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Mark Mason
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Lodge Name & No.
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Bedford Charity Lodge of Mark No.115
Bedford Charity Lodge of RAM No. 115
Charity Mark No. 430
Concord Mark No. 735
Concord RAM No. 735
Coventry Mark No. 1811
Cyril Batham Mark No. 1844
Hertford Military Athol RAM No. 408
Hertford Military St.Paul's Mark No. 408
Holte Mark No. 1041
Howe & Athol Mark TI
Machen Mark No. 698
Machen RAM No. 698
Mancetter Mark No. 1883
Matthew Clarke Mark No. 1012
Matthew Clarke RAM No. 1012
Progress Mark No. 1746
Provincial Grand Wardens Lodge MMM 2035
Remembrance Mark No. 1256
Remembrance RAM No. 1256
Ronald Albutt Mark No. 1818 ( Provincial Stewards )
Rugby Mark No. 776
Rugby RAM No. 776
Seymour Mark No. 606
Seymour RAM No. 606
Shakespeare Mark No. 40 T.I.
Shakespeare RAM No. 40
Signa Bene Mark No. 1501
Signa Bene RAM No. 1501
Silhill RAM No. 972
Silhill Mark No. 972
St Martin's Mark No. 959
Temperance Mark No. 629
Temperance RAM No. 629
The Harry Wilson Mark No. 1574
The Harry Wilson RAM No. 1574
Thomas Arthur Wood Mark No. 1737
Thomas Arthur Wood RAM No. 1737
Vesey St Christopher's Mark No. 757
Vesey St Christopher's RAM No. 757
Warwickshire Installed Commanders No. 1400
Warwickshire Installed Mark Masters No. 1400
Yenton & Central Keystone Mark No. 719
Yenton & Central Keystone RAM No. 719
Province - District
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First Course
*
Trio of Salmon, hot smoked, cured, and tartar, dill lemon and shoots.
Vichyssoise soup, homemade black treacle soda bread (VE)
Second Course
*
Roast lamb rump and slow braised shoulder pave, pressed potato terrine, confit shallots, braised vegetables, and jus
Stuffed onion squash, arborio rice, fennel, apple and pomegranate ponzu sauce (VE)
Third Course
*
Fresh berry tartlet, crème patisserie, berry coulis, crushed meringue, micro mint
Orange torte, bitter orange glaze, honeycomb and shaved dark chocolate (VE
Repeater
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First Course
select starter
Trio of Salmon, hot smoked, cured, and tartar, dill lemon and shoots.
Vichyssoise soup, homemade black treacle soda bread (VE)
Second Course
select main
Roast lamb rump and slow braised shoulder pave, pressed potato terrine, confit shallots, braised vegetables, and jus
Stuffed onion squash, arborio rice, fennel, apple and pomegranate ponzu sauce (VE)
Third Course
*
select desert
Fresh berry tartlet, crème patisserie, berry coulis, crushed meringue, micro mint
Orange torte, bitter orange glaze, honeycomb and shaved dark chocolate (VE
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