Thorpe Bay Yacht Club

Tel: 01702 587 563

There is a work party planned for Sunday 4th October starting at 10am. All wecome, please bring along any spades,hoes etc as we will be concentrating on clearing and weeding the dinghy park. Refreshments will be served as usual. See you all on Sunday.

Rob Bailey

Please book your table direct with Steve on 07947 741946 or email [email protected]

Starters

Olive and Feta cheese salad

Sweet Sicilian tomato soup with fresh cream, parsley and croutons

Brussels pate with toast and plum chutney

Main courses

Roast beef with Yorkshire pudding, horseradish and Shiraz gravy

Roast turkey with sage and onion stuffing and Chardonnay gravy

both served with sea salted roast potatoes and seasonal vegetables

Salmon and Butlers’ smoked haddock fish pie with potato, herb and Parmesan crust

Shepherd’s pie

Mushroom and kale lasagne with garlic bread

Desserts
Sticky toffee pudding with custard
Cherry pie with whipped cream
Belgian apple pie with ice cream

£12.50 per person for 3 courses when pre booked before Saturday. £13.50 thereafter £10 per person for 2 courses pre booked, £11 thereafter
Children’s (under 12) portions and alternative menu available

CONTENDER FRIDAY NIGHT
Serving from 6.30pm – 9pm Eat in or Take-away

Griddled ribeye steak with chips, onion rings, roast tomatoes and
piri piri butter £12
Chicken curry with coconut, green chillies, Basmati rice and
Naan bread £9
Steak and ale pie with mash, seasonal vegetables and gravy £8.50
Stone baked pizza with tomato and basil sauce, Mozzarella, and a choice of two toppings £6.50 :-
Pepperoni – mushrooms – ham – olives – rocket – cherry tomatoes
Chicken goujons with potato wedges £5
Griddled beef burger with melted cheddar and bacon £5.50
Scampi, chips, peas and tartare sauce £7.50
Macaroni cheese with garlic bread £5.50

Chips £1.50
Cheesy chips £2
Mixed dressed salad £2
Chocolate & caramel slice £1.50
Kelly’s tub ice-cream vanilla, honeycomb, strawberry £1.50
Bread pudding £1.50

A reminder so you can book your Caribbean Holidays, Cadet Week 2016 is from the 1st to 5th August.

This year’s Interclub Dinghy Team Race is hosted by Thames Estuary Yacht Club. There are fours classes:

• Ingram Shield – Four boat of the same class
• Operatic Cup – Any (mixed) Class
• Silver Sail Trophy – Single handed Classes
• Cadet Class (Under 18 years)

Our Cadets won this event last year and are entering a team to defend their title!  I will be supporting them in a Safety Rib.

If any adults wish to participate, representing TBYC please contact Dave Ayre at [email protected] or 07581 288886. He will co-ordinate the adult teams. Teams of 3 or 4.

If there are more Cadets that would like to participate, they should contact me at [email protected] or 07815 113459. (Bear in mind that you need to sail around the pier).

The deadline for the forms to be submitted is Wednesday 23rd September.

Race Instruction can be found here:  https://www.dropbox.com/s/j3vitlupd6qruep/Interclub%20Dinghy%20Team%20Race%202015.docx?dl=0

Tony Clarke will continue to ensure our ribs are fuelled and ready for action, although will not be able to undertake his support boat duties for most of the rest 2015.
This will mean that we need volunteers to undertake the vacant RIB helming and RIB launching/recovery duties over this period.
RIB launching/recovery will require volunteers with a vehicle with towing point to deliver and retrieve the two RIBs between the clubhouse and the slipway on each occasion.

If you are helming or crewing a rib, you will need to ensure it is washed down, rinsed through and the cover and clamp on.
Please can those members with suitable vehicles volunteer for one or more occasions. You can volunteer through Dutyman ( a new duty of RIB launch/recovery has been added) or contact Graham Dare ( [email protected], 07946 413923)
Clearly, if we cannot get enough volunteers for RIB launching/recovery we will need to review our sailing programme.
Thank you in anticipation of your help.
Rear Commodore ( Racing)

Please book your table direct with Steve on 07947 741946 or email [email protected]

Sunday 20^th September 2015

Starters

Olive and Feta cheese salad

Mushroom soup with fresh cream, parsley and croutons

Ardennes pate with toast and plum chutney

Main courses

Roast beef with Yorkshire pudding, sea salt roast potatoes, seasonal vegetables and Shiraz gravy

Pulled pork on sweet potato and corn rosti with plum sauce

Smoked haddock rarebit, mash, pea fricassee and poached egg

Tomato and Parmesan risotto

Desserts
Apricot crumble with cream
Apple and blackberry trifle
Cheese and crackers

£12.50 per person for 3 courses when pre booked before Saturday. £13.50 thereafter £10 per person for 2 courses pre booked, £11 thereafter
Children’s (under 12) portions and alternative menu available

As part of the ‘New Cadet Racing’ events this year, we have decided to have a shorter ‘TBYC Junior Bart’s Bash’ to allow our younger sailors a chance to race on Sunday.

This event is open to all Cadets.
We welcome those who have been racing in the Pico Series and of course, all Cadets that may feel more confident with the extra support, and not forgetting our more experienced sailors.
The course with be shorter than the adults’ course, sailing for approximately 50 minutes.
Prizes according to numbers.

There will be a briefing at 1400, when the course will be explained. Instructions are below, but don’t worry all will be made clear before the race.
Starts at 1500 (Mass Start).
There will be a briefing at 14.00 (1 hour before start) with Nick Elmore and Nick Alston.
The race will use the Cadet buoy as the windward mark with the rest of the course being decided on the day.
The start will be at the committee boat. It will be a Mass Start with the rest of the fleets.
The number of laps will be on the blackboard at the top of the slipway and / or check with Support Rib on the water. Your race can be shortened by the Support Rib.
On the starting signal, you will cross the line and beat to the CADET BUOY, which is a special buoy marked with a C. This will be your windward mark.
Check whether a Red or Green flag is displayed on the Committee boat; Red means leave marks to port, Green means leave marks to starboard.
As you cross the finish line the committee boat will record your time. They will not give you a signal. The Support Rib will blow a whistle unless is needed elsewhere.
Let have a massive turn out on Sunday as this is the last race in this year’s New Cadet Racing programme.

Thanks to Neil Hurrell for this evenings talk about Crewing on the Round World Clipper Race. Good Luck to him completing his legs March onwards and hopefully he can come back and tell us more afterwards.

For those interested there are photos taken by Margaret Kennedy of the boats at Southend and St Katherines Dock, some of which are inside one of the Clippers. These are available on a Club Flickr Gallery at https://www.flickr.com/photos/96697991@N02/albums/72157656274637264