Food for 2011
December was a very good month for the Club and January has got us off to a good start for the year. Lunches have been well atended and we have had 4 days over the last 2 months where every seat has been taken at the table. I have noticed that this has not been a ‘dry’ table and we had a couple of occasions in December where the lunch party was still in full swing at 6pm! Michael James, the Head Chef, provides food of the highest quality and always includes at least six different fish dishes and a wide selection of seasonal fare. This week the menu included hake, cod, haddock, salmon, halibut, sea bass, John Dory, sardine, Dover sole, Mallard, fillet of venison and the caramelised chicken livers have been a huge hit.