It’s the News from Topsail Adventures
Skippered Charter is back! But continuing restrictions mean that “business as usual” is simply not an option for the rest of the year. However, we’re sailors, and sailors are versatile right? But money is tight and if we get this wrong we might lose the wind, and have to swallow the anchor for ever. It’s all sooo confusing – but be calm shipmates, we have a plan…
Inside this Issue
Inside this Issue
It’s been a weird month it really has. We began full of hope – about to move the boat up to Gosport for her annual lift-out as we entered final preparations for the 2020 season. Now, as April draws to a close, we’re locked-down on the Beaulieu River, down-rigged with the Winter covers back on, wondering if there will be any sailing at all this year.
Gliding, warping and winding sound more like the pastimes of a pilot, a Star Trek fan and a horologist but as the Skipper points out, they’re techniques that can also come in handy when manoeuvring traditional long keel vessels around a harbour too. This time they continue their series on close quarters boat handling under engine by looking at ferry gliding and a couple of rope tricks.
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.
With the restart of Skippered Charter confirmed on 4th July but social contact restrictions still in place, Topsail Adventures has today launched our “Build Your Own Adventure” Season. Book the whole boat for a simple daily fee and your household of up to six people can set sail as the temporary “owners” of your very own Scillonian Pilot Cutter! Where from? Where to? How long? You decide!
With much less fanfare than is usual, and earlier than ever before, we have today launched Amelie Rose’s 2021 Sailing Schedule. COVID-19 has been interfering with this year’s summer so we thought that folks might appreciate the opportunity to look ahead to happier times when the lockdown and social distancing will (hopefully) be just bad memories.
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…
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…
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.
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.
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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