YORK ROTARY PRESIDENT'S DINNER
March 7th 2025
BOOKING / INFORMATION
Venue: Novotel, York
Time: 6.30pm for 7.30pm (finish 10.30pm)
Cost per person: £33.00
Partners/guests are welcome
Dress code: Black Tie
Speaker: David Powling
"Meandering Musical Kaleidoscope"
Menu: See menu box
Using the form below, please select your choice(s) of starter, main and dessert courses, please note that you need to select choices for each named person attending, up to a maximum of two per booking.
Please specify any other dietary restrictions on the form
To book, please use the form below
Payment can be made by Card or by cheque.
Please do NOT send a bank transfer to the
Club account!
Please book using this form, even if you are paying by cheque... if you are unable to use the online form, you can email all the details required on the form to Mike Hay
(Any questions, or problems, call David Fotheringham or Mike Hay)
David Powling
​
At any early age, David won a scholarship to study at Trinity College, London, going on to win many prestigious piano competitions. He has since played at major music festivals and concert halls throughout the UK, Europe and Canada as well as being the accompanist for well known artists.
David has been a Director of Music, a piano and academic studies tutor at the Royal Northern College of Music, a schools exams inspector, GCE examiner, private tutor and accompanist.
Since retiring to Yorkshire in 2021, he regularly plays at Ripon Cathedral’s major events and has been Grantley Hall’s pianist in residence.
He is married with two children and four grandchildren.
March 7th MENU - PRESIDENT'S DINNER
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Starters:
​
Goats cheese croquets with onion marmalade​
or
Wild Boar Plum and Brandy Pate, served with toasted brioche and onion chutney
or
Pan Fried Scallops with crisp pancetta, served with watercress and lemon creme fraiche
or Oak smoked Salmon Salad, served with cream cheese and beet root
* * * *
​Mains
Chicken breast stuffed with Brie and Parma ham, served with dauphinoise potatoes and seasonal vegetables
Or
Salmon steak in a lemon dill sauce, served with salted asparagus and dauphinoise potatoes
Or
Wild mushroom risotto with truffle oil and parmesan served with spring greens
* * * *
​
Desserts
White and Dark Chocolate Fondant, served with Vanilla ice cream
or
Torte White chocolate and raspberry square cake, served with fruit coulis
or
The Novotel Trio: Chocolate cake with chocolate coated strawberries, orang liqueur shot and dark chocolate mousse​​
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Coffee/Tea and Petit Fours
