FIRST PHASE OF DEVELOPMENT

 

Already we are enjoying the benefits of the refurbished kitchen at Ocean Village. The kitchen had been essentially untouched from the club’s arrival at OV over 18 years ago. Over this time money has been set aside for the eventual replacement of kitchen equipment and refurbishment of the fabric of the room.

 

They were originally designed to serve far fewer diners than we do today and for working practices that have long since evolved.

 

The implementation team and contractor management was led from the Repairs and Maintenance Committee by member Ben James who was last seen heading into the Club with a pot of battleship grey paint! Tony Robertson, our short-term consulting Chef Adviser, in turn advised him. He came to us as a result of a report on the kitchens carried out by Member Kathy Budd. Our new Head Chef Glenn Shears set out his needs for an effective modern kitchen able to serve exciting food. Club Secretary, Andrew Paterson tore lumps of his hair out worrying about getting it all done on time without too much disruption to members. A grand team effort for which a big thank-you is due!

 

Refurbishing kitchens is not “sexy” news and members may wonder what all the fuss is about. The result, though few will get to admire it I suspect, is stunning. The most obvious benefit to members though will be seen in our new menus and dining experience. The new layout and equipment greatly improves workflow, addresses health and safety matters and extends what we can do in the kitchen. For the first time there is ample space for dishes to be beautifully presented on out new dinner service and elbowroom for the creation of new interesting and tasty dishes. In short the dinning room in Ocean Village will be able to offer a dinning experience to compete alongside the best.

 

This is but the first phase of a refurbishment programme that will upgrade our facilities at Ocean Village. We shall be bringing the dining room forward so that it enjoys the best views over the marina rather than those of the uncompleted building site of the last few years. We will introduce more flexible table settings spilling out onto the balcony when weather permits. Comfortable seating will be introduced into the lounge where you may enjoy cocktails whilst ordering your meal and return after dining for fresh filter coffee and liquors.

 

At lunch times and on weekday evening we shall welcome those less formally dressed to a members table in the dining room where you might enjoy an all day breakfast, a meal or a light bite from the Club’s value for money menu rather than feel you have to nip off to a “greasy spoon” because you have been working on your boat. Fresh coffee and “elevenses” will be available in the morning and teas in the afternoon for members just wishing to pop in, put their feet up and relax.

 

Continuing on this theme of improving service to members we are also investigating how we can create an exclusive Members Only lounge to provide a retreat especially when the club is busy with a major third party booking. Here we envisage a traditional Royal Yacht Club setting with seated bar service for the less nimble, a sanctum where newspapers might be read in peace and quiet. We believe that this can be created within the existing footprint of the Club without diminishing the existing facilities though we are “backing our horse each way” by submitting a planning application for an extension as an alternative site for this facility. We shall tell you more of this later in the year at the AGM.

 

We are also delighted to offer the Ocean Village team and facilities for members’ business and private meetings and events. They can range from a “quick service lunch” via a boardroom meeting to a wedding reception. We can do them all and do them well. If you are a regular user of the dining room we hope you will be pleased with the developments. For those who are not regulars or who have yet to sample the superb food and excellent value we look forward to seeing you there. Angela Pickett, our maitre d’hote, Brian Surry, our head barman, and Glenn’s teams will be on hand to meet and listen to your needs and ensure that you are treated as you deserve to be.

 

Anthony Knight