Page 41 - Salcombe Masthead 2020

BEST FISH AND
CHIPS IN TOWN?
It has been a very busy summer in the SYC kitchen where we have enjoyed the pleasure of cooking not only for our regular sailors, but also for visiting yachtsmen from as close as Newton Ferrers and as distant as New Zealand. We have catered for numerous events this season including Christenings, Birthday parties, local associations and weddings.
A particular highlight was preparing the RNLI 150th anniversary lunch where many fabulous local men and women who serve the community so generously, were joined by The Duke of Kent for a very special celebration. Using the Chart Room and the Bar for smaller catering events has been a success, as they are both wonderful venues making use of the iconic estuary views.
Assistant chef Penny proved as talented in the kitchen as she was on the water. Together we designed a menu to satisfy the appetites and pockets of the hungry sailors and we hope that our friendly service
made the dining experience even more pleasurable. The members have supported the kitchen team very well this summer when at times things have been a little challenging....thankyou!
TOGETHER WE DESIGNED A MENU TO SATISFY THE APPETITES AND POCKETS OF THE HUNGRY SAILORS...
Our innovative weekend ‘Alfresco Breakfast on the Terrace’ proved a popular option for many of you. A quiet hour reading the paper and drinking coffee while taking in the outstanding view, marked a wonderful start to the weekend.
Lunch was our busiest time, occasionally serving upwards of 85 covers. Our Salcombe crab sandwiches and seasonal salads proved extremely popular on hot sunny days. Early Saturday evening barbeques and live music while watching the sun set over Salcombe was also a magnificent weekend treat for many.
The introduction of the Wednesday night Sailor’s Bowl was certainly a hit and it was great to produce this hearty and fresh supper for in excess of 25 racers after their weekly session on the water. However,
our signature dish now has to be our Beer
Battered Fish and Chips. Rumour has it they are the best in Town so why not come and try them yourself next year. At less than £10 for a member it is a great value meal.
Now, as the leaves turn brown and things quieten down in the club, I am preparing for another winter season in Val D‘Isere. However, I will be back in Salcombe next Spring ready to serve you all delightful dishes from the Galley.
Thank you for your support and encouragement this year.
I am sure that you will be in safe hands with Maria who has now arrived in the galley and is a great chef.
Jo Vickers, Head Chef
Please! Please! Please!
Book early for events by phone or online two weeks before the event. This will help the kitchen to plan and help keep your subs down!
Many thanks, the SYC Catering Team
Club News 39