On Tuesday the MCC hosted the 2016 Hamilton Russell Dinner at Lord’s.
It was a thoroughly enjoyable evening, which kicked off with champagne at the Museum, which houses the historic Ashes.
We were then treated to a tour of the Pavilion, including the England dressing room and the Long Room.
There followed a delicious dinner of cured sea trout, magret of duck and confit leg, and blueberry and ginger cheesecake accompanied by the MCC White Burgundy and Rioja.
After coffee and petit fours, Peter Rust welcomed everyone on behalf of the MCC, Danny Rosenbaum toasted the Hamilton Russell Cup, and Henry Mutkin presented the trophy to Chris Waites of the MCC.
Roger Knight, President of the MCC, then gave a thoroughly entertaining speech and the evening was rounded off with a glass or two of Port.
Thanks must go to all those at the MCC who made the evening such a success and also to David Longrigg, for saying Grace; and Colin Ferguson, who made the loyal toast.