SPACES STILL AVAILABLE ON HOLIDAY CAMP
captain July 23rd, 2010
There are spaces still left on the beginner and novice holiday camps, all information below.
Archive for the 'Uncategorized' Category
Junior Holiday rowing camp
captain July 19th, 2010
Junior
Rowing Holiday Camp
at Birmingham Rowing Club,
Edgbaston Reservoir
26th – 30th July: Complete beginners
2nd – 6th August: Novice (previous experience needed)
The courses run from 10 am – 3 pm everyday at the cost of £50 per person for the week
Children must be 11 or above
To book a place call 07824433583
Or e mail O.pembroke@Lb-sch.co.uk
Gloucester Head
christopher March 13th, 2010
Richard Stratton and Andy Thorne compete tomorrow in Gloucester Head in IM2.2x. The IM2.4x unfortunately didn’t have any opposition and decided to scratch rather than have a long trip for time only.
Frozen Reservoir
captain January 15th, 2010
Unfortunately the res is still frozen, so once again there will be no sessions for the following groups;
Juniors 10.30am Saturday
Beginners 10.30am Sunday
Hopefully the big thaw can now take place and rowing will commence next weekend – fingers crossed!
Birmingham regatta results
christopher April 26th, 2009
Yesterday’s regatta had to cope with some challenging weather conditions which caused the regatta to run about 45 minutes late and late in the day caused a suspension in racing. The regatta was completed using the short course.
Results here
Annual Dinner Menu
social March 18th, 2009
We have opted for the Eaton’s Ruby choice menu. If you are attending the annual dinner (and you all should be!) you will need to make a choice from each of the following;
Appetizers
Homemade Cream of Vegetable Soup with Spicy Croutons
Speghetti Carbonara (spaghetti with bacon, egg ylk, white wine and cream source, served with Parmesan cheese)
Medley of Pink Grapefruit, Orange and Pineapple marinated in Drambuie
Platter of Seasonal Salad – with Norwegian Prawns and Marie Rose Sauce
Deep Fried Breaded Mushrooms served on a Bed of Crisp Lettuce with Garlic Mayonaise.
Entrees
Delice of Poached Salmon topped with Asparagus Spears and served with a Dill Sauce
Supreme of Chicken a la Creme – Breast of Chicken, Pan Fried with Onions & Mushrooms, and finished in a White Wine & Cream Sauce decorated with Asparagus
Lamb Trio – Grilled Lamb Cutlets garnished with Tomato and Mushrooms
Charcoaled Gammon Steak served with Fresh Pineapple Rings and Sauteed Mushrooms
Veggie option! (as yet undisclosed- but I got the impressions it’s pretty felxible!)
and Eaton’s Selection of Seasonal Vegetables and Potatoes
Desserts
Choice of Dessert from the Trolley
Freshly Brewed Coffee and Chocolate Mints