A few snippets gleaned from Ed Wheeler's Pictorial History of the Club. This one from 1988.
The Annual Committee Dinner was held last Saturday; it is an opportunity for the Flag Officers and fellow committee and sub-committee members to celebrate 50 years of membership of some members and also to acknowledge the hard work of those retiring from Officer posts and General Committee
The popular Quiz Night is back.
Teams of six (more or less) - if you can't make up a team come along and you are bound to get adopted by one.
Third and final in the series of three
Welcome to Tom Corran’s Kitchen, now proudly serving the members and guests of Royal Ulster Yacht Club.
Here at TCK we pride ourselves on supporting local suppliers delivering the finest and freshest of local produce. We serve an array of the freshest seafood Portavogie has to offer, delivered straight up off the boats every Wednesday and Friday; you’ll be sure to enjoy our seafood specials.
Teaming up with David Mawhinney & Sons Butchers, whether it’s fresh local lamb, or dry aged fillet steak, David assures us the finest of local meats minimum 28 day aged.
Whether it’s a simple tasty snack, an impromptu working lunch or dinner with family and friends, our extensive menu caters to all tastes. That being said, please always feel free to adjust our dishes according to your taste as our very accommodating chefs are only too happy to personalise your dinner.
To add some fun to the food, we run quarterly speciality nights such as Extravaganza Italiano, Riverboat Supper, September Seafood Festival, and we are always open to requests for the next theme.
We thank you for this opportunity to serve at RUYC and we look forward to your support in what we hope will be a mutually beneficial relationship.
Lunch
12.00 - 3.00pm Wednesday to Sunday
Dinner
6.00 - 9.00pm Wednesday to Saturday
Our Dining Room and Bar Food service is very popular, especially at weekends. Therefore booking is strongly recommended. Please telephone 028 9146 5002.
This will help ensure availability, avoid waste and assist our caterers to plan staff requirements. Members are also requested to arrive at the Club promptly to avoid delay in serving other members.
Paul Megarity - Catering Convenor
