will be available from 2:15 pm/
Dining will only be available by returning the booking form below. The cost of dinner will be £40.00 per person, including wine. Please submit your dining form below, sending a cheque to the Provincial Office no later than Friday 1st June 2018. Bookings for dinner cannot be made without payment. Payment may also be made by electronic bank transfer stating clearly your ticket number found in the top left of the email we will send you on completion of this form. We will confirm your booking request by email upon submission.
Applications, other than those from Companions being appointed or promoted, will be accepted on a first to apply basis.
David J Pearson PAGDC, Provincial Grand Scribe E
|Payment Method: Cheque||Payment Method: Bank Transfer|
|Cheques made Payable to ‘Provincial Grand Chapter of Middlesex‘.
Forward Cheque along with your booking confirmation to:
Annual Convocation Dining 2018
Provincial Grand Lodge of Middlesex
148 London Road
|Bank transfer can be made to the following Provincial Chapter Bank Account:
Barclays Bank Plc, Leicester, LE87 2BB
Account Number: 30735825
Sort Code: 20 92 60
Please put your Surname, Initials, and Chapter Number as a reference.
Starter: Layered Mediterranean vegetables, harissa emulsion, pickled radish, sundried cherry tomato, endive salad.
Main Course: Pan seared free range corn fed chicken breast, parsnip jam puree, curly kale, fondant potato, sage, madeira jus.
Dessert: Glazed lemon tart, lemon gel, clotted cream.
Main Course Vegetarian Option: Pan seared Quorn fillet, parsnip jam puree, curly kale, fondant potato, sage, madeira jus.
Coffee or Tea and Mints (wine included with meal).
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