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DTSTART;TZID=Europe/London:20251115T190000
DTEND;TZID=Europe/London:20251115T223000
DTSTAMP:20260430T140928
CREATED:20230210T141400Z
LAST-MODIFIED:20251009T102310Z
UID:618-1763233200-1763245800@www.pyccruising-section.co.uk
SUMMARY:Cruising and Classic Laying Up Supper 2025
DESCRIPTION:Our Annual Cruising and Classic Boat Section’s Laying Up Supper is always a great way to finish the cruising and yachting year. \nWe have chosen a wonderful menu for you all to enjoy\, and we will be showing a Cruising Season video of our 2025 cruises during the meal. \nWe will also be having the Cruising Section Awards Presentation for the various awards achieved by our members\, including the 2025 Most Cruised Award and the 2025 Achievement Award. There will also be one or two fun awards to bring a smile to our faces. \nThis promises to be a wonderful\, fun evening and it would be really great if you could all put this date in your diaries\, and have a full attendance. We always have a superb time meeting up with friends\, old and new and relaxing with others\, whether catching up\, talking about the coming cruising plans or just swapping tales of past adventures\, it’s always a good evening. \nTo book this event\, and your menu choices please Click HERE  \nYou will receive a emailed booking reply and payment request as soon as you send your booking form into us. If\, for some reason you do not get your booking reply then please look in your spam or junk folder\, or as a last resort\, please email us. \nIf you have any difficulty please send your menu choices from the list below to Ken Wilding and he will contact you about payment. \nMenu Choices\nMains: \n\nChicken Supreme stuffed with chorizo and halloumi served with rich spicy tomato broth\, Cajun potato wedges.\nSlow Braised Pork Loin Steak with a rich gravy with smoked bacon\, mushrooms and button onion served with creamy mash.\nCreamy Wild Mushroom Risotto with spinach\, edamame beans\, peas\, and parmesan.\n\nDesserts: \n\nChocolate Bread and Butter Pudding\, served with hot custard.\nFresh Fruit Salad with cream or Sorbet.\n\nFor 2 courses £21.95 per member \nCoffees are extra at the request of each member \n 
URL:https://www.pyccruising-section.co.uk/event/cruising-and-classic-laying-up-supper/
CATEGORIES:Social Events
ORGANIZER;CN="Peter Hayton":MAILTO:peter.pyccruising.section@gmail.com
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DTSTART;TZID=Europe/London:20251123T113000
DTEND;TZID=Europe/London:20251123T170000
DTSTAMP:20260430T140928
CREATED:20231113T170244Z
LAST-MODIFIED:20251103T210514Z
UID:1146-1763897400-1763917200@www.pyccruising-section.co.uk
SUMMARY:Hengistbury Head Walk & Lunch
DESCRIPTION:Dave Butler (Jessica) is leading the walk from Hengistbury Head on Sunday\, 23rd November 2025 \nMeet up at the Hengistbury Head car park\, BH6 4EL\, by the Hungry Hiker Cafe at 10.30am to start our walk. We will be stopping for a drink at the Mudeford Beach cafe \, halfway point. \n This walk encompasses a surprising range of landscapes and environments. It is approximately 3 miles and takes about 1.5 – 2 hours\, on well- maintained paths\, and beach to Christchurch Harbour entrance. \nIt’s a lovely\, circular walk which takes you up and over the the headland and down to the white sand beach of Mudeford Sandbank\, where you can have a coffee on the spit before looping back across the saltmarshes that skirt Christchurch Harbour. \nHengistbury Head is a towering headland of golden sandstone\, enclosing the natural harbour where the estuaries of the Stour and Avon rivers converge. \nBeaches\, heathland\, marshes\, reedbeds\, and woodlands can all be found on this circular walk. Not to mention some stunning clifftop views\, with an incredible 360-degree panorama from the highest point of the Headland. \nFor eating we will move to the Spyglass & Kettle (BH6 3PW) at Southborne nearby for a  2pm roast dinner in the company of our follow walkers. Please see the booking form with the menu choices. \nPlease book early with your choice of main and as we need to pre order your requirements. \nSunday Roast\nServed with garlic & rosemary roast potatoes\, sage & onion stuffing\, cauliflower cheese\, roast parsnips\, Yorkshire pudding\, maple & thyme roast carrots\, broccoli\, garden peas and gravy.\nMain Course Choose from:\nHand-carved Turkey (1034 kcal) 12.45\nRoast Sirloin of Beef (1178 kcal) 14.45 Served pink\nSlow Cooked Lamb Shank (1640 kcal) 15.95 Served with mint gravy\nBeef & Turkey Duo (1106 kcal) 13.95\nVegetarian Option:\nButternut Squash\, Spinach & Celeriac Wellington V (1592 kcal) 13.95\nStarters and Deserts are available to be ordered on arrival if needed.\nPlease Book this walk\, and your meal choices please click\, HERE
URL:https://www.pyccruising-section.co.uk/event/hengistbury-head-walk/
CATEGORIES:Walking Events
ORGANIZER;CN="Dave Butler":MAILTO:djbsail@icloud.com
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DTSTART;TZID=Europe/London:20251126T200000
DTEND;TZID=Europe/London:20251126T220000
DTSTAMP:20260430T140928
CREATED:20250106T193155Z
LAST-MODIFIED:20251015T203024Z
UID:2554-1764187200-1764194400@www.pyccruising-section.co.uk
SUMMARY:Ben Sutcliffe Talk November 2025
DESCRIPTION:The Marine Surveyor’s Notebook Talk by Ben Sutcliffe\nWith over 35+ years’ experience in the marine industry\, including Boat Building in timber\, GRP\, Steel and aluminium\, he has written many articles for publications and brings an unrivalled breadth of reliable knowledge to Yacht\, Motor Yacht\, Narrow boat or any small craft surveys. Ben is an Accredited Member of the Yacht Designers and Surveyors Association (YDSA). He is on the international register of qualified Marine surveyors and is also a Full member of the British Marine Federation and Canal Boat builders Association. \nBen’s written for many Publication \nBen’s passion and depth of knowledge in wood\, Steel\, alloy and GRP as a boat  builder Ben worked at Whistocks and worked on a wide variety of craft from Traditional Wood Carvel Clinker to Double diagonal of the RNLI fleet that the yard had the maintenance contracts to. He was also involved in GRP repair work at the yard for customers with in the Marina along with lofting and laminating work using West Epoxy for the Varships ( kits ) that Whistocks developed. \nExpertise in Yachts\, Powerboats\, Canal Boats\, and Commercial Shipping \nBen also worked at Felixstowe College as the RYA Sailing Instructor and was able to carry out repairs and instruct students on maintenance to a fleet of 18 craft. When the College Closed Ben set up the Anglia Yacht Brokerage in East Anglia\, and by the mid 90’s Opened a second yard for Traditional Boats and specialised in Drascombe and the Cornish Crabber Range\, within a few years he was recognised as the leading broker/specialist for these craft. This added experience as a Yacht Broker has given him great advantages when surveying the large variety of craft he has during his career. Ben is an also an Accredited Member of the Yacht Designers and Surveyors Association (YDSA). \nBen is a good mate of Tom Cunnliffe and has worked with Tom when Tom thought of taking on a project boat to work on. See the video HERE \nWe are also pleased to announce that Bar and Catering will be having the Meal Deal on our Talk Evenings so get there early and have a meal beforehand and make a full evening of it. \nTo Book this Talk click HERE \n  \nOrganised by the PYC Social Committee
URL:https://www.pyccruising-section.co.uk/event/ben-sutcliffe-talk-2025/
LOCATION:Poole Yacht Club\, The Poole Yacht Club The Yacht Haven New Harbour Road West Hamworthy\, Poole\, Dorset\, BH15 4AQ\, United Kingdom
CATEGORIES:Talks
ORGANIZER;CN="Cruising Section with Poole Yacht Club":MAILTO:pyc.cruising.section@gmail.com
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