111th Anniversary Reunion

The 111th Anniversary Reunion will take place on the weekend of the Fri 30th - Sat 31th Oct 2026

Booking for this years Reunion is closed

Best Western Plus Bentley Hotel, Leisure Club & Spa

The Bentley Hotel & Spa is privately owned, and located on the outskirts of Lincoln. We have a fully equipped gym, indoor swimming pool and state of the art Spa that includes a jacuzzi, sauna and steam room. We are only 8 minutes from the A1 at Newark and 15 minutes away from Lincon City Centre. Perfect if you are visiting for business or coming to see Lincoln’s beautiful and historic Cathedral and Castle. Access via car or local bus.

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The hotel is open to the public with the Martini Bar, Jewels Restaurant and the Spa. We have modern conference facilities for between 2 and 350 delegates in various sized suites, all with air conditioning.

Free car parking for 170 cars.

Directions

The Bentley Hotel is located just a few miles from the Lincoln City Centre & is on the A46. The hotel is easily accessible for those travelling by private or public transport.

The Bentley Hotel, Newark Road, South Hykeham, Lincoln Lincolnshire, LN6 9NH

The Packages

Weekend Package

Friday & Saturday

£355

Double or Twin Occupancy

Single Occupancy £277

Friday Dinner Only £29

Come and join us for the whole weekend. Attend both the Friday night meal and Saturday Gala Dinner

Gala Dinner Only

Saturday

£190

Double or Twin Occupancy

Single Occupancy £145

Dinner Only £39

Join us for the Gala Dinner only. Arrive in the afternoon and use the hotel facilities before attending the gala dinner.

Please note other package choices are available on the booking form including requesting a family room or an accessible room.

The Weekend

The Reunion weekender starts here:

1500 - Check-in and meet and greet in the Lounge Bar.
1900 - Pre-dinner drinks - Dress - casual. Martini Bar
1930 - Buffet Dinner- Crystal Suite

Dress Code: Casual

The rest of the evening after dinner is just a social to catch up with old friends.

Saturday is a full day, starting with breakfast the day swiftly moves onto the Annual General Meeting (AGM). Once the AGM is complete the rest of the afternoon is left free for you to enjoy the hotel or the local area. Several members often re-locate to the nearest pub for a catch up and lunch.

0800 - 1100 - Breakfast - Restaurant
1130 - 1230 - Tea, Coffee and biscuits available.
1130 - 1230 - AGM - Conservatory

Goldstar Raffle

The Goldstar Raffle will be on Saturday night - please bring prizes to the Dining room between 4-5pm!

The evening is the main event, the formal Gala Dinner. The evening starts with the march in of the Association Standard followed by dinner and then the after dinner speeches. Once the formal elements are complete the evening entertainment will be a disco by singer Chris Wilson until late.

1900 - Pre-dinner Drinks – Pearl Suite
1930 - Call to Gala Dinner
1950 - Gala Dinner - Formal/lounge suit.
Entertainment by DJ Dave Brackley and cash bar until midnight.

Dress Code: Formal

Members should not worry about the definition of Formal, a collared shirt and tie is perfectly acceptable. Ladies are suggested to wear knee length dresses but it's whatever you feel comfortable wearing.

The Menus

Friday Dinner

Starters

No starters available

Main Course

Parmesan Crusted Butterfly Chicken Breast with Sage Cream Sauce

(D) (DFA)

Served with Fondant Potatoes, Season Vegetables and Dijon Cream

Fresh Herb Crusted Cod Loin and Creamy Lemon and Garlic Sauce

(G) (F) (D) (DFA)

Served with Chefs Selection of Potatoes and Seasonal Vegetables

Vegan Cottage Pie

(GF) (VE) (V)

Served with Seasonal Vegetables and Vegan Gravy

Deserts

Blackberry Panna Cotta

(GF) (D)

Caramel and Chocolate Tart

(GF) (N) (VE)

Fruit Salad

(VG)

Tea or Coffee

Tea & Coffee

Gala Dinner

Starters

Pea and Mint Soup

(GF) (V)

Served with a warm bread roll

Beetroot and Whipped Goats Cheese

(GF) (D)

Topped with Rocket and Balsamic Glaze

Chicken Liver Parfait with Sweet Onion Marmalade

(E)

Main Course

Pulled Feather Blade of Beef

(GF)

On a bed of Mash, served with Seasonal Veg and Red Wine Jus

Oven Baked Salmon with Hollandaise Sauce

(GFA) (F) (E) (D)

Served with Chefs Selection of Potatoes and Seasonal Vegetables

Butternut Squash and Almond Wellington

(V) (N) (G) (E)

Served with Chefs Selection of Potatoes and Seasonal Vegetables

Accompaniments

Served with Chef’s Selection of Vegetables & Potatoes

Deserts

Banoffee Pie

(G) (V) (D)

Apple Tart and Vanilla Ice Cream

(D) (E) (G)

Chocolate Orange Torte

(VE) (GF)

Tea or Coffee

Tea & Coffee

Allergens Key: (G) contains gluten (GFA) gluten free available (D) contains milk (DFA) dairy free available (E) contains egg (S) contains sulphites/sulphur dioxide (M) contains mustard (C) contains celery (F) contains fish (L) contains lupin (SE) contains sesame (SO) contains soya (CR) contains crustaceans (MO) contains molluscs (N) contains nuts (P) contains peanuts (V) vegetarian (VE) vegan The dishes that do not contain nuts are still prepared within an environment where nuts have no segregation.

Availability and Cancellation Policy

The cancellation policy requires the contracted number of rooms to be paid for regardless of final bookings; accordingly, reservations are conservative, this means that early booking is recommended as extra rooms will only be on an availability basis. When booked if you must cancel a refund will only be possible if the booking can be re-sold.

Solo Travellers

Members attending solo wishing to share to reduce personal cost should indicate sharing and are encouraged to arrange a room-mate themselves. I will endeavour to offer matches to those wishing to share who cannot identify a room-mate but it cannot be guaranteed and if solo the Single Occupancy rate will apply.

How to book

Several methods of booking are available including via this website ( recommended). You can also book via post with the form available from the last edition of the Star News ( Summer 2026).

No telephone bookings.

Booking Confirmation

Booking Confirmation will be sent out once payment has appeared in the bank account. The itinerary and info leaflet will be sent out by email at the start of October, please save it on your phone as only a few paper copies will be left at reception for those not booking online.

Small Print

Inevitably costs have increased since last year; however, this has been kept to a minimum. Once you complete the booking form you will be given details to our bank account to enable you to carry out the bank transfer. We are also accepting cheques and again the details will be available after you complete the form.