



Re-commencing Thursday, 11th September 2008 and then the second Thursday of each month thereafter, our Chefs will be offering a roast carvery in addition to the regular menu.
This will encompass different meats each month, carved by our Chefs, accompanied by fresh market vegetables and potatoes.
Monday, 19th March*
Friday, 6th April*
Monday, 9th April*
Tuesday, 10th April
Monday, 7th May*
Monday, 28th May*
Thursday, 12th July*
Friday, 13th July
Monday, 27th August*
Tuesday, 25th December*
Wednesday, 26th December*
Thursday, 27th December
Friday, 28th December
Monday, 31st December
Tuesday, 1st January*
Monday, 17th March*
* denotes Bank Holidays
For further information on all events contact the Chief Executive.
Format – Glass of Pinot Noir & Chardonnay from 7.15pm. Dinner will commence at 7.45pm, Menu Watercress, Pear & Blue Stilton Salad With Parmesan Shavings & Lemongrass Oil Supreme of Chicken Filled with Tiger Prawns, Truffle & Basil Butter Served on Saffron Mash with a Chilli Cream Sauce Selection of fresh Market Vegetables & Potatoes New season Summer Strawberry Tart Glazed with Strawberry & Martini Jelly & Homemade Vanilla Bean Ice Cream Freshly ground & brewed Coffee £50 per person including reception drink & dinner. Dress: Black Tie
The Boer War lasted 3 years from 1899 to 1902 and was to become the most costly Britain ever fought at the time, not only from a monetary point of view, but also from the number of men lost. Almost half a million troops took part, of which 22,000 were to die, some 16,000 from disease. Our Guest Speaker, Mr. Raymond Heron from South Africa will talk with the Members and Guests about the Boer War and in particular the Battle of Spion Kop. Of all the Boer War battles, the Battle of Spion Kop in 1900 retains an appalling notoriety for the incompetence of the British leadership, and the bloody slaughter of men engaged on each side in the struggle to win the command of the Hill. Raymond Heron is a prominent South African War raconteur, Guest Speaker and Battlefield Tour Guide. In Belfast today, street names such as Pretoria Street, Colenso Parade and Kimberley Street still exist, and are identifiable with the events surrounding the Boer War. Local interest also includes the fact that several Irish Regiments fought in the War, including the Inniskilling Fusilliers, the Connaught Rangers and the Royal Irish Fusiliers. MENU Roast Vine Tomato Soup with Vodka Crème Fraiche & Brioche Co Donegal Salmon steamed with Coriander, Ginger & Lime, set on char-grilled Asparagus Chef’s selection of Vegetables & Potatoes Freshly ground & brewed Coffee £23.50 PER PERSON fMembers and guests sit down for luncheon at 1.00pm followed, at approximately 1.50pm, by our speaker, Raymond Heron.

David Humphreys has been one of the most talented and successful rugby players of his generation. As a pupil at Ballymena Academy he captained the Irish Schools’ team to a Triple Crown in 1990, and within three years he had played for Ireland at both Under 21 and "A" levels and made his senior Ulster debut in 1992, kicking his side to victory over Munster in Cork. Having graduated in Law from Queen’s University, he scored a record 19 points for Oxford in the 1995 Varsity game at Twickenham, and made his Irish debut against France the following February. Capped 72 times by Ireland, the most for an Ulster player, he scored 560 international points and played in the 1999 and 2003 World Cup tournaments, and captained Ireland in five internationals. He has played in more than 160 games for Ulster, a club record, and is Ulster’s top points scorer in both the Heineken Cup and the Magners League. His 37 points against Wasps in 2002 is a Heineken Cup record for an individual, and his last-minute drop goal against the Ospreys in Swansea gave Ulster the 2006 Magners League title. Awarded an MBE for his services to rugby, and an Honorary Doctorate by Queen’s University, David Humphreys cemented his place in Ulster and Irish rugby history when he captained Ulster to a European Cup victory on January 30th 1999 at Lansdowne Road in Dublin. Recently inducted into the Irish Rugby Union Players’ Association Hall of Fame, he has decided to retire after fifteen years at the top. David Humphreys MBE MENU Roasted Field Mushroom with Sauté Leek & Pancetta and melting Ballyoak Cheese Roast Co Antrim Chicken with Lemon & Thyme, set on roasted Squash with a Gravy of Natural juices Chef’s selection of Vegetables & Potatoes Freshly ground & brewed Coffee £23.50 PER PERSON PLEASE NOTE: For Events listed, stating ‘by ticket only’, reservations will only be taken by means of selling tickets in advance. Members may pay for and obtain tickets in the General Office or by telephone giving your credit card number, whereupon they will be mailed out. Early booking is essential for all events, cancellations within 72 hours of any event will be charged in full unless the place can be filled. Normal Club dress code rules apply unless otherwise stated above.

Given
Our main Speaker will be Una Reilly, Chairperson of “The Belfast Titanic Society” who helped organize
The Menu has been especially selected by our own Head Chef, Tom McCluney, and is based around some of
White Star Line Terrine of Quail & Woodpigeon
served with freshly-baked Brioche Bread
1912 Consommé
with aged Sherry
Roast Atlantic Ocean Hake wrapped in Parma Ham
scented with Lemon & Herbs with Parmesan Cream Sauce
Chef’s selection of Vegetables & Potatoes
Lord Pirrie’s Sticky Fudge & Pecan Tartlet
Berry Compôte & Chocolate Sauce
Freshly ground & brewed Coffee
Format-drinks reception from 7.15pm, in
Dress: Black Tie

Our Past President Mr
Format-drinks reception from 7.15pm, in
Menu
Tian of white Crab & Prawns
with Avocado & Goats’ Cheese Mousse
& Compote of Tomato
Roast breast of Chic
with Maple & Black Pepper Glaze
Carrot Thyme & Cumin Purée
Chef’s selection of fresh Market Vegetables & Potatoes
Vanilla and Orange Pannacotta
with Vanilla Shortbread
Freshly ground & brewed coffee
Dress: black tie, £40 per person, including musicians, reception drink & dinner
‘By ticket only’
Format-Members and guests sit down for luncheon at 1.00pm followed,
at approximately 1.50pm, by our guest Mr Eddie O’Sullivan in conversation with Mr Jim Neilly.
Whole-grain Mustard & Whiskey-cured Irish Salmon
with Avocado Cream & Wheaten
Roast Loin of Saddleback Pig
served on Champ with Clonakilty Black Pudding & Cepe Gravy
Chef’s selection of Vegetables and Potatoes
Freshly Ground & Brewed Coffee
£23.50 per person
‘By ticket only’
The President’s Dinner-Friday 7th March
Format – A member’s only function and
Club’s Social Calendar!
Members meet at around 7.30pm and partake of a drink or two in
Formerly
Robin Eames was born in 1937 in Belfast. He married Christine in June 1966. They have two sons Niall and Michael who are both surgeons in Belfast Hospitals.
He was educated at Methodist College, Belfast Royal Academy, The Queens University, Belfast and Trinity College, Dublin.
Whilst at Queen’s he was he was Chairman of
He was appointed a Deacon in 1963 and subsequently served in
He was elected Bishop of Down and Dromore in 1980 and was
Lord Eames has held many posts in
He is a Member of
He was made a Life Peer in 1995.
Awarded
In September 2007 Lord and Lady Eames were awarded
After dinner
Dress: black tie, £50 per person, including reception drink, six-course dinner and wine with meal
‘By ticket only’
Guest Speaker Luncheon & Dinner on Thursday, 28th February with
Frederick Forsyth’s work needs little introduction; books such as The Day of
His journalistic background is evident in
Luncheon Format
Members and guests sit down for luncheon at 12.45, and following a brief introduction by General Sir Sam Cowan, our Guest of Honour, Mr Frederick Forsyth, will speak about his life and work at approximately 1.45pm.
Cream of spiced Parsnip & Coriander Soup
with Curry Oil
Pan-fried Finnebrogue Venison Sausages
served on buttery Champ, with Juniper Berry & red Wine Jus
topped with crispy Onions
Freshly Ground & Brewed Coffee
£25.00 per person
‘By ticket only’
Dinner Format
Members and guests arrive at 7.30pm for a Drinks Reception, before sitting down to a six-course dinner with wine at 8pm. The evening will conclude with an auction for
Dinner Menu
Sautéed Scallops with Pea Pancake
served with Orange & Vanilla Sauce
Roast Tomato & Rocket Soup
with Basil Pesto
Char-grilled Beef Fillet on Garlic Pomme Purée
With a Pancetta & Spring Onion, Bushmills Sauce
Selection of finest Cheeses
Champagne Syllabub
With fresh Raspberries
Freshly ground & brewed Coffee
‘By ticket only’
£50 per person
Dress: Black tie
Admission to both
Format
Menu
Pan-seared Red Mullet Fillet
set on a roast Fennel Salad
with a Champagne & Sorrel Cream
Chablis 1 er Cru Les Vaudevey-Chablis
Roasted Plum Tomato & Red Pepper Soup
with Vodka, Crème Fraiche
L’Avenir Chenin Blanc-South Africa
Char-grilled marinated Rack of Lamb
spiced root Vegetables
served with a Lemon & Thyme Jus
Piedra Feliz Punto Alto Pinot Noir-Chile
Selection of Finest Cheeses
La Croix Chevaliere-South of France
Warmed Chocolate Fondant Tart
Balsamic Strawberry & Raspberry Sorbet
Brown Bros Late Harvest Muscat-Australia
Freshly ground & brewed Coffee, with hand-rolled Truffles
Dress: Smart Casual
£50 per person including reception drink, gourmet dinner and fine wines tutored and presented at each course by Laroche Wines & Direct Wine Shipments Wholesale.
‘By ticket only’
Format
Mary McAleese was born in Belfast, educated at St. Dominic’s Grammar School, graduated from Queens University in 1973 and in
After working for some time with RTE as a journalist and presenter in both radio and television Mrs. McAleese returned to Queen University in 1987 to become Director of
In 1997 Mrs. McAleese defeated
In October 2004 President McAleese was reelected unopposed for a second seven year term of Office illustrating her widespread popularity with no party willing to bear
President McAleese has
Breaded Goats’ Cheese
set on Asparagus & sun-blushed Tomato Salad
with Tomato Chutney
Pan-fried Sea Bream Fillets
served on char-grilled Sweet Potatoes
with a roasted Red Pepper & Basil Cream
Chef’s selection of Vegetables & Potatoes
Freshly ground & brewed Coffee
£23.50 per person
‘By ticket only’
A Traditional Scottish evening in
Good Food, Pipers, a Soprano & a Baritone, musicians and Scottish Craic!!
Format
served Piping Hot, with Selkirk Bannock
with a Caper & Spring Onion Dressing and Fresh Lemon
A Traditional Scottish Sweet with a rich blend of
Yoghurt, Oatmeal, Whisky & Raspberries, served with Butterscotch Biscuits
Dress: black tie, Supper 7.30pm for 8.00pm
£27.50 per person
‘By ticket only’
Re- commencing Thursday, 10th January 2008 and
An informal evening where members are welcome to bring family, friends and work colleagues to view and enjoy
Canapés, wine & soft drinks reception, with
Format
Members & guests meet and enjoy a pre-luncheon drink or two in
Reading Room in front of a ‘roaring fire’,
Reform Christmas Luncheon at 1.00pm
Menu
Gateau of Walter’s Smoked Salmon & Prawns
with Tomato Vinaigrette & Irish Soda Bread
Winter Vegetable Consommé
Roast Stuffed Turkey & Co Antrim Gammon
with Bacon-wrapped Chipolatas and a Turkey & Port Wine Gravy
Chef’s seasonal Market Vegetables & Potatoes
Traditional Christmas Pudding with Brandy Sauce
or
White Chocolate Cheesecake with Blueberry Compote &
Vanilla Pod Ice Cream
Freshly ground & brewed Coffee
with Mince Pies
£23.50 per person including pre-luncheon drinks
‘By ticket only’
Format
Members & guests meet and enjoy a pre-luncheon drink or two in
Reading Room in front of a ‘roaring fire’,
Reform Christmas Luncheon at 1.00pm
Menu
Gateau of Walter’s Smoked Salmon & Prawns
with Tomato Vinaigrette & Irish Soda Bread
Winter Vegetable Consommé
Roast Stuffed Turkey & Co Antrim Gammon
with Bacon-wrapped Chipolatas and a Turkey & Port Wine Gravy
Chef’s seasonal Market Vegetables & Potatoes
Traditional Christmas Pudding with Brandy Sauce
or
White Chocolate Cheesecake with Blueberry Compote &
Vanilla Pod Ice Cream
Freshly ground & brewed Coffee
with Mince Pies
£23.50 per person including pre-luncheon drinks
‘By ticket only’
FORMAT
Members and guests sit down for luncheon at 1pm followed, at approximately 1:50pm, by our guest Mr Ray Stubbs in conversation with Mr Jim Neilly.
BACKGROUND
A former professional footballer with Tranmere Rovers, Ray Stubbs joined the BBC in Manchester in 1986 from Radio Merseyside as an assistant producer and worked on A Question of Sport before beginning a successful network broadcasting career, starting as a reporter for Match of the Day and Football Focus. Ray has covered every World Cup Final and European Championship Final for the BBC since 1990, and has presented Match of the Day, Grandstand and Football Focus as well as producing and presenting a number of sporting documentaries. He has been the front man for the BBC’s coverage of the World Darts Championships, has competed in a number of London Marathons and Great North Runs, and revealed a talent for singing in the most recent series of Celebrity Fame Academy.
MENU
Shrimp & Crab Tian with Goats’ Cheese & Avacado Mousse
Chicken Supreme stuffed with Spinach & Wild Mushrooms, wrapped in Parma Ham & served on a Lemongrass & Basil Sauce
Freshly ground & brewed coffee
£23.50 per person ‘by ticket only’
FORMAT
Reception drink, 6 course dinner with former England Cricket International Mr Geoff Miller, wine with meal, auction and ballot all hosted by Mr Jim Neilly.
BACKGROUND
Geoff spent 20 years on the professional cricket circuit, representing Derbyshire, Essex, Natal and England. He played 34 Test Matches for England, 25 One Day Internationals and played in 7 overseas tours, travelling to all majorTest playing countries to play with or against some of the greatest players in the game. He amassed over 14,000 runs, and, as a genuine all-rounder he finished up taking over 1,000 wickets and holding over 300 catches. A former Captain of Derbyshire and a former England Vice Captain, Geoff is now an England selector, as well as being one of the most sought after speakers on the international after-dinner circuit. He had the significant pleasure of rooming with Ian Botham for five years, and has a wealth of wonderful cricketing anecdotes.
MENU
Warmed Tartlet of Poached Pear & Blue Stilton Cheese with a Fig & Walnut Chutney
Crab Bisque with freshly baked Tomato & Basil Bread
Raspberry & Cassis Sorbet
Char-grilled Irish Beef Fillet
Swede Fondant, Colcannon, Parisienne Potato & Asparagus with a rich Burgundy Reduction
Selection of finest Cheeses
Bushmills Whiskey Parfait with Baileys Chocolate Sauce & Vanilla Shortbread
Freshly ground & brewed Coffee
DRESS
Black Tie - £50 per person – by Ticket Only
FORMAT
7:30pm for 8:00pm at which time there will be an informal, fun introduction and tasting of the Torres range of wines, presented by Joan-Ramon Casals.
SUPPER MENU
Char-grilled Chicken Supreme in a smoky BBQ Sauce and fresh Monkfish Medallions coated in a spiced Chilli Batter with a roasted Plum Tomato & Red Pepper Sauce
Chef’s freshly prepared Salads & Breads
Freshly ground & brewed Coffee served with hand-rolled Truffles.
DRESS
Smart Casual
£20 per person including hot buffet supper - by TICKET ONLY
ROAST CARVERY
ANNUAL GOLFING EVENT
Further details from Office
FORMAT
Glass of Pinot Noir & Chardonnay from 7.15pm. Dinner will commence at 7.45pm, then enter our lavishly themed casino, complete with roulette & blackjack tables and see if you or one of your guests can win one of the evening’s prizes!
Watercress, Pear & Blue Stilton Salad with Parmesan Shavings & Lemongrass Oil
Supreme of Chicken filled with Tiger Prawns, Truffle & Basil Butter served on Saffron
Mash with a Chilli Cream Sauce
Selection of fresh Market Vegetables & Potatoes
New-season Summer Strawberry Tart glazed with Strawberry & Martini Jelly &
homemade Vanilla Bean Ice Cream
Freshly ground & brewed Coffee
£50 per person including reception drink & dinner
Dress: Black Tie
By ticket only
For Events listed, stating “by ticket only”, reservations will only be taken by means of selling tickets in advance. Members may pay for and obtain tickets in the General Office or by telephone giving your credit card number, whereupon they will be mailed out.
Early booking is essential for all events, cancellations within 72 hours of any event will be charged in full unless the place can be filled.
Normal Club dress code rules apply unless otherwise stated above.
Members and guests sit down for luncheon at 1.00pm followed, at approximately 1.50pm, by our speaker, Paul Magennis and MC Paul Clark.
Leading Seaman Magennis was born on 27th October 1919 at No.4 Majorca Street, Belfast and attended school on the Falls Road until 1935 when he enlisted in the Royal Navy. In 1941, whilst serving in the Mediterranean, his ship was struck by a mine off Tripoli with Magennis swimming to safety. In December 1943 Magennis then entered the submarine service and volunteered for special service on ’midget’ submarines, training as a diver. He was mentioned in dispatches having seen action in Kaafjord, north Norway.
In July 1945, when taking part in ’Operation Struggle’ Magennis clamped six limpet mines to the hull of the Japanese Cruiser, Takao, moored in the Jahore Strait protecting Singapore. It blew apart some five hours later. Exhausted after attaching the mines because he first of all had to scrape the area clean from deeply encrusted barnacles, Magennis insisted on leaving the midget submarine again to free it from the limpet carriers which had not fallen clear from the craft. Magennis displayed very great courage and devotion to duty with complete disregard for his own safety. For their part in the operation Magennis and his Commander of the submarine, Lieutenant Ian Fraser, were each awarded the Victoria Cross. Magennis is the only recipient from Northern Ireland and the last RN Rating, in the Second World War to be decorated with a Victoria Cross.
On Tuesday, May 29th at lunch, Mr Paul Clark will discuss with Mr Paul Magennis, a son of James Magennis, his father’s life both at home in Belfast and his wartime experiences. James Magennis left Belfast in 1955 to settle in Bradford, West Yorkshire, the home town of his wife Edna, where he died in 1986 at the age of sixty-six.
Gateau of White Crab, Tomato, Avocado & Prawn with a Gazpacho Dressing
Pan-seared Medallions of Prime Finnebrogue Venison Loin set on braised Red Cabbage with a Wild Mushroom & Pancetta Jus
Chef’s selection of Vegetables and Potatoes
Freshly Ground & Brewed Coffee
£23.50 per person
By ticket only
To catch up on the events covered in the Spring 2008 edition of the Ulster Reform Club Newsletter, click on the link to the right.
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