Edinburgh mid-December meet 2017

Elegran I can lip read...when I've had a glass or two. So, be warned, no name calling!

Great that we've got our own room Elegran and I like your suggestion that we change seats after each course, too.
I have decided not to wear the sequinned top - too much flesh bursting out all over. I was going to take kittylester's advice and wear my liberty bodice underneath but I can't seem lay my hands on it.

I may have to rehire Fabrice and Antoine my notional assistants for personal protection duties.

If I were you, Jane I'd give up on that off-the shoulder backless gownless evening strap you were planning to wear. Fabrice and Antoine might be tempted to join Big Jim in removing what remains of it. That wouldn't go down well with Marydoll.

Fabrice and Antoine are just not that sort of boy!

Oh, are they the other sort?

Quite possibly Big Jim might be at some risk!

Leaving Fabrice, Antoine and Big Jim to their own devices for a few minutes (but is that safe?) I have heard back from the ROSL with the Christmas menu, which sounds very nice. I suggested that we could do as a friend does who organises a do there for a lot of people every Christmas - everyone choose now and I pre-order. This saves time, as the kitchen can get ready X plates of turkey, Z plates of salmon and so on. Johanne says they would welcome that.

So I shall PM everyone with the menu, and ask you all to get back to me with your choice. I'll post the menu here too, to make those who can't come with envy.

DECEMBER MENU £19.95 per person From Friday 1 December 2017
Numbers to be agreed 72 hours prior to the date of arrival.

STARTERS
Festive Soup of the day
Perthshire smoked salmon with beetroot and vodka crème fraiche
Sliced prosciutto and goats cheese, pear dressing

MAINS
Roast East Lothian turkey, sage and onion stuffing, pigs in blankets, sprouts and chestnuts, honey roast carrots, roast potatoes and jus
Fillet of seabass puy lentils, watercress and herb salad
Rich venison casserole with port, topped with herb dumplings served with kale
Winter vegetable tart , light artichoke sauce, baby potatoes

DESSERTS
Christmas pudding brandy sauce
Drambuie Parfait, mulled red wine plums
Selection of Scottish cheeses, with celery, grapes, pear chutney and mini oatcakes

Brodie’s coffee with mince pies

UPGRADE
•Add half a bottle of wine per person: £7.50 per person
•Add a sparkling reception: £7.00 per person (1 glass per guest)

Thank you , Elegran for going to all this trouble.

Don't mensh, Marydoll, but just wait until the Grand Glasgow Christmas do - you do know who is organising that, don't you?

You should all have a PM in your inboxes by now.

Do you think that Festive soup of the day could possibly be sprout soup Elegran ?

Sprout soup made with reindeer stock, oldgoat

Oh I can't wait! ? I'm getting so excited!

And you told me it was vegetarian!

Perhaps it's a vegetarian reindeer?

I lied.

It is potage au Rudolph.

I've had six choices in so far, and a promise of another tomorrow.

Sorry, I keep changing my mind. I'll PM tomorrow. The menu is great.

Elegran Baggs tells me that the venue is "classy" and that other events have been held there without any cause for complaint. Well now, all I can say is that for some of us it's all new territory. When I arrive, I shall be all shy and retiring, but, never fear, that won't last for long. And that's a promise.

Wel, what you will find, Soop is that there are two flights of stairs up to the restaurant, and the bedrooms are above that. There is a lift, but it is round a corner and down half a dozen stairs, and visitors have already negotiated steps up from Princes Street to the front door. So have you walking stick ready and ask about the lift at reception - it isn't obvious!

It is impossible for them to install a more convenient lift, as the only space at ground floor level is the narrow reception area. There are jewellery shops on either side of them and Boots next door to that. They have restaurant and other public rooms on the first and second floors and bedrooms at the top.

By the way, we will be in the Edinburgh Room - the restaurant will be full of Bank of Scotland pensioners. (Their do sounds rather good, incidentally)