Welcome to the Old School Tidenham Chase


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Download the schedule HERE







Wednesday evening is whist night!

Here are some photos from the Summer Show which was held on the 26th August 2017













Here are some photos from the Spring Show which was held on the 11th March 2017




























Here are some photos from the day

























Many thanks to all who took part and contributed in any way.
The day was a great success.




Pirates Wedding!

A themed wedding (Pirates) held at the hall on 19th September 2015. Best wishes to the happy couple, Rosie and Toby.





The Show committee is pleased to announce that the summer show made


and is grateful to everyone who helped to make this show such a success.




Here are some of the photos taken during the Spring Show on 28 March 2015


Recipe – Class 16 – Simnel Cake

6 oz Butter or block Margarine                        6 oz Caster Sugar
3 whole Eggs and 1 Egg White             8 oz Plain Flour
Pinch of Salt                                        9 oz Currants
½ level tsp ground Cinnamon              4 oz Sultanas
½ level tsp grated Nutmeg                    Milk if necessary
2 oz Chopped Mixed Peel                    Grated Rind of 1 Lemon
4 oz Glace Cherries quartered             1lb Almond Paste
Crystallized Flowers to decorate (optional)

Grease and line a 7” round cake tin.  Cream butter and sugar and whisk in the whole eggs.  Fold in flour, salt and spices. Add fruit and lemon rind, folding together to give a smooth dropping consistency.  If necessary add 1-2 tbsp of milk. Divide almond paste in half, lightly dust with icing sugar and roll out one half to a 6½ “ circle.  Spoon half the cake mixture into the tin, place round of almond paste on top and cover with the remaining cake mixture.  Press down gently to level the surface.  Bake at 150ºC (Mk 2) for about 2½ hours, until rich brown and firm to the touch.  Leave to cool for 1 hr, turn out and cool on a wire rack.  Divide remaining almond paste in two.  Roll out one half to a 7½” circle and the rest into 11 small balls.  Lightly beat the egg white and brush over top of cake.  Place the circle on top, crimp edges, and with a little egg white fix the balls around top of cake.  Brush almond paste with the remaining egg white and place under a hot grill for1-2 minutes until the paste is well browned.  Tie a ribbon around the cake to serve and decorate with crystallized flowers if wished.


Recipe –  Class 15 – Victoria Sponge

6 ozs Margarine                                   6 ozs SR Flour (sieved)
6 ozs Caster Sugar                   3 Eggs
Jam for filling                          Caster Sugar, to dredge (optional)
Grease and line two sandwich tins (approx 7”).  Cream margarine and sugar until light and fluffy.  Add beaten eggs (a little at a time). Fold in half the flour using metal spoon, then fold in the rest. Place equal amounts of mixture into tins.   Bake in moderate oven (375°F – Gas Mark 5) for about 20 minutes until well risen, firm to touch and beginning to shrink away from the sides of the tins.  Turn out and cool on wire rack.




  1. Any Seasonal Vegetable
  2. Three sticks of Rhubarb  (without leaves)
  3. A Collection of Herbs (3 varieties)
  4. A Bunch of Parsley

CUT FLOWERS (see back cover)

  1. Single Trumpet Daffodil
  2. Six Daffodils
  3. Six Narcissi


  1. Pot or Bowl of 3 Hyacinths
  2. Pot or Bowl (5” max.) of 1 Polyanthus or Primrose
  3. Pot or Bowl of Daffodils or Narcissi
  4. Pot or Bowl of Miniature Daffodils or Narcissi
  5. Floating in saucer or bowl – 3 hellebore flowers


  1. Non Bulbous Pot Plant – Flower

  14                    Non Bulbous Pot Plant – Foliage

15       Victoria Sponge Sandwich (see recipe)
16        Simnel Cake (see recipe)
17        5 Easter Biscuits (traditional recipe)
18        Jar of Marmalade (clear cover)
19        Jar of Lemon Curd (clear cover)
20        Quiche of your choice maximum 8”



ART SHOW – Exhibition of work by members of the Art Club       

  The Summer Show was a great success; the weather being marvellous and all who patronized had a great time.  It was encouraging to see so many entries in all sections and you can see a few of these in the photo gallery.  The red ticket can identify winners of sections.

          All stalls outside were well supported and it was good to see more children this year.  All, thanks to the WI, enjoyed tea and cake. 

          Proceeds from the day came to £594.61.  Many thanks to all who helped to make the day so enjoyable as well as successful.


Here are some of the photos taken during the Summer Show on 23 August 2014






£522.00 - Even better!


Special Event

Chase Spring Show

£231.50 - Didn't we do well!