Roger Straiton was on the pans with assistance on canape assembly from Scott Witt and Kham Signavong. A very healthy 47 members and guests were present.

Canapés. Two canapés were served. Firstly, lightly pan cooked asparagus spears wrapped in prosciutto. A very popular snack at any time the prosciutto was of top quality. Then came “pinwheels” of puff pastry filled/wrapped with smoked ham, parmesan and mustard. Novel and very moreish.

Aperitif wine. The main wine was a Society favourite, Denmar Chardonnay 2010. Given the numbers, a range of single bottles were served and the mandatory Lustau sherry. If you are vigilant the single bottles, usually the last of older purchases, can be good fun.

Main course. Roger gave us a traditional veal scallopini served with mashed potatoes and peas a great accompanyment to just about anything even roast potatoes. The sauce was wonderfully rich. It included not only the usual stock and mushrooms but 500g of Roquefort and 3 bottles of masala. A real meal for the boys.

The wines.

• Chrismont La Zona Barbera 2010 (screwcap, 13%)
• Marina Coppi Castellania Barbera (Piedmont) (cork, 14.5%)
• Allegrini Valpolicella 2011 (cork, 13%)
• Marc Bredif Vouvray Brut N/V (cork, 12.5%)

We have previously enjoyed both the Barbera wines. The La Zona is at peak and soft. Some felt it was past its best. However, earthy aromas of meat and spice were still evident. The real McCoy from Piedmont was deeper in colour, richer with more complexity but still soft. A good educational coupling on Barbera.

One red (Veneto) and one sparkling (Loire) with the cheese. The matching was more than interesting. The red (Corvina and Rondinella) was the entry level and hence was lighter, soft but still elegent. The Vouvray had, as is common, very slight residual sugar. This did not detract from the cheese matching.

Cheese and coffee. James Healey provided Taleggio from Lombardy a cow’s milk cheese. Mild and creamy it was a first class fromage. It did decide to go for a “wander” (see photo above) given the high ambient temperature of the dining room.

Mr Coffee, Spencer, was up to his old tricks serving different blends using Illy and Lavazza. Whilst commercial blends they are Arabica and at the high end. Interesting contrast in style.

A well-attended lunch with good commentary excellent food and wine.