The Laying Up Supper at Royal Dart Yacht Club | Saturday 18 October 2025
Autumn has arrived like drawing a curtain.
Shorter days, cooler temperatures – with clung-to chance sunshine – and inky black nights. A good reason to be cosy indoors. Such was the thinking last Saturday evening for the Laying Up Supper here at Royal Dart Yacht Club.
Fellow boaties will be acquainted with this nautical tradition that marks the end of the sailing season – give or take sneaky-snatched weather windows; and we were delighted to celebrate with a feast.
Garlic mushrooms piqued our palette as the opening dish. A splendid plate to behold. Like a top hat, the pillowy puff pastry adorned with infused earthy beasties and a jaunty fig on top. Always the promise of exotic depths of sensual tastiness, it peaked. Goats cheese provided a creamy, contrasting tanginess, and the charred gem lettuce on the side was a reminder of the summer still in our hearts – and barbecues in the garden.
To the main and the aptly-titled, Salmon Supreme in a herb polenta coating, exquisitely elevating this prince of the fish. The herbs did all the taste work, whilst the polenta added the delicate, functional crunch. A revelation! Not to be outdone, the fishy fondant potato was a sphere of genius. You might recall my carbs caution, but this was thrown to the wind as I revelled in every foodie mindful moment. Beautifully cooked with a crust and buttery, soft scrumptious potato inside.
Bathed in a saffron and vanilla sauce, the dish reached dizzy heights of loveliness. The brightness was like a heartening and inspiring sunshine, reminding us of the summer past, but not forgotten. Matched by the sautéed greens, which added a joyful joint vibrancy to the plate. Picture yellow, orange and green on the canvas that had me smiling like a Cheshire Cat. A very satisfied Cheshire Cat.
It is fair to say and gratefully so, the plate carried itself – but there was more. A seasonal veg patch worth of broccoli, French beans, mange-tout, cauliflower and cornlettes – hearty crunch and colour. I swished them around like a paintbrush on the colourful canvas to soak up every bit of sauce.
If our main was a nostalgic nod to summer, the pudding cleverly captured the transition from summer to autumn. Plum, Apple and Blackberry Crumble. This was a crumble that counted – and I like to think that I have crumble credentials. Toasted hazelnuts added delicious bite and flavour and sang of autumn, making me long to go galloping in musty-scented, leaf-carpeted woods. This formidable holy trinity of fruits certainly eased the passing of the seasons for me. I always think autumn fruits enjoy a rather grown-up reputation (to which I aspire!) and the mixed berry and yogurt ice cream was a wistful Proustian toast to summertime.
This was a carefully constructed dinner worthy of celebrating a fabulous summer of sailing and sunshine and also our outgoing Cruise Lead, Richard Balfry. Richard took to the stage and shared his mixed feelings about saying goodbye to this year’s cruising season with highlights of trips and togetherness.
But looking ahead with hope, we know another season will come around and we will go down to the sea again. After five years as dedicated leader, Richard retires from the role and Dick and Pam Morgan will be steering the ship on behalf of the Club and are sure to fill Richard’s sailing boots with care and commitment. We thank Richard for his energetic steering and stirring that has enabled many happy moments on the water.
It only remains to thank Mark and Julie for cooking us up a truly memorable Laying Up Supper.
By Jude Baylis
