battle of waterloo dinner
Tuesday 18th June
The Battle of Waterloo took place on 18th June 1815 between Napoleon’s French Army and a coalition led by the Duke of Wellington and Marshal Blücher. The decisive battle of its age, it concluded a war that had raged for 23 years, ended French attempts to dominate Europe, and destroyed Napoleon’s imperial power forever.
Unfortunately due to ill health Julian Spilsbury has found a very capable replacement to cover his appearance at the Battle of waterloo Dinner: John Morewood is the Secretary of The Waterloo Association which is dedicated to stimulating interest in the period of the French Revolutionary and Napoleonic Wars as well as keeping a watching brief on the British area of the Waterloo battlefield and undertaking restoration of memorials to veterans of the campaign. John gives talks on the period to a wide range of groups and runs battlefield tours in Belgium, England, France, Ireland and Italy. He read history at Oxford University. His first co-authored book was on Nelson's flagship at the Battle of the Nile called "HMS Vanguard-the ship, the men the battle". His first full written book was "Waterloo General - the life, letters and mysterious death of Major General Sir William Ponsonby 1772 -1815 " which was selected by Professor Andrew Roberts in The Evening Standard as one of his best three books for 2016. John has just returned from running a trip for the Waterloo Association to the 1815 battlefields - talking through a hailstorm at Ligny and torrential rain at Waterloo - which greatly added to the atmosphere! He is also a member of Council of The Sherlock Holmes Society , the Battlefield Trust and a Green badge guide for St Albans.
There will also be entertainment from a 5 piece ensemble from The Band of the Scots Guards.
Join us for dinner at the VSC as we commemorate the Battle of Waterloo.
Includes: Arrival drink | 3-course dinner | Half a bottle of wine per person | Coffee
Guest speaker John Morewood | Military band
Starts: 19:00
Dress code: Black Tie
£62.50 per person
Menu
Starter
Smoked Beetroot, Goat's Cheese Mousse, Marinated Pear; Walnuts and Wild Honey Dressing.
Main Course
Classic Beef Wellington with a Mushroom Duxelle
Asparagus wrapped in Parma Ham, Roasted Honey Glazed Carrot, Dauphinoise Potatoes
Steamed Kale with Peppercorn Sauce
Dessert
Napolen Mille-Feuille with Berries
EVENTS DEPARTMENT
To book an event, please contact our Events Department or download a booking form (PDF)
Tel: 0207 616 8305
Email: events@vsc.co.uk
