After missing 2020 for obvious reasons the Annual Backgammon Dinner and Prizegiving returned and was held on 20th October with everybody enjoying both the excellent dinner and the fast and furious 20-minute backgammon session that followed. Simon Edwards just edged out David Mooney and Hassan Dajani to win the evening.

Trophies for 2019 were presented to Peter Bonnor-Moris (Club Champion) and Carmel Brancen (Teatime Backgammon Champion) – see photos. Sadly, Tony Taylor, who has won three online tournaments during lockdown was away on holiday and unable to collect his trophies in person.

The 2021 Club Championship has now reached the last eight stage and we should just manage to finish the tournament before the end of the year. This year’s tournament is the first one to be run as a double elimination event at the club. Most backgammon tournaments worldwide are now run using the double elimination format and so the Roehampton Club could be said to be keeping up with the times!

Our major event of the year, ‘The Roehampton Club Mulled Wine and Mince Pies Backgammon Evening’, takes place on Wednesday 8th December. At this event we welcome members of the other London League clubs. The format is follows;

7.00 pm   Jackpot entries plus Mulled Wine and Mince Pies (more substantial food is available from the bar)
7.30 pm   Presentation: ‘The Lockdown Awards’
8.00 pm   Multiple 8-man and 4-man Jackpot tournaments.  £5, £10 and £20 entry fees. All fees returned as prizes. (A separate jackpot tournament is organised for beginners)
11.00 pm   Close

The price for the evening is £15. This includes two glasses of mulled wine and mince pies
To register please sign up and pay at Reception.

Registration and payment are mandatory – you cannot turn up and pay on the night.  You are advised to book as early as possible because numbers are limited.

Finally, a reminder that Backgammon Club Evenings return in 2022. They will be held on the second Tuesday of each month with the first one being on Tuesday 11th January. We hope to see you there.

Chris and Gill Bray