University of Kent Fencing Club - Exiles

Event Details

The 2025 Exiles will take place on 1st March 2025!

Fencing Competition: Starts at 10:30 at the University of Kent Sports Centre

Dinner: The Cathedral Lodge

Contacts: Facebook Group

WhatsApp group - get added now!


Fencing Competition

Teams of three, one foilist, one sabreur and one epeeist. Each team must have at least one male and female team member. Three five point fights in relay format to 15 points. Weapon order is drawn randomly. In the event of a draw, 1 minute sudden death of the final weapon with priority. Team members cannot switch weapons.

The format of the competition is one round of poules and direct elimination for L16. Teams knocked out in the first round of the L16 will go into a plate competition. Teams seeded 17 onwards will go into a poule unique (at organisers discretion / depending on numbers). There is a trophy for the winning team. Medals for winners, runners up and winners of the plate. Novelty prize for winners of the poule unique.

To Enter Your Team:

Please drop me an email with your team, team name and who is fencing each weapon to: marksjharrison <at> gmail <dot> com

If you do not have a full team, please offer your services on the Kent Exiles Facebook group.

As the first to get their team submitted, ITALIAN FEVER are permitted to choose the weapon order of their first poule match.

Teams

Team Name Member 1 Member 2 Member 3
DBK Klara Dan L Ben W
Italian Fever Luisa Tom F Lorenzo
JAWG Gwyneth C Joseph M and Adam G Wai On
DMJ Dan S Maisie D Josh B
MACO Matt Christian and Olly Agatha
Sparrow Gets Carried Again Sparrow Ben M Francesca

Dinner Details

Where: The Cathdral Lodge

When: 19:00 arrival for 19:30 food.

Cost: Current Members: £40 Exiles: £50

The additional cost for Exiles is to offset the price of hiring the hall.

Please send payment for your meal to Pat with the following details:

Sort Code: 60-84-07

Account number: 19672546

In previous years, we have passed around a pint glass to collect tips and contributions to the running of the club. This year, if you are able to make a donation, please do so using the same payment details.

Dress Code: Black Tie! This is your opportunity to dress to impress, so blow the dust off your tux or to treat yourself to a new fit.

To Arrange Your Choices at the Dinner

SEND YOUR CHOICES TO PAT. He can be reached on his number, which is on the WhatsApp Group.

MENU:

STARTERS:

Confit duck, Walnut and Date Terrine with Pickled Grapes

Citrus cured Salmon with Pine Nuts and Kohlrabi

Heirloom Tomatoes, Ricotta, Croutons and Rocket Pesto (V)

MAINS:

Lamb Rump with Dauphinoise Potatoes and Mint Jus

Haddock with Colcannon and Leek and Chive Sauce

Root Vegetable Pithivier, Chateau Potato and Red Wine Jus (V)

DESSERTS:

White Chocolate Blondie, Passion Fruit Gel, Seeds and Coconut (V)

Treacle Tart, Orange and Crème Fraiche (V)

Coffee Panna Cotta, Chocolate Soil and Caramel

Followed by Tea and Coffee