Some additional safety work has been completed in order to reduce risk to the public when visiting the ship. This includes: Handrail and anti-slip paint installed to the final hinged part of the access ramp and safety netting around the entire prom-deck and engine room.
Water-tight bulkhead cable transits have now been installed and work continues on fitting the cable trays.
Dummy rivets are currently being fitted to the two vents that were fabricated and supplied to us by our former H2C Belgian partners VDAB.
Cleaning up of the copper pipes by our volunteers is progressing well.
The general service pump is palletised and ready to ship to DDL.
Due to the current financial status, I have drawn up the following list of work that can be progressed with little or no cost on materials. This list is not exhaustive.
Fabricate and install steel stairs main deck to lower aft saloon.
Re-construct poly tunnel to enable spraying of vents.
Complete fitting of cable trays, re-route temporary lighting and bilge pump cables, install temporary power circuit and fit extra emergency lights.
Paint spray: lower forward saloon, lower aft saloon, port and starboard gangways, engine room, forepeak, chain-locker, old galley and aft steering compartment.
And much much more
I have great pleasure presenting the menu for our forthcoming evening dinner. I hope that you like it and I am sorry that I have not been in touch earlier, but I have only just finalised the details. As always, Mark Theobald the Chef, has devised a mouth-watering choice and there should be sufficient to suit all tastes. I am very grateful to Mark, for keeping the expected price increase, to an absolute minimum. Please let me know your selections by Saturday 5th July. Don’t forget that friends and guests are very welcome, particularly as we like to use this occasion to showcase our project and raise awareness of what we are doing. Please make cheques payable to M & P Bathurst. This is because I organise the event for the society, not on behalf of the society, (if that makes sense!). There will be a raffle (of course) to raise money for the ship and contributions for that will be gratefully received. The raffle is an important part of the evening, raising money for our project and also giving us the opportunity to have a bit of fun! Please let me know if you would like to sit with particular friends, so that seating can be arranged to comply with your wishes.
I will look forward to hearing from you and please do not hesitate to contact me if I can be of any assistance whatsoever. I am away on holiday from Saturday 14th June and I will return on Saturday June 21st. During this time, I am unlikely to answer my mobile, but if you need to contact me urgently, during this time send me an email, a text, or leave a message on my mobile phone answering thingy, and I will respond as soon I can.
With kindest regards and very best wishes,
Evening Dinner at Medway Yacht Club,
Lower Upnor, Rochester. ME2 4XB.
Friday 11th July 2014 – 7.00pm for 7.30pm.
Dinner Menu £22.00
· Salmon Gravalax with Pesto Tapenade & Olive Bread.
· Pate Selection with Melba Toast
· Wild Mushrooms in Garlic Butter with Toasted Brioche
· Chilled Fruit Juice
Main Course:- · Baked Salmon with Parma Ham & Salsa Verde.
· Braised Beef with Horseradish Mash & Roasted Shallots.
· 4hr Slow Braised Pork Belly with Beetroot Mash & Apple Chutney.
· Brie and Cranberry Tart with Rocket Salad.
All Served with Seasonal Vegetables.
· Warm Chocolate Brownie with Raspberry Ice Cream.
· Glazed Fruit Tart with Crème Anglaise.
· Ice Cream
Cheeseboard (£1.50p Supplement) This is an optional additional course and we are unable to provide this as an alternative Dessert Course.
Coffee or Tea
In order that place names can be prepared, please be specific with the name of the person attending and their choice. Thank you. Your name and contact telephone number is……………………………………… If you would like to book, have any queries or special requirements, please contact the organiser, Mr Mark Bathurst: - Tel. No. 01843 227941, Mob: 07970 942125 or by e-mail to email@example.com