Extra, May 5, 1989 (C)

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   $3

   

 

 

~ . Members of Bridge Wl gather? at Broome Park for a dinner to mark the group’s‘
anges III m~mw  

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the WI role I

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MEMBERS of Bridge with Patrixbourne WI
celebrated their 70th anniversary with a dinner
at Broome Park. V

They looked back at the history of the group ‘
and the changes in the organisation and its role. 1

President Mrs Gilliam Harvey told members '
that when the group started in 1919, it boasted
more than 150 members. Today, that number had
more than halved. ‘

In the early days, members would collect eggs ‘
and flowers for the local hospital, quite different ‘
from today’s fimd raising.

Mrs Harvey said: I“As society and the en-
vironment has changed so have our priorities.
Today we are very concerned about pollution
and how we can protect our surroundings. ‘ ,

“We have had to move with the times,” she ‘ V”
added. I

County chairman Mrs Jean Ambers was a l

guest. r


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§ OMERS choosing
 ,_  ' e out at Skippers of
dge are in for several
_ t surprises from
’ start.

'ost like that of a
_ ate dinner party you
‘,u.ld want your best
ndstoenjoy.

1 uests are welcomed

’ f g, whether just a
couple or a large party,
gintgo the spacious and
iififilnfortable dining room.
.._: Skipper and his
wife Tina have owned
and run this delightful

Edwardian style restaur-

ant for the last two-and-a-

half-years.
They pride themselves
in creating a six-course
. supper prepared by their
team of chefs to satisfy
everyone, including the
growing number of
vegetarians.

The informality is evi-
dent when you enter the
supper room. As you
enjoy a pre-dinner drink,
a huge array of hors
d’oeuvres awaits centre
stage for you to help
yourself to as much or as

   

 

     

Pleasant surprises are in store at Skippers of Bridge

” byGeoff A
J Cox

huge terrine of steaming
home-made soup to your
table.

For the third course
the chefs now appear, to
present to you their own
creations, perhaps offer-
ing a Stilton and
courgette flan or even
mussels cooked with
tomatoes, grapes and
white wine.

Indeed this is the
appeal of Skippers. Most
of us expect a menu
when we go out to eat.
But here you can see and
smell the beautifully pre-
sented dishes, cooked by
chefs, who are only too
happy to visit your table
to allow you to make
your own choice.

In fact such is the
friendly atmosphere, that
ma.ny customers become
friends during the even-
ing, purely because they
had started to swop notes
on the dishes they had
enjoyed!

The main course is

usually a choice of three
dish ' 9 . 

 

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 that is hcipily informal

,«.y..,.,w.

even an international
dish, like trout cooked
Chinese-style with ginger
and spring onions.

Above all, the idea is to
offer dishes at your table
which will surprise and
delight you. For summer
you might enjoy a breast
of chicken, marinated in
local white wine and
strawberries and then
poached in the liquor.

English wines come
from Staple, near Canter-
bury, but the wine list is
extensive, covering
Europe, California and
even New Zealand. In all
there are some 100 wines
with the house Bordeaux
(red or white) starting at
£7.95.

Home—made puddings
for which Skippers is
famous, create even more
surprises, from the now-
legendary bread and
butter pudding to the
famed chocolate cabbage
cake, in fact a chocolate
“cabbage” filled with
mousse or truffle.

Diners can come back
for more if they wish. And
this is even before the
cheeseboard.

A. .V r‘et 

 
  

' be

4%-30

 Fine food in atmosphere

    
 
   
  
   
  

English cheeses are or?
offer, including some 0 —'
the more unusualj ‘
varieties, to finish off 3:1.
memorable evening. 

The whole philosophy;
at Skippers is to make;
people feel special when
they decide to go out fo
ameal. .

The standard of service
is high yet the supper '
excellent value fog’,
money. There are no set‘: '-
vice charges and all 8
prices include VAT. 

On Sundays there is
always a roast lunch.
Four courses, including
for example roast beef,
cost only $11.95.

Many restaurants are
happy to see you leave
your table for someone
else to use during the
evening. At Skippers the
table is yours for you to
enjoy with your friends or
family until carriages at
11.45pm.

If you would like to
book your supper table or
make further inquiries,
telephone Canterbury
830788. For a unique
evening out you will not
disappointed.
~ x  “"4? ‘-1

 

    
 

 
  
 
 

   
 

 
   
  
  

‘#30


  

4

WITH airfields a
B e k e s b o u r n e
T h r o w 1 e y a n 1
Eastchurch, Eas
Kent was in the fore
front of the earl:
days of flying.

And there seem:
to be a great deal 0:
interest in the sub
ject.

Our recent picture 0
Vickers Virginias at Man
ston attracted a grea
many letters from reader:
who told just abou
everything anyone coult
want to know about the
machines.

So this week we are
delighted to have z
superb spread of picture:
from aviation historiar
Mr David Collyer, whose
recent talk to Hemhilfi
Historical Society
attracted people from all
over the area.

Mr Collyer is research-
ing the history of the Kent
Flying Club at Bekes-
bourne, and wonders ii
any readers can help him
with memories of the air-
field before the war.

These pictures belong
to Mr David Ramsay, son
of the pre-war owner of
the club, Mr Robert C.
Ramsay.

Anyone who can help
. ~ : . Mr Collyer in his work is
ess in front of the the World War I hangar which can still be $1“? to Contact mm at
ss was pleased with his fl ' ex erience and ve ‘lots Avenue’ Deal’
opinion that it was safer than drivinx! onylinrigalislln) roads! ’ muted the phone 0304 364326‘

 
   

           

His Holiness Moran Mar Baselios Geevarghese II‘, the Orthodx - -
Syrian Metropolitan of the Malabar Catholics of the East, being Mr Ramsay poses with His Holin
helped into the cockpit of one of Mr Ramsay’s Miles Hawk Majors for seen at Bekesbourne.His Holine

his first experience of flight in 1932

  


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