GUESTS AND THE MENU

Evening Post, Volume CXI, Issue 136, 9 June 1926, Page 10

GUESTS AND THE MENU

LONDON", 4th May. > .According to "The Post's" London correspondent the dinner wag held »t the Hotel Victoria, Sir .James Allen presiding. The chief guest was the Duke of York. Others invited were the' Bight Hon. L. S. Amery (Secretary of State for the Dominions and Colonies), Lord Clarendon (Parliamentary Secretary for the Dominions and Colonies), Sir Charles Davis (Permanent Secretary for the Dominions and Colonies), Lord Allenby, Lord Jellicoe, Lord LiTerpool, Lord Ranfurly, Lord Islington, and Mr. J. H.. Thomas. . Sir James Allen invited the following as his personal gueats:—General Sir William Furso (Director of the Imperial Institute), Sir Richard Eedmayne (previously Acting-Director of the Imperial Institute), Major-General Sjr Fabian Ware (Permanent Vice-Chair-man of the Imperial War Graves Commission), Mr. H. Carron Scrhngeour ' (broker for New Zealand Government), Rear-Admiral A. G. Hotham, Mr.- Peter Larkim (High Commissioner for Canada), Sir Joseph Cook (High Commissioner for Australia), Mr. Smit (High Commissioner for South Africa), Mr. Victor Gordon (High Commissioner,for Newfoundland), Sir Atul Chatterjee (High Commissioner for India), Mr. M'Neill (High Commissioner tor the Irish Free State), Sir Francia Newton (High Commissioner for Southern Rhodesia), Mr. W. G. A. OrmsbyGore, M.P., Captain George Swabey, R.N., Sir Halford Mackinder, Coßlnel the Hon. W. E. Collins, the Hon. W. H. Triggs, the Hon. T. M. Wilford, *nd General Sir Alexander J. Godley. The menu included the Toheroa soup, New Zealand rainbow trout, New Zealand lamb, passion fruit, and a selection 'of New Zealand apples. The rainbow trout were supplied by the New Zealand Government, and shipped to London in cold storage.