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Anna Bentley
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An invoice

  • AB-AB/25-AB/25/21-AB/25/21/5
  • Item
  • 07/07/1992

    • Part of Anna Bentley

An invoice to C.S. Ellis Group Ltd for the buffet supper at the 1992 Oakham Festival.

Oakham School

A letter from Graham Smallbone

A letter from the Headmaster, Graham Smallbone, to the Bursar regarding the procedures for catering, and OSEL during the Oakham Festival.

Graham Smallbone

A memorandum from T.M. Reay to Graham Smallbone

A memorandum from T.M. Reay. Bursar, to Graham Smallbone, Headmaster, regarding the the financial position concerning any catering in support of the Oakham Festival.

Tom Reay

Oakham School Enterprises Ltd

  • AB-AB/26
  • File
  • 1974-08-12 - 1993-12-17

    • Part of Anna Bentley

This is focussing on Oakham School Enterprises LTD, since its creation. This file is chiefly made of legal documents and letters.

Oakham School

A letter from Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/22
  • Item
  • 24/09/1984

    • Part of Anna Bentley

A letter from Roger Blackmore to Alan Grieve responding to the memorandum AB/26/13/21 and giving feedback from an OO Committee meeting regarding the Dinner on 24 November.

Roger Blackmore

A letter from Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/23
  • Item
  • 07/09/1984

    • Part of Anna Bentley

A letter from Roger Blackmore to Alan Grieve regarding a card to be sent to all Old Oakhamians and the catering arrangement for the OO Dinner.

Roger Blackmore

A letter from Alan Grieve to Roger Blackmore

  • AB-AB/26-AB/26/13-AB/26/13/24
  • Item
  • 16/07/1984

    • Part of Anna Bentley

A letter from Alan Grieve to Roger Blackmore commenting on a dinner, probably part of the Quatercentenary celebrations. Two pages A and B.

Alan Grieve

A letter from Alan Grieve to Roger Blackmore

  • AB-AB/26-AB/26/13-AB/26/13/26
  • Item
  • 12/03/1984

    • Part of Anna Bentley

A letter (A) from Alan Grieve to Roger Blackmore regarding the catering arrangements for the Young Masters activity. Attached are three pages (B to D) of proposed menus for each day of the event.

Alan Grieve

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