All About Galley

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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 teabar@hollowellsc.org.uk and let her know. See below for information about timing and numbers.

DISCUSS WITH HER:

  1. The menu - taking into account what is already available at the clubhouse.
  2. Number of meals - taking into consideration the weather, Events, Training.(Link to calendar)
  3. Shopping. What to get or prepare for the day (Don't forget the milk!)
Day Arrive Serve Meal Depart
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

 

A Message from Rachel

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.

 

On Arrival

  • 'Check in’ with the Duty Officer
  • Switch on Tea/Coffee boiler & dishwasher
  • Complete the tea bar monitoring log in the turquoise file. Forms are kept in a folder next to the boiler.
  • Clean surfaces and put on a apron
  • Put a TEA BAR TAB FORM and MENU OPTION FORM on the counter from the file
  • Put out sweets and cakes on the counter
  • Put out Tea Bar cash tin, kept in cubboard under the counter
  • Switch on the VHF radio (please ask to be shown how to use it).
  • Check you know the emergency contact details written on the boiler

Dietary Requirements

  • Vegetarian: There should always be a vegetarian meal option available
  • Allergens: There is a leaflet about allergens in the Tea Bar folder and more information is available here: (www.food.gov.uk)
  • Think Allergy For more information and advice about allergy, A booklet Allergen information for loose foods is also available to download. 1. ‘ ‘Is there any egg in this?’ 2. ‘I don’t know. (Food Standards Agency)
  • If you put food in the freezer it must be labelled with allergens, there are labels in the folder.

Winding Up

  • Complete a TEA BAR CASH FORM from the turquoise forms folder. DO MAKE SURE YOU TAKE OUT YOUR EXPENSES BEFORE FILLING IN THIS FORM.
  • Post cash tubes in the bar floor safe.
  • Empty the bins into the wheelie bin and replace liners.
  • Clean the filter and drain the dishwasher (see instructions pinned above the dishwasher).
  • Switch everthing off (incld. the VHF radio) EXCEPT the main switch for the cooker (It upsets the clock!)

 

Hot Tip #1

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!)

Very Hot Tip #2

The cooker not working? And you have checked the obvious ie its switched on at the mains..... the oven will not work if the timer is not set. So follow the instructions to resest the clock. CLOCK RESET

Tip the Balance #3

Do check the Club Google Calendar. There may be some event happening that can have an affect on your estimate of numbers.

Tip of the Iceberg #4

Use frozen pre-prepared veg whenever possible. There is absolutely no need to cry about chopping onions!

Warm Tip #5

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!

Stay Cool Tip #6

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.

Menu Suggestions

  • 10 baking potatoes
  • 3 tins of beans
  • 750g cheese
  • butter (probably some in the fridge)
  1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
  2. Grate cheese
  3. Warm beans on the hob.
  • 10 baking potatoes
  • 10 slices of ham
  • Salad (see below)
  • Butter (probably some in the fridge)

Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours

    Salad for 10 people:

  • 2 iceberg lettuce
  • 1 bag of Rocket or similar
  • 1 cucumber /spring onions/ peppers as desired
  • 1 bag of frozen onions
  • 0.5 pack of celery
  • 3 tins of tomatoes
  • 250g dried red lentils
  • 2 veg stock cubes
  • 4 tsp dried sage
  • 2 tsp dried garlic
  • Salt and pepper
  • 2 twin packs of par baked baguettes or 2 fresh baguettes
  1. Chop and lightly fry the celery, add the onions
  2. Add all the other ingredients and cover with boiling water from the urn
  3. Bring to the boil
  4. Simmer for 30 minutes or until the lentils are soft
  5. Liquidize with handheld blender and season to taste
  • 1 onion
  • 2 sticks celery
  • 2 carrots
  • 2 oz Pancetta/lardons/smoked bacon (optional)
  • 1-2 cloves garlic
  • 1 can (400g) tomatoes
  • 1 tbsp tomato puree
  • 2.5 pints veg or chicken stock
  • 8oz leeks finely slice
  • 4oz savoy cabbage finely sliced
  • 1/2 can cannellini beans
  • 2 tbsp arborio rice
  • 2 tbsp oil
  • 1 tsp smoked paprika
  1. In a large pan heat the oil and add carrots, celery and onion. Cook for 3 mins
  2. Add tomatoes, tomato puree, garlic, smoked paprika and salt and pepper to the onion mixture. Cover and cook gently for 20 mins. Stir occasionally.
  3. Pour in the stock. Bring to the boil and simmer for 15 mins.
  4. Add cabbage, leeks, rice and beans and simmer for another 20 mins.
  5. Serve with grated cheese on top.
  • 2 x 500g bag frozen mince
  • Half a bag of frozen onions
  • Half a bag of frozen mushrooms
  • 2 tins of beans in chilli sauce
  • 2 beef stock cubes
  • Optional: tin of tomatoes (useful if you need to make it stretch to more people!)
  • 10 baking potatoes
  • Butter (probably some in the fridge)
  1. Turn oven to 180℃, scrub and score potatoes, put in oven for 1.5 hours
  2. Lightly fry mince, onions and mushrooms
  3. Add a little water and all other ingredients
  4. Bring to the boil then simmer for about 30 minutes.
  • 2 jars of creamy pasta sauce
  • 750g pasta
  • Half a bag of frozen ready cooked chicken or lightly fried veg such as peppers, onions or courgettes for a vegetarian option
  • 500g cheese
  • Variation: Use a tomato pasta sauce and ham or cooked bacon or sausage.
  1. Cook the pasta (use boiling water from the urn as cold water takes a long time to boil) then drain
  2. Mix the cooked pasta with the jars of pasta sauce and the cooked chicken
  3. Put into baking dishes and cover with grated cheese
  4. Cook at 180℃,for about 30 minutes, turn the oven up if necessary to brown the cheese
  5. Serve with salad
Aldi is good for cottage pies, Tesco or Asda for Lasagne. Each family size will serve 4, serve with fresh bread or par baked rolls or garlic bread and salad
  • 2 iceberg lettuce
  • 1 bag of Rocket or similar
  • 1 cucumber /spring onions/ peppers as desired
  • 1 bag frozen mushrooms
  • 0.5 bag frozen chopped onions
  • 0.5 bag frozen sweetcorn
  • 2 veg stock cubes
  • 2 tsp garlic powder
  • 2 tsp dried parsley
  • salt and pepper
  • 2 twin packs of par baked baguettes or 2 fresh baguettes
    Put all ingredients in a large pan.
  1. Cover with boiling water from the urn and bring to the boil
  2. Simmer for 30 minutes then liquidize with the handheld blender
  3. Add salt and pepper to taste
  4. Serve with fresh bread or par baked rolls.