The RYA VHF Short Range Certificate Examination is a practical assessment element of the VHF SRC course
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We are gradually increasing clubhouse activities in line with the Government Covid roadmap.
Our cabins, for overnight accommodation, are open for booking (please contact the Club Secretary). There are several lunch club openings and training courses now taking place at the Club. The summer sailing programme is well underway.
Please click, above, on 'At the Club', ‘Regional events’, 'Training' and 'On the water' for more information.
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Most modern sailing yachts have auxiliary Diesel engines which skippers rely on heavily for close-quarters maneuvering. For the motor cruiser, the marine Diesel engine is the prime source of power.
Food and drink
Our dining room is open to our members and RYA Gold members, Royal Navy and Merchant Navy members, and any members of RYA affiliated sailing clubs for personal dining only.
Breakfast: 8.30am to 10.30am.
Lunch: 12.30 until 15.30 (last orders at 14.15). A choice of bar snacks, the Club lunch or our A la carte menu.
Bar: open until 8pm (5pm Fridays). Closed to CLC Members after 5pm on Tuesdays.
Our menu dishes are prepared in environments that are not totally free from allergen ingredients. Should you have concerns about the ingredients in our dishes; please do not hesitate to ask a member of our catering team who will happily assist you.
Soup of the day (v)
Monday: Roast leg of lamb with mint sauce, vegetables & roast potatoes
Tuesday: Chilli con Carne
Wednesday: Curry of the Day
Thursday: Honey Roasted Gammon and mustard sauce
Friday: Fish and Chips
(Monday to Thursday dishes may be subject to change.)
Chicken & bacon Caesar salad, herb croutons, parmesan shavings £10.00
Buffalo mozzarella and vine tomato salad, sunflower seed pesto and balsamic glaze £9.00 (v)
Crayfish & prawn cocktail, avocado puree, crisp iceberg lettuce £12.00
Breaded crispy white bait with tartar sauce £10.00
Gresham duck breast, truffle savoy cabbage, roasted turnip puree, fondant potato, apricot & sage sauce £25.00
Roast hake, parsley crumb ratatouille, polenta cake, kalamata olives £24.00
Rump of Lamb, root vegetables, dauphinoise potato, rosemary jus £24.00
Chefs vegetarian dish of the day £16.00 (v)
Bread & butter pudding with custard £8.00
Chocolate brownie sundae, vanilla ice cream £9.00
British cheese and biscuits £9.00
Hand cut chips £3.95
Mixed Salad £3.95
Creamed Potatoes £3.95
Seasonal Vegetables £3.95
Honorary Port Officers
Our Honorary Port Officers are scattered across the globe. Each one knows how to get the best out of any port you visit. Navigational approaches, berths, where to go, what to do, what to eat and how to make the best of your visit.
Published by Adlard Coles, this latest volume by Anthony Burton (text) and Derek Pratt (photographs) is well written and beautifully photographed.
Designing by the seat of my pants - Memoir by Ron Holland
Excellent advice from a expert
Advice at every level, for cruisers and racers alike. Words and pictures. Even moving pictures.