Social Scene and F&B Feedback

Refreshments in the piazza

We are delighted to announce the arrival later this week of a super outdoor refreshment station in the piazza. We will soon be offering freshly made bacon rolls, sandwiches, speciality coffees, hot and cold drinks. Available from 7.45am through to 6.30pm, it’s a grab-and-go service. No need to order in advance, but we will be taking card payments only (membership card or credit/debit card). No cash.

Tulloch Clinic and Studio – retail products and order

The Studio and Clinic are now available to take your product orders via email at
Orders will be left at the Security Gatehouse for your collection.
Payment amount will be emailed or text to you with the Tulloch Clinic bank details for BACS / online transfer.
Please email us at to purchase ENVIRON, DERMALOGICA, ST TROPEZ, NEOM.

Awareness Days is a digital curation of UK, US and international Awareness Days, weeks, months and events. Their aim is to create a central resource, making awareness days more easily accessible to a wider audience and with improved accuracy of information covering the leading Awareness Days and Events. Friday 29th May is Oak Apple Day

Tennis Emoji Quiz from Tuesday’s Social Scene …

Apologies, upon trying the quiz ourselves we realised that not all the answers were tennis players’ names but that two of them were tennis clubs. Answers on Tuesday.

Junior Scene

Oppidan Talks – Wednesdays at 5pm

Brought to our attention by Member Alice Evans, Oppidan Education supports thousands of children through one-to-one mentoring programmes privately and in schools around the world. Their free weekly TV show hosted by Oppidan Directors Henry and Walter includes 45 minutes of good news, educational segments and interactive Q&As with some of the UK’s most inspiring individuals. Upcoming guests include Britain’s beloved Tim Henman, a former Chelsea Football star and winner of the Ballon d’Or.
Register here for free

A few half-term entertainment ideas – a fantastic programme of children’s activities week on week

Online Adventure Camp

Justin Thompson, leader of the successful Junior Spy Camps that have taken place at the Club in recent summers has recreated his adventure camp into an audio immersive learning experience, which touches on the physical and mental wellbeing.

These aim to be fun as well as touching many of the elements in the camps including maths and English.

Below are the links to his website and YouTube channel which has lots of futsal and physical videos to do at home.

Adventure sessions – Day Five – YouTube

Justin Thompson | Director of Futsal@Jam


F&B Feedback

National Gin Day, 13th June

To celebrate National Gin Day on the 13th June, we are offering a bottle of our unique Roehampton Club gin for just £35. Supply is limited of this special gin made with botanicals from our gardens – so it is first come first served.

To take up this offer please call Reception on 020 8480 4200 to order and pay.
Limit of two bottles per order. You will then receive an email with details about collection from Security.

Read about the history and background of the Club’s very own Gin with some recipe ideas here.

National Barbecue Week

To celebrate National Barbecue Week which started on the 25th May, Direct Meats have special offers on their Cumberland Sausages, ribs, and pork tomahawk steaks. Head Chef Adam shares some simple marinades to go with these. Direct Meats supply the Club with quality, sustainable meats. Order Online at

Cumberland sausages – Mustard and honey glaze

3 tsp honey
3 tsp wholegrain mustard
Cook sausages and when cooked mix all together in a bowl or brush glaze on the barbecue

Cooked pork ribs – barbecue sauce

140gm of ketchup
1tsp black treacle
1 tsp Worcestershire sauce
1 tsp of wholegrain mustard
1 tsp smoked paprika
1 dash of tobacco
Juice of half a lemon
1 garlic clove, minced


Mix all ingredients together, warm in a pan and brush the ribs with these for the last 10 minutes of cooking. Even better on barbecue as it is National Barbecue Week.

Pork tomahawks – just a quick brine overnight and enjoy the next day on the barbecue

3l of water
200gm table salt
100ml honey
100 ml whisky
100 ml cider
1 orange zested
1 cinnamon stick
1 tsp cloves
5 star anise
3 bay leaves
5 garlic cloves minced
3 sprigs of thyme

Toast all the dry spices in a pan to release the aromas
Add 1L of water along with the rest of the ingredients and bring to the boil
Stir to make sure the salt and sugar has fully dissolved then remove from the heat
Add the rest of the water and make sure the brine has fully cooled before submerging tomahawks steaks in overnight.

When ready to barbecue take out of brine and pat dry 30 minutes before.
This is a great brine for all cuts of pork too and you can leave the alcohol out and replace with apple juice if you wish.

Adam Lestrelle | Head Chef |