It’s the News from Topsail Adventures
We have been providing low-carbon adventure holidays aboard the Amelie Rose since 2009, sailing all over the English Channel from the Solent to Cornwall & the Isles of Scilly, and across to the Channel Islands and Brittany. Now it’s your turn!
Inside this Issue
Inside this Issue
As we reminisce on the 13 seasons we have run charter on the Amelie Rose and carry out her final refit, we asked on social media for people to share their memories and thoughts on their experiences onboard – Topsail Adventures is, after all, here for the guest crew who sail on her!
In the previous article we had a look at parking up when the touchdown zone was a nice long stretch of pontoon, but what about when it’s a wall, piles or even (shudder) a finger berth? As our series on boat handling under engine comes to an end, Skipper Nic looks at a few of the more, esoteric, landings we might be required to perform.
Don’t panic! No actual otters get harmed in the making of this dish – in fact it’s vegan friendly unless you decide to use beef dripping instead of healthy (!) olive or rapeseed oil. What it does include is lots or earthy goodness and mouth-watering flavours whether it’s served as a main, a side-dish or a thick hearty soup.
Our 2023 season consisted of just one charter, as this year our focus is on a refit and on finding a new owner for the Amelie Rose with Nicola and the crew moving on to new adventures.
It was a pleasure to welcome Lord Ivar Mountbatten and Buckler’s Hard Director, The Honourable Mary Montagu-Scott on board back in April as part of their VIP tour to celebrate the 60th anniversary of Buckler’s Hard Museum.
Traditional wooden boat building has been moved to the list of Endangered Crafts this year according to Heritage Crafts.
Our primary Skipper and Director of Topsail Adventures, Nic Beck, has been on quite a journey since they commissioned Amelie Rose back in 2006, and now it’s time for that adventure to take a new turn. Read Nic’s announcement here…
It’s been a lovely day’s sailing, our pilotage cut the mustard and we’ve snuck into port just before the “Harbour Full” sign went up. But before we can take a sip of something ice-cold and refreshing we’ve still got to get the boat alongside and tied up safely. As this series on close-quarters boat handling draws to a close, Skipper Nic turns an eye to that final piece of the puzzle – getting alongside without becoming that evening’s gossip in the harbour-side taverns…
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.
There’s much to love about Spaghetti Puttanesca. It’s tasty, it’s incredibly fast to make, it’s easy to turn it vegetarian (or even vegan), and apart from the onion and garlic (both of which store pretty well on board) it’s entirely made from store-cupboard ingredients. We often have this on arrival after a passage because the sauce can be knocked up in advance of landfall and then the whole thing comes together in minutes but still looks and tastes amazing.
This simple vegetarian curry makes for brilliant warming passage food – and is flexible enough to soak up any “leftover” veggies from the fridge. Although there’s no reason that you couldn’t throw some chicken in too, the veggie version is pretty quick to cook making it a regular on Amelie Rose’s menu plans. We normally pair it up with some mini naan’s and Amelie Rose’s Idiot Proof Rice but it could equally well serve as a veggie side to a meaty curry or a dahl if you want to push the boat out.
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