Thorpe Bay Yacht Club

Tel: 01702 587 563

The use of Ribs to supplement our displacement Safety craft SS2 and 3 has become a common sight at TBYC.  Our Ribs provide excellent speed of response in an emergency situation, allowing the easy laying of the Start buoy and use of Special marks as well as taking the Race officer and displacement crews to their boats.  In order for us to enjoy use the Ribs they need Launching prior to the race and recovering after every one is ashore.

The task of launching and recovering the Ribs has now been added to Dutyman for the rest of July and August to keep track of who volunteer to do this essential job.  At the end of this time the Sailing Committee will review the situation going forward.

Treating launching and recovery as two separate duties we have 44 duties to cover over the next two months.  Rob Baily has kindly volunteered to cover this Saturday Launch and Recovery, with Toby Speller taking 18 of the duties straight away.  The remaining launch and recovery duties need covering if we are to see Ribs supporting our Weekend Racing.  If you can help, please volunteer through Dutyman, or email Janet, Graham and I to get your offer of cover added on to Dutyman.

Thank you all for your help and support in enabling the use of Ribs to continue at TBYC.  Without your help it won’t happen.

Jeremy Sandford

(Rear Commodore Racing)

Mark Jewell needs a crew member for sailing a Sandhopper during Sunday’s.

If you are interested please contact him on Email [email protected]

SANDHOPPER QUIZ NIGHT

Friday 27 Feb 8pm prompt start and Food from 7pm

All welcome – Tables made up of any reasonable number – Entry £2 per person

Book your table with Janet on 01702 587 563  or email jwillsmer@talktalk.net

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Food is optional but why not kick the evening off with some of Steve’s Anti-pasti platters – order as many or as few as you like for your table!

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BOOK FOOD DIRECTLY WITH STEVE BULLUS at The Galley Kitchen

07947 741 946 or [email protected]

Anti-pasti Platters @ £7.50 per head

Include: Selection of Italian charcuterie: Parma ham, Bresaola and Salami

Chargrilled peppers and aubergines

Thyme roasted tomatoes

Marinated olives

Fresh baked rosemary, potato and red onion Focaccia

Pecorino cheese

Sardinian “music paper bread

Thanks to Howard Hawkes and Kevin Soane for taking the video.

Many thanks to Peter Thompson for taking the video in the freezing conditions and to Kerryn for the editing.