Galley Guide

Prep/contact — Dietary Requirements— Menu Suggestions— Tips

Galley (Tea Bar)

On Sunday lunchtimes and Thursday evenings in the sailing season and on some special occasions we provide a basic galley service including meals and hot drinks.
If you have volunteered for this duty Hanna Croxton, will contact you a few days before your duty day and discuss a detailed menu and purchases with you.

She can be contacted by email

Day Arrive Serve Meal Depart
Thursday 17:30 8pm (Estimate 20-30 people) 9:30
Sunday 10:00 12:15 (Estimate 20-40 people) 16:00
Sunday with youth training 10:00 12:15 (Estimate 40-50 people) 16:00

A Message from Hanna

The Galley Folder has been updated to meet Food Safety Standards, please see the details below and the folder in the galley for full details. Please ensure that you follow the guidance and complete a Galley Checklist sheet for every day that food is served.

On Sundays we have found that a lighter meal is popular, so I suggest soup (see recipes below) and fresh bread or jacket potato and a filling. In the warmer months a ploughman’s or filled roll and salad goes down well. Note: No galley meals during July & August Sundays,

On Thursdays a more substantial meal is appreciated, but it can still be simple to prepare. See the recipes below for Chilli Con Carne or Pasta Bake. Or you can buy ready meals such as lasagne or cottage pie that just need to be heated up. You should not need to spend the day before your duty cooking a fantastic dish at home.

Listed below are simple meals and the shopping lists required to serve 10. The number of meals required will vary between 15 and 60 (so you can multiply the ingredients as required) depending on the time of year, what training and/or racing is on and the weather forecast.

I will generally contact you before your duty to estimate numbers and answer any questions that you have. Simple meals such as soup are also easy to freeze if leftover. There will be Tupperware boxes suitable for freezing soup in quantities that can easily be defrosted and used. You will be advised if there are supplies in the freezer to be used.

REMEMBER - All the checklist and procedure material are in a folder on the tea bar bookshelf. They are in a easy to read, logical format. However, should you want to read them in advance, here they are:

Dietary Requirements

Vegetarian: There should always be a vegetarian meal option available

Allergens: There is a leaflet about allergens in the Tea Bar folder.

If you put prepared food in the fridge or freezer it must be labelled with allergens, there are labels in the folder.

Menu Suggestions

Helen's Frozen Pea Soup (to serve 10)
  • 2 garlic cloves
  • 1 onion
  • 1 celery stick
  • 1 x 900g of frozen peas
  • 3 stock cubes and water to cover all ingredients
  • quarter pint of fresh cream
  • salt and pepper
  • cornflour if required
  1. Fry celery and onion.
  2. Cook peas for 10/15 minutes
  3. Mix all ingredients and liquidise
  4. If necessary, thicken using a paste of cornflour in a little water
Jacket Potato, Baked Beans and Cheese, Salad (to serve 10)
  • 10 baking potatoes
  • 3 tins of beans
  • 750g cheese
  • butter (probably some in the fridge)
  1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
  2. Grate cheese
  3. Warm beans on the hob.
Jacket Potato and Ham Salad (to serve 10)
  • 10 baking potatoes
  • 10 slices of ham
  • Salad (see below)
  • Butter (probably some in the fridge)

Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours

Salad for 10 people:

  • 1 iceberg lettuce
  • 1 bag of Rocket or similar
  • 1 cucumber /spring onions/ peppers as desired
Tomato and Lentil Soup to serve approx. 10
  • 1 bag of frozen onions
  • 0.5 pack of celery
  • 3 tins of tomatoes
  • 250g dried red lentils
  • 2 veg stock cubes
  • 4 tsp dried sage
  • 2 tsp dried garlic
  • Salt and pepper
  • 2 twin packs of par baked baguettes or 2 fresh baguettes
  1. Chop and lightly fry the celery, add the onions
  2. Add all the other ingredients and cover with boiling water from the urn
  3. Bring to the boil
  4. Simmer for 30 minutes or until the lentils are soft
  5. Liquidize with hand-held blender and season to taste
Paula’s Soup Serves 6
  • 1 onion
  • 2 sticks celery
  • 2 carrots
  • 2 oz Pancetta/lardons/smoked bacon (optional)
  • 1-2 cloves garlic
  • 1 can (400g) tomatoes
  • 1 tbsp tomato puree
  • 2.5 pints veg or chicken stock
  • 8oz leeks finely slice
  • 4oz savoy cabbage finely sliced
  • 1/2 can cannellini beans
  • 2 tbsp arborio rice
  • 2 tbsp oil
  • 1 tsp smoked paprika
  1. In a large pan heat the oil and add carrots, celery and onion. Cook for 3 mins
  2. Add tomatoes, tomato puree, garlic, smoked paprika and salt and pepper to the onion mixture. Cover and cook gently for 20 mins. Stir occasionally.
  3. Pour in the stock. Bring to the boil and simmer for 15 mins.
  4. Add cabbage, leeks, rice and beans and simmer for another 20 mins.
  5. Serve with grated cheese on top.
Chilli Con Carne and Jacket Potatoes to serve 10
  • 2 x 500g bag frozen mince
  • Half a bag of frozen onions
  • Half a bag of frozen mushrooms
  • 2 tins of beans in chilli sauce
  • 2 beef stock cubes
  • Optional: tin of tomatoes (useful if you need to make it stretch to more people!)
  • 10 baking potatoes
  • Butter (probably some in the fridge)
  1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
  2. Lightly fry mince, onions and mushrooms
  3. Add a little water and all other ingredients
  4. Bring to the boil then simmer for about 30 minutes.
Pasta Bake to serve 10
  • 2 jars of creamy pasta sauce
  • 750g pasta
  • Half a bag of frozen ready cooked chicken or lightly fried veg such as peppers, onions or courgettes for a vegetarian option
  • 500g cheese
  • Variation: Use a tomato pasta sauce and ham or cooked bacon or sausage.
  1. Cook the pasta (use boiling water from the urn as cold water takes a long time to boil) then drain
  2. Mix the cooked pasta with the jars of pasta sauce and the cooked chicken
  3. Put into baking dishes and cover with grated cheese
  4. Cook at 180℃,for about 30 minutes, turn the oven up if necessary to brown the cheese
  5. Serve with salad
Mushroom Soup to serve 10
  • 1 bag frozen mushrooms
  • 0.5 bag frozen chopped onions
  • 0.5 bag frozen sweetcorn
  • 2 veg stock cubes
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • salt and pepper
  • 2 twin packs of par baked baguettes or 2 fresh baguettes
  1. Put all ingredients in a large pan.
  2. Cover with boiling water from the urn and bring to the boil
  3. Simmer for 30 minutes then liquidize with the hand-held blender
  4. Add salt and pepper to taste
  5. Serve with fresh bread or par baked rolls.
Salad for 10
  • 1 iceberg lettuce
  • 1 bag of Rocket or similar
  • 1 cucumber /spring onions/ peppers as desired
Bought ready-made Cottage Pie or Lasagne, salad and bread

Aldi is good for cottage pies, Tesco or Asda for Lasagne. Each family size will serve 4, serve with fresh bread or par baked rolls or garlic bread and salad


Hot Tip1#

Don"t forget the milk. Semi-skimmed please. There will always be extra UHT kept in case of emergency (put it in a jug, so people don"t know its UHT!)

Very Hot Tip2#

The cooker not working? And you have checked the obvious ie its switched on at the mains..... the oven will not work if the timer is not set. So follow the instructions to resets the clock. CLOCK RESET

Tip the Balance #3

Do check the Club Google Calendar. There may be some event happening that can have an affect on your estimate of numbers.

Tip of the Iceberg #4

Use frozen pre-prepared veg whenever possible. There is absolutely no need to cry about chopping onions!

Warm Tip #5

It takes longer to cook bigger quantities, so aim to have things in the oven earlier than you think they need to be. This is much less stressful than under-done food and hungry sailors!

Stay Cool Tip #6

YOU are in charge.If things are not ready for the first sailors off the water, tell them to wait! If you don’t know / can’t find it / need help – ASK.
Duty crews get free hot or cold drinks & there is a flask for them to take out on the water if necessary.