POGO-18

Plymouth Marine Laboratory, Plymouth, 24-26 January 2017

Social Programme

POGO-18 Social EventsPlease complete this form and email to Science_Support@pml.ac.uk before Tuesday 10th January 2017DELEGATE NAME Click here to enter text.

EVENT Attending (Yes) / Not Attending (No)

Monday 23rd January, 17.00-19.00hrsWelcome drinks reception at the Marine Matters Centre, Plymouth Marine Laboratory. Please confirm if you plan to attend.

Yes ☐No ☐

Tuesday 24th January, 19.00-21.30hrsDinner group booking at the River Cottage, Royal William Yard, Plymouth. Pre-orders required. Delegates self-pay; set menu and prices below. Please confirm if you would like to have a place reserved for you and complete your menu choices below*.

Yes ☐(*please complete menu choices)

No ☐

* Please refer to the attached menu and make your menu choices (either 2 or 3 courses):Starter (soup, charcuterie, or camembert): Choose an item.Main course (beef brisket, roast fish, or risotto): Choose an item.Dessert (brownie, lemon posset, cheese, or ice cream): Choose an item.

Wednesday 25th January, 18.30-21.00hrsConference inner, sponsored by Sonardyne, at the National Marine Aquarium, Plymouth. Please confirm if you plan to attend.

Pre-dinner “Back of House” tour of the AquariumDoors open at 18.15, tour will start at 18.40 and end at 19.00. Please confirm if you would like to take part.

Yes ☐(**please complete menu choices)

No ☐

Yes ☐No ☐

**Please refer to the second attached menu and make your menu choices:Starter (mackerel, roasted beetroot, pâté): Choose an item.Main course (butternut squash, beef cottage pie, chicken): Choose an item.Dessert (chocolate tart, panna cotta): Choose an item.

Friday 27th January, Group Tours (GBP 7.00 per person, per tour, to be paid at the reception desk at POGO-18)

a) Guided tour: Devonport Naval Heritage Centre galleries, 09.30hrs startTour takes approx. 1.5 hours. Please confirm if you would like to attend.

Yes ☐No ☐

b) Guided tour: Submarine ‘Courageous’, 09.30hrs startTour takes approx. 2.5 hours and is available for a maximum of 24 persons. ***Security details are required and please complete the below if you would like to attend.Full name: Click here to enter text.Passport number: Click here to enter text.Nationality: Click here to enter text.

Yes ☐(***please provide details)

No ☐

c) Guided tour of the Plymouth Gin Distillery, 15.30pm startTour takes approx. 40 minutes and is available for a maximum of 20 persons. Please confirm if you would like to attend.

Yes ☐No ☐

Dinner 24 th January 2017 3 courses £28.00 - 2 courses £22.50 per person

Welcome drink upon arrival

STARTERSSoup of the day with Baker Tom’s bread

Rusty Pig charcuterie board with chutney & Baker Tom’s breadBaked Cornish camembert with pickles & Baker Tom’s bread

LARGER COURSESDevon braised beef brisket, bubble & squeak, red wine gravyPan roast fish of the day, roasted new potatoes, green sauce,

brown crab butter(v)Pearl barley risotto with seasonal veg & Quickes goat’s

cheese

The above is served with seasonal vegetables

DESSERTSChocolate brownie, whipped cream & candied orange syrup

Lemon posset & shortbread biscuitLocal cheese & breads (£5.00 supplement)Selection of Cowlick Creamery ice cream

Provenance

At River Cottage it’s in our nature to source the very best ingredients: seasonal, local, organic and wild. Our menu showcases the very best produce available

from the surrounding area. Everything is prepared here on the premises by our head chef Ali Prichard and his team, overseen by our executive chef Ben

Bulger.All our meat comes from local farms that produce free range or organic meat to

the highest welfare standards.Our fish and shellfish come from West Country day boats and other sustainable

sources in the South West. If our fish choices are sometimes limited it is because we are rigorous in only choosing what we believe to be sustainable. This season is good for crabs, turbot, plaice, mackerel, mussels & oysters.

Most of our vegetables and fruit are grown within 50 miles of Plymouth, veg in season right now you will find beetroot, shallots, butternut squash, crown

prince, spaghetti squash, Romanesco cauliflower, courgettes, beans, garlic, lettuce & salad leaves, new potatoes, onions, maincrop potatoes, pumpkin,

celeriac, parsnips, wild mushrooms, apples, cranberries, elderberries, medlar, pears, hazelnuts & chestnuts.

We are always excited to hear about new sources of outstanding local produce. If you have any recommendations, please email

plymouthcanteen@rivercottage.net

Our team is looking forward to feeding you here today. Our general manager, Sam Walton is always happy to take your feedback, good and bad, so we can

continue to set the highest possible standards. You can email him at plymouthcanteen@rivercottage.net

www.rivercottage.net/plymouth +44 (0)1752 252702Network: RCguest

WIFI Code: RCgstacc

POGO-18 Conference Dinner at the National Marine Aquarium

25th January 2017, sponsored by SONARDYNE

Welcome drink upon arrival

StarterMackerel, landed next door, three ways

Roasted baby beetroot, goat’s cheese mousse with rocket salad

Chicken liver pâté, crispy chicken skin, brioche toast with caramelised fennel salad

MainRoasted butternut squash & feta filo tart

Fillet of beef, braised shin of beef cottage pie served with a parsnip puree and red wine jus

Wild mushroom and smoked bacon filled ballotine of corn-fed chicken served with fondant potato & sage cream sauce

DessertDark chocolate tart, raspberries with vanilla amaretto ice cream & a tuile biscuit

Elderflower panna cotta, gin macerated blackberry & vanilla bean shortbread

Cheese board per tableWest Country cheese board with quince and figs

POGO-18 tours, 27 th January 2017

The Devonport Naval Heritage Site and Visitor Centre records the development of The Dockyard and Plymouth’s pivotal role in supporting the Royal Navy through major conflicts since 1300, including two World Wars. Through its collections, pictorial interpretation and interactive experiences the drama of the close relationship of Devonport, the Royal Navy, the Dockyard and the people of Plymouth can be explored

HMS Courageous provides a fascinating glimpse into the operational world of the ‘Silent Service’. It is a 285ft (87m) long, 4300 ton, Churchill class, decommissioned nuclear submarine, the only exhibit of its kind in the UK. Her time submerged was limited only by the food that could be carried and the endurance of the crew. Her nuclear reactor was a virtually

limitless power supply driving both the propulsion and the life support systems onboard. Making fresh water and even oxygen from the sea water around her, she could remain beneath the surface for months at a time.

Plymouth Gin is produced in the historical Black Friars distillery, the oldest working gin distillery in England. Since 1793 its unique recipe of botanicals with soft Dartmoor water and pure grain alcohol has resulted in this particularly English gin becoming as famous and well-travelled as those who first tasted it. From the building’s origins to the Victorian copper still and the modern day bar, a tour around the Black Friars Distillery is not something you’ll soon forget.