The Long Room Wine and Food Society holds monthly luncheons in the Long Room on the last Wednesday of each month and has been doing so since its inception in 1987.Other special events such as the annual dinner held in April and the November luncheon, which is devoted to international wines, are conducted through the course of the year.
The society has established a substantial cellar beneath the Members Pavilion and draws occasionally from this resource for "cellar days", which are held two or three times each year. Winemakers are invited to show their wines at all other functions. Outstanding cuisine is provided by a rotating band of high-class chefs.
Most luncheons attract more than 180 members and guests (maximum two per member at present), which is the capacity for the Long Room, meaning some functions are held in the Members Dining Room. View the Long Room Wine and Food Society rules and regulations.
Upcoming functionsPlease refer to our 2017 list of functions, as well as the functions scheduled in 2018.
When available, functions will be available for booking via the what's on calendar.
Previous functionsRead all about what happened at our previous functions, along with our most recent function here.
How to joinCurrent membership of the Long Room Wine and Food Society is fully subscribed to the maximum limit of 280, and there are currently more than 600 on the waiting list.
The group’s committee endeavours to invite all those on the waiting list to at least one function each calendar year. The chairman is John Campbell and details are available from the honorary secretary, Stuart Fletcher via email firstname.lastname@example.org.
Members interested in joining the waiting list should complete the application form. For more information, please email MCC club operations and interest groups coordinator Anna Fowler at email@example.com.
South America with the sommelierLong Room Wine and Food Society members George and Maureen Swinburne were part of an RACV Club tour of South American wine regions earlier this year with the RACV sommelier paving the way for an unforgettable taste of the continent's finest wine and food.
George kept extensive notes and they are reproduced here for the interest of those who one day might follow in his footsteps...
Read their full report here