On Wednesday morning I caught an early train back down from Bradford in time for lunch with the Water Conservators in Cutlers’ Hall.

The Master, Ivor Richards OBE, was introduced by his Beadle in Welsh, and there was a strong Welsh influence on the menu – Pwllheli smoked mackerel, laverbread quiche tart, Welsh black beef, Welsh Amber pudding and Penderyn Malt Whiskey.  I was sat between the Chairman of the Livery Committee (Nigel Pullman) and Peter Hall the Fleet Warden.  A very enjoyable and entertaining lunch.

Bill Clark – Master, Woolmen’s Company