Parker & Seals Eastern Area Dinner
9th April 2016
Royal Burnham Yacht Club

We are holding our annual Eastern Area Dinner at the Royal Burnham Yacht Club on the River Crouch and look forward to the attendance of as many of our members and guests as possible - the club has the capacity for up to 100 diners! The date and times are Saturday 9th April 2016 @ 7:00 for 7:30. I am particularly pleased to announce that we have invited Peter Taylor of the Thames Sailing Barge Trust to join us and to give us an illustrated after-dinner talk on the history of Thames Sailing Barges.

For those of you that would like to use some of the day to explore the mysteries of the Dengie peninsular I would suggest starting at the town of Maldon and admiring their fleet of Thames Barges by way of preparation for the talk! SB Hydrogen or SB Kitty should be open as a tea room until 17:00. As HW Maldon is around mid-afternoon and a very high spring tide you will avoid seeing the mud and might even get your feet wet on the quay! If you enjoy a good walk, I would recommend visiting Bradwell-on-Sea from where you can take the footpath to St. Peter-on-the-Wall, an important historical site and fine viewpoint for the Blackwater estuary. After that you will be ready for a good meal with our friendly group of intrepid lift keel sailors.

To attend the dinner please complete the attached form and return it to Chris Neale to arrive by no later than 26th March 2016 as the RBYC needs 14 days' notice to provide the menu options (menu attached) that we individually select. Overnight accommodation is available at the club, details can be found on their website.

For those hardy souls that already have their boats in the water and would like to arrive at Burnham-on-Crouch by the river, you will need to berth at the Burnham Yacht Harbour and make your own arrangements. The hammerhead at the RBYC is only for temporary berthing. The RBYC is only a short(ish) walk from the BYH.

Useful links:



Mobile Phone `
Home phone
Boat Name / Type
Number of places for dinner
Menu choices - please see the attached RBYC menu. If more than one diner, please use initials where there are different choices for particular courses
Starters Carrot Soup:  Chicken Liver Parfait:  Smoked Mackerel pate:
Main course   Belly of Pork:  Stilton Mushroom Wellington:  Salmon:
Dessert course   Cheesecake:  Lemon Tart:  Panacotta:
Final course   Cheeseboard:
Dinner bill to be settled on the evening with RBYC, drinks available from bar on a "pay as you go" basis