Trafalgar Night Dinner at Royal Dart Yacht Club, Saturday 25th October
Battles in full blast rarely have the luxury of a dinner in comfortable surroundings with good company, as we enjoyed last Saturday here at Royal Dart Yacht Club.
Five courses awaited us in the Quarter Deck to commemorate the annual Battle of Trafalgar – always a highlight worth celebrating and this year was no exception, even 220 years later. This is a smart do at the Club and it was pleasing to see fellow members dressed in honour of the noble Lord Nelson in best frocks, suits and black tie. We know how to mark an occasion worth remembering at RDYC.
We clapped in the top table, paused for the grace, and the starter was served.
Staying close to the water – always appreciated by us boaties – proceedings began with Smoked Salmon Terrine lavishly filled with fresh and smoked salmon, dill and chives, horseradish, butter and sour cream. The richness of the superlative salmon was beautifully complemented by the toasted garlic croute for generous dolloping and added a courageous crunch. The pickled ribbons of cucumber were fresh and spirited, all united by the horseradish cream. A fishy feast fit for any naval hero/ine.
From surf to turf, the bijou rhubarb sorbet as palate cleanser, or more like, palate teaser had me tingling. Tasty and zingy. It more than did the job.
To the main event and a strategic culinary coup. Roast sirloin of beef and plenty of it too. Lovingly cooked so that it truly melted in the mouth and did not require any battling to cut it. Accompanied by a generous slab of Dauphinoise Potatoes (and I would encourage you here to overlook its Gallic origins – we live in more peaceful times with our neighbours across La Manche!). Always a decadent carbs choice, but well worth it for the creamy richness and hint of garlic. Roasted Chantenay carrots (ditto, reference the Gallic historical origins!) added colour and earthy goodness; whilst the green beans wrapped in Parma ham, were a pretty little bundle of salted green. The red jus bathed the whole dish in magnificent meatiness.
The vegetarians amongst us were treated to their own magnificence with a splendid butternut squash, spinach and mushroom pithivier (a hat trick for Gallic inspired creations), adorned with chestnut mushrooms and parsley sauce, along with carrots and green beans.
Pudding was yet another tick on my luxury dinner wish list. Chocolate and raspberry tart that was deeply, darkly chocolately on a thin pastry bottom, almost shortbread crisp to platform the goodness. Pert, pretty raspberries stood to attention on the side as a tart contrast to the chocolate decadence. But the star of the plate was the pear. Think again about the humble pear. Poached in white wine until it must have been squealing with delight, every mouthful was wonderful. Subtly sweet and singing of autumn fruits.
In preparation for the toasts and speeches, along came the port. The test of the evening. Like a cunning battle manoeuvre, do you know your Port Protocol? We watched ready to pounce, but our table were well informed and we duly passed to the left (to keep your sword hand free, in case you were wondering) and only the gentlemen can touch the decanter that must not leave the table surface – in case of choppy seas, I believe. But us landlubbers were strict, not least in the presence of our distinguished guest.
As perfect partner to the port, next up was the cheese. By this point, I had stopped counting the courses, as I battled with my waistline. But realism reigned as I know where good food is concerned: my own battle is both lost and won. Stilton, the king of the cheese, dressed with figs, apricots, walnuts, celery like a heroic painting, and the biscuits, possibly I thought with a nod to the humble ship’s biscuits – but essential to sustain our seamen of the past – all ready to be layered up with cheese.
Our Commodore Colin Bower led the toasts. To the King, the Club’s Admiral and to his father, the late Duke of Edinburgh our former Admiral, and to us guests and the distinguished Guest Speaker.
Happily replete we settled down to listen to our Guest Speaker, Captain Andy Bray, Head of Britannia Royal Naval College (BRNC). Speaking of the “unique thrill” of taking to water in a yacht or dinghy, rather than a warship, he reminded us of Nelson’s failures as well as his successes. Getting it wrong as Nelson sometimes did was part of learning. Think, July 1797 and the Battle of Santa Cruz de Tenerife, when our great naval leader underestimated his enemy and was defeated. But Captain Bray reminded us how Nelson was defined by his response and not the error. A lesson for us all today.
In this increasingly complex, fast-moving world, our esteemed Captain encouraged us to adopt the qualities shown by Nelson of courage, judgement, adaptability and trust. Trafalgar was won thanks to trust over control. Qualities that stand the test of time and as an insight into the work across the river at BRNC. Innovative custodians to protect the seas, mentorship, quiet professionalism and unwavering commitment and courage.
Today the seas are more dangerous than Nelson’s seas and BNRC is pushing their cadets harder, spending more time at sea to ensure our Navy is ready to lead, fight and of course, win. Befitting this momentous occasion in our sea-faring history, Captain Bray ended on a buoyant note, reassuring us that the future of the College is here to stay, as the rallying cry of what service is about and a shared culture of understanding of what they are fighting for.
Evenings, such as the Trafalgar Night dinner, Captain Bray reminded us are important to carry forward the legacy of Nelson, as well as looking to the future.
We thank Robert Mark for leading the response on behalf of RDYC, looking back to 1905 when the College was first formed and praising the courage, initiative and professional skills of all who train and serve there.
Some battles might end with a big bang. But our 2025 Trafalgar Night dinner was to end with a silent toast to Nelson. The coffee and petits fours topped off the occasion with pleasurable panache.
We thank Mark, Julie and John for cooking us up such a victorious dinner, Oscar and Noah B for waiting on us during the evening, Louis and Noah H who were front of house, and of course, Captain Andy Bray for his uplifting speech, and the company of our fellow members.
By Jude Baylis
