As on previous occasions the Master of Ceremonies will be Roger Day; our guest speaker is Sir Ian McGeechan OBE who played at fly-half and outside centre for Scotland 32 times between 1972 and 1979 and for the British and Irish Lions 8 times. After retiring he coached Scotland and the British and Irish Lions on 5 tours.

The ticket price will be £54 per person which will include a menu of starter, main course of beef or gammon supplied and cooked by Graves of Briston, choice of vegetables, dessert, cheeses, and coffee. In addition, a choice of wines and port will be available for prior
ordering and on the night.

Agrii, Chemspec, Payne Crop Nutrition and Wensum Pools have very kindly offered to sponsor the Dinner, so for playing members, to encourage their attendance, their price will be £28 per person.

The capacity is 180 people on tables of 10 or 12, and you are asked to please place your reservations with Andrew Ross as early as possible to avoid disappointment. Please enclose a cheque for the total of the number of places you are booking multiplied by £54;
there is a tear-off slip at the bottom of this letter for this purpose or BACS payment with the reference of your name to Holt RFC (Trading) ltd 20:30:81 33724123 and please let Andrew Ross arosss@btinternet.com (with 3 s’s) know the names of people coming.

Please put the 17th of December in your diary, book your Dinner tickets, and look forward to a memorable evening.

With kind regards
Andrew Ross
Dinner sub-committee chairman
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Please find enclosed a cheque of value £ for places at the Holt RFC Annual Dinner on Friday 17th December 2021.

Name:…………………………………………………………………………………………………
Address:………………………………………………………………………………………………
Telephone:………………………………………………Email:………………………………………………………………………

Please send this form and cheque made out to Holt RFC (Trading) ltd to
Andrew Ross, Canister Hall Farm, Houghton St Giles, Walsingham, Norfolk, NR22 6AG.
Telephone: 07889958008. Email: arosss@btinternet.com (with 3 s’s)

Please inform me at time of booking if you or any of your guests have special dietary requirements.