This group is responsible for managing and developing the non-religious aspects of the Church.  It is responsible for planning and supervising fund-raising and non-fundraising activities.  Events organised under the auspices of this group have in the past included a strawberry tea in the Church grounds, the ever popular coffee morning and events like the Johnny Lee Memphis evening.  The group is always open to welcoming new ideas for events which can take place to promote fellowship within – and outwith – the St Mungo’s community.

Since the beginning of the Covid pandemic many of the planned events were unable to take place.  However, when restrictions were temporarily loosened, the Church was able to hold its annual Festival of Lights when people were welcomed into the building to enjoy the display of Christmas trees.  The Church café opened in 2020 and provided an opportunity for fellowship by hosting afternoon teas in December.

Details of upcoming events can be found on the What’s On page.

Billy, who runs the café in the church, held one of his popular cookery demonstrations on Wednesday 23 February at 7 pm in the Church. Despite the wintry weather on the day, the event was well-attended and those who braved the weather enjoyed the evening.  Billy demonstrated 4 different dishes on the evening and three lucky members of the audience were able to sit at the chef’s table and taste for themselves one of each of the courses.

Billy has organised a raffle to win a 4 course meal for up to 6 people, provided and cooked by Billy in your own home. He will bring the crockery etc and all you have to do is provide the wine. If you wish, he can provide the wine at an extra cost. He will arrange a suitable date and discuss the menu with you. To enter, put £10 in an envelope with your name and phone number on the front. Printed envelopes are available in church and in the café.

Thanks are due to Billy’s son who set up a video link so that the event could be broadcast live on Facebook.  We must also thank Barry of B & C Wood Fresh Fish who very kindly donated the sea bass which was used for the first course.