GOSHA Awards Presentation Dinner 2018


Kindly sponsored by

Sponsors-Combined1La Grande Mare Hotel Golf & Country Club – Friday 22 June 2018

Our health and safety awards are back with the annual presentation dinner providing us with a great opportunity to get together to celebrate the achievements of everyone who works to make Guernsey workplaces safe and healthy places for everyone.

We are delighted our guest of honour Deputy Michelle Le Clerc President of Employment and Social Security will be presenting the awards to the winners. Selected by our new judges Richard Brown retired Head of HSE Guernsey and Colin Myers retired Head of HSE Jersey.

Our Master of Ceremonies Bob Beebe and after dinner speaker comedian Ian Irving will ensure your evening is interesting, humorous and informative.

This is a ‘black tie event’ and members are welcome to bring friends, partners and business associates. Pre-dinner welcome drinks from 6.30pm and the evening will begin at 7.15pm aiming to finish by 11pm.

Tickets cost £40.00 per person inclusive of welcome drink and dinner, tables of 10 can be reserved at a cost of £400.00 on a first come first served basis. Places are limited so please book early to avoid disappointment.

Reservations can only be made with payment please send (cheques only) payable to GOSHA’ with your name or Company name on the back send to:

 The Treasurer, Dominica, Rue De Houmet, Vale, GY6 8JH.

Menu choices below can be completed and emailed to: secretary@gosha.org.gg


La Grande Mare Hotel Golf & Country Club

Friday 22 June 2018 at 6.30pm

Please indicate your dinner menu choices and advise any special dietary requirements:

Panko crusted Guernsey crab cake with lemon and coriander dip

Brie and vine tomato tart with pesto and pine nuts served on dressed rocket leaves

Ham hock and caper berry terrine with fireside chutney and fresh salad

Filo wrapped prawns served with tangy papaya salad and tom yum dip

Minestrone soup with fresh basil and parmesan
Roasted sirloin of beef with Yorkshire pudding thyme roasted potato and red wine jus

Chargrilled canon of lamb with pomme purée and redcurrant jus

Pan-seared fillet of brill with chickpea and new potato stew, lemon butter

Roast breast of wild Guinea fowl set on kidney bean ragout and red currant Port jus

Smoked cheese gratinated Mediterranean ratatouille with fresh basil
Trio of brulée with seasonal berry compote: Pistachio, Vanilla and Chocolate Walnut and cashew brownie with hot chocolate sauce, vanilla Madagascar ice cream

Individual tiramisu with cocoa dust and langue de chat biscuit

Sherry trifle with granola crust

La Grande Mare cheese platter with celery, grapes, walnuts and apricots

Please click here to download the above information and menu.