AGM Details

Notice of Annual General Meeting

The Annual General Meeting of the British Academy of Fencing will take place on Saturday 5th January 2019 at 11.00 am at the:

Hilton Hotel,
Warwick Junction 15, M40 , A429
Stratford Road Warwick
CV34 6RE
​Telephone: 01926 499555
AGM Details
The AGM is a formal opportunity to air your views on current matters and to elect people to  committee posts.

All members of the Academy are urged to attend the AGM
The meeting of Maîtres d’Escrime, Provosts and Members to commence prior to the AGM at 9.30 am.

The follow positions on the Committee are due for election at this year’s AGM:

  • Secretary
  • Assistant Secretary
  • Members Representative
  • Committee Member

Proposals for alteration or addition to the articles are required, in writing to the Secretary, at least 21 days before the meeting (by 15th December).  
Other proposals to be tabled at the AGM should be submitted to the Secretary 10 days before the AGM (by 26th December).
Apologies for absence may be forwarded via any Committee Member.AGM Dinner
This year there will be also be a dinner held after the AGM, The cost of Dinner will be £22.50 which does not include drinks
Roasted red pepper and tomato soup with lemon and thyme pesto (V)
Carrot and Coriander soup with parsnip crisps (V)
Leek and potato soup flavoured with Tarragon (V)
Crescents of honey melon with seasonal fruits and raspberry coulis (V)

Main courses
Grilled pork loin steak with Fondant potato, green beans, baton carrots, apple and raison compote and cider sauce
Roast breast of chicken, gratin potato, roasted root vegetables, green beans and wild mushroom sauce
Roast loin of pork with creamy mash potato, braised cabbage and baton vegetables and apple brandy sauce
Grilled chipotle Salmon with crushed new potatoes, green vegetables and roasted cherry tomatoes
Baked spinach and wild mushroom filo parcel with cheddar cheese sauce (V)
Spinach and butternut squash wellington with chive cream sauce (V)
Grilled vegetable tower with Moroccan style couscous and spice tomato sauce (V)
Roast vegetable strudel with polenta chips and crisp garden salad. (V)
Mushroom risotto served with porcini oil and crisp garden salad. (V)
Four cheese ravioli with rocket pesto, asparagus and pine nuts. (V)
Red onion marmalade and goats cheese tartlet with sun blush tomato dressing (V)
Quorn and bean chilli con carne with savoury rice, sour cream and jalapenos (V)
Mushroom, vegetable and cheese nut roast with tomato basil sauce (V)
Baked flat mushrooms filled with vegetable ratatouille topped with mozzarella cheese (V)

Chocolate tart with fudge pieces and cognac cream sauce
Strawberry cheesecake with English cream sauce
Warm apple tart with vanilla ice cream
Glazed lemon tart with fruits of the forest jam

Tea and coffee served afterwards
Please contact me if you are attending the dinner on email – Course Officer.