The Galley Guide (Tea Bar)

The galley provides meals and hot drinks for members and visitors during the specified periods. The offering is designed to be straightforward and practical, catering to the needs of those present.

During the sailing season, a basic galley service is available on Sunday lunchtimes and Thursday evenings. In addition to these regular times, the service is also offered on certain special occasions such as 'Open Meetings'. Note there is no galley service on Sundays during July and August.

If you have volunteered to assist with the galley service, you will be contacted by Hannah Croxton a few days prior to your scheduled duty. During this discussion, Hannah will go through the detailed menu with you and advise on any necessary purchases to ensure the smooth running of the service.
She can be contacted by email.

Hannah

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

Tea Bar Manager

Whether you are new to the club or a long-standing member, please be aware that we have recently updated our galley procedures and forms to ensure compliance with Food Safety Agency guidelines. Our aim has been to follow these guidelines thoroughly, while avoiding unnecessary complexity or burden for our members.

The main ones are:

Please wear aprons when carrying out galley duties.
When food is being prepared, members should NOT enter the galley wearing outdoor clothing, including wetsuits.
All items, including plates, bar glasses, utensils and cookware, must be washed using the dishwasher. If there is stubborn dirt, a pre-wash by hand may be necessary, but all items must have a final wash in the dishwasher to ensure effective sterilisation and eliminate bacteria. Mugs and bar glasses must not simply be rinsed in cool water and left to dry on the draining rack. If the dishwasher is not running, rinse items and leave them on the dishwasher tray so they can be washed the next time the dishwasher is used.
The fridge allocation has changed to clearly separate cooked and uncooked food, they are clearly labelled. The members fridge is now the fridge under the hot water urn.
Allergen Labelling: All prepared food to be stored in either fridge or the freezer must be clearly labelled with allergen information.

Sundays- We have observed that a lighter meal is generally preferred by members on Sundays. Suitable options include soup (see recipes below) served with fresh bread, or jacket potato with a filling. During the warmer months, a ploughman’s or a filled roll with salad is popular. Please note that no galley meals are served on Sundays during July and August.

Thursdays- On Thursdays, members tend to appreciate a more substantial meal, which can still be simple to prepare. Recipes for Chilli Con Carne and Pasta Bake are provided below, and ready meals such as lasagne or cottage pie can also be used—these only require heating. There is no need to spend the day before your duty preparing an elaborate dish at home.

Support-I will usually get in touch with you before your galley duty to estimate the number of people to cater for and to answer any questions you may have. Simple meals like soup are easy to freeze if there are leftovers, and Tupperware boxes are available for storing soup in quantities suitable for freezing and later use. You will also be advised if there are supplies in the freezer that should 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:

All Instructions

Galley Check sheet

Open & Close checks

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.

Milk

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!

Stay Cool Tip #5

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.

Cool method#6

Remind members to tic-off their names when getting their food. This will ensure the 'Duty Crew' get food, as they are always last in!

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

Fry celery and onion.
Cook peas for 10/15 minutes
Mix all ingredients and liquidise
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)

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

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

Chop and lightly fry the celery, add the onions
Add all the other ingredients and cover with boiling water from the urn
Bring to the boil
Simmer for 30 minutes or until the lentils are soft
Liquidize with hand-held blender and season to taste

Paula’s Soup Serves 6

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

Chop and lightly fry the celery, add the onions
Add all the other ingredients and cover with boiling water from the urn
Bring to the boil
Simmer for 30 minutes or until the lentils are soft
Liquidize with hand-held blender and season to taste

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)

Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
Lightly fry mince, onions and mushrooms
Add a little water and all other ingredients
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.

Cook the pasta (use boiling water from the urn as cold water takes a long time to boil) then drain
Mix the cooked pasta with the jars of pasta sauce and the cooked chicken
Put into baking dishes and cover with grated cheese
Cook at 180℃,for about 30 minutes, turn the oven up if necessary to brown the cheese
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

Put all ingredients in a large pan.
Cover with boiling water from the urn and bring to the boil
Simmer for 30 minutes then liquidize with the hand-held blender
Add salt and pepper to taste
Serve with fresh bread or par baked rolls.

Bought ready-made Cottage Pie or Lasagne, salad and bread

Aldi,Tesco or similar are good for Lasagne. Each family size will serve 4, serve with fresh bread or par baked rolls or garlic bread and salad