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Anna Bentley Alan Grieve Item
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A letter from Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/37
  • Item
  • 20/02/1984

    • Part of Anna Bentley

A letter from Roger Blackmore to Alan Grieve regarding the latest minutes of OSEL meeting and discussing five points relating to catering.

Roger Blackmore

A letter from Alan Grieve to Esme Brendon

  • AB-AB/26-AB/26/13-AB/26/13/44-AB/26/13/44/2
  • Item
  • 19/12/1983

    • Part of Anna Bentley

A letter from Alan Grieve to Esme Brendon regarding her acting as a consultant for OSEL events in 1984. Two pages A and B.

Alan Grieve

A letter from Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/44-AB/26/13/44/3
  • Item
  • 03/01/1984

    • Part of Anna Bentley

A letter from Roger Blackmore to Alan Grieve regarding the catering staff and the arrangements for the next OSEL Board Meeting.

Roger Blackmore

A letter from Alan Grieve to Barry Turner

  • AB-AB/26-AB/26/13-AB/26/13/33
  • Item
  • 05/03/1984

    • Part of Anna Bentley

A letter from Alan Grieve to Barry Turner at Hart Browne & Curtis Ltd regarding a possible press interview with John Jerwood.

Alan Grieve

A letter from Alan Grieve to Roger Blackmore

  • AB-AB/26-AB/26/13-AB/26/13/40
  • Item
  • 16/01/1984

    • Part of Anna Bentley

A letter from Alan Grieve to Roger Blackmore regarding sending the Activity Holidays brochure, and catering arrangements. Two pages A and B.

Alan Grieve

A letter from Alan Grieve to Roger Blackmore

  • AB-AB/26-AB/26/13-AB/26/13/44-AB/26/13/44/1
  • Item
  • 19/12/1983

    • Part of Anna Bentley

A letter from Alan Grieve to Roger Blackmore regarding OSEL's catering specification and suggesting Esme Brendon as new addition to the Catering Team.

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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