West Wales Tercentenary Cathedral Service

 
Tercentenary Cathedral Service
 
Sunday 2nd July 2017 at 3.00pm
 
The Provincial Grand Master requests the pleasure of your company at a service of thanksgiving to mark the 300th anniversary of organised Freemasonry, to be held at St Davids Cathedral on Sunday 2nd July 2017 at 3.00pm.
 
Refreshments for all will be served in the Refectory and Cloisters after the service. Honoured guests include the former Pro Grand Master Lord Northampton, Miss Sara Edwards, The Lord Lieutenant of Dyfed, Mrs Sue Balsom, The High Sheriff of Dyfed and Sir Paul Williams, Prior of St John's Cymru to mention but a few. A new £56,000 ambulance purchased by the Masonic Charitable Foundation for St John’s Cymru, Haverfordwest will be dedicated by the Dean of St Davids, The Very Reverend Jonathan Lean as part of the service.
 
The Provincial Grand Master, Right Worshipful Brother Stephen Hookey looks forward to welcoming you, your colleagues, friends and family at what promises to be a unique occasion.
 
Full Dress Craft Regalia to be worn at the service. As robing areas are not available, Brethren are advised to carry their regalia in a foldable plastic bag.
 
 
 
 
To Book your place contact the:
Provincial Assistant Secretary

James Ross,
13 New Road, Haverfordwest, SA61 1TU.

01437 763682

or email asec@wwmason.com
  
VIP Luncheon
There are a small number of places for Brethren and their partners, at the VIP Luncheon to be held in the Cathedral Refectory prior to the service. These will be allocated on a first come first served basis. Tickets are £25 per head, including wine.
 
Itinerary
 
11.30 for 11.45 – Luncheon in St Davids Cathedral Refectory.
2.30 – Presentation of new ambulance to St John’s Cymru, Haverfordwest.
3.00 – Tercentenary Thanksgiving Service (including the dedication of the new ambulance).
4.00 – Tea and Welshcakes in the Refectory and Cloisters.
 
Menu
Starter - Oak Smoked Salmon on Rocket Leaves with Citrus Vinaigrette and Granary Bread.
Main Course - Chicken ‘St Davids’ - Boneless Chicken Breast in a Creamy Grain Mustard, Leek and White Wine Sauce. Served with A Mélange of Vegetables and Rosemary Roasted Baby Pembrokeshire Potatoes.
Desert - Lemon Tart with Vanilla Ice Cream.
Coffee/Tea and Fudge.
Click on the links for full details of how to contact
Powered by YMLP.com