The 2026 FQE
Saturday 20th June 2026
1pm – 4.30pm
Programme of the day
10:45am Founder’s Day Service of Thanksgiving ST JOHN THE BAPTIST CHURCH
12:30pm Roll Call and Reading of the School Chronicle FRONT OF THE SCHOOL
1:00pm FOUNDER’S DAY
FETE OPENS
During the fete, an exhibition of plans for the School’s proposed Sports Hall & classrooms building, new Fives courts, and new outdoor cricket nets will be open to all between 1:30pm and 3:30pm in the Main Building’s Conference Centre.
PROGRAMME OF ENTERTAINMENT: all to take place on the stage
1:00pm QE School Choir, Strings and Wind ensemble
1:30pm Hip-hop dance from QE pupils, Years 7–10
1:45pm From mindful breaths to graceful poses – Yoga Sadharm Anandana
2:00pm QE’s Junior Jazz
2:20pm Ta, the beginning – Kathak by Trishna Kumari
2:40pm Stealing the stage from the sons Bollywood dance by School mums
2:50pm Traditional dance of Guangxi province and Martial arts of Gongfu Fan by Chinese UK Performing Arts
3:15pm Telugu folk dance by Sree Sabbella and group
3:30pm Maiden’s love by Chinese UK Performing Arts
3:45pm Stealing the stage from the sons Bollywood dance by School mums
–4:00pm
4:30pm FOUNDER’S DAY FETE CLOSES
Saluting FQE on its first 60 years: supporting our School now more than ever
A warm welcome to our QE families, alumni, staff past & present, neighbours, and all other guests: I hope you will enjoy the FQE Founder’s Day fete.
Everyone attending this year’s event will see clear evidence of the latest works that the support of the Friends of Queen Elizabeth’s has enabled. Thanks to pledged investment of around £300k from FQE, the School unlocked £2m in government grant, leading to an essential and large-scale restoration of our historic Main Building – the most significant since the 1950s. Since last year’s Founder’s Day, 130,000 roof tiles have been replaced, ten flat roofs repaired, 50 classrooms
and offices redecorated, and solar panels added to the south-west facing side of the Main Hall.
The funds raised today will go straight into the refurbishment of our Biology department, beginning next month, improving accommodation for science.
For an insight into our ambitious future plans, I would invite you to visit the
Conference Centre (inside the Main Building) to see our emerging proposals for the campus, most notably a new Sports Hall and associated facilities for cricket and Fives.
These build upon the gradual transformations to our school environment over recent decades, which are wholly thanks to the support of FQE. I therefore encourage you to spend freely and donate generously today, as you are making a direct investment into opportunities for QE students present and future, plus those from the local community who will also benefit through our partnerships.
Founder’s Day is also a vibrant celebration of our wider community: from alumni returning to connect with one another, to the new families joining us here in Barnet in September (or perhaps even due to become Elizabethans in Dubai or Gurugram through our QE Global Schools initiative); from the local businesses sponsoring the event, to the diverse delicacies of the international food tents. One of our greatest strengths is the way in which the School, and FQE, is able to bring people together with shared aspirations and common purpose.
This is not without a huge amount of dedication and hard work. I offer my sincere thanks to the FQE Fete Sub-Committee, led by Rekha and Simon Essex, and all the volunteers, donors and sponsors whose efforts have made today’s event possible. I am also grateful to the dependable service of our Sixth Form prefects and members of staff, who invest such care and energy in ensuring these special occasions are a success.
This year marks the 60th anniversary of the establishment of The Friends of Queen Elizabeth’s as a charity. While we look to the World Cup to see if England can end ’60 years of hurt’, we can reflect on 60 years of sterling work by its trustees and supporters during which time the School has not only been transformed physically, but grown its educational reputation to the point that it is now recognised internationally. With your ongoing assistance, I do believe that its potential is boundless.
With best wishes,
Neil Enright Headmaster
FQE’s 2026 Founder’s Day fundraising target is £25,000. The money will be used to help implement QE’s new Estates Strategy – starting with the refurbishment of all the Biology laboratories. Giving is easy: just use the QR code below to go straight to our JustGiving page.
The Friends of Queen Elizabeth’s – or FQE – is a registered charity which exists to support the School and its pupils. Founded in 1966, it has a fantastic track record. In fact, over several decades, FQE has been at the heart of major capital projects which have transformed the School’s campus into a superb learning environment. The charity’s aim is that pupils of all backgrounds be provided with the very best educational opportunities.
Recent Founder’s Days have raised record-breaking amounts, including 2025’s fantastic £43k-plus. We hope to maintain momentum and continue investing. With the Main Building work almost complete and the overhaul of the Biology department beginning next month, a new Sports Hall is now firmly in our sights.
Donations are gratefully received. Scan the QR code to access the online donation platform or visit: www.justgiving.com/campaign/ fqefoundersday2026
FQE is a registered charity, no. 289174
The Friends of Queen Elizabeth’s Founder’s Day
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Prefects playing their part alongside FQE
Tunishq Mitra, 2026 School Captain, reflects on what makes Founder’s Day special, how it all happens, and how the money raised is spent.
Founder’s Days have been fun to see. Every year, it’s a good opportunity to see the wider School community and local people together. While my year group missed the Year 7 roll call due to COVID, I remember hearing Mr Enright’s Headmaster’s speech on the 450th anniversary year Founder’s Day in 2023 – a key moment for me.
It’s always a landmark event in our year. Enthusiastic parents have been working on recipes for weeks, multiple music ensembles have kept up with rehearsals even in a busy exam season, and the younger students have that roll call, one of our most significant traditions.
The prefect help is a huge undertaking. From Friday afternoon, we’re expecting
over 100 prefects to help set up Stapylton Field, including pitching marquees and bringing out the stage. We’ll be supported by the company putting up tents and, of course, by Friends of Queen Elizabeth’s parents, who will be just as crucial to the success of the day as us.
Founder’s Day is a key part of what FQE as a whole does. More broadly, too, their support and fundraising has been exceptional. The Friend’s Recital Hall has allowed for so many ensembles to grow in strength, and encouraged more Elizabethans to take up music – a really impactful change. More recently, The Robert Dudley Studio has been a great addition – whether it’s staging plays or hosting talks that can now reach a wider audience, it’s being utilised very well. Without FQE, none of this would be possible.
The Friends of Queen Elizabeth’s Founder’s Day Fete
How to become part of the Elizabethan family
Arif Rahman, parent to Year 7 pupil Onirban, reflects on his first year getting involved with FQE and volunteering at School events.
When my son joined QE, I knew the School was academically exceptional. That is not exactly a secret. What I did not realise was how much of QE’s wider strength comes from the parent community around it.
Over the past year, I have had my first proper experience of FQE: helping at hospitality events, supporting this year’s Founder’s Day Fete, and getting involved with the estate boards that promote the fete across the local area. I started, like many new parents probably do, by thinking I would just help a little where needed. Then you turn up, someone hands you a job, and before long you are part of the machine.
What struck me most was watching experienced FQE parents in action. Some have boys who left QE years ago, yet they still give up considerable time because they care deeply about the School and this community. That says something powerful. They are not doing it because they have to, but because QE, and the network of parents supporting it, clearly mean something to them.
At hospitality events, I saw parents who knew exactly what needed doing: where every plate should go, how the room should flow, how to coordinate smoothly with the School, and how to keep everything moving without fuss. Alongside that, there was the humour, the
small conversations, the quick banter between volunteers. It was organised, but not stiff. Efficient, but human.
The estate boards gave me another view of the same spirit. A board outside a house may look like a small thing, but behind it is a parent willing to help, a volunteer organising logistics, and a shared wish to make the fete a success. Nothing happens by magic –though some of the experienced parents make it look dangerously close.
I have found this parent support network quite unlike anything I have seen before. It is practical, committed and quietly relentless. I think this is part of why QE continues to thrive. The School is not private, but in many ways does far more than many private schools. The boys benefit not only from excellent teaching, but from a culture where parents, staff and
pupils all seem invested in something bigger than themselves.
QE’s success in league tables, university admissions and wider achievement is impressive, of course. But behind those outcomes is a community that keeps turning up. That is what I have seen through FQE.
I really wish every new Year 7 parent knew how rewarding volunteering can be. You do not need to know everything or to be on a committee from day one. Just turn up, help for an hour, pour drinks, move chairs, host a board, answer a message – do one small thing.
That is how it starts. And before you know it, you are not just a QE parent. You are part of the Elizabethan family.
A tale of earth, wind & fire: remembering QE’s cricket pavilion
QE has a shining reputation for its cricket and a fine square, but there is no pavilion. It was not always so. Here we look at the history of the building that once stood on the earth where the stocks and bowl-at-a-teacher stalls are placed for today’s Founder’s Day Fete.
The first pavilion at QE arrived almost as soon as the School acquired Stapylton Field in 1885 – although judging from the photo showing the 1887–1888 football team standing in front of it, ‘pavilion’ may have been a rather grandiose term for what looks like a slightly fancy hut.
Nevertheless, according to The Elizabethan of July 1885, it was an improvement on what
had stood there before: “The most striking feature on entering the field is the new pavilion, which has been placed on the western side, where it eclipses the old one. There is ample space…for dressing, scoring, and keeping the cricketing plant. But all these advantages have not accrued to the School Cricket Club without cost. …The club owes Mr. Lee [John Bond Lee, Headmaster 1875–1906] some £8 for this outlay.”
It is likely that the building remained at this spot for almost a century, presumably being repaired as needed. A plan of the School grounds in 1968 shows a building on Stapylton Field which isn’t labelled, but is likely to have been this hut.
A note in the 1973 Steering Committee minutes from 13th May 1970 moots the idea of fundraising for a new pavilion, but dismisses it on the grounds that cricket was only played for one term and seemed to be declining in in popularity. Instead, squash courts were proposed.
The existing hut/pavilion soldiered on for another decade, but was destroyed by fire in the summer of 1983. Lamenting the loss, the September 1983 Old Elizabethans newsletter described it as a “treasurehouse of schoolboy graffiti”. The initial estimate for rebuilding was £20,000.
It was duly rebuilt after a fashion – “botched up to the standard of a barn”, as Headmaster Eamonn Harris quipped later in The Elizabethan of January 1992. The result of this work may be glimpsed in the background of the colour photo.
October 1987. As Harris wrote in the spring 1989 OE newsletter: “Visiting O.Es will have noticed that the pavilion on Stapylton is no more than a mound of rubble... The great oak which was blown down in the hurricane landed amidships.”
The estimated cost of a new pavilion was put at £80,000 and Harris somehow acquired £10,000 towards this. Plans were drawn up (shown above, with white backgrounds), A-level Design students chipped in with their ideas, and Harris interpreted a line in the budget from Barnet Council – which then funded the School – as capital funding for a new pavilion. “The amount listed is about enough for three-and-a-half good walls, a sure sign that we are looking at pavilion money,” he wrote in the spring 1989 newsletter.
His enthusiasm was still undimmed three years later: “[The pavilion] will stand for those O.E.s who remembered their school days with some affection. It will stand for those who feel
But it was not long before disaster struck again, thanks to the famous storm of
they owe the smallest debt to the school. It will stand for those who played and won on that field... the shrine of that sporting reputation. It will not be a groundsman’s shed, it will be a pavilion with changing facilities and a verandah.” (January 1992 OE newsletter).
But here the trail goes cold. The archives record no further mentions, and the once scorched earth where boys are today bowling balls at their teachers bears no traces of any such building. For once, the indomitable Headmaster Harris must have been unsuccessful.
SEE PLANS FOR QE’S NEW SPORTS HALL AND CRICKET NETS TODAY
In 2026, cricket is thriving at Queen Elizabeth’s School. While there are no plans (yet!) for a pavilion, the sport occupies a central place in the latest big development in QE’s new estates strategy.
a multi-purpose four-court space accommodating facilities including indoor cricket nets.
All attending the fete are invited to view a special exhibition of planning proposals for QE’s new Sports Hall, cricket nets and Fives courts. If approved, the Sports Hall will be
Nearby would be six outdoor, ECBcompliant cricket nets, together with six new Fives courts, thus also giving that thriving sport the playing space it deserves. The new building would have changing rooms on the ground floor and ten additional classrooms on the third floor.
You can VIEW , and COMMENT ON , detailed planning proposals for this development IN THE CONFERENCE CENTRE WITHIN THE MAIN BUILDING FROM 1:30PM UNTIL 3:30PM on Founder’s Day.
A taste of heaven Food, glorious food at the FQE fete
If this Saturday afternoon, you have a sudden craving for barbecue, just head off across Staplyton Field and eat your fill.
Ah, but you’re vegetarian? No problem, just stroll to the veg. BBQ stall. Because whether it’s Victoria sponge that takes your fancy, or Indian dosas, or Eurasian food, or African cooking, or, or, or…from curries to cakes to candyfloss, we’ve got you covered!
Food has long played an essential role at the fete. What better way to celebrate the cultures represented in the Elizabethan community than to enjoy together the richest of cuisines from around the world?
If your appetite has been whetted today, why not try out the following recipes from Sri Lanka and Türkiye (Turkey) back at home?
Naturally enough, with 1,300-plus hungry boys, food is important at the School, too. When QE recently waved goodbye to 24 French exchange partners from Bourg-en-Bresse, how were they sent on their way? With a full English breakfast, of course. Pupils have this year been growing fresh vegetables at the Byng Road allotments. And when it comes to important School events, it’s not just Founder’s Day at which food plays an important role. Where would the Old Elizabethans’ Reunion Dinner and the Elizabethan Union Dinner Debate be without a good spread?
CHICKEN KOTHU ROTI
PREP. TIME: 30 mins to 1 hour
COOKING TIME: 30 mins to 1 hour
SERVINGS: 4
INGREDIENTS
FOR THE CHICKEN CURRY
1kg/2lb 4oz chicken thighs, bones removed, cut into 2cm/¾in pieces
4 tsp roasted Sri Lankan curry powder
1 tbsp Greek yoghurt
2 tbsp sunflower oil
½ tsp black mustard seeds
½ tsp fennel seeds
1 red onion, finely chopped
10 fresh curry leaves
4 garlic cloves, finely chopped
2.5cm/1in piece ginger, peeled and finely chopped
½ tsp ground turmeric
3 medium vine ripened tomatoes, finely chopped
300ml/10fl oz coconut milk
METHOD
1. Add the chicken pieces to a large bowl with 2 teaspoons of the roasted Sri Lankan curry powder, 1 teaspoon salt, a good crack of black pepper and the Greek yoghurt. Mix well, cover and marinate in the fridge for 30 minutes.
2. To a large frying pan on a medium-high heat add the sunflower oil, the black mustard seeds and fennel seeds. When the mustard seeds start to spit, add the onion, curry leaves, garlic and ginger and cook until the onions are translucent.
3. Add the remaining Sri Lankan curry powder and turmeric. Give everything a good mix then add the chopped tomatoes, marinated
salt and freshly ground black pepper mangetout or green beans), to serve
FOR THE KOTHU
4 frozen roti or paratha
4 tbsp sunflower oil
4 free-range eggs
2 garlic cloves, grated 1cm/½in piece ginger, peeled and grated
1 leek, halved lengthways and sliced
1 red onion, thinly sliced
½ carrot, peeled and sliced into matchsticks
2 tsp chilli powder (optional)
2 tbsp soy sauce salt
chicken, coconut milk and 200ml/7fl oz water and cook on a medium-high heat for about 20 minutes until it’s deep in colour, then set aside.
4. Cook the frozen paratha as instructed on the packet, then set aside to cool.
5. Once cool cut into small rectangles approximate 1x2cm/½in x ¾in.
6. When it’s time to cook, do it in two batches, otherwise the wok gets too full. Place a wok on a high heat then add 2 tablespoons of the oil.
7. Crack 2 eggs into the wok, along with half of the garlic and ginger, and leave to cook for 20 seconds then scramble. Add in half of the leek, onion and carrot and mix. Cook for about
2 minutes stirring occasionally.
8. Add half of the chopped paratha along with half of the chicken curry, salt, chilli powder (if using) and soy sauce. Mix well, chopping it with a wooden spoon or dough scraper, and cook for about 4–5 minutes constantly stirring.
9. Repeat with the remaining ingredients, keeping the first two portions warm in a low oven while you do so.
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LAHMACUN
A much-loved part of Turkish cuisine, Lahmacun is a flatbread with minced meat, vegetables & spices.
INGREDIENTS
FOR THE DOUGH
300ml warm water
1 tbsp caster sugar
125ml warm milk
1 sachet (7g) fast action yeast
800g plain white flour
2 tsp salt
50g natural yoghurt
2 tbsp extra virgin olive oil (+ a little extra)
FOR THE TOPPING
4 onions, peeled, roughly chopped
4 large ripe tomatoes
1 large kapya biber / red bell pepper, cored, roughly chopped
1 large sivri biber / green bell pepper, cored, roughly chopped
1 large bunch (50g) fresh parsley, very finely chopped
6 garlic cloves, peeled, finely grated
1 tsp cumin
1 1/4 tsp paprika
1 1/4 tsp pul biber / chili flakes
2 tbsp tomato puree
2 tbsp Turkish sweet red pepper paste (Tatlı biber salçası)
4 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper
500g 15-20% fat beef / lamb mince
METHOD
FOR THE DOUGH
Pour the water and milk into a large bowl and gently stir in the sugar, followed by the yeast. Let the yeast activate for 5 minutes or so –you will see the bubbles appear.
Sift the flour into a large bowl, stir through the salt, then add in the yoghurt and olive oil, followed by the activated yeast liquid and either stir with a large spoon and flip onto a clean surface to knead by hand for around 10 minutes until the dough is soft, pliable and smooth, or use a mixer with dough hooks for 8-10 mins.
Rub a little extra olive over the dough, tuck the sides under to form a smooth ball, place it back into the bowl, and cover the bowl with clingfilm and a tea towel and leave somewhere warm and cosy for at least a couple of hours, or even
up to three until it doubles in size and bubbles start to appear (anything between 25-35C is a good cosy temp, sometimes I preheat the oven to it’s lowest setting, turn off, then proof the dough in there with the door slightly ajar).
While the dough is proving, make the topping mixture.
Place the tomatoes in a bowl of hot water, leave for a couple of minutes, then peel off the skins and roughly chop. Blitz the onions in a food processor, then place them into a sieve over a large bowl so excess liquid can drain out.
Blitz the tomatoes and peppers add them to the sieve too to drain some, but not all, of the excess juices.
Preheat your oven to the hottest setting and place an overturned baking tray on the bottom of the oven. This will provide the uncooked lahmacun with a really hot base to crisp up on. Make sure the oven and the overturned tray are fully hot before you cook any of the lahmacun in there.
Once the dough is bubbly, ready and risen, take it out of the bowl and gently punch it down a little then divide it into 20 equal sized pieces, roughly 6065g each and roll into smooth balls on the surface. Cover them with a tea towel so that they don’t dry out.
FOR THE TOPPING
Take the topping mixture out of the fridge.
Flour the surface liberally and start rolling out one of the balls into a thin, circular disk, turning at a 45 degree angle each time to you roll, until it’s roughly the size of a dinner plate (approx 25cm diameter). Place the thin base on a large piece of baking paper then gently spread 3 desert spoons of the topping across the whole of the base (you can either use your clean fingertips for this, or the back of a spoon but be gently so not to tear the base) leaving a thin perimeter around the edge to allow those parts to bubble and crisp up while they cook. Carefully lift the baking paper with the uncooked lahmacun up and onto the overturned tray in the oven. Cook for a
minute, then open the oven door and carefully and quickly slide the baking paper out from under the lahmacun, close the oven door and cook for another 2-3 minutes until the edges are crispy.
Once you have the first one in the oven, the trick is to start rolling the others until you’ve always got one in the oven and another one waiting to go straight in. Stack them on top of each other as they come out of the oven and cover them tightly with foil so that all the lahmacun are fully sealed, and lay a tea towel on top so that they stay hot while the others cook. Serve immediately, keeping the ones you are not eating wrapped in foil.
These are wonderful served with lots of freshly squeezed lemon, sliced onion, fresh parsley and sumac (I like fresh tomatoes and thickly sliced red cabbage in there too), then rolled up and devoured.
TIPS:
• Ensure your oven is on the highest temperature possible to cook the lahmacun.
• Place an overturned oven tray at the bottom of the oven to heat up fully so that it is super hot when you place your lahmacun on it. Crispy bottoms and light crusts all round.
• Once as you open out your lahmacun dough, place it on a piece of baking paper which will make it easier to lift it into the oven.
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PICTURED: Nadia (centre, hi-vis jacket); Mala Shah to her immediate left; and Bee Rahman (other hi-vis); with other volunteers Jyoti, Bhuvana, Lubna, and Rupa at our first fete.
“
The fete is a community effort,
and the community is you!”
son, Faaiz, helping alongside Ahsan and Keeyan at his first fete.
Year 12 mum Nadia Adil on serving with the Fete Sub-Committee
I joined the Fete Sub-Committee in 2022, helping prepare for the first fete after the pandemic. I wanted it to be special for those like my son – then in Year 8 – who had not experienced a Founder’s Day and fete in person before.
My involvement began when I helped organise a paintballing trip at the end of Year 7, held instead of the traditional trip to France.
During this, I met Mala Shah, a seasoned sub-committee member, who encouraged me to join. I took her advice – and am glad I did.
Made up of current and former parents, the sub-committee includes several sub-groups. One is ‘stallholders’. A friend and fellow Year 8 mum, Bee Rahman, joined at the same time, and together we inherited this role from two outgoing parents. It involves raising awareness, filling volunteer roles, and on the day itself keeping everything running smoothly. In the first year we learnt the ropes. From the second, we streamlined things. I suggested an online form for parents to volunteer on stalls. Bee
Nadia’s
created a feedback form for parent-volunteers to complete afterwards.
My son, Faaiz, is now in Year 12. From previously helping on the day with his friends, Ahsan (Bee’s son) and Keeyan (Mala’s son), to assisting this year in his role as senior prefect, it has been a joy to watch him grow in this.
When I first joined the committee, my motivation was straightforward: my son’s Year 7 had been consumed by the pandemic. I wanted to help ensure that by the end of Year 8 there would be something truly special to celebrate. Now, five fetes on, serving has become a genuine privilege. QE offers boys unparalleled, and the fete is one very impressive expression, with its games stalls, selling stalls, and the much-loved food stalls, all run by parent-volunteers. Without their effort, it simply could not happen. The funds
raised go directly into supporting the boys. Every stall, every game, every plate of food sold contributes to something meaningful.
If you have ever wondered whether your involvement would make a difference, the answer is an unequivocal yes. Whether a couple of hours on a stall, helping with set-up, or joining the sub-committee, every contribution counts. The fete is, at its heart, a community effort, and the community is you.
As our sons reach the end of their time at QE, Bee and I will soon be moving on. We would love to hand over to parents who will bring their ideas and make it their own. You will meet wonderful people, have fun, and contribute to something your son will remember long after he leaves QE. Interested? Please do get in touch.
Our 2026 donors and sponsors: thank you!
Achin, Gauri & Ananmay Gupta
Alistage Ltd
Ameet, Manisha, Aaryan, Kyan & Shayan Shah
Bansuri Dabeli Kingsbury – Pravin & Nita
Barnet Parish Church
Benugo Café Company
Cake Box
Chinese UK Performing Arts
DeliFrance
Divya, Sriram & Gautam Sriram
Ekansh Mohanty & family
Eshaan, Tanish, Venkat & Archana Mukku
Everest Abercorn
– Chet Narayan Aryal
Finchley Nurseries
GAIL’s Bakery Barnet
Gayatri Sweet Mart
– Ajay Dhir and his staff
Indian Darbar – Vamshi Krishna Samudrala
Isaac, Becky & Adam Porter
Jumpin’ Jacks Inflatables
Kingsbury Fruit & Veg – Vanita Kunvarji
Krispy Kreme Doughnuts
Lawrence Grant LLP
Chartered Accountants
Maybe A Cookie
Morrisons – Borehamwood
Mr Whippy
N3 – Ruby’s of London
Patisserie Valerie
R&B Desserts – Rodica Bercu
Rohit & Shweta Chauhan and Arjun & Anirrudh Raj Singh
St John’s Ambulance
Sambal Express – Harrow
Sangeeta’s Kitchen – Stanmore
Santa Nata – with special thanks to Francisco Saldanha Oliveira
School Stage
Sicily Restaurant – with special thanks to Paul Boguslavsky
Sparks Catering Ltd
Spencer & Sener Estate Agents
Sree Sabbella & group
Stretch Out Marquees
Sumant Patel
Supreme Laturia
TeaTime Events
Vasantha Bhavan – Wembley
Veg Chennai Srilalitha : Watford – Ambika Purushothaman & Advait Keerthi Kumar
FQE Fete Sub-Committee
With thanks to the FQE Fete Sub-Committee for their hard work over recent weeks and months.
Anandana Nadhavajhala
Anirban Banerjee
Arif Rahman
Astha Shukla
Bhumika Patel
Bushra Rahman
Cecil Lee
Dolly Singh
G Gajendra
Mala Shah
Nadia Adil
Nida Sethi
Priya Raykar
Rekha Essex } Joint Chair
Simon Essex } Joint chair
Sadia Gul
Shammy Biju-Dhyaneish
Sripriya Sreedher
Swati Banerjee
Tatiana Atanasova
Udita Duggal
Ujala Haleem
In addition, thanks go to Tony Binstock (Chair of the FQE Executive Committee) for his continued support.
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