• Start: 19 May 2017 12:30 pm
• Venue: Cliftonville Hotel
• Categories: food, literary, talk

Three guest speakers:
Clare Carson
Grew up in the suburbs of London; joined CND when she was fifteen; dropped out of university after a year. In between earning a bit of cash, she joined protests and peace camps. Having failed to overthrow the state, Clare went back to university to study anthropology and has worked as an adviser on human rights and international development for nearly twenty years. She lives by the sea in Sussex with her partner, two daughters and a couple of very large cats. Clare's father was an undercover policeman and this knowledge has inspired her fiction
Peter Tolhurst
Has lived and worked in Norfolk for many years, firstly as conservation officer for Breckland Council and then as a historic buildings consultant for North and West Norfolk councils. An abiding fascination with local identity and its inspiration for writers and artists led to the creation of Black Dog Books and the publication of titles celebrating the region's cultural landscape. Norfolk Parish Treasures (2014-16) continues the author's engagement with place and the creative spirit.
Edward Couzens-Lake
Boasts at least one thing in common with Lord Horatio Nelson in that they are both men of Norfolk who “glory in being so”. He was finally lured away to university life in London before eventually settling down in his present home near Chichester in West Sussex. A reluctant exile who is looking forward to living day to day life in Norfolk again as soon as possible. As well as having several of his own books to his name, Edward also works as a Ghost-writer and has written or is currently working on a series of autobiographies that tell the stories of some fascinating characters and personalities from all over the country.

Please let Mark () in Jarrod know  if you would like tickets and he will reserve them for you but  will need you to pay in cash in the shop.

Choose your menu requirements from the following:

• Roast Breast of Norfolk Chicken served with a Red Wine Chasseur sauce
• Or Saute mushrooms, Aubergine and Red Peppers in a Pink Peppercorn sauce

• White Chocolate and Pear Torte
• Or Apple and Winterberry Crumble served with Crème Anglaise