Ye Olde Bargate Lodge.

THE DINING EXPERIENCE

The dining takes place after the meeting and is held is a separate room.  The catering is looked after by a great team, and the food is of a high standard, and represents good value for money.   To some members the dining is the highlight to the evening, as it is a real social event.  The refurbished dining room was opened on the 30th November 1989, by the Provincial Grand Master at that time.

Inside The Hall

THE BAR

There is a fully licensed bar serving drinks including draft beer and lager, wine and spirits.  Non alcoholic beer, soft drinks, tea and coffee are also available.

THE MENU

The evening meal can be made up from the following selection at a reasonable cost to members.

STARTERS:                                                                           

           SOUPS - Spring Vegetable, Thick Vegetable, Tomato, Minestrone, Beef & Vegetable, Scotch            Broth, Chicken, Mushroom, Onion, Leek & Potato.

           OTHERS - Pate, Prawn Cocktail, Egg Mayonnaise, Sliced Melon, Grapefruit, Salmon Moose.

FISH COURSE:

           Poached Plaice, Fried Plaice, Poached Cod, Prawn Cocktail.

MAIN MEAL:

           Roast Beef, Roast Lamb, Roast Pork, Roast Chicken, Pork Chops, Gammon Steak, Braised            Steak, Shepherd’s Pie, Steak & Kidney Pie, Chicken & Mushroom Pie, Steak, Mushroom &            Onion Pie, Steak, Mushroom & Onion Casserole, Chicken Chasseur.

           The main meal is served with roast, boiled, or mashed potatoes, chips.  Plus sauces & two            vegetables where appropriate.

           SALADS - Ham, Chicken, Beef & Quiche.  Served with Potato Chips or Mash.

           MIXED GRILL - Sausage, Bacon, Chop, Tomato, Mushroom, Peas, Onion & Chips.

HOT SWEETS:

           Apple Pie, Cherry Pie, Apple & Blackberry Pie, Apple Crumble, Rhubarb Crumble, Chocolate            Sponge, Treacle Sponge, Upside down Pineapple Sponge, Upside down Apple Sponge, Bread            & Butter Pudding.

           The hot sweets are served with custard or cream.

COLD SWEETS:

           Pear Halane, Peach Melba, Peaches & Cream, Fruit Cocktail, Crème Caramel, Gateau,            Cheesecake, Trifle, Meringue Nests, Cherry Flan, Fruit Flan.

 

All meals are served with roll or French Stick with butter, biscuits & cheese, coffee & mints. 

Also available:  Vegetarian Meals (with notice), Ice Cream, Pot of Tea.

Special dietary meals can be catered for with notice. 

 

Firing

One aspect of the dining experience is known as the ‘firing’.  This is done differently in lodges up and down the country, and probably globally too.  It is of interest to me and I would like to hear any feedback from other members of lodges who would like to share their experiences and their understanding of the history behind it.  If you would like to help, please email me here.

 

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