Next Regular Meeting of Tudor Lodge

Wednesday 9th October 2024
3rd Degree Ceremony

Lodge Officers 2024
Worshipful Master
Senior Warden
Junior Warden
Director of Ceremonies
Charity Steward
Membership Officer
Senior Deacon
Junior Deacon
Inner Guard
Immediate Past Master
Honorary Organist
Royal Arch Rep
Lodge Visiting Officer

W.Bro Reginaldo De Freitas
    Bro Jack Adams
W.Bro Stuart Adams
W.Bro Bill Wilkinson
W.Bro David Ellis
W.Bro Peter Young
W.Bro Mick Fenner
W.Bro Steve Hewitt
W.Bro Robbie Biggs
    Bro Jack Adams
W.Bro Colonel Harry Lomas
W.Bro Russell Fenner
W.Bro Alan Shew
    Bro Craig Hutchins
    Bro Antony Curry
W.Bro Andy Jarvis
W.Bro Colonel Harry Lomas
W.Bro Jim Taylor
W.Bro Peter Young
W.Bro Tony Reffold

Lodge Diary
Tuesday 8th October 2024
Wednesday 9th October 2024

Tuesday 7th January 2025
Wednesday 8th January 2025

Tuesday 18th February 2025
Wednesday 19th February 2025

Officers' Night
Regular Meeting

Officers' Night
Regular Meeting

Officers' Night
Installation Meeting

Colonel Harry Lomas

RHQ The RLC is delighted to announce that Her Majesty the Queen has graciously appointed Major (Retd) Harry Lomas MBE BEM FIH as the Honorary Colonel of 167 Catering Support Regiment The Royal Logistic Corps, with effect 1st March 2021.
Throughout his career, Colonel Harry has worked as venue manager at the 2012 Olympics, Executive Head Chef at the Grove Hotel and also as Head of Culinary with Delaware North at Wembley Stadium.
Welcoming the Honorary Colonel to the Regiment via a video call, the Commanding Officer, Lieutenant Colonel Jo Young said: “With his background, experience and passion for catering, Colonel Harry will be a superb ambassador and role model for both the new recruits coming in, as well as the more senior members of the Regiment. He has a depth of military and civilian catering knowledge and a remarkable network within the culinary industry which he plans to mobilise to the benefit of the Army Reserve Chef. We are looking forward to working with Colonel Harry to reinforce the unique position of the British Army’s only Regiment of Chefs”.


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The materials provided include 'nuggets', short informational pieces for general reading or for presentation in Lodge or Chapter, and Papers for personal study which include quizzes to complete.
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