Note that SCR members receive a 10% discount on lunches served in in the SCR (in collaboration with Keele Hall Catering) when using your Keelecard. This is in place of the standard staff card discount of 5%.
best,
Becky Bowler
Social Sec
Whisky tasting: 16th January, 5.30pm, Common Room.
Wine tasting: 20th March, 5.30pm, Common Room.
Please put these dates in your diary! The cost for each event will be £10, which includes a goodly amount of booze. You can pay in cash on the day or you can transfer your £10 to the SCR account (sort code 54-10-27 a/c 05643449 reference whisky or wine tasting).
For the Wine Tasting on the 20th, if you would like to come, please could you email me to confirm by the end of the preceding week (Sunday 17th). Let me know in your email if you are planning to pay your £10 on the door or by bank transfer.
best,
Becky Bowler
Social Sec
If you would like to come along, could you please email me (r.m.bowler@keele.ac.uk) to reserve your place, and let me know in your email if you would like a) the vegetarian option and b) to reserve a spot on the coach. We will organise a coach or minibus, depending on numbers, to pick up from outside Keele Hall on the evening. This usually works out as around £10 per person.
Joules can cater for a maximum of 30 people for this visit, so please don't delay with your reservation! We will take payment on the night.
Please see details below, and let me know if you'd like to book a place!
All best, Becky Bowler
Yew Knight Supper, Wednesday 17th April, Keele Village Hall.
6.30 for 7.00 pm
£12.00 per head.
Our speaker will be Dr Jordan Kistler, who will be talking about her research into the way museums present their material to the public. Dr Kistler is a nineteenth-century scholar and works on the history of the British Museum. She is also working with local museums, looking at display practices.
‘Access and the Museum Label: What Are we Told? And Why?’
To book your place, please e-mail Becky Bowler at r.m.bowler@keele.ac.uk
There will be a hot self-service buffet, provided by Party Pigs Hog Roast. There are three main menu options (please let me know if you would like the pork, chicken biryani or cauliflower cheese).
MAINS:
Pulled Hog Roast with roasted stuffing
Chicken biryani (curry chicken mixed with rice, sultanas, nuts, coconut and coriander)
Cauliflower cheese with dauphinoise potatoes, red onions, roasted almonds and roasted peppers (V)
SIDES:
Salad potatoes with mayo and wild rocket. Deluxe Ploughman’s platter (pork pies, mixed condiments, mixed cheeses and deli meats, hard boiled free range eggs, coleslaw, oatcakes with cream cheese and onion, black pudding, pate and crusty bread, garnished with cherry tomatoes, red onion and mixed salad leaves). Spicy chilli potatoes. Macaroni pasta with vine tomatoes, basil, olives and parmesan. Large white baps. Mixed mini desserts, fruit and shortbread platter
BYOB + Bring Your Own Glasses.
New participants particularly welcome. Enter now so the draw can be made.
The draw and results of the 2013/14 Chess Championship of the SCR, concluded in early 2015, appears here.
Winner 2014: John Staniforth - congratulations to our new Champion. (This competition took until 2015 to complete, through no fault of the finalists.)
We are delighted that, as part of the agreement, existing SCR services and facilities were safeguarded with a 10% discount on all the meals for our members, on use of a Keele card to pay for the meal. Cards can currently be charged with money in Chancellor's Building, or online. A sample menu is attached, and under our Constitution temporary membership is available for others when buying from this range.
We hope you'll agree that this is an ideal location for staff and SCR members to meet for lunch with colleagues and friends, and that it is also a great opportunity to raise awareness of the SCR itself. Food is served in both the Bar and the Common Room.
Regards, Chris Adams, Chairman
As well as a written description and a map for each of the walks, John has also provided an introduction describing the area covered, and a handy section on the geological background and scenery to be experienced.
As he says, the descriptions were correct at the time of writing (2008), and small changes in availability of pubs and footpaths may subsequently occur. Users should of course take this into account.
