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Bratwurst

Roast Chicken

Pork Schnitzel

Vegetable Spaetzle

Potato Salad

Sauerkraut

Pretzels

Pommes mit Mayo

Curried Ketchup

Apple Strudel

Gingerbread

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In 1982, Jeff Mason, then a young Royal Marines Lieutenant, had just completed his appointment aboard HMS INTREPID as Second-in-Command of the Assault Squadron, Officer Commanding Landing Craft and, unusually for a Royal Marine, as a bridge watchkeeper. Recalled from Lympstone in early April, he rejoined INTREPID and sailed south with the Task Force.

He took part in the landings at San Carlos Water, deployed ashore as a watchkeeper, commanded landing craft—including a foray to West Falkland—and assisted in securing the surrender at Fox Bay/Port Howard, before returning to the UK with a more realistic and mature perspective on life.

Jeff will share his personal reflections and memories of the conflict, together with some concluding thoughts on the lessons and legacy of 1982.

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Starter

Crayfish, Prawn and Mango Salad

Tandoori King Prawn, Coronation Mayonnaise, Naan Shards & Fresh Lime

Mains

Mediterranean Chicken with a Garlic Chicken Bon Bon

Creamed Polenta, Dry Ratatouille, Red Pepper Sauce

Dessert

Eton Mess with Macerated Strawberry & Elderflower Compote

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Starter

Tuscan Crostini

Chicken Liver with Capers & Anchovies

Intermediate

Pappardelle Al Ragu Di Cinghiale

Pasta Ribbons with Ground Wild Boar in a Rich Red wine Ragout

Mains

Baccale alla Maremmana

Salted Cod with a Rich Tomato, Spinach & Bean Ragout

Artichoke, Cannelloni Bean & Smoked Garlic Puree

Dessert

Torta Della Nonna

Grandmother’s Lemon Tart with Roasted Pine Nuts

Italian Coffee and Chocolates

The pivotal World War II aerial campaign that was The Battle of Britain, raged over British skies from July to October 1940. The Royal Air Force (RAF) valiantly defended their homeland with legendary courage. Despite facing overwhelming odds, the RAF’s skilled pilots and revolutionary radar technology turned the tide.

Step back in time and celebrate the valour that shaped a nation at our special themed dinner. Immerse yourself in nostalgic ambiance to mark this turning point in the war and demonstrated the power of resilience against tyranny. Be part of this extraordinary evening of music, guest speaker and the VSC’s very own dining feast, as we pay tribute to the brave RAF pilots who defended our homeland against all odds. Reserve your spot now!

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Starter

Chicken & Duck Scotch Egg

Red Onion Puree

Mains

Pan Seared Cod with a Prawn & Chilli Fritter in Pork Crackling Crumb

Saffron Potatoes, Spinach Puree, Broccoli

Cockle & Vermouth Sauce

Dessert

Bread & Butter Pudding with Whisky Marmalade

Cinnamon Ice Cream

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Starter 

Prawn & Crab Cocktail

Shredded Lettuce, Guacamole, Fresh Lemon, Caper Popcorn, Rye Shards

or

Spiced Lentil & Root Vegetable Soup (VE/GF Available)

Apple Chutney, Chopped Roasted Chestnuts & Curry oil

Main Course 

Roast Turkey with Cranberry & Chestnut Stuffing (GF Available)

Fondant Potato, Glazed Root Vegetables & Sauteed Sprouts, Pigs in Blankets,

Truffle Oil Mashed Potato, Swede & Carrot, Festive Red Cabbage & Gravy

or

Vegan Festive Roast En Croute

Fondant Potato, Glazed Root Vegetables & Sauteed Sprouts, Vegan Sausage,

Truffle Oil Mashed Potato, Swede & Carrot, Festive Red Cabbage & Gravy

Dessert 

VSC Christmas Pudding with Christmas Ice cream & Brandy Sauce (GF Available)

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Starter

Lobster, Prawn & Crayfish Cocktail

Marie Rose Sauce, Fresh Lemon and Rye Shard

Or

Vegan Roasted Harissa Cauliflower (GF)

Chickpea Humus, Pomegranate, Tahini, Coriander & Coconut Dressing, Dukkah

Main Course

24hr Slow Cooked Short Rib of Beef

Pulled Beef, Wild Mushroom & Smoked Garlic Crouton

Or

Vegan Curried Lentil, Mushroom & Spinach Pithivier

Truffle Oil & Parsley Pommes Puree,

Honey Glazed Carrot & Parsnip, Crispy Kale

Roasted Shallot with VSC Claret Sauce

Dessert

Black Forest Gateaux

Marinated Black Cherries, Kirsch Gel & Honeycomb

Or

Vegan Coconut & White Chocolate Cheesecake with Raspberries

 Coffee & Petit Fours

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Starter

 Lambton & Jackson Deep Smoked Salmon

Crab & Cream Cheese Choux, Chilled Piquant Sauce

Main Course

Rump of Beef Slow Cooked in VSC Claret, Root Vegetable Terrine

Salt Baked Carrots, Shallots & Veal Jus

Dessert

Marinated Pear, Crumble, Chocolate Mousse with Rum & Raisin Ice Cream

Coffee and Chocolates

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Amuse Bouche

Lobster Roll

With Celery and Homemade Lemon Mayonnaise

Starter

Bouillabaisse Soup

Seafood Soup

Fish

Seared Scallop

Samphire, Charon Sauce

Main Course

Slow Cooked Goat Tagine

Apricots, Almonds, Saffron & Ras-El-Hanout

Cheese

Baked Figs with French Cheese

Dessert

Apple Pie with Chestnut Crumble

Pine and Rosemary Ice Cream

Coffee & Petit Fours

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Starter

Smoked Haddock Chowder with Garlic & Herb Croutons

Main Course

Braised Ox Cheek with Pancetta & Shallot Jus

Green Cabbage & Kale, Root Vegetables, Jerusalem Artichoke Puree

Roast Potatoes Family Style

Dessert

Warm Apple Crumble, Vanilla Ice Cream & Vanilla Custard

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Starter

Seared Mackerel Fillets with Carpaccio of Beetroot

Roasted Fig & Pear Compote

Main Course

Rolled Venison Haunch, with a Braised Venison & Wild Mushroom Filo Roll

Carrot & Cumin Puree, Roasted Vegetables, Potato Terrine with VSC Claret sauce

Dessert

White Chocolate Cheesecake, Berry Compote and Raspberry Sorbet

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Starter

Smoked Salmon & Hot Roast Salmon Roulade

Pickled Vegetables, Beetroot Puree, Rye Shards

Main Course

Roast Turkey with Cranberry and Chestnut Stuffing (GF Available)

Fondant Potato, Glazed Root Vegetables & Sauteed Sprouts, Pigs in Blankets

Truffle Oil Mashed Potato, Swede & Carrot, Red Cabbage & Gravy

Dessert

Christmas Pudding with Christmas Ice cream & Brandy Sauce

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Starter

Cock a Leekie Soup

Intermediate

Haggis, Tatties & Neeps

Whisky Sauce

Main Course

Scottish Braised Shin of Beef

Rumbledethumps and Root Vegetables

 Beef Demi Glaze Sauce

Dessert

Raspberry Cranachan Cheesecake with Toasted Oats

Coffee and Shortbread