Date: Thursday 9th November 2023
Venue: Edgbaston Golf Club
Adrian Riddle assisted by his wife, Jenny
Game Dinner Menu
Menu design by Roger Hale
The Club’s own Buck Land Ale was brewed by member Nigel Beecroft, who is Head Brewer at Ostler’s Brewery in the White Horse, Harborne.
Despite the best-laid plans, things went somewhat awry on the night. The normally laid back brewer was spotted in a state verging on panic. He feared that the beer was not up to standard, and his tastebuds were detecting more than a hint of ginger. This was not helped by his partner exclaiming that she preferred the taste! It transpired that EGC staff were merrily dispensing measures of ginger beer shandy to everyone, rather than offering it as an alternative to those wishing to reign in their alcohol content for the evening. An unusual concept for most Buckland members. Fortunately, the evening was yet young and the full hoppy taste of Buck Land Ale was soon on offer throughout the evening. The ale was sold at EGC in the days afterwards, and for those that have acquired a desire for more a stroll up Harborne high street to “The Horse” will find the house brew, Terry’s Gold, on sale. It bares a remarkable similarity to the Club’s unique beverage.
Fortunately badger was not on the menu, only the table.
The evening started with canapés: Wild Mushroom Arancini and Mushroom Ketchup, Gaufrette Game Chips with Truffle Salt plus Duck Liver Parfait Cherry Gel, Croute.
The first course of Pan-seared Fillet of Rainbow Trout was especially popular. It was accompanied by parsnip puree, roasted piccolo parsnip, smoked eel & eel sauce.
Head Chef Chris Haynes shows off the Game Pie
Apple & Blackberry Almond Pudding with Crème Anglaise
The Lincolnshire Poacher & Trufflyn Goat’s Cheese that was served with Quince Jelly & Oatcakes.
Members also enjoyed a glass of sloe gin, pictured.
The Game Dinner minutes will be published after the spring 2025 dinner.