Let’s Hear It For Our Caterers
Baines Masons’ were exceptionally proud to be the first Lodge to host a gourmet meal at The Palace in St Anne’s. With an expectant crowd waiting in the wings, the night simply couldn’t have gone any better.
Master of the Lodge John Lee, kicked off the evening in fine style. The business was completed in record time under the watchful eye of Director of Ceremonies Creag Williams. Some ten minutes later, the members’ and their visitors were back in the bar and socialising with their partners, family and friends.
The drink was flowing, the atmosphere was building and the camaraderie on show was truly second to none.
The meal that followed can only be described as an eight course extravaganza. Diners’ enjoyed a pulled pork croquette or cheese bomb, wild mushroom ravioli with garlic cream sauce, roasted cod loin with pea purée and crispy potatoes, citrus sorbet, fillet of beef wellington with crispy potato, roasted shallots, celeriac purée and peppercorn sauce, chocolate plant pot with fresh garden berries, honeycomb chocolate soil and edible flowers, a selection of locally sourced cheeses, biscuits, celery, frozen grapes and fruit chutney, tea or coffee with the most delicious home made petit fours.
Masonic Event Catering is headed by Chef Lee Munro who possesses culinary skills of the highest order. Lee makes all his own sauces, ravioli, pasta, pastry, bread, garnishes, chutneys and the most amazing sweets. Supported by his wife Janine and their son and daughter, it really is a family operation.
This unique and totally bespoke event, brought an outstanding conclusion to formal meetings before the summer recess.
Senior Warden Ryan Modlin said “this really was the most magnificent way to sign off from our meetings for the season. The quality of the meal was beyond first class and I have paid more than double for similar meals at restaurants. We really are so fortunate to have such a talented and committed chef at our disposal at St. Anne’s. It was genuinely exciting to wait for each course. The "fish and chips" was particularly special. The real stroke of genius was small drops of vinegar gel to bring it all together to create an experience of traditional fish and chips. It reminded me of some of the experiences I've had in Michelin starred restaurants... And this was in our own masonic home: who'd have thought that a few years ago. That was exactly what a gourmet meal should be, not just a meal but an experience. I can't wait to do it again”.
The raffle was donated to John and Ade’s walk up the ‘Big One’. This refers to one of the largest theme park rollercoasters in the world. Ade is scared of heights and John suffers from vertigo. Both are prepared to put their fears to the test to raise monies for Home Start, Blackpool, Fylde and Wyre who support children and families suffering desperate times. A sum of £276 was raised in total.
With an Hawaiian Night to come, the Lodge continues to go from strength to strength.
