Tynte Lodge 7994 Hog Roast 9th September 2022
Tynte Lodge (Bridgwater) hosted another Hog Roast at Greenway Farm Wembdon. This was arranged and organised by David Flack from Tynte Lodge due to popular demand following last year’s highly successful event.
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| The Chefs. | Left to right, Barrie Palmer, Ray Guthrie, David Flack. |
Many members from the two other Lodges in Bridgwater and elsewhere also attended, along with ladies, guests,
potential candidates and joining members.
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| Some Tynte Lodge members and their ladies. | left to right Gary Boon, Norman Hucker. |
It was decided to use the event to commemorate the life and reign of Her Majesty Queen Elizabeth II.
During the evening the current Master of Tynte Lodge, Alan Chambers,
read the official press release from the United Grand Lodge of England.
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| Alan Chambers. |
The event was also attended by some notable Somerset Freemasons, including Ray Guthrie (Provincial Grand Master designate)
and Richard Winter (one of the Assistant Provincial Grand Masters).
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| Left to right, Alan Chambers, Ray Guthrie. | Left to right, Richard Winter, David Flack. |
The tradition of the Hog Roast probably goes back to ancient times when man first discovered fire and roasted a boar in the ashes.
As time went on they knew that cooking a hog would taste much better raised from the embers.
They then came up with a way to lift the hog off the flame and cook it slowly,
by using wood or bone skewers layered over a sunken pit.
Eventually the hog was raised even further to enable it to be turned and basted on a spit to cook it more evenly.
People use the hog roast as a focal point at events all around the world.
It has many names in many different countries, for instance in Spain it’s cochinillo asado.
In Serbia it’s prase enje and here in the UK we call it a good old fashioned Hog Roast.
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| Group. | Left to Right, Barrie Palmer, Christopher Marchmont, Rod Mudge. |
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| Left to right, Sue Chambers, Karen Flack, Lesley Mallon |
Left to right, Adrian Robson, Andrew Teal, Alan Chambers. |
Following on from the enthusiasm of everyone who attended,
the positive feedback indicates that there is an encouraging level of support for a social event such as this,
which gets everyone together before the start of a new masonic season.
The Tynte Lodge hog roast is therefore likely to become an annual fixture.
Photo’s courtesy of Les Pickersgill (Provincial Event Photographer)
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