Our Galley Coordinator is Rachel McDonnell, she will contact you a few days before your duty day and discuss a detailed menu and purchases with you.
If you have done all this before and know what to do contact Rachel email@example.com and let her know. See below for information about timing and numbers.
DISCUSS WITH HER:
|Thursday||17:30||8pm (Estimate 30-50 people)||9:30|
|Sunday||09:30||12:15 (Estimate 20-50 people)||16:00|
|Sunday with youth training||09:30||12:15 (Estimate 40-50 people)||16:00|
The emphasis this year is on making galley duty less of a chore, and therefore a more popular duty! You should not need to spend the day before your duty cooking a fantastic dish at home.
On Sundays we have found that a lighter meal is popular, so I suggest soup (see recipes below) and fresh bread or jacket potato and a filling. In the warmer months a ploughmans or filled roll and salad goes down well. Note: No galley meals during August Sundays,
On Thursdays a more substantial meal is appreciated, but it can still be simple to prepare. See the recipes below for Chilli Con Carne or Pasta Bake. Or you can buy ready meals such as lasagne or cottage pie that just need to be heated up.
Listed below are simple meals and the shopping lists required to serve 10. The number of meals required will vary between 15 and 60 (so you can multiply the ingredients as required) depending on the time of year, what training and/or racing is on and the weather forecast.
I will generally contact you before your duty to estimate numbers and answer any questions that you have. Simple meals such as soup are also easy to freeze if leftover. There will be Tupperware boxes suitable for freezing soup in quantities that can easily be defrosted and used. You will be advised if there are supplies in the freezer to be used.
Two PDF Documents here summerize these pages. Copies are also in the Galley Instruction Folder on the shelves next to the boiler.
|Opening & Closing Procedures||Galley - all you need to know.|
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!)
Use frozen pre-prepared veg whenever possible. There is absolutely no need to cry about chopping onions!
It takes longer to cook bigger quantities, so aim to have things in the oven earlier than you think they need to be. if it is ready early you can always turn the oven down and keep it warm. This is much less stressful than under-done food and hungry sailors!
YOU are in charge. Don’t panic. If things are not ready for the first sailors off the water, tell them they will have to wait!
If you don’t know / can’t find it / need help – ASK.
Duty crews get hot or cold drinks “on the house” & there is a flask for them to take out on the water if necessary.
Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
Salad for 10 people: