Spring 2014 Number 46

It is an honour to have been crowned at the AssociatedCompanies Dinner on the 13th November 2013.I married Mistress Josephine in 1966, a nurse at St.

George’s Hospital Hyde Park Corner. The title Mistress tothe Master has caused much mirth among our family -Kathryn, my daughter who teaches French to senior level,and her twin sons Max and Ben aged 10 years anddaughter Lara aged 6 years. My son Michael is married toa Parisian – Flora. They have two children, Lianna aged 2years 8 months and Mila aged 2 months. Michael is arelationship manager at BNP Paribas in Paris. Mychildren's love of the French language was born at theirPreparatory School in Kent by a truly inspirationalteacher.

Educated at a London Grammar School and The City ofLondon College, I began my City career in a stockbroker’soffice, but after a while decided that the need to teach waspressing. This I did for four years when I met the lady whowas to become my wife and my rock, Josephine (Jo). Sadlywe could not afford to buy a house close to London, so Ireturned to the City at stockbrokers Govett Sons & Co asa blue button. This was the old Stock Exchange where myrole was to watch prices, the red flashing telephone and befirst with profits announcements by largecompanies.Those blue buttons that were liked and neversat down, earned a nickname; mine was “Percy” – coinedby a Senior Partner of Stockjobbers Denny Bros whospecialised in Investment Trusts. This name stuck with mefor some time (it came from PERSPICACITY). The titleMaster is one of many other names awarded by colleaguesover the years, including “Bishop” and “Ronnie”(as inCorbett). In 1970 Govetts merged with Hoare & Co. Ibecame a partner and a Member of The London StockExchange. I created Hoare Govett financial Services

THE NEW MASTER BRYAN BAUGHAN FCSI

Photograp

h courtesy of Michael O

’Sullivan Photograp

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Group as Managing Director. We were taken over by anAmerican Bank and I led a large team to create a newAsset Management Company in 1988, in partnership withMIM Britania which became INVESCO, then Amvescapplc and now INVESCO PERPETUAL.

My company was City Merchants InvestmentManagement; we created this company from scratch. Ibecame a Global Partner in Amvescap plc and sold fullownership to them. We became INVESCO PrivatePortfolio Management , then Atlantic Trust Co where mytitle became CEO. We were then sold to another company.This was not a happy relationship and two years later theteam decided another start-up was attractive – IngeniousAsset Management. By this time I had retired (at least Itook my pension) but after three months Josephine said Iwas getting under her feet and cramping her style! Mycolleagues contacted me and told me they were starting anasset management company and needed my help. “Comeand be a consultant and work two or three days a week.”This I did until 5th April 2013. That brought me to my50th anniversary of working in the City of London.

I have lectured on a wide range of investment and financialtopics at home and overseas, and have continued myinterest in education by becoming Chairman of SuttonValence School and Chairman of the United WestminsterSchools Foundation. This is an interesting foundationwhich owns two independent schools and one state grant-aided school, now an academy. I am a member of theMCC , The Naval and Military Club, The City of LondonClub and Mossiman’s fine dining club. My love of winebegan early in my City career and blossomed under thetuition of my friend Patrick Grubb MW. In 1982 Patrickadvised me on the creation of my cellar. It began with 86cases in 1983. Much has been sold or consumed, but mycurrent cellar still comprises approximately 63 cases ofmostly red wine. When I am invaded by my son’s Frenchfriends, they take great delight in producing an inventoryof my cellar, telling me that much should have beenconsumed ten years ago! They would , wouldn’t they. Theyare usually wrong! Dr.Thomas Stuttaford, a client, wrotean excellent book which has a permanent place at mybedside. “To Your Good Health!” – The wise drinker’sguide. Within its pages is a fine appraisal of the health-giving properties of the red wines of Bordeaux. He alsowrites that no-one should disparage the cardio-protectiveadvantages of white wine. Not as good as red wine but “aquarter of a loaf is better than none”. We understand whythe red wines of Bordeaux are so good for the arteries.Long may this continue!! I live my life with the theory thata glass of wine turns a modest meal into a feast. As for mycooking skills; Josephine informed me some years ago thatI must not cook in her kitchen as I made too much mess!I took down an old out-building and built a magnificentoak-framed barn with my “den” upstairs which includesmy own modern kitchen!! I am confident in following arecipe and have a reasonable repertoire, especially in spicyfood and roasts. We live in East Farleigh, near Maidstonein Kent. I acquired 30 acres of land adjacent to the riverMedway, 3 miles downstream from Yalding. My house is

halfway up the valley from the river and well away fromfloods.

I have been closely involved with the Church of England formany years, having held every lay position up torepresenting the Rochester Diocese at General Synod from1980-1985. This was the period when the debate on womenpriests began. I was and still am in favour. Following therealisation that there is more politics in the church thanelsewhere, I decided to immerse myself in my first love –Education – in my spare time. Indeed I am a court assistantof the new Worshipful Company of Educators.

You will thus not be surprised to know that Education ismy theme for the Cooks' Company this year and mycharity is The Worshipful Company of Cooks' Trust. Inparticular I will make every effort to sow the seeds offuture success for the newly created Cooks' CompanyApprenticeship Scheme in conjunction with WestminsterCatering College. Ladies and gentlemen we have awonderful opportunity “to make a difference”, and make alasting contribution to the training of young people in theirdesire to make a career in the craft of cooking. We are, aftera long period of self examination, returning to our roots.I will be inviting the whole Company to ensure the successof this venture by giving freely of time, talent and or moneyby way of contribution to the Cooks' Trust . I have hadpromises of help already, giving master classes or tuition inthe art of cooking and helping to organise some socialevents so that we might become a more inclusive LiveryCompany. I hope this support will continue. If you haveany thoughts on this, my details are in the white book.Please feel free to contact me. Where we demonstrate thatwe appreciate all our members and get to know each otherby communicating better, the saying “ I did not know howthe Cooks were run, or what they really did until I joinedthe Court of assistants”, becomes a non sequitur!

Money is of course a sensitive subject, but we in the Cooks'Company are blessed with many benefits due to the effortsof our members of the past 600 years . We should all do ourbest for the future of the Company for the next 600 years!What better than small, but regular donations to the CooksTrust Fund in order to secure the future of ourapprenticeship scheme and the future support of ourexisting charitable giving to the City of London, the art ofcooking and related good causes.

I am following in the footsteps of brilliant and dedicatedMasters of The Cooks' Company. I must pay tribute tothem all, especially Bev Puxley who led us in times of greatchange and upon whose efforts we will build the future ofour great Livery Company. Thank you Bev and Pam foreverything you do for Cooks'. I will endeavour to raise theprofile of the Company in the City. We can all help to dothis by maintaining our high standards, good humour (yes,it is permitted to laugh in fellowship ) and by setting agood example. Together we will succeed!!!

Bryan Baughan21st February 2014

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John Smythson, Master Cook to Queen Elizabeth I

ATudor portrait in Hull was for many years wrongly identified as JohnSmith, Mayor of Hull, but is in fact of John Smythson, Master Cook toElizabeth I. Smythson was a man of some substance, reasonable wealth

and social standing. He lived in Eltham in Kent and several details of his careercan be uncovered. The portrait, which is the first surviving picture of a RoyalMaster Cook, was painted by an accomplished artist who was probablyassociated with the Court. Honorary Freeman Dr Alan Borg, author of theCompany History, has researched the man and the painting and published hisfindings in an article which has been published in the journal of the BritishArchaeological Association. A link to the article is accessible on our Company'swebsite at www.cookslivery.org.uk/page/the_queens_cook

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an ever-changing and challenging environment. At the sametime, Fiona espouses the need for diversity in the talent pool,reminding us that, “There's a special place in Hell for womenwho don't help other women!”

Fiona is fully committed to promoting charity. Under thebanner “The Energy to Transform Lives” as Lord Mayorshe will be promoting four principal causes: BeatingBowel Cancer; The Princess Alice Hospice; RaleighInternational (she is a Trustee), and Working Chance, sohelping them to reach new audiences. The charities wereselected on the basis of Fiona's experience of working oncommunity-based projects that are scalable and can bereplicated at low cost. But her charitable energies do notstop there. She is a Trustee of The Lord Mayor's Appealand the Chelsea Opera Group and is a member of theCouncil of the London Regiment of the Territorial Army.Fiona is closely involved with no less than 10 of our liverycompanies, including that of her husband Nicholas who isa past master of the Tax Advisers and a liveryman of theGardeners and the Tylers & Bricklayers. That representssome 10% of all livery companies and during her year,she expects that she will visit a further 60 which all maketheir own significant contributions to a wide range ofcharitable causes. Fiona has accepted our invitation todine with the Cooks at the Court/Livery Civic Dinner on28 May 2014 and that will represent just one of thedaunting array of social commitments that faces a LordMayor. One of her predecessors quantified this herculeanchallenge, attending some 2,000 engagements, 466formal lunches and dinners, 764 speeches and giving 133interviews. Phew! Such pressures will surely constrainfamily life with Nicholas during the coming year butFiona has spiritual support on hand from her

stepdaughter, The Rev Elizabeth Woolf, who was jointChaplain to Fiona when Sheriff. Her stepson,Christopher who is Head of the Bushey Academy, wasjust 12 when Fiona and Nicholas married and taught herhow to cook Sunday lunch - especially roast chicken andpotatoes with all the trimmings, which he still loves at theage of 36!’

On the subject of dining, when I asked which three people,living or dead, she would most like to have dinner with,Fiona was quick to tell me that she would love to acceptinvitations from Nelson Mandela, Christine Lagarde andGioachino Rossini. The latter was a well-known gourmandand an excellent amateur chef throughout his entire lifewho indulged these two passions fully once he retired fromcomposing, giving his name to many dishes that were eithercreated by or specifically for him. As with her love oflanguages, Fiona's interest in food grew from an early age.She and her brothers were taught to cook by their father,provoking huge sibling rivalry in the kitchen at weekends!She also remembers with amused affection a wartimerecipe book that was later to prove convenientlycompatible with her budget as a student and which alsorelied on the use of traditional fonds de cuisine! And herfavourite food? Offer her Halibut, preferably with twosauces, and this lady will say, “Oui merci”!

In this short profile, I could not hope to do justice to everyone of the many pies in which Fiona has a proverbial fingerbut I hope readers will get a feel for the huge breadth oftalent that this fascinating, multi-skilled lady brings to hernew office.

Ed

Elected at Michaelmas by the City's liverymen, our newLord Mayor is The Rt Hon Fiona Woolf CBE, aneminent lawyer who has the distinction of being only

the second lady in 800 years to have held this prestigiousoffice. She also has an extraordinary life story that hassimply kept on growing! Raised in Edinburgh with her twoolder brothers, she was educated at St Denis School andloves music with a passion that has stayed with her,including singing and playing the piano, whilst alsoinheriting her father's love of opera. Sport did not feature,other than as a spectator, but her father who was Head ofVirology at Edinburgh University, had quickly spottedFiona's linguistic talent. At the age of 3, she attended theEdinburgh Institut Française and by the time she was 5,Fiona was speaking French without any hint of an Englishaccent – an ability that was later to serve her (and also hercountry) particularly well. Fiona has since has worked in 4other languages ( French, Spanish, German – and Italian!).

Fiona's life has been marked by a succession of luckybreaks that she took in her stride, allowing her to acquire

and develop a host of different skills and disciplines. Onleaving school she was encouraged to expand her interestin the sciences, going on to Keele University for a 4-yearchemistry and geology course, the first year of which hadcontained a large component of 'Liberal Arts'. However,one evening after choir practice, she happened to findherself in a pub, talking with the Professor of Law, whowas also a music lover. This chance encounter led to aninvitation to sit in on some of his first year Law lectures.She accepted and this was the spark that ignited herinterest in Law. Three years later, in 1970 and havingabandoned the sciences, Fiona graduated with a BAdegree in Law and Psychology from Keele as well as aDiploma in Comparative Law (the study of differencesand similarities between the law and legal systems ofdifferent countries) from Strasbourg. Through furtherhelpful contacts, Fiona was articled in London and afterstarting in the unexciting field of conveyancing, enteredthe corporate and banking fields, including a spell inBahrain. She became a senior fellow at HarvardUniversity and holds honorary doctorates from Keele andthe College of Law.

The key turning point, however, was her 'immersion' in theChannel Tunnel project where her astute legal brain andfluency in French had made her the ideal candidate tonegotiate the Concession Agreement and Treaty. This high-profile achievement earned her a “Major Project” label andopened the gates for a succession of internationalchallenges including accepting an invitation to build a newpower station in Northern Ireland, so learning a great dealabout power generation and distribution. Moving everonwards and upwards, she has worked with some 28governments in 40 different countries, earning herself aworld-wide reputation in the field of electricity reforms andinfrastructure projects. Not content with that, Fionadeveloped a parallel career within the Law Society forwhich she was invited (and of course said 'yes'!) to becomeits President. This in turn led to her becoming a negotiatorwithin the World Trade Organisation, accompanyingvarious Lord Mayors on their visits abroad and openingdoors to create market opportunities.

During her year in office, the Lord Mayor will act as anambassador for the whole of the UK's commercial centres,spending some 3 months overseas promoting the extensiverange of specialist skills that we are able to offer, pursuingExcellence through Quality (ETQ) within a world that issuffering from skills shortages. These initiatives, together withthose pursued by the Mayor of London (Fiona is a big fan ofBoris!) aim to attract business and finance sustainably, soprotecting the stakeholders of today while ensuring thathuman and natural resources are there for tomorrow. Thiswill help the City in meeting, adapting and prospering within

PROFILE:THE LORD MAYOR

THE RT HON FIONA WOOLF CBE“La belle dame qui n'a jamais aimé à décliner de nouvelles opportunités!!”

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It seems that no newsletter is complete without a mentionof 'our' ship – HMS DUNCAN! An overcast day inSeptember at Portsmouth saw the Master and a small

group of WCC representatives at the ship's CommissioningCeremony after her construction and fitting out at the BAeSystems Scotstoun yard. From there, DUNCAN sailedsouth to her new base in Portsmouth. Here, following hercommissioning and formal entry into Royal Navy serviceon 26 September, she is now undergoing sea trials in theEnglish Channel. DUNCAN is the latest and last Type 45Destroyer and is hugely sophisticated with cutting edgetechnology and will play a vital role in protecting thenation's interests across the globe in the coming decades.DUNCAN is the seventh warship to bear the famousname since the heroic Admiral Duncan won an unlikelyvictory over the Dutch fleet at the Battle of Camperdownin 1797.

At Portsmouth, in the presence of The First Sea Lord andChief of the Naval Staff, Admiral Sir George Zambellas,the Guard was inspected by the Ship's Sponsor, LadyIbbotson. When the White Ensign, was raised, the entireShip's Company turned to face the Ship while the Band ofThe Royal Marines played The National Anthem andoverhead, at 11.00am precisely, there was a flypast by twoRoyal Air Force Typhoon FGR4 aircraft from No 1Squadron, based at RAF Leuchars.

In the Wardroom with Lt Georgina Stanistreet!

A sample of the badged china dinnerservice presented to the Ship by theWorshipful Company of Cooks.

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The Commissioning Service, commenced by the Ship'sCaptain, Commander James Stride, was then conductedby the Chaplain of the Fleet, The Reverend Scott J BrownQHC BD.

The Commissioning cake (made at HMS RALEIGH) wascut by the Captain's wife, Mrs Emma Stride, andLogistician Steward Clancey Welford, the youngestmember of the Ship's Company, after which a chorus of“Three Cheers!” rang out. The Ceremony was completedand together with the Ship's Company, the guests retiredto a large marquee for a relaxed, informal 'mix and mingle'buffet lunch, provided by none other than our ownAssistant Mark Grove to the customary high standards of‘The Cook and The Butler’ outside catering team!

HMS DUNCANCOMMISSIONING

CEREMONY

AdvancementA couple of members have asked recently about the eligibilitycriteria to move from the Livery to the Court: If you wouldlike to be considered for election to the Court, you need tohave attended at least 60% of qualifying events (listed inStanding Orders) in the previous three years, pay a fine andgive a written undertaking that you are prepared to serve in theoffice of Warden and Master. When there is a vacancy, I workmy way down the list of Liverymen, asking the senior eligiblecandidates if they wish to be considered for election until Ihave enough suitable Liverymen to bring the Court back up toits traditional membership of 27. The Interview Panel willthen take over, explaining in detail the commitment into whichthe potential new Assistant is entering, before the Court votes.If you have previously declined the approach made by me, ormy predecessor, but would like to be considered in the future,please do let me know.

If you are not yet at that stage but are looking to move from theFreedom to the Livery, can I please encourage you to completethe process of becoming a Freeman of the City of London ifyou have not yet done so? I am currently on a recruiting driveto bring the Livery back up to its permitted limit of 75members, but cannot recommend people if they are not CityFreemen. If you are not sure what you need to do – then again,please do contact me.

Remembering the Companyor Cooks' Charity in your WillEarlier this year, the Lord Mayor and the Livery Committeelaunched an initiative to encourage all liverymen to considercreating a legacy in favour of their Livery Company and/or itsassociated charity. If this idea appeals to you, there are anumber of ways in which you can leave a legacy to the Cookswhen making your Will:

• A sum of money – either a specific amount or index-linked to inflation

• A specific item – (property, shares, bonds or other itemsof value)

• A gift from the residue of your Estate after other giftsdebts and tax have been met

Currently, legacies to charities are exempt from InheritanceTax.

Obviously, before you make any decisions you will wish totake proper legal, financial and tax advice and you may wishto discuss the subject with members of your family or futuredependants.

For further advice, please contact me.

Mobile PhonesFinally: we all have mobile phones – but a formal dinner isnot the time to be using them. The Renter Warden and I aregoing to start fining people caught using their phones duringa meal – if it is your guest, obviously it is you that will befined. If you are in the middle of a crisis at home or work, thatmeans you are expecting a message, then tell the Beadle,leave your phone with him and he will pass the message on.

Peter Wilkinson27 November 2013

Clerk’s Corner

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Members of the Company who visited were rewarded withviewing over 50 exhibitors, watching the FieldCompetitions, Live Theatre and Static Display classesthus providing an excellent snapshot of what the threeArmed Services, that the Company so ably supports, canachieve. We are constantly looking at ways of improvingthe competition. Defence Food Services deliver what theFront Line Commands require, whilst keeping theCompetition in line with the Civilian Food ServiceIndustry. It is most important that military chefs havethe opportunity to train, innovate and demonstrate theirskills in front of a large audience. The support that theCompany gives to Exercise Joint Caterer is afundamental and deeply appreciated part of this.Exercise Joint Caterer will be held again at Shrivenhamin 2014 over the period 14 – 16 October and membersof the Company are urged to take advantage of thisfantastic opportunity to see Service Chefs in action withthe added bonus, after a 12 year absence, in a militaryenvironment.

Freeman Lieutenant Colonel Nigel Shepherd RLC30 November 2013

Whilst the Army won the 2013 Exercise JointCaterer Catering Competition, in truth all 3Services won, as the switch from Sandown Park

Racecourse in Surrey to the Defence Academy inShrivenham near Swindon was acclaimed as a majorsuccess. Whilst Exercise Joint Caterer has been held atSandown Park since 2001, providing a superb showcase forthe extraordinary talents of the military chefs, it did lack amilitary feel to the event. Now that Exercise Joint Caterernestles amongst the tanks, aircraft and ships of the DefenceTechnology Halls of the Academy, the Defence Fuels &Food Services organized military catering competition hasfound its rightful home. With the aim of making ExerciseJoint Caterer the pinnacle of the culinary year for the Chefsand Stewards, and with a panel of expert Civilian Chefs(including Cyrus Todiwala) judging their efforts, militarychefs and stewards rightly feel that they have earned theirplace in the culinary world. In particular the practice of theJudges mentoring their military counterparts after eachclosely fought competition was particularly appreciated.With the Competition pitching the best from each of the 3Services, the cross fertilization of skills and ideas boundwithin an atmosphere of intense professional rivalry, makesExercise Joint Caterer a first class training opportunity.

EXERCISE JOINTCATERER 2013

enrichment module centred on the City, the Livery, visits toLondon markets, specialist cooking days and the ArmedServices amongst other things. Finally, for now, they arebooked in to prepare and present canapes for the LordMayor at our Civic Dinner reception in May 2014 whenthey will be about half-way through their first year. Roughlyby the end of 2014, we hope to run both Level 2 and Level3 curricula for 24 apprenticeships. We are back doing whatwe once used to do and set ourselves up for in the first place!

The photograph shows eight of the apprentices, twoGovernors, the Course Chef and Tutor - RaymondDusoulier (Michelin*) - and the Head of Apprentices atWKC - Louise Jordan.

Second Master Steve Gibson28 November 2013

The Worshipful Company of Cooks' ApprenticeshipProgramme has started. The first cohort of apprenticesenrolled at Westminster Kingsway College (WKC) on

18th November 2013. The Governors visited on the 25th tomeet them, introduce them gently to the world of liverycompanies and to wish them well in their future trade andcraft. They are all presently embarked on a Level 2 -intermediate - apprenticeship curriculum with WKC. Wehope that they will all progress to Level 3 - advanced - in oneyear’s time. They are variously employed with: the ChurchillHotel; the Savoy Hotel; the Cavalry & Guards Club; theRAF Club; Ladurée at Harrods; Pantechnicon; The WholeLunch Company; Fonthill House; The Cook and the Butlerand Merchant Taylors.

Our funding - £12,000 per cohort per year - will go towardsenrolment fees, whites, knives, graduation, and an

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During a truly interesting year full of exiting newexperiences, I have been proud and honoured torepresent this great Company on so many

occasions. I should report, however, that the lateMistress Cook is very happy that I’ve started to workthrough a long list of jobs on the domestic front that wasshelved in the middle of November 2012. May I thankeveryone for the support and encouragement I receivedduring the most memorable year of my life. May I alsowish Bryan Baughan, our new Master, every success inhis year, coming at a time of considerable challenge forthe Company. Bev Puxley 12 December 2013

BACK TO OUR ROOTS?

LATE MASTER SIGNS OFF

Visiting Chelsea Pensioners with Judges Honorary Freeman John Retallick and Cyrus “Spiceman” Todiwala

11th SEPTEMBERArrival briefing at Hotel Ibis

12th SEPTEMBERVisit St Emilion Tour du Roi

+++Maison du Vin and Wine School

+++ Lunch L'Envers du Décor

+++Château Clos FourtetChâteau Haut Veyrac

13th SEPTEMBERChâteau Cheval BlancChâteau Teyssier

Union de ProducteursChâteau La Couspaude

Château Tour du Pas St Georges

14th SEPTEMBERChâteau AngelusChâteau Bernateau

Château Troplong Mondot

15th SEPTEMBERParades des Jurats & Banquet

Ban des Vendanges

16th SEPTEMBERChâteau Figeac

Château de Pressac

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Concrete fermentation vats at Château Cheval Blanc.

Château Bertaneau – 3 generations of Lavau and Puxley families.

Château Angelus Carrillon whichplays any national anthem!

Nicole, Owner of Château Cantenac, shares arrival briefing with Master,Second Master and Freeman Chris Puxley

St Emilion from the Tour du Roi

Second Master Bryan Baughnand Freeman Chris Puxleywith the Jurat followingtheir Intronisation

Château LaCouspaude

Observe – Smell – Taste!!

MASTER’S TOURof

ST EMILIONA

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Having recently returned from a tour of duty inAfghanistan it would be remiss of me not to updatethe Company on the role of the Royal Navy, Army

and Royal Air Force chefs catering for the 15,000personnel out on Operation HERRICK. This figure of15,000 includes not only Service personnel but MoDCivilians, Contractors, Local Workers and soldiers fromother nations spread over some ten locations. These rangefrom the huge kitchens at the Logistic Hub of CampBastion to more rudimentary Patrol Bases further intoHelmand province. It should not be forgotten as the focusin Afghanistan shifts to the removal to the home base ofcertain equipment and personnel, the hard work demandedfrom the eighty Royal Navy, Army and Royal Air Forcechefs in Afghanistan supported by contract chefs suppliedby KBR. The volumes of foodstuffs moving to Afghanistanare still considerable. Each month Food Operations atDefence Food Services mastermind the move of 600tonnes by land and sea and some 240 tonnes by air. Inaddition 54,000 Operational Ration Packs are alsosupplied, providing our troops with a mixture of 24 hourindividual and 10 man group rations. The ten man ration isissued to the chefs, and it is this ration that allows them toweave their culinary magic and produce food of a qualitywitnessed by members of the Company at Exercise JointCaterer . In particular those soldiers operating out of Patroland Forward Operating Bases are most appreciative of thefantastic work that these military chefs perform. TheCompany has a worthy role in the promotion of themilitary chef and caterer trades with its support to theCatering Schools for the Royal Navy at HMS Raleigh at

Torpoint and the Armyand Royal Air Force atWorthy Down nearWinchester.

During the height of thesummer in Afghanistanthe temperature regularlyhit 48 degrees celsius (thiswas at the same time asthe UK’s “heatwave”) andas a result waterconsumption is heavy.Defence Food Servicesco-ordinate the purchaseof some 790,000 litres ofbottled water per month to supplement the 1,080,000 litresproduced from the borehole from the Camp Bastion WaterBottling Plant. This whole Food Service operation iscontrolled out in Afghanistan by one Royal Logistic CorpsWarrant Officer who certainly has his work cut out. Thefeeding of personnel out in Afghanistan is a magnificenteffort and the Company should be proud of its efforts toreward and encourage those Military Caterers who excel intheir trade. Any organization that can plough through 5.4mteabags a year and 3.5 tonnes of chipped potatoes per weekneeds Food Service personnel of a very high calibre.

Freeman Lieutenant Colonel Nigel Shepherd RLC30 November 2013

FOOD SERVICE OPERATIONSIN AFGHANISTAN 2013

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Iattended the 6th Protein Summit in Rotterdam whichdiscussed how the protein needs of the future worldpopulation might be met. The most effective way is to

reduce the quantity of animal protein we eat, and indeed allspeakers were given a copy of the Meat Free MondayCookbook. However, the current trend and projections arefor increased global meat and fish consumption, with theburgeoning wealth of China playing the most crucial role.Many of the factors are well known. It needs many kilos ofgrain to produce a kilo of meat. Meat, milk and eggproduction use a lot of water and produce much waste. Werely on scarce resources of phosphorus and nitrogen toboost crop yields, using mined not recycled materials, so in20 years or so there may not be enough meat protein tomeet all demand. I will just pick out a few points from thisCongress that caught my attention.

• Only 23% of protein inputs for feed animals in the EUis sourced within the EU.

• 65% of protein for animal feed is from soya beans,mostly GM.

• China has 0.25 acre of arable land per head, less thanhalf the global average.

• China’s per capita meat protein consumption will be 2/3of US by 2020.

• Over 90% of meat consumption growth in last 5 yearswas in developing countries.

• Productivity growth of arable crop yield is in decline.• 1/3 of food produced for human consumption is lost orwasted globally.

• A mention of dogs and cats – they account for about 6%of global animal feed use.

• About 2/3 of all food waste occurs in perishableproducts (fruit, veg, bread, dairy, fish, meat).

There are a number of interesting projects aimed atincreasing available proteins:

• Use of house flies to convert some of the 10.5 milliontonnes of EU food organic waste to an edible insectmeal. If people won’t stop wasting food, this is a way tomake use of the protein it contains. At present insectmeal cannot be fed to chickens under EU laws, but thisis under review and Amsterdam City is building aproject for the city’s waste.

• A direct feed use of processed plant chlorophyllproteins, which are of a very high quality. Algae are veryefficient, but use too much water. A using farm wastesuch as sugar beet leaves is also efficient, but they needto be processed very quickly.

• Pulse proteins are the fastest growing protein crop asthey can be grown more widely than soya, but still asmall tonnage compared to soya beans.

• New second generation GM soy developments couldimprove yields significantly, but any developments willface familiar controversy within the EU.

One of the difficulties with any solution is the potential forunintended consequences and the difficulty of calculatingthe true cost of various types of agriculture. One of themost interesting talks was by Adrian de Groot Ruiz oftrueprice.org in the Hague, who attempts to determine a“true pricing” for proteins. He has determined the trueprice as the quoted price plus ecological costs through thesupply chain. The main quoted costs are for cultivation,processing, transport, manufacturing, retail, use, end oflife. In addition there are environmental impacts – water,ecosystems and diversity, clean air, soil and water,materials; and social impacts – living wage, rights at work,local communities, consumers… There are therefore someheroic assumptions, but it is a useful approach. Not all theanswers might be what people would want to see. Forexample if most soya is grown in South America and ittakes 3 kg of soy to make 1kg of pork - helping raisestandards for local poor people - then with the relativelylow transport cost of shipping it might be better to growpork in S. America and ship it to Europe! The organic vGM debate is politically fraught, but the yield differenceand human inputs makes it unlikely for organic to everyield sufficient, unless for a largely vegetarian global diet.

Human population growth, increased wealth plus biofuelsmean at some time in the fairly near future, presentagriculture solutions will no longer work. There are sometechnical solutions on the horizon, and going vegetarianwould buy many years of time for global food supplies.However no easy answers will apply as Western meatconsumption levels and the rise of China and othercountries in terms of wealth and expectations is unlikely topermit any global solution. Perhaps technological changesuch as that which drove the last green revolution willsucceed again. In any event Europe is not ideally placed asit has a significant protein deficit, high meat consumptionand a reluctance to accept agricultural change. Local foodproduction and food security is almost universally favouredand to be encouraged, but it is just one aspect of complexglobal protein market that could struggle to fulfil futuredemands.

Dr Peter Messent, Past Master22 October 2013

ROTTERDAM‘food for thought ...’

6th Protein Summit in Rotterdam, September 2013

Christmas at Camp Bastion

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Christopher Durham Kenyon OBE, who died on10th February 2013 aged 77, became Master in1980. He was the fifth Kenyon to serve the

Company as Master, following his cousin Michael(1975), his father Durham (1954), his uncle Sir Norris(1952) and his grandfather Sir Harold (1944 and1949).

Christopher was born on 9th July 1935 in London, theyear King George V celebrated his silver jubilee andRamsay MacDonald and Stanley Baldwin led coalitiongovernments (some things don’t change!). He spent hisearly years living in mansion flats ‘above the shop’ - JHKenyon Ltd., the family firm of funeral directorsstarted by his great grandfather James Harold Kenyonin 1880 – at 45 Edgware Road, on the corner ofConnaught Street. All the flats were occupied bymembers of the family and Sir Harold apparently helda key to all of them and might call in unexpectedly atany time! His holidays were spent at St George’s Lodgein Broadstairs, Kent where he learnt to sail, anenduring pleasure.

He was sent to boarding school in Sherborne, Dorset.Whilst he didn’t care much for schoolwork (his schoolreports were less than flattering!), he excelled at sportand fell in love with the Dorset countryside to which hewould later return on his retirement. He was a fineathlete, performing to a high level in sports as diverseas running, hockey, boxing, fencing and shooting. Buthis greatest sporting love was cricket. He was a playing

member of the MCC and remained fiercely loyal tothe England cause, taking great delight in shouting atthe television whenever England played Australia inthe Ashes!

In the late 1950s Christopher entered the family firm.From the early 1900s, alongside more traditionalfuneral directing business, Kenyons had developed areputation for providing assistance where massfatalities had occurred. Christopher increasinglyfocussed on developing this side of the business,attending 78 incidents throughout his career with aspecialist team of forensic experts that he hadassembled, gaining a world-wide reputation thatcontinues to this day through the work of KenyonInternational Emergency Services.

Christopher’s funeral was held on 4th March at StThomas a Beckett church in Lydlinch, Dorset. Thefuneral was conducted by the Company’s Chaplain,the Rev Keith Powell, who spoke movingly of theirlong friendship through the Cooks. The willow coffinwas draped with the Company’s flag. Liveryman PeterKenyon (Michael’s son), who worked closely withChristopher on international incidents, took a pivotalrole in the arrangements. The Master and othermembers of the Company attended.

A memorial service was held on 18th March at StJames’s church Paddington, where generations ofKenyons have been christened and married, with areception at the Lancaster Hotel. Members of theCompany joined family and friends in celebratingChristopher’s life.

Christopher was a sociable man who liked nothingbetter than good company, good conversation andgood cheer, all of which he found in abundance at theCooks. The messages of affection and demonstrationsof support from members of the Company have beengreatly appreciated by the family; not least from PastMaster Graham Craddock, whose assistance witharrangements for the memorial reception wasinvaluable.

Christopher is survived by his wife Elizabeth and hisdaughters Melanie, who lives in France, andCharlotte, who was admitted to the Freedom in 2009,joining other members of the family and continuing anassociation between the Kenyons and the Cooks thatnow spans four generations. We hope it continues formany more.

Freeman Charlotte Kenyon17 November 2013

ObituaryPAST MASTER

CHRISTOPHER DURHAM KENYON1935 - 2013

Mussel chowder ingredients • 250g mussels• 25g butter• 50g pancetta, cut into small dice• 100g onions, fine diced• 100g celery, fine diced• 100g leek • 100g potatoes, fine diced but not washed• 200ml milk• 120ml single cream• 200ml white • salt and freshly ground white pepper• 1 bunch chopped fresh parsley• Juice of ½ lemon

Preparation method1. Wash, scrub and remove beards from mussels.2. Melt the butter in a saucepan then add the diced onion,leek and celery, cover and sweat but do not colour.Then add diced potatoes, white wine and bring to asimmer, cook for 5 minutes.

3. Place mussels on top of the vegetables and cover tightlywith a lid and place on a high heat.

4. Quickly pan fry the finely diced pancetta separately.

5. As soon as the mussels are open, after about 5 minutesquickly remove them. Remove the mussel meat fromthe shells.

6. Add the cream then the mussel meat, lemon juice,pancetta and finally the chopped parsley. Check forseasoning then serve immediately in a bowl

Butter poached cod ingredients• 250g cod fillet, skinned• 25g butter

Preparation method1. Skin the cod fillet and place in a plastic bag with thebutter. Vacuum pack it and place in a water bath at 54degrees for 15 minutes. Alternatively could be steamedover the chowder.

2. Carefully remove from the bag and place fillet on top ofthe chowder to serve and garnish with a laminatedproscuitto, parmesan and puff paste biscuit (a complexrecipe in itself but anyone wanting the know-howshould approach Mark direct!) pea shoots and a fewspots of sour cream, freshly shelled peas and peashoots.

Recipe Cornerby

Freeman Mark Sweeney

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BUTTER POACHED COD AND MUSSEL CHOWDER

Past Master Paul Herbage MBE A lifetime of voluntaryservice for St John Ambulance was rewarded when PastMaster Paul Herbage received his MBE at an Investiture atWindsor Castle in October. As the picture shows, it was a trueHerbage family occasion with Paul’s wife, Rosemary(Freeman of the Educators company), son Mark (Liveryman)and daughter Anna (Freeman) invited as guests. Paul wasimpressed that after pinning on the decoration HRH ThePrincess Royal asked about the progress in gettingdefibrillators into Livery Halls within the City. Also inOctober there was an historic gathering of the Herbage 'clan'at Merchant Taylors' Hall for the Company Dinner.

SPOTLIGHT

At Windsor Castle

The Herbage clan – the largest number of children and grandchildren of late Past Masters Peter and Sidney Herbageat a Cooks' event in living memory

Assistant Marcus Appleton.Admitted to the Freedom inNovember 1989, the Livery in2001 and elected as a CourtAssistant in September 2013,Marcus is one of the fourgovernors of the Company’sapprenticeship programme and amember of the Structures andCharity Committees. He is aserving officer in The RoyalLogistic Corps and has served innumerous places, such as Belize and Berlin, visiting many othercountries on exercise and operations. He is currentlyresponsible for the initial and continued professional training ofArmy and RAF Chefs, RAF Caterers (Stewards) and isinvolved on the periphery of RN catering training. He isManaging Trustee of the Army Catering Training Trust andDirector of the Combined Services Culinary Arts Team, whichwon 12 Gold Medals in the World Culinary Olympics inOctober 2012. Home is Andover and he has recently had tostop running through injury but has focussed more on cycling,joining Andover Wheelers; some say he joined the Wheelers asan excuse to wear lycra more often! His excuse being, itexempts him from shopping as he is cycling around theHampshire and Wiltshire countryside on a Saturday morning.Alternatively, he is exercising his three manic spaniels!

Assistant Will Wright. is aserving member of the PropertyCommittee, bringing with him hisprofessional experience as aChartered Surveyor. Will graduated from NewcastleUniversity in 1998 with a degreein geography and, far moreimportant, Anne his now wife.After a few years in recruitmentand sales he completed a Mastersdegree in property at City

University Business School and has worked in the Cityproperty market since, including 4 years for the Mercers’.Currently he is employed by the City of London Corporationin the City Surveyors Department where he is a developmentmanager. His role is to initiate and direct the early stages ofmajor property related projects up to the grant of planningconsents and to oversee progress to completion from there. Atpresent these projects include the complete reconfiguration ofthe City of London Police estate, the creation of two newrestaurants at Tower Bridge and the delivery of over 400 newhomes in Central London.

- Past Master Paul Herbage MBE -- Four new Court Assistants -

- One new Freeman -Congratulations and Welcome!

Assistant Virginia Bond, elderdaughter of liveryman Edmund“Ted’ Horne, became afreemaiden of the Worshipfulcompany of Cooks in 1989. Sheand her sister, Alexandra, wereadmitted to the livery in February2004. Virginia qualified as anoccupational therapist in 1990and worked at Kingston generalhospital before taking a year toback pack around the world.In

1994 she moved to Boston, America, with her husband Neilfor 5 years. During some of this time she headed up theoccupational therapy department at New England MedicalCentre. When Francesca (15) and Jake (13) arrived she choseto be at home with them, currently West Horsley, Surrey. In2005 Virginia and Alexandra set up a partnership with theirbusiness “Kids Kits” producing and selling children’s craftkits. (This is just one of Alexandra’s businesses!) Virginiaenjoys arranging parties, travelling, time with family andfriends and has been trying out shooting.

Assistant David Smith, had asuccessful earlier career in theRoyal Navy, specialising inOperational Logistics but is nowDirector of Markets & ConsumerProtection at the City of LondonCorporation. He has London-wide responsibilities for theLondon Port Health Authority,providing vessel inspections, foodsafety, environmental andinfectious disease controls for thetidal Thames from Teddington down to the outer limits of theestuary. This includes the Ports of Tilbury, Thamesport, thenew London Gateway Port, as well as at London City Airport.He also covers Animal Health functions for the City, 31London Boroughs, a number of Authorities outside London;and the management of London’s three main wholesale foodmarkets. Within the City itself, he is responsible for Licensing,Environmental Health and Trading Standards teams. Inaddition, David is Chairman of an Almshouses charity, aTrustee of the Royal Maritime Club and retains a pro bonointerest in a national children’s charity that he used to chair.In his spare time, David is an enthusiastic, if erratic, golfer, afly-fisherman, and he occasionally shoots clay-pigeons (butmisses most!). A Londoner by birth, he and Monique live inHaslemere, Surrey.

Freeman Richard Marks, is aMancunian and a keen supporterof the right team (red, as if youneed to ask). He was educated atClifton College and thereaftertook a Law degree at ManchesterUniversity, following which heread for the Bar, being called byGray's Inn in 1975. He practisedas a criminal barrister fromchambers in Manchester and wasappointed QC in 1999. He was

leader of the Northern Circuit between 2008 and 2011. InFebruary 2012 he was appointed as a Judge at the Old Bailey.He is married to Jane with 2 children, aged 25 and 14, thelatter of whom keeps him on his toes and bemoans his lack ofstyle! His interests include travel, cinema, modern art andcooking (at which his talents are undoubtedly a good dealmore modest than most, if not all, in the Company).

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For those with an enquiring mind, Honorary FreemanProfessor Haroon Ahmed has recently been active onthe literary front. Two books have recently beenpublished, Cambridge Depicted: Engravings, Historyand People and Cambridge Computing: The First 75Years. Details may be accessed athttp://tmiltd.com/products/cambridge-depicted andhttp://tmiltd.com/products/cambridge-university-computing-laboratory-book

Also just published by the Worshipful Company ofInformation Technologists and available from Amazon,is the City of London Freeman's Guide.This is aconcise almanac and guidebook to the Freedom, Liveryand the City of London's ancient offices, ceremoniesand customs. However the guide is no dry history book,rather it signposts the civic, ceremonial and socialaspects of the City as they are to be found today -providing the key to a treasure chest of knowledge andexperience for all Freemen of the City of London.

The Kindle version is priced at £5.15 (inclusive of VAT andfree wifi download). iPad/iPhone users will be pleased toknow that a version in Apple iBook is available,alternatively there is a free and easy to use Kindle emulatorapplication for iPhone/iPad available when downloadingthe book from Amazon.

Bookshelf

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Members and Trustees on the Company’s CharityCommittee are keen to use the pages of What’sCooking to inform Liverymen and Freemen of the

many projects we have been able to support. As a smallCompany we have over the years really “packed a punch”in terms of our Charitable Giving, far greater than wouldbe expected of us. Annually our total philanthropy as aCompany, from the Charity and General funds has beenaround £250k. For many years now we have been majorsponsors of the Royal Academy of Culinary Arts – “Chefs’Adopt a School” programme, Springboard’s annualFuture Chef Competitions and the London City Centrefor Hospitality at Hackney Community College, and longterm supporters of City University. Additionally over thepast few years we have part funded a dietician at Treloars,funded an Apprentice at Jamie Oliver’s Fifteen Restaurant,assisted the Bridge Project in catering and life skillstraining for people with special needs at Sudbury inSuffolk, helping equip prisoners for catering work uponrelease through the Prisoners Education Trust and fundeda much needed refurbishment of the East London SkylightCafé run by Crisis. Of course playing our part in City lifefrom the Company’s general funds we regularly supportthe Lord Mayor’s Appeal, Mansion House ScholarshipFund, Sheriffs’ & Recorder’s Fund and St Paul’sCathedral.

Our ability to maintain this unique position has beenthrough the income from capital investments built up overthe past three decades, and annual transfers of surplusfunds from the Company arising from the very favourablerental position on the Aldersgate property. Sadly thosedays are over and the Court had to advise that it saw noprospect of the company being able to transfer funds to thecharity in the foreseeable future. Although we have beenable to maintain our grant giving in the current year, theTrustees advised us at our meeting in October tosignificantly reduce our planned grants from July 2014onwards. As you read this, our beneficiaries will know howit will affect them individually and they will need to plan

COOKS’ CHARITY FACES TOUGH TIME!

At their meeting in November, members of the Courttook stock of the Company’s financial position.Many readers will be aware that, after 25 years the

major tenant of the building we own in Aldersgate Streetmoved out at the end of 2011. Since then the building hashad a make-over and been marketed extensively, but take-up by new tenants has been disappointingly slow.Obviously this has had an effect on both the Company’sand the Cooks’ Charity’s finances, as our rental incomehas dropped dramatically (to less than a quarter of whatwe had been used to). Although this is by no means a crisis(as prudent housekeeping by our predecessors has built upour investment reserves and allowed the Company tosupport the Cooks’ Charity for a number of years), wehave to recognise that, until the Aldersgate Street buildingis fully let once more, we need to trim our expenditureaccordingly.

Hence the Court took the decision that, as from 1stJanuary this year, there should be a small charge made for

how to cope with a funding cut. I believe that it isinevitable in some cases, that unless the shortfall can bemade up, some individuals whose salaries depend uponour grant may have their positions terminated.

Our last Charity meeting was indeed a sad day. One of thejoys of taking part was that one felt one’s decisions weregoing to do some good somewhere, whereas now theposition is very bleak.Reading this you may ask what can you, personally, doabout it. Unlike almost every other Livery Company we inthe Cooks’ have no expectation that Liverymen andFreemen should give regularly to the Company’s charity.Historically of course the charitable endeavour of theLivery movement has come from the philanthropy of itsmembers. We are grateful to those of you who already givebut to those who don’t – just have a thought on the hugeprivilege you receive from membership in terms ofhospitality at nil or very modest cost. Anyone feeling theywould like to help, either by giving what you can affordnow or by leaving a legacy in your Will please contact theClerk – of course if you Gift Aid any donation it is worthso much more.

Naturally we will keep things under review and hope thatby giving our beneficiaries sufficient notice they can findan alternative way of continuing to the full, the projects wehave been funding. On a positive note the Committee andTrustees are convinced that the new ApprenticeshipScheme, jointly with Westminster Kingsway College, is oneof the most exciting developments to come from theCooks’ in living memory. Funding the additional costsnecessary to make it a most attractive and prestigiousscheme will become a priority in future years which willmean that our ability to consider other new projects isgoing to be very limited for some years to come.

Paul Herbage, Past Master & Chairman, Charity Committee3 December 2013

every lunch and dinner. This has been set at £20 for amember of the Company and their partners or consorts.For other private guests the dinner charge has beenincreased from £45 to £50.

Other measures have also been taken to try to bringincome and expenditure into balance, including areduction in the Company’s support to a number oftraditional City organisations; whilst the Cooks’ Charitycannot realistically expect to receive any substantial grantfrom the Company in the near future and will have todepend on their own investments,donations and legacies. The Master will outline his ideas for afundraising appeal in aid of the Cooks’Charity in the near future.

Bryan Baughan – MasterGraham Price – TreasurerPeter Wilkinson – Clerk

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CULINARY ARTS AND SCIENCES – PORTO,JUNE 2013

For the Eighth time the Cooks’ Company Coat of Armshas been seen by participants at a gathering ofacademics and other researchers looking at Food

habits and Nutrition; Food Service; Food Science andTechnology; Food Choice and Consumer; and Food andTourism. This year delegates were hosted for three days inJune by the University of Porto in their splendid CouncilChamber of the fine late 19th century neoclassicalRectorate building.

The conference was attended by the Master, Bev Puxleyand his wife Pam, and Charity Chairman, Paul Herbage andhis wife Rosemary, giving nearly 100 delegates from acrossthe globe a chance to find out about the Cooks’ support forthe craft over many centuries. Many delegates were familiarfaces from previous ICCAS conferences and it was anopportunity to catch up with old friends as well as the latestresearch in the specialist fields. Keynote speakers includedMartin Caraher, Professor of Food and Health Policy atCity University and Professor Martin Blundell, Chair ofPsychoBiology at the University of Leeds.

Both Bev and Paul, who has been associated with the 6 ofthe previous 7 conferences, acted as session Chairmen formajor presentations. Smaller more specialist presentationswere given in small seminar rooms and during the breaksthere was always a hub of conversation around the poster

presentations. You might be asking what long term valuecomes from conferences like these, which started duringour sponsorship of the Centre for Culinary Sciences atBournemouth University. The relatively modest CooksCompany sponsorship of the event goes into thepublication of a book of the proceedings of eachConference. Each presenter or author of a Poster isrequired to include a synopsis of their research andfindings which goes into the book. (ISBN 978-989-8631-08-4).The research is then available to future generationsof students and researchers, a tremendous legacy from anyLivery Company.

Having a Master and indeed Mistress with the professionalbackgrounds of both Bev and Pam was an added pressurefor some speakers given the penetration of their questions.The Conference started with a performance of traditionalmusic by some of the students the faculty and ended witha Dinner and folklore show in a Port Wine Lodge. Plaquesof the Cooks’ Coat of Arms are now proudly displayed inthe University and copies of our history will now be foundin the University and Faculty libraries. Our thanks go toAssistant Professor Sara Rodrigues and her team from theFaculty of Nutrition and Food Sciences, University ofPorto for a splendid event.

Paul Herbage, Past Master5 December 2013

Past Master Herbage in an animated debate with Prof MartinCaraher

Master presenting gifts to Associate Professor Sara Rodrigues

Master & Past Master with conference delegates

18

£ MONEY MATTERS £

Company Golf Day for the JG PriceTrophy, held at the Chart Hills GC on

Tuesday 18th June.The venue for the Company Golf Day has moved aroundthe South East for many years and this year Second MasterBryan Baughan took us to his home course of Chart Hillsin Kent. A beautiful course, where the dry and windyconditions were testing and the rough was quite long.Numbers were bolstered by three wives and two guests, allvery welcome. The full-handicap Stableford competitionfor the JG Price Trophy was won by Past Master BobGrainger after a tough battle with his son Sam. The ladiescompetition prize was shared by Jo Baughan and NickiGrainger, with Jo also winning the nearest the pin prize. Jois an ex-ladies captain at the club! An excellent dinner wasthoroughly enjoyed by all, the menu having been arrangedby Bryan, who also chose some excellent wine.

Annual Match with the ACC Caterersfor the Duff Cup held at the SouthWinchester GC on Friday 26th July.

To win once is not difficult, but to win twice in successionreally is, as we found out at South Winchester. Last year wesoundly beat the Army for the first time since 1995, butthis year, in our 38th match, they brought out several olderand better players. Naturally we were pleased to see somany old friends!

On a forgiving course in very good condition and sunnyweather the morning 4 ball better-ball competitions werewon by the Army 3-1. Try as we could to catch up, we wonthe afternoon singles, but still lost the cup overall by 7½ to6½. Particular mention is made of our Secretary, Past

Master Peter Messent who, with Liveryman David Smith,won his morning match and then won twice in theafternoon, playing two singles matches at the same time.My personal joy was to win my afternoon singles in myfirst match for the Company in my 80s.

Dinner in the Army Officers’Mess at Worthy Down was asgood as ever. After dinner, ourCaptain, Liveryman RichardHerbage, spoke mosteloquently, using the samenotes that he has used for atleast 10 years, beforepresenting the Duff Cup to theArmy Captain Mike Bell.

Honorary Freeman Bob Lawrenson19 November 2013

YOUR EDITORNEEDS

YOUR EDITORNEEDS

Thank you to all those who have contributed to this edition. Without our readers’ support, ‘What’s Cooking’ will go off the boil!

Contributions to the next edition, which will be published in July,should reach the Editor no later than 30 June 2014 and should besent to The Editor either by E-mail to: martin-armstrong@supanet.com

or by post to:Hope Cottage, Horsted Lane, Danehill, East Sussex RH17 7HP

And Finally ...

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“THE RUB OF THE GREEN” – COMPANY GOLF –

Ready for the off

Golf Fixtures for 2014Thurs 15 May

Inter-Livery Match for the Prince Arthur Cup at Walton Heath

JuneCompany Day for the JG Price Trophy -

date and location tba

Fri 25 JulyAnnual match v ACC for the Duff Cup at South

Winchester GC and Dinner at Worthy Down.

A match v The Girdlers' for the Pickwick Cup inALICANTE,

Spain did not have sufficient support.