Created: 03 Apr 2023 17:08
Updated: 17 Feb 2024 21:27
Fast Cruise Five to Gins Farm on the Beaulieu River  The Commodore’s Marmalade Cup 

Dinner at Gins is now fully booked 

Registration is now for racing only without dinner 

All Crew must register! 

Upon completion of the course, the fifth Fast Cruise of the season will head up the Beaulieu River to Gins Farm, home of the Royal Southampton Yacht Club. The bar will be available for pre-dinner drinks followed by dinner in the Clubhouse. There is space for 60 inside the Clubhouse with sheltered and warmed space outside for the remainder . 

The Club’s private pontoon has been made available to us and will hold up to twelve boats at the instructions of the Bosun, Colin who should be called on Channel 77, call sign ‘Sea Echo’. He will have been notified of names and dimensions of boats attending. Berthing will depend upon sequence of arrival, dimensions of vessel and state of tide. Please respect his instructions as he will have to place boats in the best position to take advantage of the space available.  Please do not moor until cleared to do so. 

The race will start at 11:00 with boats recording their own times. Boats starting after 11:10 will have their start times recorded as 11:10. The cut-off time is 17:00 and boats not finished by then will be scored DNF. Send your start and finish times by SMS to 07498 203355 in the format , to the nearest second, taking the times from your GPS, and confirming which course (long or short) that you sailed. Please do not send elapsed times, or use other formats. Please send your times by 17.30 on Saturday otherwise you may be scored DNF The Race Officer will be Barrie Martin (07778 390815) on board A Day At The Races. All VHF communications will be on Ch 77. Please monitor this from 10:00 onwards in case there should be any changes to courses. The courses along with the Series Sailing Instructions are attached. Please read these documents. Skippers have been sent mooring instructions by the RSYC Bosun. Dinner will be served at 19:30. The bar will be open beforehand. You must notify the Race Officer if You do not start You retire You do not go to Gins if booked.

Organisers: Tim Bizzey & Jonathan Hague

 

Menu

Starter

  • Vegetable Soup 

Main Course 

  • Beef Bourguignon, slow cooked beef, mushrooms, baby onions, red wine, potatoes 
  • Lamb and Pearl Barley Stew, braised lamb leg, pearl barley, vegetables, potatoes 
  • Mushroom Ravioli with parmesan croutons & rocket leaves

Dessert

  • Selection of desserts or ice cream served from the buffet. 

Gallery

Date and time

Sat, 17 Feb 2024 11:00
 Members and guests only