Royal Army Service Corps & Royal Corps of Transport Association

Scottish Region

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MacDuff Tartan

and the Corps


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the Association

RASC / RCT Association Scotland


There are six Association branches in Scotland.


Aberdeen, East Kilbride, Edinburgh, Fife, Glasgow and the West of Scotland and Perthshire

Who can join the Association?


Anyone who has served in the RASC, the RCT or has been attached to units of the RASC or the RCT while serving in the REME, ATS or WRAC.  Former and serving members of the RLC will also be made most welcome.


Associate membership may be granted by Branches to people who have had long or special connections with either Corps or, in particular, with the Branch.


What does it cost?


Membership is very nominal and is well worth the cost.


Annual Membership - £1.00


Life Membership - £6.00



What can I put into it?


The benefits of Association membership depend, as always in such organisations, upon the contributions made by members in offering friendship, helping others, helping to run Branches by joining the committee and being a positive member.


If you valued the comradeship of your service in the Army and the standards achieved, help to maintain them by joining your local Branch.


Contact details for each branch are on the branch webpages.  Alternatively use the "Contact us" button at the top of this page.

Pipe Band

Scottish Regional Dance 2018


The next Regional Dance will be on the 12th May 2018 in the Salutation Hotel,

South Street, Perth, 7.00 for 7.30pm.  


Tickets £26.00 per person, menu below.


Members who wish to attend should order tickets from their branch secretary.


Branch Secretaries please send numbers wishing to attend to Willie Miller, Regional Secretary.


Also details of names and menu requests to Cathie Forbes by 1st April 2018.


Wine £15.00 per bottle ordered at table




Homemade Lentil Broth


Trio of Honeydew, Galia, Cantaloupe Melon, Fresh Fig, Passion Fruit, Mango Coulis




Supreme of Chicken stuffed with Haggis on a

Creamy Pink Peppercorn Sauce


Fillet of Salmon, Lemon and Lime Butter


Dauphinoise Potatoes, Medley of Fresh Vegetables




Cranachan Cheesecake with Strawberry Coulis


Apple Pie Lattice with Ice Cream



Coffee and Mints



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