The weekend starts with a Sabrage and dinner at the Randolph on Friady night. On Saturday we return to Brasserie Blanc for an informal lunch

Thames Valley and Cotswold in Oxford for the weekend.

Despite the weather over the last weekend in June the two Bailliages managed to have a great time in Oxford. Maître Rôtisseur Michael Grange hosted a wonderful dinner at the Randolph which was the last event Executive Chef Tom Binks would be doing, as he is having a sabbatical and cycling around Europe for the next year or so. In recognition of all the great meals he has provided for the Chaine, Susan Attard, TV Bailli presented him with a certificate of appreciation.

The event started with Professional du Vin Julian White Sabraging some members and promoting Vic Laws MBE our Conseiller Culinaire to an Echevin and he sabraged magnum.

On Saturday members lunched at Brasserie Blanc and an excellent meal was provided very much in line with Raymond’s mother’s style of home cooking.