Date: 07 August 20, 11:11 AM
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 Solent Rally 2015



Harnold


Leading Seaman
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The sun has come out just in time for the start of the 2015 rally season which kicks off with the popular Solent Rally on Friday 1st May to Monday 4th May, closely followed by the Club Nautique rally and dinner at Sussex Yacht Club on Friday 15th May and then the Talla Hina Race, Brighton Rally and Young Carers Charity day on the weekend of 16th & 17th May.

This year the Solent Rally will include a race down to the forts at Portsmouth (See race handbook for further race details), followed by Friday night at Haslar marina and dinner at the Castle Inn.  A leisurely start on Saturday morning will allow enough time for a spot of shopping at Gun Wharf or time to nurse those hangovers from Friday night! From Haslar we will sail to Cowes where will moor at the Royal London Yacht Club upriver pontoon and have a BBQ (20.25 per head inc. dessert) at their club house on Saturday evening. On Sunday we will sail from Cowes to Chichester harbour where we will spend the night at Itchenor and eat at the Ship Inn (17.95 per head for two courses). The rally will return at leisure to Shoreham on Monday 4th April.

If you would like to come along to the Solent Rally, please let me know your boat name, along with the names of each of your crew, whether they will join for dinner on Friday, Saturday and Sunday or only part of the rally and their menu choices for the Ship Inn. Please also let me know if your crew has any special dietary requirements and need an alternative to the BBQ menu listed below. Please send me all information by NO LATER THAN MONDAY 27th April to ukhazel@yahoo.co.uk.

Royal London Yacht Club BBQ Menu (20.20 per head)

BBQ Menu (All of below)
Homemade IOW beef burgers
Marinated BBQ Pork Skewers
Tandoori Chicken
Served with relishes, rolls & baps, and a selection of four different salads

Dessert
Home-Made Sticky Meringue served with Fresh Berries & Cream
The Ship Inn Menu (17.95 per head)

Starters
Tomato, Mozzarella Salad with a Basil and Parmesan Pesto
Carrot and Coriander Soup with Granary Bread
Classic Prawn Cocktail in a Marie Rose Sauce with Crusty Bread

Mains
Chefs Thai Green Chicken Curry with Basmati Rice
Seabass Fillets on a Bed of Creamed Leeks and Crushed New Potatoes
Three Bean Cassoulet with a Chive and Parmesan Mashed Potato
Hazel Arnold
Rally Secretary