You are here

Home

Club Night - Confessions of a Revenue Cutter Commander -Tuesday 24th February 2026

  Registration is closed for this event
Christopher Wolley MBE worked for 42 years as an Officer of HM Customs and Excise. Part of that service wasspent as a Commander on HM Revenue Cutters working all around the country. He will talk about hislife at sea where they had to deal with the emerging Drugs smuggling trade, the oil boom of the 80’sand the Klondike Factory fishing shipChris has been involved with the Rona Sailing Project for over 50 years, including as a skipper, trustee and currently as Chief Instructor. For that association with the RSP, he was presented with an RYA Lifetime Commitment Award by Princess Anne in 2018.
Christopher Wolley MBE worked for 42 years as an Officer of HM Customs and Excise. Part of that service wasspent as a Commander on HM Revenue Cutters working all around the country. He will talk about hislife at sea where they had to deal with the emerging Drugs smuggling trade, the oil boom of the 80’sand the Klondike Factory fishing shipChris has been involved with the Rona Sailing Project for over 50 years, including as a skipper, trustee and currently as Chief Instructor. For that association with the RSP, he was presented with an RYA Lifetime Commitment Award by Princess Anne in 2018.
 
 
 
 
When
February 24th, 2026 from  6:30 PM to 10:59 PM
Location
Bell Wharf Lane
London,
EC4R 3TB-EC4R 3TB
United Kingdom
Dinner
Cost - (Members) £25.00
Cost - non-members (and members after discount period) £29.00

Accounts code

Accounting Information
Accounts code 4416

Participant: Menu selections
Starter - 1. Gin cured salmon, pickled cucumber, shallots and creme fraiche
Starter - 2. Sun-blushed tomato and red onion tarte Tatin with a rocket and parmesan salad
Starter - 3. Goats cheese panna cotta, savory granola and lemon oil. (V)
Main course - 1. Chicken breast, pan-fried gnocchi, peas a la paysanne, finished with a pancetta velouté
Main course - 2. Harissa trout, caper pomme puree, lemon and garlic hispi cabbage & crème fraiche
Main course - 3. Wild mushroom and spinach strudel, pomme puree, tender stem broccoli, and mushroom velouté (V)
Dessert - 1. Italian tiramisu with gold leaf
Dessert - 2. Passionfruit curd tart, white chocolate leaf and mascarpone cream
Dessert - 3. Seasonal fruit plate, edible flowers and raspberry coulis (V)