SAMA(82) Scotland Branch will be holding a 40th anniversary dinner in the Pitbauchlie Hotel, Dunfermline on Saturday 1st October 2022. Time 1900 for 1930. The dress code for male attendees is lounge suit/highland dress or uniform if applicable, medals – full size or miniature – should be worn.
The cost per head will be £35, we would prefer payment by bank transfer, account number 00287948 sort code 83-27-10. If you are paying by digital banking, please include your name in the reference. Once you have made payment, please also email the branch treasurer firstname.lastname@example.org informing her of your name and number of guests.
If you do not have digital or phone banking, a cheque for the correct amount made payable to SAMA(Aberdeen) will be acceptable, please enclose a covering letter stating, name, address, email address and number of tickets applied for, please also enclose a s.a.e. if you have no email address for confirmation.
This event will be a ticketless event; however, we will confirm your booking once payment is made.
Numbers are limited to 50 and the closing date for places will be Friday 26th September.
If the event is oversubscribed, we may need to open a reserve list, priority will be given to SAMA members.
The branch A.G.M. will be held at the same venue starting at 1600, this meeting will be open to SAMA members only, if you have your membership card, please bring this along with you.
A limited number of rooms are available in the Pitbauchlie Hotel, contact the hotel directly stating that you are attending the SAMA Dinner.
Single Room £80.00
Standard Twin/Double for sole occupancy £90.00
Standard Twin/Double sharing £105.00
Deluxe Double sole occupancy £100.00
Pitbauchlie House Hotel
47 Aberdour Rd,
There are also a number of Premier Inn, Travel Lodges etc within a short taxi ride of the hotel.
The menu is expected to be as shown below, the branch will be subsidising the cost of wine and port for toasts.
Guests with specific dietary requirements are requested to contact the hotel directly.
Lentil and Smoked Ham Soup
Chef’s Chicken Liver Parfait served with Cumberland Sauce and Toasted Brioche
Beef Steak Pie
Suprême of Chicken served with a Red Wine and Mushroom Sauce
Goats Cheese and Red Pepper Tartlet with Rocket and Onion Marmalade Chef’s Selection of Vegetables and Potatoes
Sticky Toffee Pudding with Vanilla Ice-cream
White Chocolate Cheesecake with Blueberry Compôte
Coffee and Mints