With this news, you can’t lose!
Est. 24 April 2009
Some of you who followed last years Clean Seas Odyssey may be wondering whether it was a one hit wonder or whether we intend to continue our fight for the health of our seas. The truth is that we remain utterly committed to doing our part to protect our planet and its oceans and with this in mind we are pleased today to announce Clean Seas Odyssey Week at Portland Marina.
Inside this Issue
Inside this Issue
As mentioned elsewhere, the Isles of Scilly hold an enduring fascination for us and one of the highpoints of 2018 was surely that we got to spend a whole fortnight buzzing about them on our Clean Seas Odyssey. Over the years we’ve experienced Scilly in all kinds of weather, with the wind coming from most points of the compass and this, plus help from our friends and our trusty Pilot Book, have given us quite a repertoire of anchorages and havens to hole up in. In no particular order here’s ten of our favourites.
I was flipping through the RYA members’ magazine and came across an advert from a well-known marine equipment supplier suggesting that as we now have smart cars and smart phones “it’s about time we got Smart Boats”. They are, of course, pushing their latest chart-plotter which apparently comes complete with “autorouting navigation”. It set me to thinking about whether all this technology is really such a great idea…
This is another staple on board the Amelie Rose – rarely a trip goes by when some version of this doesn’t pop out of the hatch for one lunchtime or another. Although it’s basically just glorified cheese on toast it’s fast, it’s tasty and there is rarely any left.
After a month of crazy hard work and an all nighter last night loading content – we’ve finally launched our brand new website!
The Paimpol “Festival du Chant de Marin” (sea shanty festival) is probably our favourite of the Breton festivals, indeed Nick has been on French telly pronouncing it to be the Goldilocks of them all. It’s not too big (Brest can be daunting) and not too small (Entre Terre et Mer in Morlaix didn’t really have enough to keep the crew occupied), but like baby bear’s porridge, it’s just right!
Twenty nineteen is going to be a big year for Amelie Rose. On April 24th it will be exactly 10 years to the day since her keel touched the water for the very first time. Ten years of adventures, ten years of making new friends and meeting them again and again, ten years in which the best part of 20,000 miles have passed under her keel.
It’s over 12 years since I first met Luke Powell on the deck of his boat Agnes. Since that fateful day he has built me the Amelie Rose and still we’ve become good friends. All that time he has harboured an ambition to build a big boat, a boat that would show off the pinnacle of what Pilot Cutters were capable of being. The Pellew is that boat and it turns out that she’s more than just a behemoth.
We’ve been teaching the RYA Day Skipper and Competent Crew courses for 5 years on Amelie Rose, and it’s lovely to bump into ex-trainees when we’re out and about – sometimes to discover that they’re now skippering their own boats. They’re often keen to get back aboard and ask whether we’re planning to offer more RYA courses. Well now we are, starting with RYA Coastal Skipper. So what is it and why do it on Amelie Rose?
After thinking a fair bit about what makes traditional boats like Amelie Rose such great platforms aboard which to do a Competent Crew course – my thoughts fell naturally to their advantages from the (Day) Skippers point of view. To help me I had a look through what some of our previous Day-Skips had to say about it on their feedback forms. It turned out that they do a better job than I can so here’s 6 of them in their own words…
Ok, so everyone has a chilli recipe, right? In that case why bother to include this in my Galley Squawks at all you may wonder. The thing is, it’s such a staple when we’re aboard, and we get so many admiring comments (and so few leftovers) that I thought we really should.
I’m often surprised by folks asking how I cook rice on Amelie. For a simple food it does seem to cause inordinate consternation when it comes to turning out a bowl-full that’s not swimming in water, clumped together or welded to the bottom of a pan. Even bearing in mind the epithet that making a thing idiot-proof is generally confounded by nature’s ability to make a better idiot I’m fairly sure that I have the answer.
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