OCC AGM and Annual Dinner


On behalf of your President and the Committee of the Old Cryptians’ Club, I am pleased to invite you to the Old Cryptians’ Club AGM and Annual Reunion Dinner.

For the second year running, the event will be held at the Church of St Mary de Crypt and the Old Crypt Schoolrooms, Southgate Street, Gloucester, GL1 1PT. The venue, which completed a major renovation last year, proved very popular at the 2019 dinner, which was very well attended.


Saturday, 28th March 2020

6.15 p.m. The Club’s Annual General Meeting, The Old Crypt Schoolrooms

6.45 p.m. for 7.30 p.m. The 119th Annual Reunion Dinner, The Church of St Mary de Crypt


The cost of dinner (exclusive of wines) will be £32.00 for OC Club members and partners, £36.00 for non-members and £20.00 for school sixth formers and students.

Please see the accompanying OC Club Dinner Reservation Form 2020 for table reservations.

There will be a cash bar open from 6p.m. for pre-dinner drinks and wine to accompany the meal.  Tea and coffee will be available throughout the evening.

The guest speaker will be Rob Holliday (1970-77).  Rob has had a varied career in aviation as an Airline Captain and Flight Safety Manager. He also found time to represent GB at rowing, winning medals in the World Championships. He will propose the toast to “The Old Cryptians’ Club” after which your President, Adam Ashby, will respond on behalf of the Club with, “Floreat Schola Cryptiensis”.

The Dress code for men is lounge suits/jacket and tie and for ladies the appropriate equivalent.

Please feel free to circulate this invitation widely and use the event to meet with as many of your OC friends and contemporaries as possible.

Spaces are limited to 10 tables of 10 diners, i.e. 100 maximum. Demand is likely to be high, so please book early to avoid disappointment.

Your President looks forward to greeting you on 28th March.

With best wishes,

Steve Mace (1970–77)

Committee Member, Old Cryptians’ Club.


 

 

To start:
A selection of classic & contemporary canapes
To include
Smoked salmon, Anti pasta, Blakemans sausage whips, Mozzarella sticks, Chicken goujons, Vegetarian Samosas, Spring Rolls
Plus a specially selected chefs choice
All served with dipping sauces
The Main:
A slow cooked to perfection tender thick cut medallion 28 day matured brisket
Mounted on a bed of Royal creme fraiche mash
Hand selected French long beans with chargrilled peppers or slow double braised red cabbage
A rich beef stock, balsamic & red jelly reduction
Creamed horseradish & wholegrain fraiche condiment
To Finish:
A selection of handmade almond pastry tarts
To include
Lemon tart, Apple tart, Chocolate tart or Sidoli double chocolate fudge, chef finished with summer berries & chocolate wafers
Served with local pouring creams