It's Gussage time!
On the whole, the end of October is not our favourite time of the year ... nights are drawing in, temperatures are lower, there's even more rain about, and driving to gigs is fraught with ever more hazards. But the imminence of 'putting the clocks back' means just one thing to the band - that it's time for our annual visit to Gussage All Saints, where the Village Hall is guaranteed to be an oasis of warmth, joviality and mouth-watering culinary aromas, and where we are always accorded a wonderful welcome.
This year was no exception - we even met one of the founders of this splendid event, who has been one of its guiding lights for no less than twenty-five years. Of the band members, only leader Mike Denham was present for the very first Jazz Supper all those years ago. Even those more recent recruits to the band, however, have come to appreciate the excellence of the supper to which we are always treated, and there is an on-going, lively debate as to whether the legendary Gussage sausages or the choice of eleven desserts (yes, really!) represent the actual highlight of the evening. Of course, we have to play for our supper, which is only right and proper, but it means playing the first set while the assembled throng tuck into their sausages and onion gravy - and it's never easy to play with such delicious aromas wafting about the room.
As always, the organising team provided us with a packed house, with lots of familiar faces from previous years, and we were made most welcome. After a lively first set, Steve gave the customary vocal rendition of Gee, Ain't The Gravy Good!, and we set to work on our steaming platters before agonising over which dessert to choose. One member of the band - who shall remain nameless - was unable to decide between ice cream or custard on his heaped bowl of Plum Crumble, and so settled for both, despite constant worries over his sugar intake.
Our second set was quite a challenge after such a feast, but we just about managed to rise to it, and brought proceedings to a rousing conclusion by 'closing time'. This is such a fun gig, with a great crowd, and superb home-cooked food - we can hardly wait for next year!