Evening meal at bellevue greyhound races ( north west ).

Discussion in 'Events, Meetings & Ride Outs' started by And7rp2, Oct 7, 2013.

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  1. Givover

    Givover God Like

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    Andy I could do the November date but this Friday I have the handover of my site which means backslapping and drinks after .soz
     
    #21 Givover, Oct 15, 2013
  2. thefirebloke

    thefirebloke Elite Member

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    What happened with the dates? Thought we were due to go Friday 8th Nov!
     
    #22 thefirebloke, Oct 15, 2013
  3. Garyb

    Garyb Moderator.
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    I think you will find Andy means that the cut off point for booking the 8th of November is the 18th of October.



    Pay attention Guys FFS. ;)
     
    #23 Garyb, Oct 15, 2013
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  4. thefirebloke

    thefirebloke Elite Member

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    Well why didn't he just post it up in English then! ;)
     
    #24 thefirebloke, Oct 15, 2013
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  5. Garyb

    Garyb Moderator.
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    I'd tell ya, but I'd risk a big slap off him ;)
     
    #25 Garyb, Oct 15, 2013
  6. Givover

    Givover God Like

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    Mystic Gary reads into the secret language and explains for all .great skill dude and yes still ok with me ............For November :confused:
     
    #26 Givover, Oct 15, 2013
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  7. Garyb

    Garyb Moderator.
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    Andy's doing a great job sorting this for the northern massive, at times things can get misinterpreted, translating isnt my strong point, its just some of us have more experience talking utter bollox than most ;)
     
    #27 Garyb, Oct 15, 2013
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  8. jetmadblade

    jetmadblade Active Member

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    Gary I'll bell you tomorrow.
     
    #28 jetmadblade, Oct 17, 2013
  9. Garyb

    Garyb Moderator.
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    Ok Lee, no problems, in the event I'm otherwise engaged I'll get back to you :)
     
    #29 Garyb, Oct 18, 2013
  10. Si.

    Si. God Like

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    It's my birthday, and I'm off to Marco Pierre Whites for dinner, have a good time though.
     
    #30 Si., Oct 22, 2013
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  11. Givover

    Givover God Like

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    Cheers Si,and don't forget to find a good chippy to fill up on your way home.;)
     
    #31 Givover, Oct 22, 2013
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  12. Garyb

    Garyb Moderator.
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    Never got as close as just watching the guy on TV, not a celebrity kind of bloke, but if there was one I would like to cook my evening meal, Marco would be right up there :)

    Enjoy Si, just hope your not being served our 6th place mutts ;)
     
    #32 Garyb, Oct 22, 2013
  13. Si.

    Si. God Like

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    Not him himself lol, his restaurant.
     
    #33 Si., Oct 22, 2013
  14. thefirebloke

    thefirebloke Elite Member

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    Fine dining at it's best...........mmmmmmmmmmmmm
     
    #34 thefirebloke, Oct 22, 2013
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  15. Si.

    Si. God Like

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    He's gone all gastro pub now Steve, and give his Michelin stars back. For the better too i think. Tom Kerridge ( he's got the Hand and Flowers in Marlow) has done the same mate, i've got his cook book here, and it really is fantastic… best food i've ever had. Good ingredients, well cooked and not flouncy.

    Get Tom Kerridges book mate, you won't be disappointed!

    http://www.amazon.co.uk/Tom-Kerridges-Proper-Pub-Food/dp/1472903536
     
    #35 Si., Oct 22, 2013
  16. Garyb

    Garyb Moderator.
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    [​IMG]
     
    #36 Garyb, Oct 22, 2013
  17. thefirebloke

    thefirebloke Elite Member

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    Cheers dude, now don't go skimping on the wine and ruining it! ;)
     
    #37 thefirebloke, Oct 22, 2013
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  18. Si.

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    Me? skimping on the wine? hahaha. as if. They do a nice Barollo and a Pinot Noir…that's me sorted. And Limoncello to finish.
     
    #38 Si., Oct 22, 2013
  19. thefirebloke

    thefirebloke Elite Member

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    Never really tried Limoncello liqueur. Had myself a nice glass of Tokai dessert wine after my meal, rated as being one of the finest in the world. Pure nectar! Well being half Hungarian how rude would it be not to while visiting my family in Budapest? I'll give the lemon stuff a go next time though.
     
    #39 thefirebloke, Oct 22, 2013
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  20. Si.

    Si. God Like

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    Needs to be chilled in freezer… it's basically like a liquid lemon merangue pie. Fantastic. Great with a strong blue cheese like bleu de bresse or a blue stilton.
     
    #40 Si., Oct 22, 2013
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