Although last Saturday Night’s Laying Up Dinner was far from normal with tables made up of one household, it was an extremely enjoyable and successful evening.
After the Commodore, Robert Vose had given a short resume on the sailing season (yes it had to be short due to the pandemic), and the Vice Commodore, Gordon Craigen, had said Grace, we all sat down to a 4-course gourmet meal. The hors d’oeuvres was roasted butternut squash and cumin soup decorated with a pansy flower floating on an onion fritter. The fish course to follow was a beautifully presented poached salmon nori terrine on a bed of samphire and ginger, decorated with touches of wasabi. For the main, we were presented with a melt in the mouth Hampshire beef fillet cooked to perfection and complemented by pomme anna potatoes and red wine jus. To finish was a homemade honeycomb parfait, as pictured below, with a lemon ice cream. This had the room in silence, as each mouthful was savoured.
All in all a fantastic meal, words like ‘It was the best dinner I have had in the club’ were heard.
With a toast to the Queen given by Maggie Widdop and a thank you to our Chefs Mark and Josh, as well as the FoH team, we made the most of the curfew with coffee and petit fours including homemade fudge.