HRSC Centenary Cruise in Company
Cruise in Company 12/14 July
Join HRSC for the Centenary Cruise in Company 12/14th July 2019
FRIDAY- Leave Hamble at your leisure and sail to Yarmouth, for the evening pontoon party.
Saturday— Sail from Yarmouth to Poole.
Depending on what time you get to Poole there will be tours on at the RNLI space are limited so you will need to book in advance, there are 2 tours available:
Tour of All-weather lifeboat centre. Visit our world class centre of excellence in lifeboat engineering, production and maintenance situated next to the College. Due to this being a working environment tours take place twice a week and are limited to a maximum of 12 people. The 60 minute tour goes behind the scenes to see where we build new all-weather boats, refit, repair and maintain the all-weather fleet as well as our hovercraft, the College training fleet and other local inshore relief lifeboats 12 SPACE AVAILABLE. £5.00 per person
Tour of College - Find out how our crews and lifeguards are trained with a behind the scenes 90 minute tour of the RNLI College. Each tour is conducted by one of our dedicated volunteer tour guides, providing a passionate and insightful look at the work we do here at the College. During your 90 minute guided tour, you will be given the chance to explore the RNLI College and its training facilities, including our world-class Sea Survival centre, which hosts the wave tank and Lifeboat simulator (subject to availability). 45 SPACE AVAILABLE. £7.50 per person
Evening Dinner join the rest of the company for dinner at the RNLI 1930hrs, £29.50 per person. Menu below. Please select you choices in advance.
If you have guests or if you are only joining for the day/night there are hotel suits available if you would like to book a room please do so below. Family rooms or double rooms available, all rooms have a view of the Harbour.
Sunday—Sail home to Hamble at your leisure!
Menu £29.50 per person
v v Roasted red pepper and tomato soup.
Duck and orange pate with tomato chutney and a toasted brioche
v Goat cheese and red onion tart with a balsamic glaze
Poached salmon terrine with a dill mayonnaise
Seared salmon with a honey, lemon and dill glaze
Oven baked chicken breast served with wild mushrooms, white wine and tarragon sauce
v Leek and walnut feta tart
Braised feather blade of beef mushroom and tomato wine sauce
Selection of British and continental cheeses, served with chutney, grapes and biscuits.
Lemon tart with a raspberry coulis
Salted chocolate and caramel torte with cream fraiche
Fresh fruit salad
Last updated 1:53pm on 15 April 2019