Saturday 13th April 2019
AGM-(Members only) 5pm promt start
Meal-Everyone welcome, tickets available to purchase.
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Sunday 14th April 2019-CHA Conference.
9am-9.30am Registration
9.30am Welcome
9.40am Skills+ Update Andy Bolton
10.30am Break
10.45am Water Management-Howard Gosling
11.45am Break
12Noon "It's just Arthritis...or is it?" - Rebecca Barr & Hannah Capon-CAM (Canine Arthritis Management)
12.45pm Lunch
2pm Approach to the canine patient-Davide Berlato, Head of oncology DWR
2.45pm Break
3pm Cancer treatment in dogs-Davide Berlato, Head of oncology DWR
3.45pm Break
4pm "Laser therapy clinical applications and collecting objective data in assessments"-Rachael McCooey RVN A1/IQA NCert(anaes) DipAphys MRAMP
5pm Finish
PRACTICAL WORKSHOP BY LISA GRAHAM ON CLINCAL REASONING/CLINICAL REFLECTION AND HISTORY TAKING. PLEASE REGISTER YOUR INTEREST BY SELECTING THE FREE WORKSHOP TICKET.
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Saturday Evening Menu (3 Course)
STARTERS
*SALAD OF GOATS’ CHEESE AND BEETROOT – Walnut Dressing (V)
*CLASSIC EGGS BENEDICT – Woodall’s Ham
*WHEELERS CRISPY CALAMARI – Sauce Tartare, Fresh Lemon
*MR WHITE’S SCOTCH EGG – Colonel Mustard Sauce
*ROASTED TOMATO SOUP – Fresh Basil (V)
MAINS
*THE AMERICAN BURGER – Melted Cheese, Crispy Bacon, Pickled Cucumber, BBQ Glaze, Iceberg Lettuce, Beef Tomato Brioche Bun, Pomme Frites
*MARCO’S BAKED MACARONI CHEESE WITH POACHED HEN’S EGG – Fricassee of wild mushrooms (V)
*CLASSIC CHICKEN KIEV – Roast vine tomatoes, Pommes Frites, Watercress, Buttered Peas
*THE GOVERNOR’S FRIED HADDOCK – Triple Cooked Chips, Mushy Peas, Sauce Tartare
*CREAMY POLENTA WITH WILD MUSHROOMS – Leaf spinach, extra virgin olive oil (V)
*35 DAY AGED RIBEYE 10oz - Pomme Frites, Peppercorn Sauce (Supplement £10)
SIDES-AN ADDITIONAL £3.75
Creamed Leaf Spinach With Horseradish (V), Salad Of Heritage Tomatoes With Fresh Basil And Olive Oil (V), Creamed Cabbage And Pancetta, Baked Macaroni Cheese (V), Triple Cooked Chips (V), Pomme Frites With Sea Salt (V), Crispy Onion Rings, French Beans With Toasted Almonds (V), Buttered Garden Peas With Fresh Mint (V), Green Salad With Truffle Dressing (V)
PUDDINGS
*FRESHLY BAKED CRUMBLE OF THE DAY (V) – Vanilla Ice Cream
*BAKED VANILLA CHEESECAKE (V) – Fresh Blueberry Sauce
*CLASSIC DARK CHOCLATE MOUSSE (V)
*MR COULSON’S STICKY TOFFEE PUDDING, CARAMEL ICE CREAM
AND WARM BUTTERSCHOTCH SAUCE (V)
*MARCO’S RICE PUDDING WITH SHERRY SOAKED PRUNES (V)
