DECEMBER - It was in high spirits and with an air of anticipation that more than 40 members boarded a coach for the journey to The Froize Restaurant, in Chillesford, Suffolk, a restaurant more usually visited en route to the annual outing to the Southwold Theatre. It soon became clear that once again members were going to be treated to a fine meal, this time with a traditional festive feel. In typical Froize style, members were treated to a wonderful selection of dishes with starters such as game and chestnut soup, duck liver paté with cognac, and wild mushroom and spinach risotto. Main courses included lamb shanks, venison steak pie, and roast turkey, and this was followed by mouth-watering deserts such as traditional Christmas pudding, and an alternative Christmas pudding of chocolate and praline paté with blackcurrant coulis and white chocolate sauce. (Report Brian Leith, photos: Rosemary Morris)