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Est. 24 April 2009
White sandy beaches and gently waving palm trees – all set against a rolling ocean. Are we cruising around the Med, holidaying in the Canaries or cast away on a Caribbean island? No! We’re much closer to home in the wonderful Isles of Scilly. Loved and feared in almost equal measure by sailors throughout history, what is it that makes the islands such a wonderful (but nerve-wracking) sailing destination?
Inside this Issue
Inside this Issue
That time has rolled around again. The time that we set off South from Falmouth to enter a world that time forgot. The time that we step back into a history when traditional sail ruled the waves and when sailors home from the sea would gather to drink good beer, sing great songs and tell tall tales. Skipper Nic spills the beans on the 10 things that drag them back to the Brest Maritime Festival and Douarnenez Temps Fete double-header time and time again…
In the last article we looked at ways to get our boats heading backwards without offering too much entertainment to the harbour-side gawkers. However, the vast majority of us are going to feel far happier when we’ve got our little ships heading the “right” way once more. This time, as our series on close quarters boat handling under engine continues, the Skipper tackles turning around.
One of the first recipes that we tried out when we started to introduce more plant-based meals to Amelie Rose’s galley, this fabulous vegetarian bolognaise sauce has become a firm favourite with all our crews. Easily upgradable to fully vegan with the replacement of the cheese and cream with plant-based options it has a real depth of flavour and is surprisingly quick to knock up.
TFI Friday! The working week is over and what better way to celebrate than to bag an amazing bargain on an adventure aboard the Amelie Rose? This week you can save £250 on our June visit to the Isles of Scilly – that’s over 25% off!
Sustainability has been at the heart of Topsail Adventures since we started the company back in 2006 but as the years have gone by and the climate crisis has deepened, we’ve learned more about what actions we can take in order to further protect our fragile planet. As Natural England and the Environment Agency warn that 2020 is the “last chance” to bring the world together to tackle climate change we have decided to review and re-publish our sustainability policy and seek out suggestions as to how we can do more.
Ex-guest and (still) friend of Amelie Rose, John Huber, recounts his experience of joining us for our now infamous (in the Skipper’s mind anyway) voyage to the Brest Maritime festival in 2012. The preceeding three days of strong winds and big seas made our blue skies and gentle beam reach down the Chanel du Four all the sweeter it appears, and the run to Douarnenez was the cherry on the cake…
Ex-guest and all round good egg Nick Beetham wrote this lovely article for us recapping his time aboard the Amelie Rose on our adventure to the Brest and Douarnenez festivals back in 2016. He really captures all the elements that make this adventure such a bucket-list event and we hope that you enjoy reading it as much as we enjoyed being there in the first place.
In the last Skills School we discussed ways to extract ourselves from our alongside berth without undue drama. But still we’ve got to work our way out to the fairway buoy before we can stow our fenders with confidence. Continuing our series on handling long-keel boats under engine, let us begin to look at some techniques that will see us out to sea with the minimum of fuss, beginning with that nemesis of all long-keel boat skippers; reversing.
If there’s one area that seems to give folks more trouble than any other when skippering traditional long keel boats then it’s manoeuvring them in tight spaces. In the first of a series on close-quarters boat handling and mooring techniques, The Skipper looks at the first part of any voyage – the getaway…
Lunches under-way are always a bit of a conundrum; ideally they need to be hot on a cold day, cold on a hot day, tasty on any day but also hand-held and not too tricky to put together in a galley that persists in moving around. Our Houmous, Halloumi and Chilli Wraps are just the ticket – and can be prepared in advance if you want them cold or slapped together with halloumi hot from the pan if the crew look in need of a handwarmer or two…
We love Dorset and really enjoyed our time living there. Part of the reason is that any county that chooses this stunning cake as it’s county dish has got to be a winner. Dorset also has the cheeriest County Flag of any we know – but that’s a different tale so let’s get back to the lovely cake.
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