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Alan Grieve
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Report and Accounts, 1983

A final report and financial statement on Oakham School Enterprises Ltd activities by the Chartered Accountants Peat, Marwick, Mitchell & Co; including balances, funds, loss and profits. Nine pages A to I.

Peat, Marwick, Mitchell & Co

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

    • Parte de 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 Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/56
  • Item
  • 09/09/1983

    • Parte de Anna Bentley

A letter from Roger Blackmore to Alan Grieve regarding the agenda for the next OSEL meeting and enclosing notes and initial comments on the questionnaires, accommodation, courses and other activities. Six pages A to F.

Roger Blackmore

Correspondence on Catering staff

  • AB-AB/26-AB/26/13-AB/26/13/44
  • Sub-sub-file
  • 1983-12-19 - 1984-01-03

    • Parte de Anna Bentley

Three letters from Alan Grieve and Roger Blackmore regarding OSEL events and Activity Holidays in 1984 and the need to add to the catering staff.

Alan Grieve

A letter from Trevor Case to Alan Grieve

A letter from Trevor Case, Bursar and Clerk to the Trustees, to Alan Grieve, Chairman of OSEL, regarding the deed of covenant between OSEL and the Trustees.

Trevor Case

A letter from Roger Blackmore to Alan Grieve

  • AB-AB/26-AB/26/13-AB/26/13/19
  • Item
  • 12/12/1984

    • Parte de Anna Bentley

A letter from Roger Blackmore to Alan Grieve regarding attending a meeting of delegates from companies marketing Activity Holidays and OSEL being represented in a sub-committee.

Roger Blackmore

A letter from Alan Grieve to Roger Blackmore

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

    • Parte de 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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