Well done to Alex Warrington who attended the Youth Nationals and came a very good 20th out of a very strong fleet of 65 last week. Also Chris Tillyer went to the Laser Masters Nationals and came a very good 13th out of a fleet of 35 in the Radial class with winds 35 – 40 mph over last weekend.

Well done guys from all the Laser fleet

This evening’s menu will be a choice of Fish Pie or Chilli and will be available from the carvery area from 7.00pm.  No need to book, just turn up and enjoy!

If anyone has the Club Bolt Croppers, please could you return them as soon as possible. We have some important jobs that need them. They are blue in colour with red tubular handles.

However, the rusty blue set from the Bosuns hut are also ‘missing in action’ and as we was also thinking of refurbishing them, it would also be nice to get them back.

The final pieces of the history archive for the metal found on the beach have come from Brian Sandford.

It demonstrates how sand can cover the beach one month and be cleared another to show parts of a 28 year old boat. What other artefacts does it hold ?

I thought I had seen the obstruction the boys removed yesterday. it is on a picture I have  from the Hurricane in 1987

Click on the picture to see in a larger format.

We would like to announce our next Friday night dining will be 17th April.

Please book your table early to avoid disappointment by email to [email protected] or call 07947 741946

This object has now been found and removed, thanks for those involved.

Will anybody entering the water or sailing from our beach be aware that currently there is a large metal obstructions in the sand approximately 10 feet away from the West end Breakwater. This maybe visible during early tide but is covered during higher water.

Southend Council have been advised as people have tried to move by hand. Please therefore assume that it is still present until I can advise you otherwise.

New Cadet Racing

The new course is aimed at all Cadets who can sail and to wish participate in a race with a shorter course, more laps over a reduced time.

There will be prizes for the older cadet as well as the less experienced sailors. A coach in a dedicated Support Rib will support the races.

Races will be raced under the TBYC Sailing Instructions. http://www.tbyc.org/wp-content/uploads/2015/04/TBYC_2015_SI.pdf

Your guide

• There will be an optional briefing at 15.30 (1 hour before start.)

• The race will be a windward leeward course starting at the committee boat. It will be the second start with the Fast and Slow Monohulls at 16.33. (Time plus 3 minutes).

• First check the number of laps on the blackboard at the top of the slipway and / or check with Support Rib on the water. Your race does not use a shortened course.

• Once on the water, go to the Committee boat and look for the last number on the BACK of the boat, which indicates D on the diagram / or check with Support Rib on the water.

• On the starting signal, you will cross the line and beat to the CADET BUOY, which is a special buoy marked with a C. This will be your windward mark, leave to Port.

• Run or reach down to the course. You must NOT go through the line on the downwind leg (as in the sailing instructions).

• Beat up through the line and onto the Cadet buoy and continue until the displayed number of laps are completed.

• As you cross the line the committee boat will record your time. They will not give you a signal. The Support Rib will blow a whistle unless is needed elsewhere.
• On Saturday there are two Races. You can do both, but you will need to wait for the second race to be started. Check out the number of laps with the Support Rib.

Please book your table on 07947 741946 or email [email protected]

 Sunday 12th April 2015

Starters

Tomato & red lentil soup with croutons and crème fraiche

Duck and orange pate with toast and red onion chutney

Mini breakfast, black pudding fritter, bacon, tomato and scrambled egg
Main courses

Roast Beef, Yorkshire pudding, horseradish sauce and Shiraz gravy

Roast loin of pork, apple sauce, sage and onion stuffing and cider gravy

Served with sea salted roast potatoes and a selection of spring vegetables

Kiln roasted smoked salmon fish cakes with wilted baby spinach & Hollandaise

Penne pasta, olives, tomato sauce and Mozzarella

Desserts

Blackcurrant cream and Cassis cake

Belgian apple pie with ice cream

£12.50 per person for 3 courses or £10 per person for 2 courses
Children’s (under 12) portions and alternative menu available