281447_10150338205303268_685443267_9607624_8331062_nThe 34th Reigate (Meadvale) Explorers and Scouts have just returned from a nine day trip to Switzerland. The Group of 45 leaders, Explorers and Scouts had a fantastic time staying in a traditional Swiss chalet and taking part in some thrilling activities. The group did White Water rafting near Interlaken, went up on the train on the Jungeravjoch mountain railway the highest in Europe and visited the Ice Caves and had fun snow balling and sledging in the snow. They went swimming in the outdoor pool with beautiful view of the mountain all around them. The Explorers did Canoyonning which started with a 50 metre abseil into the Gorge then sliding down water falls and jumping into pools. The Scouts visited a cheese farm and took part in traditional Swiss games which included Cheese rolling and milking a cow. They went up three different cable cars and to Lake Oesshinen and swam in the glacier lake and enjoyed the Toboggan run many times. They had an evening out up the mountain in a cable car in the dark for a special Swiss night which included food and entertainment which saw the Group performing Boy Scouts out Camping. Next up the Group split into three to do some hikes.
The Scouts did a hike down through the valley and the Explorers did a glacier hike walking up a mountain and into snow and ice and the other Explorers did a hike and climb up a water fall doing viaferrata. This was a great achievement for both groups going up so high into the mountains and achieving what the set out to achieve. On the last day in Switzerland everybody went to the adventure park which saw massive aerial runways across the gorge rope ladders and an abseil of a very high bridge. The highlight for the Explorers was the pendulum swing jumping straight off the bridge. They finished the Camp with a grand show with stunts song and plays. On the way back the group called in Colmar in France for some sight seeing. Two of the Explorers were enrolled on the Camp Aaron in a cable car and William on the Ferry in France.

Spencer

The sun came out along with the throng on Saturday 5th May for the marriage of two of the 30th’s Scout Leaders, Nick Clark and Sarah Baxter. Eighteen months after the couple became engaged on Summer Camp, they were wed at Holy Trinity Church, Redhill in front of over 400 well wishers. Including many from the District.

The new Mr and Mrs Clark were saluted by their Scouts, who formed a guard of honour for the Recessional.

Scouts had spent the prior week preparing for the festivities, creating their own confetti, making cakes and good luck charms. The happy couple commented “we have been totally overwhelmed by the love and generosity of our Scouting family. They are a special part of our lives and it was so fantastic to be able to share our special day with so many of them.”

It was soon back to normal as they will not be taking their honeymoon until later on in July when they will take a trip to Las Vegas and Hawaii

Aloha

cooking_compOn Saturday 12th February 10 teams of Cub Scouts took part in the Annual District Cooking Competition.  There were 5 teams in the morning session and 5 teams in the afternoon session.  The theme for this year was “Asia” and all the teams had to prepare and cook a 2 course meal for less than £5.00 –not easy!!

The standard of the food was as usual, very high.  The winners from the morning session were the 17th Reigate and the winners from the afternoon session were the 9th Horley Cub Pack.  The overall winners were the 17th Reigate as they had gained half a point more in the morning.  The 17th Reigate now go forward to the Surrey County Cooking Competition semi finals in November.

One photo shows the winning team from the 17th Reigate who were Matthew Cove, James Greatwood, Alice Mills and Thomas Bushell and the meal they cooked was vegetable soup as the starter with a main course of lemon and lime chicken with egg fried rice and peas.

The other photo is of the afternoon session winners, 9th Horley. Alex Heron-McLaren, Mitchell Hatten, Alyss Bray and Tom Waters.  They cooked Hot and spicy soup followed by Chicken Katsu curry.

Well done to everyone who took part.