Mayoralbrochurefinal by David Lewins

CELEBRATING THE 800TH ANNIVERSARY OF THE ROLE OF THE LORD MAYOR OF BRISTOL

3rd November 2017

ORDER OF CEREMONY ~ Champagne Reception ~ ~ Call for Dinner ~ ~ Entrance of official party ~ The Mace Bearers The Sword Bearer The City of Bristol Trumpeters The Rt Hon The Lord Mayor of Bristol The High Sheriff of Bristol Her Majesty’s Lord-Lieutenant of the County and City of Bristol ~Welcome and opening speeches~ The Rt Hon The Lord Mayor of Bristol, Councillor Lesley Alexander Evert J Smith, Director, Arthroplasty for Arthritis Charity Sara Jayne Stanes OBE, Chief Executive of the Royal Academy of Culinary Arts ~Grace~ Her Majesty’s Lord-Lieutenant of the County and City of Bristol, Mrs. Peaches Golding OBE ~ Amuse Bouche~ Brian Turner CBE and Raymond Blanc OBE introduce the banquet ~ Starter ~ Entertainment provided by Bristol Old Vic Theatre School ~ Fish Course ~ Entertainment provided by Bristol Old Vic Theatre School ~ Main Course ~ Entertainment provided by Bristol Old Vic Theatre School ~ Pre-Dessert ~ ~ Auction ~ Introduced by David Coates, Trustee, Arthroplasty for Arthritis Charity Conducted by Mr Andrew Morgan ~ Dessert ~ ~ Coffee and Sweetmeats ~ ~ Loyal Toast ~ The High Sheriff of Bristol, Mr Anthony Brown ~ Santé des Chefs ~ ~ Raffle ~ Drawn by Wayne Sleep OBE ~ Closing Remarks and Thanks ~ Evert J Smith ~ Departure of Official Party ~

A meSSage from THE LORD MAYOR OF BRISTOL

his evening we celebrate 800 years of the ceremonial role and traditions of the Lord Mayor of Bristol. It is ﬁtting that such an occasion should take place in this beautifully restored Grade II listed building which was designed by a famous Bristolian architect, William Bruce Gingell. The Sansovino Banqueting Hall, formerly the old banking hall of Lloyds Bank, is said to have been inspired by Sansovino’s 16th Century Library of St Mark in the Piazzetta at Venice.

It can be no surprise to know that earlier this year, Bristol was named as Britain’s best city to live in. Bristol is steeped in history and we attract some of the most talented people who contribute to, and give back to the community. It is a Mayoral custom to endorse and support charitable causes as well as to encourage others to follow suit. This unique charity banquet is dedicated to the worthwhile cause of Arthroplasty for Arthritis Charity which aspires to improve the lives of others through their research and The Royal Academy of Culinary Arts who will allow us to experience a culinary journey through eight centuries tonight. It is my great pleasure to show my support for Arthroplasty for Arthritis Charity and The Royal Academy of Culinary Arts. I hope everyone will join in the spirit of the evening and savour the grandeur of the occasion in this magniﬁcent setting and I wish you all a most enjoyable time. Councillor Lesley Alexander The Right Honourable THE Lord Mayor of Bristol

A meSSage from THE ROYAL ACADEMY OF CULINARY ARTS ADOPT A SCHOOL TRUST Delivering food education to children hungry to learn

s Chief Executive of the Royal Academy of Culinary Arts and Adopt a School Trust, I am particularly excited about the culinary feast I know we will enjoy this evening. The chef team tonight is unparalleled and their commitment to excellence, innovation and good taste is paramount.

We are all delighted to be part of this uniquely special evening. What a privilege to be part of the history of Bristol through the ages and, at the same time, to be raising money for two such worthwhile causes: the Arthroplasty Trust and Adopt a School. Adopt a School is a national charity which teaches children, in a holistic way, about food and cooking, food provenance and sustainability, healthy eating, nutrition and hygiene and the importance of eating together. Royal Academy chefs and hospitality professionals deliver sessions, ranging from taste and sensory to advanced practical cookery and front of house, in the classroom, in restaurants and on farms. Adopt a School recognises that a child’s development is crucial for their future health and well-being. The programme has adopted an innovative approach to tackling health inequalities by giving children the knowledge to improve their own health and wellbeing, as well as supporting parents and teachers to embed healthy eating messages in school and at home. Since its inception in 1990, we estimate that we have reached nearly half a million young children through the Adopt a School programme. Our hands-on approach can, and does, make a difference to children’s lives. We are very proud of our achievements so far, but working to help deliver good quality food education in schools is as important now as ever before. Good quality food education in schools and inspiring the next generation of hospitality professionals is as

important now as ever before. One third of children are leaving primary school overweight or obese and the burden is falling hardest on children from low-income backgrounds. The UK spends more each year on the treatment of obesity and diabetes than it does on the police, ﬁre service and judicial system combined. Some 30% of the children we reach have never sat at a table nor used a knife and fork to eat their food. Something has to change and food education is a critical element. In September 2014, practical cookery and food education became compulsory in the national curriculum for pupils aged 5 to 14 years, and the recent publication of the Government’s Obesity Plan further reinforces the vital role schools have in supporting healthier eating and shaping healthy habits. Despite this, many children are still not receiving the food education and essential cookery skills that they so desperately need. The Adopt a School team and our volunteer army will continue to work tirelessly to ensure that all children have the opportunity to form good healthy eating habits for life and to understand the impact of food on us and the environment. We thank you for all your support and for joining us to strive to make a difference to children’s lives. We hope you have a wonderful evening. To coin a phrase, eat, drink, fundraise and be merry! Sara Jayne Stanes OBE Chief Executive, The Royal Academy of Culinary Arts and Adopt a School To ﬁnd out more about Adopt a School, please call 020 8673 6300 or visit our website www.adoptaschool.org.uk The Royal Academy of Culinary Arts Adopt a School forms part of the Education and Training Programme of the Royal Academy of Culinary Arts

Sara Jayne Stanes OBE Registered charity number: 1087567 Patron: His Royal Highness the Prince of Wales Chief Executive: Sara Jayne Stanes OBE Director of Fundraising Events: Alexandra Webster Trustees: Sam Gordon Clark CBE (Chairman) Amanda Aﬁya Myles Bremner Frederick Mostert Richard Shepherd CBE Sara Jayne Stanes OBE Brian J Turner CBE John Williams MBE Team Members: Programme Manager: Helena Houghton and Gemma Hopwood Executive Head Chef: Idris Caldora MCA North West Regional Chef: James Holden Development Chef: Sarah Howard Chef Lecturer for London & South East: Ashley Marsh

A meSSage from THE DIRECTOR OF ARTHROPLASTY FOR ARTHRITIS CHARITY

ounded in 1994, Arthroplasty for Arthritis Charity was established to provide funds for research into hip replacement. In the beginning, most donations came from patients who were grateful for the new lease of life they had been given by their new hip or knee replacement.

In 2013 the charity was relaunched with an active agenda, primarily focusing on the hip joint, but with an expanded programme to include research on other joint replacements and trauma. Our most recent research has been concentrated on the unfavourable survival rates of some metal on metal hip bearings. Our research adopts a patientfocused approach, the primary concern being to identify those suffering adverse problems with their joint replacements so that we can provide quick resolution. We work in association with several UK universities and also with institutions in Europe and the United States. As we gather and interrogate data on all combinations of bearing surfaces, improved knowledge about the cause of failure is forthcoming. This information informs us of the scale and cause of hip implant failure and has provided a lens into the potential severity of outcomes for some metal on metal hip patients. As a result of work in the ﬁeld of tribology where retrieved implants have been analysed, a new algorithm that deﬁnes edge loading of an acetabular cup has been devised. The algorithm uses cup wear angle and cup diameter to calculate the margin of safety and it is a valuable tool that is capable of predicting the likelihood of implant failure. We are able to evaluate the data

we have to help us make a more accurate selection of implant for individual patients with a view to offering better longer term outcomes for all recipients of new hips. Significantly, the detail in the information gathered can be used to effect improvements in the design of future implants. We are concerned to ensure that the knowledge we acquire is carried forward on the international stage for the benefit of everyone. Our research is regularly published and is frequently the subject of presentations made by the charity Director at some of the most influential orthopaedic conferences in the world. Importantly, as we are all living longer and have more active lifestyles, this research could ultimately make a difference to you. We are set to experience an exceptional evening and to enjoy a glorious banquet. I thank you for sharing it with us. Your support is greatly appreciated. Evert J Smith Director, Arthroplasty for Arthritis Charity

Evert J Smith Registered charity number 1051165 President: Professor Nicholas Clarke Patrons: Lady Elizabeth Anson Earl of Inchcape Dame Jenni Murray Robert Reeves Wayne Sleep OBE Sir Peter Walters Director: Evert J Smith Trustees: David Coates Jeremy Latham Susan Misir Diana Pomeroy Daniela Smith

A TRIBUTE TO

Roy Ackerman

oy Ackerman CBE: Mr Hospitality. He knew ‘everyone’ and his contribution to the industry and his résumé would take a book to do him justice. He had a huge personality and a strong presence but he never imposed. He was a tower of strength and generous support to the Royal Academy of Culinary Arts since its early days as the Academie Culinaire de France UK.

It was the driving force of Roy Ackerman that brought this whole dinner together. It is testament to his giant, wonderful, ebullient personality that even after Roy suffered a stroke and his health tragically deteriorated, his spirit was still felt strongly enough to bring together leading chefs, hospitality professionals, guests, dignitaries, actors, mace bearers, trumpeters and one swordsman on this special evening. There are very few people within the hospitality industry who do not have a story to tell, or a happy memory of Roy Ackerman. His career began as an apprentice chef and spanned 50 years, during which time he inspired a whole generation and, to his own peers, he was a beloved friend on the London restaurant scene. Roy’s public and personal careers have made him an internationally recognised ﬁgure in the hospitality industry, representing Britain over four continents as Chairman of the World Master of Culinary Arts and throughout Europe with the Café Crème Guide Annual Awards and the Martell Guide to Europe. Under the umbrella of his company, Tadema Studios, Roy developed over 50 restaurant and hotel concepts. In recent years, he worked on projects with the Dorchester Collection and 45 Park Lane, the InterContinental Park Lane and Theo Randall and Giorgio Locatelli and the Hyatt Regency London, The Churchill, not to mention several others, not only in the UK but also in Europe and, indeed, around the world. Roy also found time to publish more than

30 books including The Ackerman Guide and produce six major television programmes including The Chef’s Apprentice and Chef for a Night. Thanks to his disarming smile and as a ‘tour de force’, Roy was at the helm of a veritable roll call of major industry organisations: a long time Honorary Member of the Royal Academy of Culinary Arts and Chairman of its Board of Governors; Chairman and President of the Restaurant Association (of which he was latterly Honorary Vice President); Chairman of the Hotel & Catering Training Board / Hospitality Training Foundation; Founder and Honorary President (after being Chairman) of the Henley Festival of Music and the Arts; President and a Fellow of the Academy of Food and Wine Service; a Councillor of the Wine Guild of the United Kingdom; and an Honorary Fellow of the British Hospitality Association, to name but a few of his public roles. In 1990 Roy was awarded an OBE for his contribution to tourism and training. In 1992, he was awarded an Honorary Doctorate from De Montfort University and was voted Personalité de L’Année for worldwide gastronomy. In 2000 Roy was awarded a CBE for services to gastronomy and the hospitality industry. It was with great sadness to all who knew him to learn of Roy’s death on May 16, 2017. His obituary appeared in both the Times and the Telegraph as well as the Caterer, in which Janet Harmer wrote “Ultimately, Ackerman will be remembered for the kindness and support he showed so many people throughout the industry and his love of life. Hundreds of individuals over the years will have beneﬁted from his willingness to help them in furthering their business ambitions – he would frequently work on a no-fee basis in order to support aspiring young chefs and restaurateurs on setting up their businesses on a conﬁdential basis, as well as supporting community projects and charities.” Roy Ackerman, one of life’s great bon viveurs, will forever be sorely missed.

PEACHES GOLDING OBE Her Majesty’s Lord-Lieutenant of the County and City of Bristol

eaches Golding OBE is Her Majesty The Queen’s personal representative. She commenced the role of Lord-Lieutenant of the County and City of Bristol on 23 April 2017 and her commission runs until 13 December 2028.

Contribution to Business in Bristol and Bath 2015 award and was England’s ﬁrst black High Sheriff, serving the County and City of Bristol in 2010-2011. She led on regional and national campaigns regarding corporate responsibility for Business in the Community (one of the Prince’s Charities) from 1994 to 2011. She graduated from the University of North Carolina, USA, with a Biology degree and was awarded an honorary Master of Business Administration Degree (MBA) from the University of the West of England in 2010, and in 2017 she was awarded an honorary Doctorate by the University of the West of England. In 2009, Peaches was awarded the OBE for services to minority ethnic people in the South West. She is married to Bob and has an adult son, Charles.

Her personal interests include mental health, education, social justice, volunteering, poverty and increasing opportunities for those most disadvantaged in society. In the commercial sphere, she is interested in research and development, science and technology-based enterprises as well as sustainability and environmental protection. Peaches is the Independent Chair of the Bristol Water Customer Challenge Panel, Non-Executive Consultant of Moon Consulting Ltd and a Trustee of the ss Great Britain. She won the Bristol Post and Bath Chronicle Outstanding

Anthony Brown the High Sheriff of the city and county of Bristol

nthony Brown, High Sheriff of the City and County of Bristol, was born in Bristol and educated at Clifton College. He read law at Magdalene College, Cambridge, and after a period as an auditor with Thomson McLintock (now KPMG) in London, he was called to the Bar at Lincoln’s Inn in 1978.

In 1980, the trading company he formed was merged with his family shipping business. Following a buyout in 1987 he continued to run the conglomerate until its sale in 1999, and he still owns and manages the residual ﬁnancial and property interests. The shipping business formed in 1860, TR Brown & Sons Ltd, operated from the Bristol City docks and engaged in barging, lightering and salvage. In 1923, the Holms Sand & Gravel Co Ltd was formed to develop businesses engaged in seadredged aggregates for the construction industry in Bristol, Liverpool and on the Clyde in Scotland. Aggregates would prove to be the last commercial activity to take place in Bristol City Docks once they were closed to commercial shipping in 1990. Anthony’s mother is Norwegian and he maintains strong links with his family in Norway. His grandmother came from a family of shipowners and his grandfather owned ﬁshing vessels and a sardine-canning factory trading with Russia and Portugal. For a number of years Anthony led an active role at the Bristol Chamber of Commerce. He has been a trustee of Quartet Community Foundation, Changing Faces, St Christopher’s School and is currently Chair of Colston’s Girls’ School. He is a lay canon on the Chapter of Bristol Cathedral, a former trustee of the Avon Wildlife Trust and a current trustee of the Bristol Archdeaconry Charity. He is Chair of the Basil Brown Charitable Trust and is the former Chair of the steering committee of the Centre for Appearance Research at the University of the West of England. He is a past-Master of the Society of Merchant Venturers in Bristol and a past-President of the Colston Research Society. Currently he serves on the grants committee of the National Churches Trust. He is a member of the Conseil of the Commanderie de Bordeaux à Bristol and of the Social Book Club (founded in Bristol in 1832) Anthony is married and has two daughters and four grandchildren. Anthony enjoys outdoor pursuits, travel and the arts.

The PAGEANTRY

MACE BEARERS

he Mace Escort was formed as protection to the Mayor of Bristol. Originally it was a civil post with the eight escorts carrying wooden staves, four for the Lord Mayor and four for the Sheriff.

abolished in Queen Victoria’s reign as the hanging, drawing and quartering of someone who hadn’t paid his rent was seen as a bit severe! The wooden staves were replaced by the eight silver maces in 1722 and are said to be irreplaceable. They are the original Mace as commissioned in the ﬁrst instance by the Mayor of Bristol at the time. At the time the Mayor’s Maces were commissioned, the Sheriff asked if he too could have the same Mace made for his escort party, but he was refused. The Sheriff commissioned his own, which look identical, although they are an inch shorter than the Lord Mayor’s Maces.

The escorts surrounded the Mayor and Deputy Mayor to keep anyone at least an arm’s length. The escort duties were handed over to constables on the formation of the City’s police force – Avon and Somerset Constabulary. The Mace Escort is under the command of a Sergeant at the Mace who also oversaw the annual “Court of Pie Poudre” – an ancient court that dealt with common thieves and debtors. It was

The PAGEANTRY

PETER WATTS CITY AND COUNTY OF BRISTOL’S CITY SWORDBEARER

Peter Watts, Swordbearer with Cllr Clare Campion-Smith, Lord Mayor of Bristol 2015-2016

eter Watts is the City and County of Bristol’s City Swordbearer, an ancient ceremonial position who wears the Elizabethan Cap of Maintenance and carries a ceremonial sword at a range of civic events. The City Swordbearer is usually seen supporting the Lord Mayor at events such as Remembrance Sunday, graduation ceremonies and full council meetings.

work in TV production before joining Bristol City Council. Roles in the council have seen Peter developing the councils customer contact centre and taking a leading role in the corporate events team, working on many highproﬁle city-wide festivals and events. When not wearing a large furry hat and carrying a sword, Peter is the councils civic affairs ofﬁcer, managing the Lord Mayor’s diary and day to day affairs.

Peter read English and Philosophy at Bristol University. On graduating, he chose to stay in Bristol and went on to

The PAGEANTRY

Bristol City State Trumpeters

oe Hamlen and Corinna Underhill are Bristol City State Trumpeters and play the original Bristol Fanfare for the arrival of the Lord Mayor at civic engagements. Both had civic links prior to taking on the role, Joe as a former City Wait and Corinna through her Great-Grandfather, Mr Samuel White, who also held the position of City Trumpeter.

Joe and Corinna studied Music at Bath Spa University with trumpet being their ďŹ rst instrument, and each performed as principal trumpet for the university orchestra. Both have performed with various high proďŹ le commercial acts, including Jimi Goodwin (Doves) and Bruce Foxton (The Jam) respectively. Currently, Joe teaches trumpet, performs and composes. Corinna continues to play in a brass band and orchestra and has just begun teaching at a primary school in Bath. Both Joe and Corinna are very honoured to be a part of this evening.

A HISTORY OF THE

BRISTOL MAYORALTY

n 1190 England’s ﬁrst mayor was appointed in London. By the turn of the century Winchester, brieﬂy the seat of government, had followed. Roger Cordewaner, Bristol’s earliest mayor, was elected in 1216.

Within 25 years, the mayor and burgesses of Bristol had begun one of the most ambitious feats of medieval engineering. A great trench was dug from Lewin’s Mead to the Avon below the bend at Redcliffe, a distance of nearly half a mile. This greatly extended Bristol’s harbour as the trench was deep and wide, with soft mud, free of rocks, for vessels to lie on at low tide. There was a long quay, Broad Quay. Within a century, and for the following four centuries, Bristol was to be the second port in the land. The earliest visual record of Bristol and its port is the Common Seal, dating from the end of the thirteenth century. On the reverse side of the seal a merchant ship is depicted, safely arriving in the harbour after a tortuous seven-mile journey up the river. The harbour is protected by the castle. A man stands upon the castle Watergate, pointing heavenward. The large eel in the foreground of the seal is signiﬁcant. The eel is a curious animal with a complex life cycle. Eels spawn in the Sargasso Sea, south of Bermuda and the larvae then travel across the Atlantic Ocean for around three years, to reach the coasts of Europe. They grow to 7.5 - 9 cm in length and are known as glass eels because of their transparency. In England, the large-scale collection of glass eels often took place at Epney, on the Riv-

er Severn. The eels then migrate up rivers and streams, live in fresh water, become pigmented and are known as elvers. They continue to grow for around 10 years reaching 60 - 80 cm in length, and are called yellow eels because of their golden pigmentation. When mature, they head back towards the sea, and migrate back to their original spawning grounds: how the adults achieve this 6,000km open ocean journey remains unknown. This journey takes around 4-6 months; their bodies turn a silvery colour, their eyes enlarge, and they develop optimal vision in dim ocean light. These migrating eels are The Common Seal of Bristol circa 1280 in use until 1569

called “silver eels” or “big eyes”. Now listed on the international red list of threatened species, eels used to be the ubiquitous food for poor peasants in the early middle ages.

THE MAIRE OF BRISTOWE IS KALENDAR

ristol’s ancient and annual mayor-making ceremony is superbly documented in Robert Ricart’s Mayor’s Calendar, properly titled “The Maire of Bristowe is Kalendar”. This remarkable account of

A HISTORY OF THE BRISTOL MAYORALTY The ceremony of swearing in the Mayor of Bristow 15th century from Ricart’s Calendar (Bridgeman Images)

tury Lent Sword, which bears the royal arms quartered with those of France. Its later scabbard bears the image of a falcon, an emblem of Elizabeth I inherited from her mother, Anne Boleyn.

ROSE-WATER BASIN, 1595

B Bristol’s history, laws, liberties and privileges was begun by the town clerk at the behest of the mayor in 1479. Additions were made until 1898. The unique visual record of the swearing-in ceremony shows three shields with the Cross of St George, the Royal Arms and the Arms of Bristol. Below these the incoming mayor lays his hand on a bible held by his predecessor and takes the oath read to him by the town clerk. An attendant carries the mayor’s sword (probably the Mourning Sword) and the mayor’s fur hat or Cap of Maintenance, which today are carried and worn by the Lord Mayor’s swordbearer. The top rank of ﬁgures wear fur-trimmed scarlet cloaks over scarlet robes. All are mayors or former mayors. Below them, around the table, eight maces are carried by civic ofﬁcers robed in blue and murrey (mulberry) rayed with red. After the ceremony, the new mayor was accompanied to his own home “by trompetts and clareners, in as joyful, honourable, and solempne wise as can be devised… [later] there to take cakebrede and wyne.”

THE STATE SWORD

he State Sword is the most magnificent of Bristol’s four processional swords, whose quantity and quality surpasses that of any other British city. The State Sword was commissioned by the council in the early 1750s and made by the rococo goldsmith Peter Werritzer in London. The other processional swords date from the fourteenth and fifteenth centuries. The small ermine-encircled crown at the point of the sword symbolises royal authority and it represents the Cap of Maintenance, which, together with a state sword, is still carried before the monarch at the opening of parliament. The Royal Charter of 1373, which had granted Bristol county status, also made the mayor the king’s escheator, thus conferring the right to have a sword borne before him and, in effect, creating the office of Swordbearer. Today, the State Sword is no longer processed, but placed before the Lord Mayor at full council meetings. The sword most regularly carried before the Lord Mayor is the early fifteenth cen-

ristol had no civic mansion house until 1786. When Queen Elizabeth I visited Bristol in 1574, she stayed in the newly-built Great House, a merchant’s house on the site of today’s Colston Hall. When her ﬂamboyant favourite, Robert Dudley, Earl of Leicester, came to Bristol, he lodged in the home of Robert Kitchen, a former mayor, at great expense to his host. Kitchen was a ‘merchant of great wealth and unbounded liberality’, trading with Spain and Portugal. The modest memorial to Kitchen and his wife situated in St Stephen’s Church states “To the poore gave all their goodes away”, In Robert Kitchen’s memory, his executors presented this spectacular silver-gilt rose-water basin for the use of the mayor. Made by John Brodie of London in 1595, it has become the bestknown piece in one of the ﬁnest collections of civic plates in the country. The Mansion House in Queen Square was attacked and burned during the Bristol Riots of 1831. The basin was stolen and cut into 167 pieces by a thief, John Ives. He was later arrested and sentenced to fourteen years’ transportation to Australia. John Latimer’s Annals record that “Ives returned to Bristol after undergoing his sentence, and had the effrontery to call at the Council House and ask permission to see the restored salver.”

A HISTORY OF THE BRISTOL MAYORALTY

Queen Victoria Knighting Herbert Ashman, Esq., First Lord Mayor of Bristol, at the Council House, November 12th, 1899, 1901 (oil on canvas), Woodville, Richard Caton II (1856-1927) (Bridgeman Images)

HENRY CRUGER, MAYOR, 1781

ed the most famous of all portraits of George Washington.

nusually, Henry Cruger was both Mayor of Bristol and Master of the Society of Merchant Venturers in the same year, 1781. It was common throughout the seventeenth and eighteenth centuries for mayors to become masters a year or two later - or vice versa. Henry Cruger had been born in New York, the son of a mayor of that city, and came to Bristol to be trained in the family counting house. As a Whig Member of Parliament for Bristol in the 1770s together with Edmund Burke, he initially opposed both the war and American independence. The British government secretly monitored his correspondence. By 1780 he was speaking openly in support of independence as the only means of ending the war. In that year, his bid for re-election failed, but within a year he had been elected as both Mayor and Master. In 1790, while again an MP for Bristol, Cruger returned to New York where he was to be elected to the New York state senate. His portrait is by the American-born artist, Gilbert Stuart, who also paint-

SIR JOHN KERLE HABERFIELD, SIX-TIMES MAYOR OF BRISTOL

he Lord Mayor is elected annually for a term of one year, although a Lord Mayor recently completed three consecutive years of office. Amongst earlier mayors, John Kerle Haberfield holds the record of six terms over thirteen years. He was to be knighted in 1850. An attorney and president of the Bristol Stock Exchange, he lived in Royal York Crescent. He is said to have been a convivial man who enjoyed presiding over banquets and festivities. Once, when asked to sample some water, he declined to do so, saying that he had “not tasted water for 30 years and did not feel qualified to pass judgement upon it.” Sir John wore the elegant mayoral chain of office that is still worn today. Designed in 1828, it is made up of linked gothic medallions of 23-carat gold. Impressively unpretentious, it

has proved to be equally suited to women Lord Mayors, the ﬁrst of whom was elected in 1963. There was no chain of ofﬁce for the wife of the Mayor or Lord Mayor, until 1926 when the ‘women of Bristol’ presented a chain with a badge enamelled with the city arms and surrounded by 55 small sapphires.

THE FIRST LORD MAYOR OF BRISTOL

n 1899, it was announced that Queen Victoria had granted Bristol a Lord Mayoralty in celebration of her eightieth birthday. Later in the same year her Majesty visited Bristol after an absence of 70 years, in order to open the Queen Victoria Jubilee Convalescent Home on Redland Hill. Immediately following her arrival and formal reception at Temple Meads Station, the Queen climbed into a state landau, from which she did not step down until it returned to the station two and a quarter hours later. Outside the Council House in Corn Street an address was read and a gilt casket presented to the Queen, evoking a few

A HISTORY OF THE BRISTOL MAYORALTY

The Mansion House, Clifton Down

gracious words of acknowledgement. A striking incident then occurred. The Queen commanded the Lord Mayor to kneel, and, the Duke of Connaught providing her with a sword, she touched the chief magistrate on the shoulder, and bade him rise as Sir Herbert Ashman. The procession continued on a circular route through Bristol before vast crowds and continuous decorations until it reached the Downs at Belgrave Road, where stands had been erected for upwards of 26,000 children from the elementary and endowed schools and the Ashley Down orphanages. Here the procession paused and this extraordinary choir sang the National Anthem, during which the Queen manifested feelings of deep emotion’.

THE MANSION HOUSE

ot until 1786 did Bristol Corporation acquire a mayoralty house as the official residence of the Mayor. It was in the north-east corner of Queen Square and was burnt down in the Bristol Riots in 1831. It was the liberation of hundreds of cases of the mayor’s wine from the cellars that turned an unruly protest into the bloodiest riot of the century. In 1874 Thomas Proctor, a manufacturer of chemical manure and a property developer, presented his recently-built Clifton residence to Bristol Corporation. It was to be both the Mansion House and, initially, also the official residence of the judges during assizes*. Bristol Corporation then fitted out the house ‘not only for today, or tomorrow, or for next year, but for futurity’ and it was completed ‘with all econ-

omy consistent with due regard to the civic dignity.’ The result is an interior that is an impressive, early and rare example of the aesthetic movement. Since 1979, the charity, the Guild of Guardians, has played a crucial role in the care and enhancement of the Mansion House and in enabling Lord Mayors to carry out their civic duties with the dignity that the City of Bristol and their ancient ofﬁce deserves. The assizes exercised both civil and criminal jurisdiction, though most of their work was on the criminal side. The assizes heard the most serious cases, which were committed to it by the quarter sessions (local county courts held four times per year), while the more minor offences were dealt with summarily by justices of the peace in petty sessions (also known as magistrates’ courts). *The courts of assize, or assizes, were periodic courts held around England and Wales until 1972, when they were abolished by the Courts Act 1971 and replaced by a single permanent Crown Court.

THE GUILD OF GUARDIANS

he Guild of Guardians is a registered charity that aims to improve the quality of the Civic life of the City of Bristol. In partnership with the City, the Guild continues to support and enhance the Mansion House and Ofﬁce of Lord Mayor. It is unique in that through its membership it affords the opportunity for the private sector to discuss with senior politicians

the policies of the City Council. An early project of The Guild of Guardians was the improvement of the Mansion House. Over the last 30 years the Guild has gifted to the Mansion House a wide range of improvements to the building and its surroundings. Recent projects include the formation of the Guild of Guardians Suite, renewing the Conservatory, improving the Hall and Stairway and new landscaping to the entrance and driveway. Outside the Mansion House, the Guardians have given their support to a number of local projects. These have included new lighting in the Lord Mayor’s Chapel, special hand-painted wallpaper in a restored room in Blaise Castle Museum, support to the Clifton Suspension Bridge Look Out and new gates for the Empire and Commonwealth Museum. The Guild was responsible for reintroducing the extra minute hand on the Corn Exchange clock to signify that prior to 1841 Bristol had its own time in that it was 11 minutes ahead of Greenwich Mean Time. Additionally, The Guild reinstated the office of City Waits and each year two young musicians are selected to receive a bursary to assist in their future education. The recipients have the privilege to be photographed wearing the old Chains of Office of the City Waits which date back to 1648. In 1994, the Alfred Telling Scholarship was launched to give young Bristol residents an opportunity to begin a career and develop initiatives which will lead to a greater development of the individual. A number of young people have now benefited from awards.

A History

of BRISTOL

he Bristol area has been settled since the Stone Age with 60,000-yearold archaeological ﬁnds at Shirehampton, Leigh Woods and Kings Weston.

During the Roman era there was a settlement at the present Sea Mills and Kings Weston, important enough to feature in the 3rd-Century Antonine Itinerary which documents towns in the Roman empire. A minster was founded in the 8th Century at Westbury on Trym and is mentioned in a charter of 804. St Peter’s Church, the remains of which stand in modern Castle Park, may have been another minster, possibly with 8th-Century origins. In the Domesday Book, the church was recorded as holding three hides of land and was valued at £73, which was considered sizeable for a mere parish church. The town of Bristol was founded on a low hill between the rivers Frome and Avon some time before the 11th Century. The main evidence for this is a coin of Aethelred issued c. 1010. This shows the settlement must have been a market town and the name Brycg Stowe indicates “place by the bridge”. It is believed that the Bristol L (the tendency for the local accent to add a letter L to the end of some words) is what changed the name Brycg Stowe to the current name Bristol! Brycg Stowe was a major centre for the Anglo-Saxon slave trade. Men, women and children captured in Wales or northern England were traded as slaves through Bristol to Dublin and from there were sold throughout the known world. At some time after the Norman conquest of England in 1066

William CanyngeS a motte-and-bailey was erected on the present site of Castle Park. Bristol was held by Geoffrey de Montbray, Bishop of Countances, one of the knights who accompanied William the Conqueror (William I or William the Bastard). William ordered stone castles to be built, so it is likely that the ﬁrst parts of Bristol Castle were built by Geoffrey in his reign. After the Conqueror’s death (1087), Geoffrey joined the rebellion against William Rufus (William II). Rufus created the Honour of Gloucester, including Bristol, from his mother Queen Matilda’s estates, and granted it to Robert Fitzhamon. Fitzhamon enlarged and strengthened Bristol Castle. In 1114, his daughter Mabel was married to Henry I’s bastard son, Robert of Caen. Her dowry was a large part of her father’s estate and Robert of Caen became the ﬁrst Earl of Gloucester (Robert of Gloucester), c. 1122. He is believed to have been responsible for

completing Bristol Castle. Mabel’s descendant, Henry III, later spent lavishly on the castle, adding a barbican before the main west gate, a gate tower, and magnificent hall. Throughout the 13th and 14th Centuries the town flourished from imports of wine from France and exports of wool, cloth, soap, coal and lead. The wealthy merchants financed the building of churches, monasteries and other fine buildings. In 1239, they paid £5,000 for a new channel to re-route the river Frome across the marshes to St Augustine’s Reach, creating a deep-water harbour for bigger overseas trading vessels. A stone bridge was built across the Avon, c. 1247. By the mid-14th Century, Bristol is considered to have been England’s third-largest town (after London and York). However, the Black Death of 1348-49 decimated the population. Edward III granted a charter to Bristol in 1373 to become a county in its own right, appoint a sheriff, hold assizes (courts) and build a gaol. During the 15th Century Bristol continued to prosper thanks to income from trade. One of the first great merchants of Bristol was William Canynges. Born c. 1399, he was five times mayor of the town. He owned ten ships and employed over 800 sailors. In later life, he became a priest and spent a considerable part of his fortune in rebuilding St Mary Redcliffe Church, which had been severely damaged by lightning in 1446. The end of the Hundred Years War in 1453 meant that Britain, and thus Bris-

A History OF BRISTOL continued

tol, lost its access to French wines and so imports of Spanish and Portuguese wines increased. Imports from Ireland included ﬁsh, hides and cloth. Exports to Ireland included broadcloth, foodstuffs, clothing and metals. Bristol was the starting point for John Cabot’s voyage of exploration to North America. He was sponsored by Henry VII. Looking for a new route to the Orient, in 1497 he discovered North America instead. On his return, Cabot (pictured right) spoke of the great quantities of cod to be found near the new land. In 1498 Cabot again set sail from Bristol with an expedition of ﬁve ships and is believed to have never returned from this voyage. From 1499 to 1508 a number of other expeditions were launched from Bristol to the ‘New found land’, the earliest being undertaken by William Weston. John Cabot’s son, Sebastian Cabot, explored the coast of North America until he was ‘almost in the latitude of Gibraltar’ and ‘almost the longitude

of Cuba’. This suggests he reached as far as the Chesapeake, close to what is now Washington D.C. Initially, during the 16th Century trade suffered as a result of Queen Elizabeth’s disagreements with Spain. Bristol merchants sought alternative ways of making money, including attempts to colonise ‘New England’. Maritime connections to Wales, Ireland, Iceland, western France, Spain and Portugal brought a steady increase in trade in wool, ﬁsh, wine, olive oil, dried fruits, grain, hide and lead during the Middle Ages. Many of the city’s leading merchants were involved in smuggling at this time. Bristol became a city in 1542 and trade across the Atlantic developed. As the wealth and inﬂuence of the merchants continued, they took over social provision previously made by the church. Typical of this was the founding of a school (by the Thorne family), in 1532, that would give boys a nautical and commercial education: today we know it as Bristol Grammar

School. In 1552, the Society of Merchant Venturers was founded. Queen Elizabeth’s Hospital (QEH) school was founded by the affluent merchant John Carr in 1586, for ‘the education of poor children and orphans’, gaining its first Royal Charter in 1590. In 1574 Elizabeth I visited the city during her Royal Progress through the western counties. The visit, whilst confirming the importance of Bristol, cost the city dear. During the 17th Century trade and manufacturing, particularly pottery and glass, increased. Raw sugar was imported from plantations in the West Indies, to be refined in factories in Bristol. Initially the plantations were worked by ‘servants’, but by the end of the 17th Century these were replaced by slaves shipped from West Africa. During the 17th and 18th Centuries the transatlantic slave trade and the Industrial Revolution brought further prosperity. Edmund Burke, MP for Bristol, supported the American Revolution and free trade. Prominent reformers such as Mary Carpenter and Hannah More campaigned against the slave trade. At the beginning of the 18th

A History OF BRISTOL continued BRISTOL SUSPENSION BRIDGE UNDER CONSTRUCTION

Century, Queen Anne visited the city, to name Queen Square, newly built on reclaimed land. The architecture of this period, still visible today, conﬁrms Bristol’s prosperity and prominence as Britain’s second city during that time. Demands for leisure activities from prosperous citizens saw the establishment of Hotwells as a summer spa, and two theatres within the city. Bristol Bridge, the only way of crossing the river without using a ferry, was rebuilt between 1764 and 1768. The earlier medieval bridge was too narrow and congested to cope with the amount of trafﬁc that needed to use it. A toll was charged to pay for the works, and when, in 1793, the toll was extended for a further period of time the Bristol Bridge Riot ensued. Competition from Liverpool from 1760, the disruption of maritime commerce through war with France (1793) and the abolition of the slave trade (1807) contributed to the city’s failure to keep pace with the newer manufacturing centres of the North and Midlands. The cotton industry failed to develop in the city; sugar, brass and glass production went into decline. Bristol had always been a centre for

shipbuilding, but the huge tidal flow of the Avon made it difficult to build and sail the larger ships now required. The late 18th and early 19th Centuries saw the construction of a floating harbour, advances in shipbuilding and further industrialisation with the growth of the glass, paper, soap and chemical industries, aided by the establishment of Bristol as the terminus of the Great Western Railway. Bristol benefited from the genius of Isambard Kingdom Brunel: the Clifton Suspension Bridge was built, the floating harbour improved, the Great Western and the Great Britain passenger ships were built for the transatlantic run and Bristol was linked to London by the Great Western Railway. The slave trade and the consequent demand for cheap brassware for export to Africa caused a boom in the copper and brass manufacturing industries of the Avon Valley, which in turn encouraged the progress of the Industrial Revolution in the area. Prominent manufacturers such as Abraham Darby and William Champion developed extensive works which used ores and coal from the Mendips and the North Somerset coalfield. Water power from the Avon drove the hammers in the brass batteries, until the development of steam power in the later 18th Century. Glass, soap, sugar, paper and chemical industries also developed along the Avon Valley. During the 19th Century Bristol established itself as an industrial city, producing a variety of manufactured goods, including footwear, chocolate, tobacco, soap, packaging and refined sugar. Raw materials and the finished goods were increasingly transported on the new rail network, as well as by sea. In 1831 local riots erupted, sparked by the Parliamentary Reform Act and a decline in the local economy. Buildings in Queen Square were set alight. Charles Pinney, the mayor, read the Riot Act and troops were brought in to quell the uprising. The new middle class, led by those who agitated against the slave trade in the city, began to engage in charitable works. Notable were Mary Carpenter, who founded ragged schools

and reformatories, and George Müller who founded an orphanage in 1836. Badminton School was started in Badminton House, Clifton, in 1858 and Clifton College was established in 1862. University College, the predecessor of the University of Bristol, was founded in 1876 and the former Merchant Venturers Navigation School became the Merchant Venturers College in 1894. This later formed the nucleus of Bristol Polytechnic, which in turn became the University of the West of England. At the end of the 19th Century the main industries were tobacco and cigarette manufacture, led by the dominant W.D. & H.O. Wills company, paper and engineering. The beginnings of the grain trade in the 1860s, with Canada, the USA and from the 1880s with Russia too changed the physical landscape of the port, as granaries began to spring up, accompanied later by mills as the milling industry moved its work to ports from the 1920s. As Bristol settled into a role as a regional port, so the range and quantity of food commodities passing through became ever wider. In 1901 Elders & Fyffes began their banana trade with Avonmouth, which continued until 1969. The arrival of one of their White Ships meant the guarantee of a week’s work for 200 dockers in the 1920s. Avonmouth also became the destination for ships from Australia and New Zealand, bringing cargoes of frozen lamb and beef to the refrigerated cold stores as wells as butter and apples in season. Food continues to be a signiﬁcant part of the Port of Bristol’s trade, notably the bulk import of orange juice to the terminal at Avonmouth In the 20th Century, Bristol was in the forefront of aircraft manufacture and the city had become an important ﬁnancial centre and high technology hub by the beginning of the 21st Century. The city attracted people seeking work in the factories; they were housed in cramped, often unhygienic conditions, despite efforts to include schools, churches, parks and public buildings in

A History OF BRISTOL continued the rebuilding. Local benefactors who had made money through manufacturing (notably Lewis Fry and Henry Overton Wills) contributed to University College, founded in 1876, which became the University of Bristol in 1909. Due to the varied local industries, Bristol suffered less during the depression of the 1930s. As the location of aircraft manufacture and a major port, Bristol was a target of bombing during the Bristol Blitz of World War II. The Bristol Aeroplane Company, in Filton, suffered badly in the German bombing raids of 1940, along with much of the city, including its mediaeval heart. The effect of bombing was to change the face of Bristol: the Broadmead area was cleared and a new shopping area was built. The Council House, begun before the war, was completed and new housing estates that included comprehensive schools were planned on the outskirts of the city. Post-war employment patterns changed, moving from manufacturing to finance and service industries. One victim was the Wills tobacco factory, and the last commercial shipbuilding firm, Charles Hill & Sons, closed in 1969. The British and Colonial Aeroplane Company, which later became the Bristol Aeroplane Company, then part of the British Aircraft Company and finally BAE Systems, was founded by Sir George White, owner of Bristol Tramways in 1910. During World War I production of the Bristol Scout and the Bristol F.2 Fighter established the reputation of the company. The main base at Filton is still a prominent manufacturing site for BAE Systems in the 21st Century. The Bristol Aeroplane Company’s engine department became a subsidiary company Bristol Aero Engines, then Bristol Siddeley Engines; and were bought by Rolls-Royce Limited in 1966, to become Rolls-Royce plc which is still based at Filton. Other prominent industries included chocolate manufacturers J. S. Fry & Sons and wine and sherry importers John Harvey & Sons. Bristol aviation continued to develop in post-war years. The Bristol Braba-

BRISTOL AFTER A BOMB ATTACK ON NOVEMBER 29, 1940 zon was a large trans-Atlantic airliner built in the late 1940s, based on developments in heavy bombers during the World War, but it never went into production. Concorde, the first supersonic airliner was built in the 1960s, first flying in 1969. The aircraft never achieved commercial success, but its development laid the foundation for the successful Airbus series of airliners, parts of which are produced at Filton. Throughout the 1960s and 70s building continued as organisations relocated from London. The old harbour, in the heart of the city, could no longer compete with the increasing development of Avonmouth. The removal of the docks to Avonmouth, seven miles downstream from the city centre, relieved congestion in the central zone of Bristol and allowed substantial redevelopment of the old central dock area (the Floating Harbour) as an area for leisure and housing. The deep-water Royal Portbury Dock was developed opposite Avonmouth Docks in the 1970s, and following privatisation of the Port of Bristol, has become financially successful. Through the 20th Century, Bris-

tol’s long established trade with Ireland included the import of millions of pints of Guinness. Bristol’s shipbuilders, Charles Hill & Sons, formerly Hilhouse, had a close relationship with the Guinness family and built for them the world’s first purpose-built beer tanker, the Miranda Guinness, in 1977; she was to be the last large ship launched in the city. In the 1980s the financial services sector became a major employer in the city and surrounding areas, such as the business parks on the northern fringe of what is known as Greater Bristol. High technology companies such as IBM, Hewlett Packard, Toshiba, and Orange, along with creative and media enterprises became significant local employers as traditional manufacturing industries declined. So, what of the future for Bristol in the 21st Century? The city is vibrant and has become a popular place to live and work. It continues to attract new trade and industry. With the regeneration of the harbour, the traditional heart of the city has a focus once more, celebrated each year with a weekend festival.

A History OF BRISTOL continued

BRISTOL & THE SLAVE TRADE

illiam de la Founte, a wealthy Bristol merchant, has been recorded as the ﬁrst English slave trader. Of Gascon origin, in 1480 he was one of the four venturers granted a licence to trade in any parts.

Renewed growth came with the 17th-century rise of England’s American colonies and the rapid 18th-Century expansion of Bristol’s part in taking Africans to the Americas for slavery. Over 2,000 voyages were made by Bristol ships between the late 17th Century and abolition in 1807, carrying an estimated half a million slaves from Africa to the Americas in brutal conditions. Average proﬁts per voyage were 70% and more than 15% of the Africans transported died or were murdered on the Middle Passage. Some slaves

were brought to Bristol from the Caribbean; notable among these were Scipio Africanus, buried at Henbury and Pero Jones, brought to Bristol by slave trader and plantation owner John Pinney. Edmund Burke was elected as Whig Member of Parliament for Bristol in 1774 and campaigned for free trade, Catholic emancipation and

the rights of the American colonists, but lost the seat in 1780 as a result. Anti-slavery campaigners, inspired by preachers such as John Wesley, started campaigns against the practice. Prominent local opponents of slavery included Anne Yearsley, Hannah More (pictured left), Harry Gandey, Mary Carpenter, Robert Southey, Samuel Coleridge and William Wordsworth. The campaign proved to be the beginning of movements for reform and women’s emancipation. The Bristol Corporation of the Poor was established at the end of the 17th Century and a workhouse, to provide work and shelter for the poor, was established adjacent to Bridewell. John Wesley founded the ﬁrst Methodist Chapel, The New Room in Broadmead in 1739, which is still in use in the 21st Century.

THE FOUR NAILS OF CORN STREET

our bronze tables (known as Nails) are located outside the exchange on Corn Street. They were probably modelled after mobile tables which were taken to trade fairs and markets.

The bronze Nails, with their ﬂat tops and raised edges which prevent coins from tumbling onto the pavement, were convenient tables at which mer-

chants could carry out their business. Money was placed on the surface of a Nail signifying the bargain had been struck, hence the expression ‘paying on the nail’. The oldest pillar is undated, but it is thought to be late Elizabethan. The second oldest was given by Bristol merchant Robert Kitchen, who died in 1594. The two remaining Nails are dated 1625 and 1631.

transactions taking place at the nails on January 16, 1941.

HISTORY OF FOOD 13TH CENTURY 1216 – 1316 RECEPTION - CHAMPAGNE AND CANAPES Between 1216 – 1316 a feast was quickly becoming more than the meeting of equals that the great banquets of Rome had been. It was now a huge social affair deliberately incorporating every section of society. The major source of food for a banquet feast was the church.

14TH CENTURY 1316 – 1416 AMUSE-BOUCHE Peppercorns were arriving in England via the Crusaders – unloaded in Bristol and traded around the South West. It was highly prized and ﬂaunted at grand feasts and banquets, where it was lavishly used in everything from drinks to desserts.

15TH CENTURY 1416 – 1516: STARTER The Renaissance was a time of change of attitude. People began to believe that they could control their own destinies and that everything was possible without spiritual direction of the church or temporal protection of the state. No longer would food and cooking be uniform throughout Europe or distinct only between rich or poor.

16TH CENTURY 1516 – 1616 FISH coURSE Trade with the Americas brought many new foods. Potatoes from Peru, a timely gift for those with poor soil and others such as tomatoes, chocolate, vanilla and much more. It was a time when feasts and banquets were becoming an excuse for display and grandeur. Cooking was beginning to show itself as an art form.

17TH CENTURY 1616 – 1716 MAIN coURSE Up until this time, feasts and banquets were bountiful but the food had been served all in one go. Menus were now being carefully planned, ideally comprising of six courses. Francois Pierre de la Varenne was considered one of the founders of French Classic cuisine and helped to transform the banquet. He published the cookery book La Cuisinier in 1651.

18TH CENTURY 1716 – 1816 PRE-DESSERT Cooks began to incorporate French cooking techniques including roux, ragouts, and fricassees. Exotic spices such as cinnamon, ginger and cloves were making their way into the marketplace through the Eastern spice trade route. And no doubt was traded just outside on Corn Street here in Bristol.

19TH CENTURY 1816 – 1916 DESSERT The profound social change which followed the French Revolution meant new wealth was placed in the hands of the new classes. Prior to the 19th Century the upper class had been primarily concerned with ingredients and their method of cooking. Since the Revolution attention was now turned to the guests of the feasts.

20TH CENTURY 1916 – 2016 CoFFEE AND ASSORTMENT OF SWEETMEATS This century without doubt has brought the greatest change in culinary history. New cooking methods such as sous-vide, liquid nitrogen and the use of microwaves have changed the way we cook and perceive food. Global travel has made accessible ingredients that would otherwise have to be preserved such as lemons, chillies and bananas. Who knows what the next 800 years will bring?

Historical references taken from Roy Ackerman’s ‘The Chef’s Apprentice’

MENU CANAPÉS

Mushroom and chestnut duxelle (V) The Valley Smokehouse Blagdon Lake smoked trout Citrus cured salmon, beetroot jelly, yoghurt, dill and Exmoor caviar Jetty bouillabaisse arancini Yorkshire pudding, steak tartare Blue cheese and walnut sable

AMUSE-BOUCHE Peppercorn potage 1300AD Peter Vaughan

STARTER

Bristol Brawn and Bred, orchard apple chutney Raymond Blanc OBE & Gary Jones

FISH COURSE

Braised West Coast turbot, turbot brandade, ravioli of crab, lemon and melegueta pepper butter Hywel Jones

MAIN COURSE

Trufﬂed quail pie, wild mushroom, Madeira, mash Alex Aitken

PRE-DESSERT

Cultured cream, blackcurrant compote, anise hysop granita, mint oil Josh Eggleton

DESSERT

Dark chocolate and salted caramel pebble with butter shortbread and apricot sorbet Claire Clark MBE

COFFEE & ASSORTMENT OF SWEETMEATS Mark & Sue Stinchcombe

CHAMPAGNE & WINES A FOREWORD FROM MIMI AVERY, AVERYS

Averys, as a wine merchant, was established in 1793 – it is 225 years old next year. Over time we have seen numerous changes in banqueting and drinking styles. And we have been at the forefront of many of these.In the wine descriptions, you will read more about the history of wine – that has been being brought into the Bristol Harbour for centuries – the closest major harbour for western France and the Iberian Peninsula. My grandfather and father were instrumental in bringing in the wines of Pomerol – from Bordeaux, in the 1950s; California and Australia in the 1960s and New Zealand in the 1970s. Before I joined the business in 1999 I worked for the International Wine and Food Society where I learned much about the pairing of wine and food, met Mr Turner and met many young, promising chefs as the secretary for the Heptinstall Award. It has been a pleasure and an honour to help with the wine pairing for this stunning banquet.

AVERY’S SPECIAL CUVEE BRUT CHAMPAGNE 17TH CENTURY Sparkling wine from champagne was ﬁrst mentioned in print in 1689. However, there is a theory that there was an earlier, English iteration because it was the English who invented glass and capsules strong enough to withstand the pressure. This champagne has been made by the same producer for 55 years to our recipe of 1/3 each Chardonnay, Pinot Noir and Pinot Meunier giving a biscuity mature style non-vintage champagne.

AVERYS BRISTOL FASHION AMONTILLADO 16TH – 18TH CENTURY Sherry or, more correctly, Sack (wine from mainland Spain or the Canaries) was mentioned on numerous occasions in Shakespeare 1564 – whereas port never was. Later, though, Sherries Sack from Jerez became Sherry. This Amontillado is rich in aromatics and ﬂavours (nuts and tobacco spring to mind) but is relatively dry on the palate. It has oxidative notes and is fortiﬁed.

CLEFS DU PONTIF VIOGNIER MARSANNE 2016 3RD CENTURY Viognier as a grape variety stems from AD281 – when the Romans (other legends exist!) brought the vine to the Rhone valley – but it was almost extinct by 1965. It has since had a great resurgence, and is now grown round the world. Its ripe ﬂoral notes of white peach and melon make it a great food partner.

CHATEAU BRISSON, CASTILLON, GRAND VIN DE BORDEAUX 2002 1ST CENTURY Romans brought vines to Bordeaux in the mid 1st Century – and popularity rocketed in 1152 when Henry Plantagenet married Eleanor of Aquitaine bringing Bordeaux with her in her Dowry. This is a Merlot-led blend with 25 per cent Cabernet Sauvignon and was hand-picked from the oldest vines on the estate. It has lovely cherry and cassis notes with integrated oak and structured tannins – showing perfect maturity now – and a ﬂavour proﬁle that compliments the Quail pie perfectly.

QUADY’S ORANGE MUSCAT 2015 BC3000-1000 & 20TH CENTURY Ancient and Modern. Fine Californian wines were first brought into the UK in the late 1960s by John Avery so we are at the modern end of wines for the banquet. And this particular wine was first made in 1980. However, the Muscat grape variety is the oldest here today – it was first heard of BC3000-1000, with vines being first cultivated in BC7000. This is a luscious sweet wine with a hint of citrus blossom and orange oil.

BARBEITO BUAL MADEIRA 10 YEAR OLD 15TH CENTURY Madeira wine came about almost accidentally in the 15th Century era of exploration and was already a thriving wine producing island by the 16th Century. It has recently had resurgence in popularity – and like sherry can range from dry to sweet. Bual is the second sweetest style. Madeira is recognisable by its intense acidity.

Banquet of Food through the Ages proudly presents: tHE cHEFS PETER VAUGHAN

orn and bred in Wiltshire, Peter left the serene countryside to learn his culinary skills through a specialised chef apprenticeship run by the Royal Academy of Culinary Arts, of which he is now a member. During four years of training under the watchful eye of Peter Kromberg at the Intercontinental in Park Lane, London, he worked with talented chefs of many nationalities including Japanese, Thai, Middle Eastern and European. This helped shape his unique culinary approach.

Having worked in ﬁne dining both at home and abroad, he chose to further develop his ‘naturally balanced’ style of cuisine by studying nutrition and combining that with his classical training. Nowadays he is chef director of his own company, Vaughan’s Kitchen and Vaughan’s Cookery School, based in Devizes in his home county. The former comprises a restaurant, The Bistro and an event catering company. The latter is an approved teaching centre for Confederation of Tourism and Hospitality. Promoting the use of local and seasonal ingredients wherever possible, he is passionate about the provenance of the food. His teaching style is energetic and dynamic so learning from him is never boring. Dedicated to helping train young culinary talent, his company operates an apprenticeship programme for committed young chefs. He is the author of two cookery books, and has appeared on many television programmes including Country File (BBC 1), Dinner Doctors (Ch 5) and more… www.vaughanskitchen.co.uk

RAYMOND BLANC OBE

aymond Blanc is acknowledged as one of the world’s finest chefs. Completely selftaught, his significant influence on British cuisine has brought scores of awards.

Born in Besançon, France, Raymond’s passion for cooking was inspired by his local terroir and Maman Blanc, whose dedication to the seasons formed the basis of Raymond’s food philosophy. In 1972, Raymond arrived in Britain to work as a waiter. One day, when the cook was ill, Raymond took over the kitchen. His career was born. He soon opened his ﬁrst restaurant, Les Quat’Saisons, in Summertown. In 1984, Raymond fulﬁlled a personal vision when he opened Le Manoir aux Quat’Saisons - a stunning hotel and restaurant in harmony, nestled in the picturesque Oxfordshire countryside. Today, Belmond Le Manoir is the only UK country house hotel to have retained two Michelin stars for over 30 years. Raymond’s passion permeates through the hotel; from the individually designed suites to the restaurant’s tasting menus. It is also home to the acclaimed Raymond Blanc Cookery School. Raymond has nurtured some of the country’s most respected chefs including Michael Caines MBE, Marco Pierre White and Ollie Dabbous. Some 33 of his protégées have gone on to win Michelin stars. Raymond is also a best-selling author. His most recent book Le Manoir aux Quat’Saisons: The Story of a Modern Classic is Raymond’s personal tour of Belmond Le Manoir through the four seasons. His BBC television series have included Kew on a Plate, Kitchen Secrets, The Very Hungry Frenchman and The Restaurant. Raymond was also the founder of Brasserie Blanc, a group of 18 brasseries in England serving high-quality French cuisine in a relaxed atmosphere. In 2007, Raymond was appointed an OBE by Her Majesty The Queen and in 2013, was awarded the National Order of the Legion of Honour, the highest French order of merit.

Raymond Blanc OBE

GARY JONES

xecutive Head Chef, Gary Jones has led the kitchen brigade at Belmond Le Manoir aux Quat’ Saisons since 1999. For Gary, there is no greater joy than to nurture each member of the brigade, pass on his knowledge, ethics, culture and wisdom to help each chef carve out their own career. His exceptional leadership and organisation skills are invaluable in the training of the 45strong kitchen brigade. The spirit in which they are taught is integral to their development. Gary’s knowledge and passion for seasonal and sustainable produce is reﬂected in Belmond Le Manoir menus; he works closely with the expert garden team and truly values being able to harvest fresh organic produce ‘at the kitchen door’. He works closely with suppliers checking their credentials and fostering strong relationships to ensure the ingredients are always the best in terms of quality, seasonality, sustainability and animal welfare.

Gary Jones

HYWEL JONES

ywel Jones is Executive Chef at Restaurant Hywel Jones which launched in March this year, replacing The Park restaurant, and The Brasserie at Lucknam Park Hotel & Spa.

Hywel started his career with David Nichols at The Royal Garden and then moved on to work as Chef de Partie in two Michelin three-star establishments; Chez Nico at 90 and Marco Pierre White. He then furthered his skills as junior Sous Chef at Michelin-starred Le Soufflé before working for Stephen Terry as senior sous chef at Coast. From there he went on to earn his first Michelin star at Foliage restaurant at Mandarin Oriental Hyde Park where he was Head Chef for five years, prior to joining the Pharmacy Restaurant in Notting Hill as Executive Chef. In 2004 Hywel joined Lucknam Park Hotel and Spa, and in 2006 was awarded a Michelin Star. Awarded Hotel Chef of the Year at the 2007 Hotel Catey Awards, Hywel has created superb menus in both the Michelin-starred restaurant (formerly known as The Park) and more recently in the stylish and contemporary dining experience of The Brasserie. Where possible, Hywel uses locally sourced ingredients including herbs from Lucknam Park’s own extensive herb garden. He has built a personal relationship with his local suppliers ensuring high quality ingredients that are always reflective of the season. In November 2012, under the guidance of Hywel, the hotel opened a brand new cookery school, offering a wide range of courses for those who enjoy cooking.

ALEX AITKEN

trawler man turned award-winning chef, Harbour Hotels’ Chef Patron Alex Aitken has an incomparable passion and respect for seafood; keeping things simple, with dishes that allow the ﬂavour to shine through.

Having spent 25 years cooking within the New Forest, including many years running his own Michelin-starred restaurant, Le Poussin in Brockenhurst, Hampshire, Alex championed simple, seasonal and local produce from the very beginning. In 2010 Alex joined the Harbour Hotels Group to head up its Jetty restaurant concept. With the ﬂagship Jetty restaurant in Mudeford, Dorset, having established itself as the country’s number one seafood restaurant (recently awarded the coveted title of the UK’s best seafood restaurant) The Jetty concept now stretches from Devon to Sussex, landing in Southampton this year. The Jetty has received national acclaim from highly regarded food critics, most notably the Observer’s Jay Rayner describing his dining experience as “A meal of sunlight and ﬂavour and professionalism”.

JOSH EGGLETON

hef-Patron of The Pony & Trap in Chew Magna, Josh Eggleton is one of the South West’s most esteemed culinary talents, with numerous restaurants to his name, serving up everything from seven-course tasting menus to ﬁsh and chips.

Making his name at The Pony & Trap alongside his sister Holly, the duo has taken the 200-year-old pub from strength to strength since they ﬁrst took the reins back in 2006. Now recognised as one of the most exciting places to eat in the South West, The Pony & Trap was awarded a prestigious Michelin Star in 2011 and has held this accolade ever since. Sustainability has always been high on Josh’s agenda and in the last year he has taken this passion for local produce and put it to great effect with the development of The Pony & Trap’s kitchen garden. Growing herbs, fruits and vegetables Josh has shortened his food chains to just a few steps and is currently exploring how to take this further, with more produce being planted and the purchasing of the neighbouring ﬁeld with the intention of creating The Pony & Trap’s own microfarm.

CLAIRE CLARK MBE

laire Clark has had a career encompassing time spent at some of the most prestigious restaurants in England as well as at the ﬁrst American restaurant to obtain three Michelin stars; The French Laundry.

Claire started out with the intention of following a career in music but turned her creative talent to the art of pastry. She feels that she was extremely fortunate to complete her apprenticeship with two Swiss German patissiers, chefs John Huber and Ernst Bachmann. Time spent working with chefs demonstrating such expertise inspired Claire and helped her to begin her celebrated career as a pastry chef. Training the “up and coming” pastry chefs of today remains of paramount importance to Claire. Her outstanding ability has been recognised with accolades such as becoming the only female recipient of the Meilleur Ouvrier de Grande-Bretange (MOGB) or the Best Crafts Worker of Britain.This is the highest recognition of professional excellence. In addition to this, in both 1999 and again in 2005, Claire was awarded the title of Best Pastry Chef by the well-regarded industry publication Restaurant magazine. Claire has collated her most treasured recipes into a collection called Indulge. In 2008, soon after its release, this achieved recognition as the Best Dessert Book at the World Gourmand Awards. In recognition of the commitment to her craft, Claire was awarded an MBE in the Queen’s Birthday Honours list in 2011.

MARK AND SUE STINCHCOMBE

hef Mark Stinchcombe is one half of the culinary couple behind the extraordinary Eckington Manor food offering. Mark’s love of food began while he was still at school and he entered the kitchens of the acclaimed Royal Crescent in Bath, on work experience at only 16 years of age.

From there he moved on to Ston Easton Park in Somerset, where he served for two years and began to learn how to create menus by using local and seasonal produce. At Michelin-starred Driftwood in Cornwall, and under the tutelage of Chef Chris Eden, Mark began to hone his ﬁne dining chef skills before departing to ski slopes for a season of well-deserved youthful fun! On returning to the UK, Mark undertook training stages in some of the most prestigious kitchens in the world, including The Fat Duck, Le Manoir and The Square. Following this, he started working at Lucknam Park (under Chef Hywel Jones). It was at Le Champignon Sauvage in Cheltenham, where he stayed for two and a half years, that Mark added classic French cuisine to his burgeon-

ing craft. Mark met his future wife and co-chef, Sue, while at Le Champignon Sauvage and together they travelled to Australia, Thailand and New Zealand, on a gastronomic culinary adventure. Mark is MasterChef: The Professionals 2015 winner, showing the culinary world that he is one of the UK’s ﬁnest chefs. Together, Mark and Sue excite guests and visitors with their seasonal menus and recipes developed using produce from Eckington Manor’s award-winning farm, orchard, vegetable and herb gardens. Mark’s food hero is Ben Shewry of Attica, where he did a stage.

hef Sue Stinchcombe and her husband Mark are the couple behind the Farm to Fork food philosophy at the heart of Eckington Manor.

Sue trained at Worcester College and Wood Norton Hall, before heading to the illustrious training ground of Gordon Ramsay’s Royal Hospital Road restaurant. From there she went on to Belle House in Pershore, continuing her journey to perfect ﬁne dining cuisine. Sue met her husband to be at Le Cham-

pignon Sauvage, and they took a long overdue gap year to begin a culinary adventure which led them to explore the top kitchens and menus in Thailand, Australia and New Zealand. Their journey allowed them to better understand the food and sunshine flavours of this region. Sue’s talents have gained her many awards including Worcestershire Chef of the Year, M.A.R.C.H Young Chef of the Year and Overall Winner, Acorn Award, MAC Awards – Chef of the Year. She has also appeared on the Great British Menu, Britain’s Best Dish and Hairy Bikers television series. Sue became Head Chef at Eckington Manor, having known Judy, founder and owner of Eckington Manor, for many years. Together they share a vision for food: to favour local ingredients, honour seasonality and create an experience of relaxed fine dining where natural flavour and the integrity of ingredients are paramount. The menus at Eckington Manor are developed using produce from Eckington Manor’s award winning farm, orchard, vegetable and herb gardens. ‘At Eckington Manor, everything is at its best.’

I cook with wine,.. sometimes I even add it to the food W. C. Fields

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AUCTION PRIZES Banquet of Food Through the Ages 3 November 2017 The Sansovino Hall Bristol Harbour Hotel

1. Le Manoir aux Quat’Saisons A day in the kitchens of Le Manoir aux Quat’Saisons is your chance to experience cooking at its absolute highest level, in the hallowed kitchens of Raymond Blanc’s two Michelin starred Oxfordshire Manor House. Gary Jones and Benoit Blin MCA, two of the most respected chefs in the country, will take the winning bidder through their paces in what promises to be an unforgettable experience. 2. A framed limited edition print of Bristol by local artist, Mike Ogden Mike Ogden is a local Bristol artist and the owner of Sky Blue Creative Framing and Gallery in Westbury Park. What makes Sky Blue unique is that nearly all of Sky Blue Framing the staff are artists. Their skill as craftsmen, combined with an artist’s eye for & Gallery colour and a flair for stylish design, means that any of the team can design a frame to complement any artwork. 27 NORTH VIEW, WESTBURY PARK TEL 0117 9733995

In the recent Wallace and Gromit Grand Appeal, Mike was selected as one of the artists to paint a Shawn the Sheep sculpture. In fact, he was invited to paint not one, but three Shawns! ‘Sheep Dip’ came first, with Shaun dressed in an Edwardian swim suit and a straw boater (displaying ‘Dip me Quick’) with a life belt around his middle as he doesn’t like being dipped! 'Pirate Captain’ was next and Mike was inspired by various films including 'Pirates of the Caribbean'. He added numerous fun details like the pistol manufacturer, the seagull and the gold lace on the hat. 'Called to the Baa' with Shawn as a High Court Judge, was his third masterpiece. We are thrilled and grateful to have Mike donate a framed limited edition print of one of his paintings of Bristol as an Auction Prize.

3. An overnight stay for two people in a suite at the Rosewood Hotel London including breakfast and two theatre tickets Indulge in complete luxury with this overnight stay for two people at the Rosewood, London. Occupying a restored Edwardian Grade I listed building, Rosewood London is one of the capital’s chicest hotels in the heart of the city. It’s the perfect place from which to enjoy a foray into theatre land, and so the two tickets to “The Comedy About a Bank Robbery” at the Criterion Theatre will make this a brilliant trip. Enjoy your night in one of the hotel’s suites and relax over breakfast the next morning - nothing could be more indulgently spoiling for a really special treat. 4. A day accompanying the Rt. Hon The Lord Mayor of Bristol as the Lord Mayor’s Consort/Lady Mayoress The day is for two people and will involve attending official engagements with the Lord Mayor, travelling in the official Lord Mayor’s car and wearing the respective Consort’s Badge of Office/Lady Mayoress’s chain. It will be held on a date (to be arranged with the Lord Mayor’s Office) when the Lord Mayor has a good flow and variety of engagements. The prize also includes a luncheon at the four star Radisson Blu Hotel Bristol. 5. A one-week summer stay in a luxurious chalet in Méribel in the French Alps Chalet Le Yeti is an exclusive, privately owned chalet, ideally situated in a quiet position near the centre of Méribel in the French Alps. Every last detail has been considered with comfort in mind from the roaring log fire to the handmade artisan mattresses and sound system, plus the beautiful sun terrace offering spectacular mountain views. Chalet Le Yeti is ideal for everything from special occasions for a big group of friends or family, to intimate corporate retreats. The chalet comprises eight en-suite double bedrooms, sumptuous living room with log fire, pool table and bespoke English oak dining table which seats twenty. A week in this chalet in summer would provide the last word in relaxing retreat. Méribel offers a stunning 18-hole golf course as well as all the beauty of the mountains in full bloom with breath-taking hikes, alpine lakes, serene meadows and much more from this stunning national park. 6. An overnight stay at Amberley Castle for two people including breakfast and dinner, together with tickets for ‘Glorious Goodwood’ Located in the beautiful West Sussex countryside, Amberley Castle is a unique luxury hotel steeped in over 900 years of history. It will provide the winning bidder the ultimate retreat after a day soaking up the delights offered by Glorious Goodwood. As well as tickets to the famous race meet and overnight accommodation, the prize includes dinner in the 12th Century Queen’s Room at Amberley Castle as well as a relaxing breakfast the following morning.

7. A two-night weekend stay with breakfast for two people at the five star Masseria Torre Coccaro, Puglia, Italy Located about forty miles from Bari Airport and two miles from the sea near Savelletri, the hotel is set in the heart of the countryside, surrounded by olive groves and fig trees and a number of Masserias (old farm houses). There are several communal areas such as lounges and reading rooms within the original Masseria. Bedrooms are spacious and most have their own private garden. There is a delightful outdoor pool and an underground spa offering massage and treatments, an indoor pool, Turkish bath, and fitness room. A private beach club two miles away is reached by a complimentary shuttle. Cuisine here is very much Pugliese; fish, pasta and home grown fresh vegetables feature predominantly on the menu. The hotel uses their large garden to grow vegetables and also runs cooking courses for guests who wish to enhance their culinary skills. 8. A visit to the Sunseeker Factory in Poole for up to four people The visit includes a private guided tour of the Super Yacht shipyard and afterwards a meal at the Hotel du Vin by Poole Town Quay. 9. VIP Tour for four people at the Rolls-Royce Bristol site including a silver service lunch in a private dining room The visit will include history, technology, aero-engine products and assembly, and onsite Heritage Museum. 10. Dinner for up to eight people, cooked in your own home in Bristol, Bath or central London by Bristol chef Stephen Plaister Stephen is a classically trained chef who has worked at Bell’s Diner with Chris Wicks and has appeared in the Good Food Guide. He has also worked at The River Station and been Head Chef at both Severn Shed and The Olive Shed. Stephen was Head Chef at Sodexo at Nuffield Health Bristol from 2009 - 2016 and is now the Catering Manager there. He helps design the menus for the Nuffield Hospitals in the UK. The DoH ranked the Bristol Nuffield Health as one of the top hospitals in Bristol and the South West with 100% for its food quality. Stephen has also worked in Sydney and Melbourne and has knowledge of cooking from Spain, Morocco, Turkey, New Zealand, Dominican Republic, the Cook Islands and the USA. 11. Temple Meads Station tour Network Rail invites you and three guests to go on a personal guided tour around Bristol Temple Meads Station. Discover the hidden depths of Bristol’s past and explore the network of tunnels underneath Temple Meads Station. Catch a rare glimpse of the Air Raid Shelter and the original vaults used to service the station and trains – a unique insight into British railway history. The senior engineer will take you up on to the roof of the station as well, where you’ll get a view of Bristol that few others get to see. The prize also includes lunch (kindly donated by Josh Eggleton) for four people at The Whapping Wharf Salt and Malt Restaurant.

One cannot think well, love well, sleep well, if one has not dined well Virginia Woolf

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Raffle Prizes Banquet of Food Through the Ages 3 November 2017 The Sansovino Hall Bristol Harbour Hotel

Gleneagles® Two-night stay for two in one of Gleneagles’ luxurious Sovereign Rooms with a full Scottish breakfast each morning, table d'hôte dinner, and unlimited use of the following facilities at The Club: two swimming pools, sauna, Jacuzzi, outdoor hot pool, gymnasium, croquet, putting greens, pitch and putt, pétanque, snooker and tennis. Voucher valid for twelve months, expiring 3rd November 2018. Dates subject to availability, excluding Easter and the festive season Rudding Park Luxury one-night stay for two. Includes dinner, bed and Yorkshire breakfast, with access to The Spa which has an indoor swimming pool, Juniper Log Sauna and Bucket Shower, plus access to the Roof Top Spa and Garden and reduced golf green fees A VIP 1:200th scale model of an A350 XWB Aircraft Calcot Manor - Tetbury Dinner for two at The Conservatory Champagne and Gala Dinner Tickets Magnum of Laurent Perrier Champagne and a pair of tickets to a four course, black tie gala dinner at The Royal Automobile Club, Pall Mall, London Lympstone Manor Champagne aperitif, à la carte dinner and overnight stay in a luxury room with breakfast for two people

The Dorchester Champagne Afternoon Tea for two in The Promenade Captain’s Club - Dorset Dining experience up to the value of £150 DoubleTree by Hilton Dinner for two to four people in the historic Kiln Restaurant to a maximum value of £120 including food and beverages Claridge’s Dinner for two with wine paired by the Sommelier The Gainsborough Bath Spa A spa day for two including access to the waters of the Spa Village, a sixty-minute treatment and lunch with a glass of wine in their restaurant which is run under the guidance of Acorn Award winning local chef Dan Moon Eckington Manor Worcestershire Overnight stay for two people in a deluxe room with dinner and breakfast. To be taken mid-week Nuffield Health Bristol One month’s complimentary membership for one person including a health MOT Hotel du Vin Bristol Four course Sunday lunch for four people (excluding drinks) in the Hotel du Vin Bistro Intercontinental London Park Lane Champagne Afternoon Tea for four in the Wellington Lounge Dinner in The Roux at The Landau For two people to the value of £150 including a bottle of wine chosen by the Sommelier

Royal Academy of Culinary Arts Lucky Dip Wine Hamper consisting of a mixed case of twelve bottles plus Champagne Afternoon Tea for two at the Sloane Club, London The Macdonald Bath Spa Hotel A spa taster day for two including lunch and a thirty-minute treatment

Bristol Marriott Royal Hotel One-night bed and breakfast for two people Nuffield Health Portsmouth One-day pass for six people and two health MOTs at Nuffield Health Fitness and Wellbeing Centre Mercure Bristol Grand Hotel One-night stay for two people including breakfast Carlson Rezidor Hotels ÂŁ200 in gift cards donated by the Carlson Rezidor Hotel Group for use at Radisson Blu, Radisson Red, Park Plaza, Park Inn or a hotel in the Quorvus Collection Valid until 31 August 2019 Stalbridge Linen A Luxury Towel Bale for two Consisting of two each of bath sheets, bath towels, hand towels and face towels Greenclose Hotels One-night stay for two adults at the Montague Arms, New Forest including three course dinner and breakfast The Stafford London Dinner for two in the Game Bird Restaurant including a bottle of house wine

Thornbury Castle Thornbury, South Gloucestershire One-night accommodation for two people including a full English breakfast Champagne and Cookware A magnum of Averys Special Cuvee Brut Reserve Non-vintage Champagne Epernay and a selection of Raymond Blanc Analonâ&#x201E;˘ Cookware Bristol Harbour Hotel and Spa Overnight stay for two including breakfast and dinner Lucknam Park Hotel & Spa Two nightsâ&#x20AC;&#x2122; bed & breakfast Gidleigh Park Champagne Full Afternoon Tea for two Selection of freshly made sandwiches, assorted home-made cakes or scones with clotted cream and preserves. A glass of Champagne and a choice of tea James Dyson Foundation V8 Absolute Cordless Vacuum Cleaner

AFTER A GOOD DINNER ONE CAN FORGIVE ANYBODY, EVEN ONE'S OWN RELATIONS Oscar Wilde, A Woman of No Importance

This commemorative brochure is proudly brought to you by

Acknowledgements Mimi Avery, Averys for assistance with the selection and supply of wine and champagne

Joe Hamlen and Corinna Underhill, City Trumpeters for the pageantry

Toni Bailey, Proctor and Stevenson for her time with the design work relating to the event

Georgina Jenkins, Highgrove Enterprises for advice on the hamper

Raymond Blanc OBE Huge thanks to Raymond Blanc for his continued and invaluable support of Adopt a School Trust, most recently evident by his contribution to the Banquet this evening Rachel Boast, Mansion House for all her help with the event Grant Callaghan, Bristol Harbour Hotel for all his help with the event and the accommodation Simon Cook, previously Assistant Mayor, Bristol City Council for his contribution with initiating the arrangements for this event Amanda Corbett and her students from City of Bristol College for help with the ﬂoral arrangements Colleen Daley for committing her time and effort in helping with numerous pre-event tasks Craig Ewan & team for their excellent service in setting up the audiovisual system Francis Greenacre kind thanks for his contribution to the historical aspects of the programme

Gabby Langley-Hunt, Bristol Harbour Hotel for her attention to detail and expert help with the arrangements David Lewins, Siân David and Nigel Black, Bristol Post for the Commemorative Programme Hannah Leverton a big thank you for her commitment to making this fundraising dinner a success with her considerable skill and patience.

Joe Nisbet, Jongor for his support with the catering Michael Norton, Bristol Post for his considerable assistance and advice regarding the event and the Commemorative Programme Mike Ogden, Sky Blue Creative Framing and Gallery for his gracious donation of a framed, limited edition print of Bristol Anna O’Shea, Bristol Harbour Hotel for her assistance with the initial arrangements Heather Pickstock, Bristol Post for writing features on the banquet and the charities

Katherine Lovell, Bristol Port Company for her information on food and the Port of Bristol

Stephen Plaister, Sodexo for committing his time and skills in his auction prize offer

Lizann Lowson, Miriam Garstang and their hospitality students from The City of Bristol College for their contribution to the catering and the ﬂoral arrangements

Diana Pomeroy, Trustee, Arthroplasty for Arthritis Charity a huge thanks for her unswerving commitment and hard work in helping to organise the Banquet

Daniel McLoughlin, Meetings and Events Operations Manager Harbour Hotel for his support with the smooth running of the event Andrew Morgan, Hollis Morgan for acting as Auctioneer on the evening Harry Murray, Lucknam Park for his contribution to the event, especially the rafﬂe and auction prizes

Katy Pook, Proctor and Stevenson for all her help with the event Roger Proctor, Proctor and Stevenson for his unwavering assistance with the event and support of the Arthroplasty for Arthritis Charity Tony Rance for his Toastmaster skills

Alec Reid, Reid Recordings for his expertise in directing the entertainment

Dockree, Chris Dockree, Sarah Dockree, Slawomira Czembor, and Adam Coombs

Valerie Richardson for her steadfast commitment and support of the Arthroplasty for Arthritis Charity

Sara Jayne Stanes OBE and Alexandra Webster from the Royal Academy of Culinary Arts and The Trustees of the Arthroplasty for Arthritis Charity for their considerable assistance with this event

Paul Rummer, The Bristol Old Vic Theatre School for facilitating the entertainment Vito Scaduto MCA grateful thanks for his Front of House competence and ﬁnesse

Additional THANKS TO

The Bristol Old Vic Theatre School: John Telfer for his performance as Isambard Kingdom Brunel Micky Dartford for his performance as John Wesley George Readshaw for his performance as John Cabot Brian Turner CBE Huge thanks to Brian Turner for his continued and invaluable support of Adopt a School, most recently evident by his presence at tonight’s Banquet

TABLEWARE | KITCHENS | FURNITURE

Averys Wine The Pony & Trap Pre-dessert and canapé Bristol Port Company Help with history of food and the Port of Bristol Harvey & Brockless Dessert Proctor and Stevenson Event design work

Leverton Events and Communications Event coordinator

City of Bristol College Contribution to the event by staff and students

Peter Watts, Mansion House for the Pageantry and his help with other aspects of the event Michael Weston, Radisson Blu Bristol for his support with the accommodation

Flying Fish Seafoods Fish and canapé

Harbour Hotels Main and canapé

Debbie Palmer, Rebecca Lopez and their students from Weston College who helped on the evening Ben St Quintin for his considerable advice and inﬂuence with all the arrangements

The Valley Smokehouse Starter and canapé

Jongor Catering supplies

Students from The City of Bristol College who helped on the evening The Mace Bearers, led by Shaun Finn for the pageantry

Total Produce Amuse Bouche and canapé

Weston College Contribution to the event by staff and students

Town & Country Sweetmeats

Michel Cluizel Sweetmeats

Café du Monde Coffee

Speyside Glenlivet Water

AN Event Services Audiovisual

Helpers on the evening Colleen Daley, Sharon Daley, Catherine

FAMOUS BRISTOLIANS OR FAMOUS PEOPLE ASSOCIATED WITH BRISTOL Ernest Bevin MP. 1881-1951 Edward Hodges Bailey Sculptor. 17881867 Dr William Budd Doctor. 1811-1880 Edmund Burke MP. 1729-1797 Dame Clara Butt Singer. 1873-1936 Isambard Kingdom Brunel Engineer. 1806-1859 John Cabot Adventurer. 1451-1498 William Canynges Merchant, Shipbuilder, Mayor, MP. 1399-1474 Mary Carpenter Social Reformer. 18071877 John Carr Founder of Queen Elizabeth’s Hospital School. 1544-1586 Thomas Chatterton Poet. 1752-1770 Samuel Taylor Coleridge Writer. 17721834 AEJ Collins Cricketer. 1885-1914 Edward Colston Slave trader, Merchant, MP. 1636-1721 Joseph Cottle Publisher. 1770-1853 Tom Cribb Prizeﬁghter/Boxer. 1781-1848 Sir Stafford Cripps MP. 1889-1952 Sir Humphry Davy Chemist. 1778-1829 Daniel Defoe Journalist. 1660-1731 Edward William Godwin Architect. 1833-1886 William Friese-Greene Photographer/ Cinematographer. 1855-1921 Joseph Fry Businessman. 1728-1787 William Gilbert Grace Cricketer. 18481911 Francis Greenway Architect. 1777-1837 Richard Haklyut Writer and Theologian. 1553-1616 Sir Thomas Lawrence Painter. 17691830 John Loudon McAdam Surveyor and inventor of Tarmac. 1756-1839 Pero Jones An African slave who served John Pinney for 32 years. Pero’s Bridge,

in Bristol’s ﬂoating harbour, was named in his honour. 1753-1798 Hannah More Writer and Philanthropist. 1745-1833 Samuel Morley MP. 1809-1886 George F Muller Social Reformer 18051898 William James Müller Artist/Painter. 1812-1845 Samuel Plimsoll MP. 1824-1898 William Penn and George Fox Social Reformers. 1644-1718 and 1624-1691 Eca de Queiroz Writer and Portuguese Consul. 1845-1900 Mary (Perdita) Robinson Actress. 17571800 Peter Mark Roget Doctor and Writer (Roget’s Thesaurus of English Words and Phrases). 1779-1869 Richard Savage Playwright and Poet. 1697-1743 Sarah Siddons Actress. 1755-1831 Field Marshal Viscount Slim Military Leader. 1891-1970 Robert Southey Writer. 1774-1843 Robert Louis Stevenson Writer. 1850-1894 Nicholas Thorne Founder of Bristol Grammar School William Tyndale Translated the New Testament into English. 1494-1536 William Watts Plumber. Inventor of lead shot, ﬁrst made in 1782. Billy ‘Fatty’ Wedlock Football player. 1880-1965 John Wesley Founder of the Methodist Church. 1703-1791 John Whitson Merchant and founder of Red Maid’s School. 1558-1629 The Wills Family Merchants and Philanthropists. Tobacco factory founded in 1786. Ann Yearsley Poet. 1756-1806

GUESTS OF HONOUR THE RT. HON THE LORD MAYOR OF BRISTOL, coUNCILLOR LESLEY ALEXANDER THE LORD LIEUTENANT, MRS PEACHES GOLDING OBE THE HIGH SHERIFF, MR ANTHONY BROWN Brian Turner CBE RAYMOND BLANC OBE THE EARL OF INCHCAPE PATRICIA ROUTLEDGE DBE WAYNE SLEEP OBE