top of page

 PRESIDENT'S LUNCH AND HANDOVER
FRIDAY JUNE 26th 2026
AT THE NOVOTEL

INFORMATION

Venue:  Novotel
Time:   12.00 noon  for 12.40pm, reception on river terrace (weather permitting)
 
Cost per person:  £35.00

Partners are especially welcome - The main focus of the lunch is a special "thank you" to partners of Rotarians and partners of deceased Rotarians for their support of the Club in numerous ways, as well as the handover from President Paul to Jane.

Dress code:  Dressing up (rather than down) is encouraged. Ladies in hats will be most welcome as will gentlemen in jackets and ties.
 
Menu:  See menu box 

Speaker:       Doctor Shaunna Burke,  "Resilience, mindset, and purpose in the face of challenge" 

Dr. Shaunna Burke is from Addingham, West Yorkshire.  Working at Leeds University, Shaunna, having dedicated her career to researching how exercise can be used in cancer treatment, was then herself, in 2024, diagnosed with incurable, stage four breast cancer.  In May 2025 Shaunna completed the Everest Marathon, a gruelling challenge that began at more than 5000m above sea level.

At the end of April this year, Shaunna had reached Mount Everest Base Camp ready for another climb. She is documenting her journey in the independent film ‘Dying to Climb’ and raising vital funds in support of the Macmillan charity. Shaunna says “Cancer leaves scars, but my spirit still climbs. This story isn’t about defying illness; it’s about redefining what life looks like when you live alongside it”. A truly inspirational story, Shaunna merges science and experience to show that life doesn’t end with diagnosis; it evolves!


Entertainment: York Rotary choir will perform a few pieces

CA.1.jpg

FRIDAY JUNE 26th  MENU
 

Starters

 

Roasted Butternut Squash Veloute - Silky butternut squash soup, sage creme fraiche, toasted pumpkin seeds

 *

Chicken Liver Parfait - Caramalised onion chutney, toasted brioche, baby herb salad

 *

Cured Salmon Gravlax - Beetroot - cured salmon, dill creme fraiche, pickled cucumber, lemon oil

 

 Mains

 

Roast Corn - fed Chicken Supreme - Truffle mashed potato, glazed baby carrots, wild mushroom jus

 *

Pan seared Sea Bass Fillet - Crushed Jersey potatoes, samphire, beurre blanc source

 *

Wild Mushroom Truffle Risotto - Arborio rice, parmesan, truffle oil, shaved parmesan and rocket

 

 Desserts

 

Dark Chocolate Fondant - Molten chocolate centre, vanilla bean ice cream

 * 

Classic Lemon Tart - Burnt Italian meringue, raspberry coulis

 *

Vanilla Creme Brulee - Madagascar vanilla custard and caramelised sugar crust and shortbread biscuit

i  

PL.2.jpg
Screenshot_8-5-2026_94613_www.bing.com.jpeg
bottom of page