Wingfield Sculls Centenary Dinner Menu

Autobiographer Vivian Nickalls, Wally Kinnear, and Bill of Fare composer, Guy Nickalls.

Here is a little foot note to the wonderful story Tim Koch provided about the Wingfield Sculls Centenary Dinner which was posted yesterday. In Vivian Nickalls’s autobiography Oars, Wars, and Horses – how I love this title – which was published in 1932, Nickalls mentions this dinner (pages 42-45) and the Bill of Fare which was composed by his brother, Guy Nickalls. It is really an oarsman’s menu,

“THE START with WHERRY – good OAR d’Oeuvres NO CRABS included – soup TURN TURTLE – fish SOLES PRESSED (against the stretcher) – Cutlets supreme with CUTTERS (far astern) – NO FOWLS Pheasants with NO FEATHERING – THE STARTERS – Peches TO Melba – BEST and BEST BOAT Ice – Last Course – CHAMPION CHAMPIGNONS with a HARD ROW Over. Wines without Whines – Champagne – Real Pain for those on Fixed Seats Only – Port – Starting Always On The Port Side.”

Vivian Nickalls writes that three more Wingfields’ winners were invited to the dinner, but F.L. Playford was very ill, and both A.A. Stuart and A.H. Cloutte were abroad at the time of the dinner. Nickalls seems to have collected the autographs of the fourteen men present (Above; observe the charming little drawing of a sculler after Harry Blackstaffe’s name!).