The South · The Junior Warden’s Charge
The Festive Board
When the labours of the Lodge are ended, the brethren are called from labour to refreshment. In our Lodge the South is the station of the Junior Warden, to whom is entrusted the care of the festive board — that fellowship, good cheer, and instruction may continue at the table as they began in the temple.
From the Second Degree Tracing of Duty
“To mark the Sun at its meridian, to call the Brethren from labour to refreshment, and from refreshment to labour, that pleasure and profit may be the result.”
— The charge to the Junior Warden, on his station in the South
At Our Table
A Representative Festive Board
Our fare changes with the season and the occasion; what follows is a sample of a recent evening in the South.
To Begin
Set upon the table for the brethren to share
Warm Sourdough & Dips
House-baked sourdough with hummus, beetroot, and whipped feta
Garden Salad
Seasonal greens with roasted almonds and a light vinaigrette
Seared Tuna
Fresh tuna with garden herbs and a whisper of chilli
The Main Course
Sourced daily and locally, served at table
Hand-made Ravioli
Filled with a blend of cheeses in a basil pesto
Fish of the Day
The day’s catch with asparagus and a purée of sweet potato
Roast of the Season
Tender roast carved at table, with steamed garden vegetables
Garden Skewers
Marinated seasonal vegetables, grilled — for our brethren who prefer a lighter plate
To Conclude
Before the toasts are given
Sticky Date Pudding
With vanilla, toffee sauce, and a toffee crumble
Cheese & Port
A small board of cheeses, served as the evening draws in
Kept in the Old Manner
Our festive board is kept in the old manner: grace before meat, the loyal and Masonic toasts, and the good fellowship of brethren at ease in one another’s company. Guests of the brethren are always welcome at our table.