Tuesday May 15th – Our Spring Walk & Pub Lunch took place on a gloriously sunny day. How could it have been otherwise!
The members gathered outside the Swan in Ley Hill. This attractive old pub faces the open land of Ley Hill Common and was originally three cottages dating from the 16th Century.
Sam, the bubbly landlady, unlocked the pub and came out to meet us – so some much needed relief was had before we set off!
Thirteen members went off on the walk with another five joining us later for the lunch.
Passing the little village Memorial Hall the footpath led to Tyler’s Hill. This woodland is full of large deep holes from which clay was excavated for the local brick and tile making industry. We wound our way past and through these dips and on through open fields with distant views across the Chess valley, then followed a long, wide, but fortunately shady, path along a typical Chilterns “bottom”. Finally we strolled up through open parkland and woods to reach the far end of the Common.
Ley Hill Common is the home of a golf course, and here Ralph Broomby was delighted to re-make his acquaintance with a par three hole of particular difficulty with the green located in a valley well below the tees. After admiring this tricky golf hole we strolled back across the springy turf of the common to the pub.
During the walk we learnt how to distinguish the scented native bluebell from the oft-planted Spanish species, smelt and tasted the leaves of Garlic Mustard, and discovered the extraordinary reproductive strategy of the Cuckoo Pint (also known as Lords & Ladies).
Inside the Swan still has the wooden beams, inglenook fireplace and the old original stove. Fortunately padded cushioning has been fitted to the old beams though I still managed to bump my head on one beam. After a rest with drinks in the cool garden we went in for our meal. Tables had been thoughtfully arranged in a U shape for us. Very conveniently the landlady had taken main course orders previously and had set up a tab for the various couples and singles present. The meals were excellent and quite a few found the desserts irresistible. The Swan delivered good food and excellent service.
All in all it was a relaxed day out. We learned about bricks and how they are laid as well as some natural history. And we enjoyed the good weather in some lovely Chiltern countryside.
Gwyndaf John
The minutes for the previous AGM were agreed and Kay reviewed the past year, starting with the passing of Mike Stythe, an enthusiastic supporter of CDWS and who had organised memorable trips to Snowdonia. Kay remembered how Mike’s army background meant that he always planned for the unexpected, including carrying a foldable stretcher in his rucksack in case of mishaps on the walk!
When we found our places at the tables, Gwyndaf John said grace in Welsh, but before he did so he explained the origin of the poem and the rules of the poetic style in which it was written (somewhat similar to a Japanese Haiku), giving it its unique style.
Jonathan Pegler had scoured the country for Welsh Cheeses, and even a Welsh wine. He started by teasing us with the question of which was best with cheese – red, white or beer, then explained that it all depended on the type of cheese, but beer usually worked (think Ploughman’s lunch).
There were two wines, two whites (including Glyndwr from the Vale of Glamorgan) and two full bodied reds from France and Italy.
Thankfully, the caterers, ‘To Dine For’ made it through the snow and were all prepared. The food was excellent and very plentiful. We had not only the canapés we had ordered but about half of the canapés for Stephanie’s following event (for 100 people) which had 
been cancelled. She said that the canapés for the later event wouldn’t keep, and insisted they had to be eaten.
A delicious lunch was served upstairs by the efficient, friendly staff before Chris Thomas announced the day’s winners:
Fifty of us mingled in the garden before being asked to collect our food provided by To Dine For Catering company. A number of very helpful young assistants served the food – a selection of salads, new potatoes, cold beef and salmon en croute with various relishes, and bread and butter. We had brought our own wine and glasses but water was provided on each table and refreshed several times because of the high temperatures. Desserts were equally delicious with a choice of pear meringue and fruit tarts. Later, coffee, tea and chocolates were served at the table.