c/o Gemma Pouncy, Veale Wasbrough Vizards LLP, Narrow Quay House, Narrow Quay, Bristol BS1 4QA

| Email | Tel 0117 314 5300


Oxford University Society Bristol and Bath

2017 Annual General Meeting and Dinner

The University of Oxford alumni, current students and their guests are invited to attend the 2017 AGM/Dinner, which will be held at the John Wood Room, Francis Hotel, Queen Square, Bath BA1 2HH at 6pm for 6.30pm on Thursday 19th October 2017.The hotel is a twelve minute walk from the Bath Spa train stationand a few minutes walk from the Charlotte Street Car Park.The Dinner will be served by Brasserie Blanc.

The cost of the dinner is £40 per attendant, for a three course meal. Meal choices must be made in advance using the form attached. There will be a cash bar available.

The Francis Hotel offers rooms at a special concessionary rate of £134 per room including breakfast. If you wish to reserve a room, please contact the Hotel’s Reservation Manager at .

Further info: or .

There are two ways of registering for the AGM/ Dinner:

  1. Online Registration via Picatic (includes a small booking fee levied by Picatic):
    Visitpicatic.com/event15057184154733and complete the online forms with details for you and your guest, as well as choose the dinner menu and also enter your payment details. A booking fee will be addedby the agent tothe cost of the Dinner of £40 per person.
  2. Direct Registration via OUSBB Treasurer (no fees):
    Complete the forms below with details for you (and your guest) and choicesfrom the Dinner menu. Please return the forms to or by post to:
    Treasurer OUSocB&B, 12 Stoke Paddock Road, Bristol BS9 2DJ.
    The price is£40 per person, payableby cheque to ‘OUSOC Bristol and Bath’ sent to this address or by Direct Payment to: Lloyds Bank, Warminster Branch, for the account ofOUSOC Bristol and Bath, Sort Code 30-99-13, Account No 30598268.Please give your last name as the payment reference.

Please note that, in the event of non-attendance, we regret that refunds cannot be given.

Title / Guest title
Forename / Guest forename
Surname / Guest Surname
Year matriculated / Guest year matriculated
(if applicable)
College affiliation / Guest college
(if applicable)
Email / Postal address, postcode
Pleaseindicate if you paid by cheque or direct payment / Cheque / Direct
Any other information or comments

Brasserie Blanc Menu Choices
OUSocB&B Dinner 19th October 2017.

Member Name:
Please indicate your choice for Starter, Main Course and Dessert / Member / Guest
French Onion Soup
Gruyere cheese croutons
The ‘BB’ Cheese Souffle
Warm Ford Farm coastal cheddar sauce
Crispy Beef with Soy and Citrus Glaze
Strips of free range beef, winter salad, citrus dressing and coconut rice
Grilled Lightly Smoked Salmon Fillet with Tomato Hollandaise
Loch Fyne salmon, ‘Choron’ sauce, mixed leaf salad or French fries
‘Le Grand’ Steak Frites
Cornish rump steak, French fries, ‘Cafe de Paris’ herb and mustard butter
Duck Leg Confit with Black Cherry Sauce
Dauphinoise potato, pot-roasted carrots, celery, parsnip and French beans
Pumpkin Ravioli
Roasted pumpkin, pumpkin puree, roquette, toasted pine nuts
Ice Cream
‘Todays’ Selection Two scoops!
Crème Brulée
Home-made three fruits marmalade
Chocolate Torte
CremeAnglaise, toasted almonds, vanilla ice cream

Please indicate any dietary requirements: