MONITOR
FELLOWSHIP
Ski Club
Morzine, with mulled wine to warm us up followed by a wine and finger buffet. The Giant Slalom was held on the Pointe de Nyon the next day and followed in the evening with a sumptuous celebration dinner and prize giving. We had splendid sunny weather over the weekend and we all came back exhausted but pleased with our efforts. Well done team. See Ted’s video taken with his camera on his helmet at: http://www.youtube.com/watch?v=QDtrrhBmxVY
From Left: Freemen Ted Rees and Neale Croutear-Foy, and Liverymen Alan Shepherd and Liz Thrussell.
T
Contributed by Liz Thrussell, WCIT Liveryman
he WCIT Ski Club participated again this January in the Inter Livery Ski Championships in Morzine in France. With 17 different liveries participating, and over 100 contestants, this year WCIT entered a stunning team of 4 (see photo). We achieved two top ten places in both the Slalom and Giant Slalom events, thanks to our new Freemen Ted and Neale. The Slalom event was held in the evening on the brightly lit main run down into
WCIT Freeman Ted Rees filming the Giant Slalom
Come Dine with Us
O
n Tuesday 29th January we hosted the Tax Advisors team, and some of their and our members, for Come Dine with Us at the WCIT
Hall. We had wine sponsored by Gaucho City and a judge, their managing partner Pierre Johansson. We also had support from The Cook & The Butler, event manageme nt and catering company, who provided one of their professional chefs, Jean Deillon as a judge. I had a great WCIT team in Graham Sadd (Sous chef), Paul Lyons (Waiter and some) and Howard Skidmore (Maitre d’), who all worked extremely hard to serve; Garlic Prawns, Duck Breast and Chocolate Cake. We also had help from sommelier Andy McInityre. On Wednesday 27th February it was the turn of the Tax Advisors, we all had a fabulous evening with lovely food prepared by Nicola Ross Martin, Alan Judes and Victor Dauppe, with our thanks to Michael Godbee for organizing and rallying his troops. Alan Judes also supplied excellent wines to compliment the food; Scallops, Chicken Wings and Chocolate Fondant. Having raised over £1,000 for the charity prize fund we now await the judges’ decision……. Contributed by Chris Haden, WCIT Freeman
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