Upcoming Social Events
Club suppers will continue in the New Year - check your membership emails for details of what's planned.
Recent events
Christmas Supper 2022
The Club Christmas dinner will be on Thursday 8th December at The Kings Arms, starting at 7 p.m.
2 Courses - £27; 3 Courses - £33; Glass of Prosecco on arrival - £5
STARTERS
Leek and Potato Soup - Warm Sourdough - Chive Foam
Pan Fried Crevettes - Sweet Chilli - Spring Onion - Blushed Tomatoes – Lime
Wild Boar and Cranberry Terrine - Red Onion Marmalade - Toasted Garlic Bread
Roasted Butternut Squash, Coriander and Garlic Hummus - Toasted Pitta - Dressed Salad
MAINS
Local Turkey -Apricot & Sage Stuffing - Pigs in Blanket - Roast Pots - Cauliflower Cheese - Seasonal Veg - Gravy-Cranberry Compote Tenderloin of Pork - Sage and Apple - Parma Ham - Savoy, Leek and Carrot ragout
Fillets of John Dory - Crab and Avocado Mash - Green Beans - Dill and Pink Peppercorn Butter
Roasted Vegetable Tartin - Herb Creme Fraiche Butter - Sweet Potato Wedges
DESSERTS
Christmas Pudding - Brandy Sauce - Grand Marnier Butter
Baileys Brioche Bread and Butter Pudding - Cinnamon Ice
Cream Baked Orange Cheesecake - Chestnut Praline - Chocolate Fruits
Selection of West Country Cheeses - Crackers - Jail Ale Chutney - Celery - Grapes
TO FINISH
Coffee - Mince Pie
Please make your bookings by email to John & Jennie Sprague
The Club Christmas dinner will be on Thursday 8th December at The Kings Arms, starting at 7 p.m.
2 Courses - £27; 3 Courses - £33; Glass of Prosecco on arrival - £5
STARTERS
Leek and Potato Soup - Warm Sourdough - Chive Foam
Pan Fried Crevettes - Sweet Chilli - Spring Onion - Blushed Tomatoes – Lime
Wild Boar and Cranberry Terrine - Red Onion Marmalade - Toasted Garlic Bread
Roasted Butternut Squash, Coriander and Garlic Hummus - Toasted Pitta - Dressed Salad
MAINS
Local Turkey -Apricot & Sage Stuffing - Pigs in Blanket - Roast Pots - Cauliflower Cheese - Seasonal Veg - Gravy-Cranberry Compote Tenderloin of Pork - Sage and Apple - Parma Ham - Savoy, Leek and Carrot ragout
Fillets of John Dory - Crab and Avocado Mash - Green Beans - Dill and Pink Peppercorn Butter
Roasted Vegetable Tartin - Herb Creme Fraiche Butter - Sweet Potato Wedges
DESSERTS
Christmas Pudding - Brandy Sauce - Grand Marnier Butter
Baileys Brioche Bread and Butter Pudding - Cinnamon Ice
Cream Baked Orange Cheesecake - Chestnut Praline - Chocolate Fruits
Selection of West Country Cheeses - Crackers - Jail Ale Chutney - Celery - Grapes
TO FINISH
Coffee - Mince Pie
Please make your bookings by email to John & Jennie Sprague
The October club supper ...
The October Tennis Club Supper will be on Thursday 6th October at The Fortesque Inn in Union Street, starting at 7pm.
Please email John Sprague on hideaway908@btinternet.com if you would like to come along and whether you are bringing your partner.
In order to secure our table booking and allow the chefs time to prepare for the group we need to pre-order the food, so can we have your menu choices asap and no later than next Wednesday 28th September.
Please email John Sprague on hideaway908@btinternet.com if you would like to come along and whether you are bringing your partner.
In order to secure our table booking and allow the chefs time to prepare for the group we need to pre-order the food, so can we have your menu choices asap and no later than next Wednesday 28th September.
Picnic and play, Wednesday 27th July
The weather is looking reasonably settled, and so we’ve decided to hold a summer social on Wednesday 27th. Both courts are booked from 5.30.
The idea is to have some play and a picnic afterwards.
Its strictly BYO picnic and beverages ... no barbecues please!
The weather is looking reasonably settled, and so we’ve decided to hold a summer social on Wednesday 27th. Both courts are booked from 5.30.
The idea is to have some play and a picnic afterwards.
Its strictly BYO picnic and beverages ... no barbecues please!
March Club Supper
The March supper will be on 31st and will be a Potjie Evening at Swallows Barn in East Soar - a new venue for us:
There will be both beef and chicken potjie (+ vegetarian for those who request it), with meat from Coleman’s Butchers.
A potjie is a traditional South African dish of meat and vegetables cooked in a cast iron three-legged cauldron.
It will be served with cous cous, green salad, fresh bread from The Bakehouse in Salcombe and South African chutney.
Dessert will be chocolate brownie followed by tea/coffee.
Bring your own alcoholic/non alcoholic drinks. Ice, ice buckets and Devonia water is provided.
The price of £25 per head includes a welcome glass (of proseco or beer) on arrival and a tip for the venue staff.
The March supper will be on 31st and will be a Potjie Evening at Swallows Barn in East Soar - a new venue for us:
There will be both beef and chicken potjie (+ vegetarian for those who request it), with meat from Coleman’s Butchers.
A potjie is a traditional South African dish of meat and vegetables cooked in a cast iron three-legged cauldron.
It will be served with cous cous, green salad, fresh bread from The Bakehouse in Salcombe and South African chutney.
Dessert will be chocolate brownie followed by tea/coffee.
Bring your own alcoholic/non alcoholic drinks. Ice, ice buckets and Devonia water is provided.
The price of £25 per head includes a welcome glass (of proseco or beer) on arrival and a tip for the venue staff.
Christmas Supper 2021
Following the success of our meal there in 2019, we will be returning to the Kings Arms on Thursday 2nd December.
Starters
Sweet Potato and Celeriac Soup with Ginger, served with warm Crusty Bread.
Smoked Salmon Souffle with Creme Fraiche and Dill.
Chicken and Pork Terrine with Pistachios and Cranberries, served with warm Crusty Bread and Fruit Chutney.
Whipped Goats Cheese Bruschetta served with Caramelised Onions, Balsamic Glaze and Rocket.
Mains
Traditional Christmas Dinner, Roast Turkey, Roast Potatoes, Pigs in blankets, Parsnips, Brussel Sprouts, Carrots and Cranberry Sauce.
Butternut Squash Bake, served with Sauteed Potatoes and Jullienne of Winter Root Vegetables.
Fillet of Salcombe Sea Bass, served with Crushed New Potatoes, Samphire and a warm Tartare Sauce.
Short Ribs of Beef, Braised in Red Wine and served with Creamy Mash Potato, Cauliflower Cheese and Leeks.
Desserts
Christmas Pudding served with Brandy Butter.
Lemon Cheesecake with Mixed Berry Compote.
Chocolate Pots with Baileys Cream.
Potted Stilton with Crackers.
Finishing with
Coffee/Tea with Mince Pies
2 courses £24; 3 courses £29; Glass of Prosecco on arrival £5.00
To book, please reply to your membership email of 6th November.
Following the success of our meal there in 2019, we will be returning to the Kings Arms on Thursday 2nd December.
Starters
Sweet Potato and Celeriac Soup with Ginger, served with warm Crusty Bread.
Smoked Salmon Souffle with Creme Fraiche and Dill.
Chicken and Pork Terrine with Pistachios and Cranberries, served with warm Crusty Bread and Fruit Chutney.
Whipped Goats Cheese Bruschetta served with Caramelised Onions, Balsamic Glaze and Rocket.
Mains
Traditional Christmas Dinner, Roast Turkey, Roast Potatoes, Pigs in blankets, Parsnips, Brussel Sprouts, Carrots and Cranberry Sauce.
Butternut Squash Bake, served with Sauteed Potatoes and Jullienne of Winter Root Vegetables.
Fillet of Salcombe Sea Bass, served with Crushed New Potatoes, Samphire and a warm Tartare Sauce.
Short Ribs of Beef, Braised in Red Wine and served with Creamy Mash Potato, Cauliflower Cheese and Leeks.
Desserts
Christmas Pudding served with Brandy Butter.
Lemon Cheesecake with Mixed Berry Compote.
Chocolate Pots with Baileys Cream.
Potted Stilton with Crackers.
Finishing with
Coffee/Tea with Mince Pies
2 courses £24; 3 courses £29; Glass of Prosecco on arrival £5.00
To book, please reply to your membership email of 6th November.
The first club supper of the coming winter will be on 4th November at Salcombe Yacht Club ... not Ocean's Reach as originally planned!
Starters
Serrano Ham, Fig, Honey, Pine Nuts (gf)
Lightly Spiced Parsnip Soup, Dehydrated Apple, Ciabatta (gfo)
Mains
Beetroot Risotto, Crispy Kale, Feta, Mint, Hazelnuts (v/gf)
Fish Pie: Smoked Haddock, Salmon, Prawns, Mussels; Duchesse Potato, Seasonal Vegetables (gf)
Roast Supreme of Corn Fed Chicken, Puy Lentils, Roast Baby Vegetables, Red Wine Jus (gf)
Dessert
Gooey Chocolate Brownie, Chocolate Sauce, Popping Candy, Vanilla Ice Cream
Sticky Toffee Pudding, Butterscotch Sauce, Clotted Cream
Two courses £23, three courses £29
Starters
Serrano Ham, Fig, Honey, Pine Nuts (gf)
Lightly Spiced Parsnip Soup, Dehydrated Apple, Ciabatta (gfo)
Mains
Beetroot Risotto, Crispy Kale, Feta, Mint, Hazelnuts (v/gf)
Fish Pie: Smoked Haddock, Salmon, Prawns, Mussels; Duchesse Potato, Seasonal Vegetables (gf)
Roast Supreme of Corn Fed Chicken, Puy Lentils, Roast Baby Vegetables, Red Wine Jus (gf)
Dessert
Gooey Chocolate Brownie, Chocolate Sauce, Popping Candy, Vanilla Ice Cream
Sticky Toffee Pudding, Butterscotch Sauce, Clotted Cream
Two courses £23, three courses £29
In early April, still locked-down, Christmas seems a long way off, but we decided to book a venue early for this year's Christmas dinner. It will be at the King's Arms in Fore Street, on Thursday December 2nd - put the date in your diary, more details will follow later in the year.
We hope we can resume our usual program of club suppers in the autumn.
We hope we can resume our usual program of club suppers in the autumn.