Skipper Joe Leach and paceman Josh Tongue will be entertaining diners when Worcestershire CCC’s new look ‘Sunday Lunches With The Players’ gets underway this weekend.

The County duo will be participating in a Question And Answer session in the Graeme Hick Pavilion on January 13.

With Worcestershire’s top notch cuisine also on offer, via a newly designed menu specially prepared by the Head Chef, it promises to be an occasion to saviour and remember.

The new formula will be repeated at the other Sunday Lunches this winter on Sunday 17th February and on Mother’s Day, Sunday 31st March, with other members of Worcestershire’s squad delighted to answer questions and to meet and greet diners.

There will also be the opportunity to have photographs taken with the players and the Vitality Blast Trophy.

Joe has been a major performer for the County in recent seasons with 193 County Championship wickets between 2015 and 2017 and happily is on the way back to full fitness after last summer’s back problem.

Josh showed his undoubted potential when taking 47 Championship wickets during his first full season of senior cricket in 2017 when helping Worcestershire to gain promotion to Division One.

Places are eagerly being snapped up and to avoid disappointment, contact our Events Department to book your place at www.newroadevents.co.uk, via email at events@wccc.co.uk or via telephone on 01905 337940.

Bookings are available from 12 noon until 3pm, with the Q And A taking place at 1.30pm and lasting approximately half an hour.

The menu for the first lunch is as follows:

Starters

Chef’s Homemade Soup Served with Artisan Bread – £3.95

Poached Salmon & Crayfish Rillette, Sunblush Tomato, Chive & Lemon Mayonnaise – £4.95

Duck & Cognac Parfait, Fig Compote & Wholegrain Toast – £4.25

Main Courses

Roast Herefordshire Striploin of Beef, Yorkshire Pudding & Duck Fat Roasted Potatoes with Beef Gravy – £9.95

Roast Leg of Lamb Served with Duck Fat Roasted Potatoes with a Red Currant & Mint Jus – £11.50

Pan Seared Fillet of Seabass, Crushed New Potatoes, Caper & Dill Butter – £11.95

Brie, Beetroot & Kale Tart Served with Rich Mornay Sauce – £9.95
(All mains are served with seasonal vegetables)

Desserts

Vanilla Baked Cheesecake with Lemon Curd – £4.95

A Selection of British Cheeses, Quince Jelly & Grapes – £5.50

Chocolate and Orange Tart with Chantilly Cream – £4.95

Teas & Coffees to Follow