The RYA VHF Short Range Certificate Examination is a practical assessment element of the VHF SRC course
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NOTICE
The Club reopened on 22 September but has now had to close again in compliance with current Government restrictions.
We will announce when we are able to reopen. Please visit 'At the Club' for more information.
LITTLE SHIP CLUB FACE COVERING
Extremely good value (£7 inc. p&p), these are available to members from the merchandise page.
Virtual Club Night - 24 Nov 2020
Tonight will be a virtual get-together. This was to have been our annual Shanties Evening which will be rescheduled for early next year.
Members and guests only
Virtual Christmas Club Night - Tues 8th Dec
Join us on a Zoom for a light-hearted Little Ship Club Christmas celebration.
Members and guests only
HPO Evening - Tues 12th Jan 2021
Our annual HPO Evening - put it in your diary
Members and guests only
Virtual Club Night - Tues 17 Nov: Vendee Globe update
Barrie Martin and other participating Club members updated us on the real Vendee Globe and the parallel e-race.
Members and guests only
Events
Sailing news
Forthcoming training
04 Dec 2020
Non-members welcome
05 Dec 2020
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.
Non-members welcome
06 Dec 2020
Knowledge of First Aid makes a vital contribution to sea safety.
Non-members welcome
Food and drink
Our dining room is open to our members and all members of the City Livery Club, 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.
Starter
Soup of the day (v)
Main course
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.)
Starters
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
Main Course
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)
Dessert
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.
Book reviews
Published by Adlard Coles, this latest volume by Anthony Burton (text) and Derek Pratt (photographs) is well written and beautifully photographed.
Advice at every level, for cruisers and racers alike. Words and pictures. Even moving pictures.