Bank Holiday Weekend Galley Menu

This weekend there is a very special opportunity to sample some really excellent food. Didier Croze, a leisure sailor and Wayfarer owner, is cooking his speciality lunch: Spicy Marinated Moroccan Chicken Bap with Potato Wedges. There will be a choice of two desserts.

Didier, a French national, is a recently retired professional chef and has agreed to serve up this special treat for us on Sunday after racing ends, serving after 2:30. Didier will be serving about 20 portions, so don’t leave it too late to head to the Clubhouse. Homity Pie is available as a vegetarian option.

On Monday there will be savoury flans and cream teas for your after-race consumption. In addition, a large, sticky chocolate gâteau for those who prefer to have their cocoa-bean hit, away from home!