HACKERS 

CHRISTMAS 

BASH

2013

DUNVEGAN HOTEL

ST ANDREWS

This years Christmas Bash will be at St Andrews.

We are struggling to get on members courses before 11 and Leven were only letting us out at 11am and last game 11.50am. We would never have got everyone round before it gets dark.

So we have decided to moved the Kittocks round to the 15th of December and Leven will now be on the 19th of January.

I have got the same golf deal for the Kittocks as we had on the Torrance a few weeks ago.

Our first tee time will be 9.20am !!!

Why is it so early?

The last game out is 10.30 and they say we need to allow 4hrs 30 min. That means the last  game will be finishing at 3pm. Sun set is 3.30pm. If it is a dull day it can be getting dark at 3. So they we must start at 9.20 for everyone to get around.

I have booked the private dining room at the Dunvegan Hotel down in St Andrews for a 3 course Christmas dinner. The Dunvegan is a 9 iron away from the 18th of the Old Course.

We used to use the Dunvegan Hotel a lot for meals after the golf but the last time was 5 years ago after a summer round up at the Kittocks. Once you finish your round just head down to the hotel. Dinner will be served once everyone is there.

Details of the day

I WILL ASSUME EVERYONE WHO HAS ENTERED LEVEN WILL NOW BE PLAYING THE KITTOCKS AND HAVING DINNER AFTERWARDS.


Draw will be at 9am

First tee time 9.20 am

Dinner will be served at 4pm in the Dunvegan Hotel.

Cost

Golf  £20

3 Course Dinner  £20

Total for day £40

Below is the menu.

I will be taking a list of your choices at Lundin next week as I need to give them the list so it can be prepared for us arriving.

FESTIVE MENU

DUNVEGAN HOTEL 

ST. ANDREWS

STARTERS

HOMEMADE SOUP OF THE DAY

SERVED WITH WARM ROLL AND BUTTER

CURED SCOTTISH SALMON

WITH PICKLED FENNEL, DILL SALAD AND LEMON DRESSING

CHICKEN LIVER PATE'

WITH A PORT AND REDCURRANT REDUCTION AND OATCAKES

MAIN COURSE

TRADITIONAL ROAST TURKEY

WITH CHESTNUT AND PLUM STUFFING, CHIPOLATAS IN SMOKY BACON AND CRANBERRIES SIMMERED IN SPICED PORT

8 oz. CHAR-GILLED SIRLOIN STEAK

COOKED TO YOUR PREFERENCE, WITH A RICH DRAMBUIE SAUCE

TAYSIDE SALMON FILLET

MARINATED IN HONEY AND LEMON JUICE WITH SOY SAUCE DRESSING

TARTLET OF FILO PASTRY

WITH CHERRY TOMATOES AND MELTING BRIE WITH FRESH BASIL OIL

DEMERARA SPROUTS, ROAST POTATOES, CRISP CARROTS, NEW POTATOES

TO FINISH

TRADITIONAL XMAS PUDDING WITH RUM AND CINNAMON CREAM

CHOCOLATE WITH FUDGE YULE LOG WITH ICE CREAM

ICE CREAM SELECTION

CHEESE AND BISCUITS

£19.95