Prize-Giving Dinner Dance

Date(s) - Sat 16/11/2019
18:00 - 23:00


2019 Annual Prize Giving & Dinner Dance

The Langstone Quays Hotel, Northney Road, Hayling Island

Saturday 16th November 2019
6.15pm for 6.45pm; tenders @ midnight
Black Tie
Dancing to the band “Simply Jazz Quartet
£38 per head

To book, see below.


For berthing please contact Northney Marina directly on 023 9246 6321.

Hotel rooms at the Langstone are available at a special price of £109.80 double room and include breakfast though as at 8th October a price of £74 is being offered and confirmed(this is stated as being 10% off the lowest price anywhere else). Book directly with the hotel (02392 465011) quoting the event and this rate.


Bookings are only accepted from CCRC Members who will receive a booking confirmation by email once their booking is approved. Guests are welcome but must book via a member.
Please include all the names of your party in the comments box.

  • Your booking must be submitted by Saturday 2nd November.
  • Payments for dinner to be made on booking by direct bank transfer to CCRC, Sort Code: 40-47-08, Account No.: 82115980
  • If the booking form does not appear below then it is past the booking deadline.
  • Be sure to have all information for your yacht and crew before completing your booking.
  • Mention any diet or allergy issues in the Comments box.
  • If you have a problem then email

You will receive an email on submission of your booking and another once the booking is confirmed.
If you return to this page after booking then it will remind you that you have already booked.

Booking Options

Ticket Type Spaces
1) Number Attending
3) Starter : Roulade of oak smoked salmon herb crème cheese with caper berries, a salad of herbs & Avruga caviar (GF)
3) Starter: Terrine of chicken & ham with sweet English mustard, petit salad & warm brioche
3) Starter: Warm tartlet of leek & Roquefort cheese with walnut dressed roquette leaves (veg)
4) Main course: 12 hour braised blade of beef, root vegetables, parsley mash with bourguignon sauce & truffle biscuit
4) Main course: Breast of corn fed chicken with a wild mushroom mousse, saladaise potatoes, fine beans & wild mushroom sauce GF
4) Main Course: Loin of salmon, herb & parmesan crust, crushed potatoes, prawn & dill chowder with lobster vinaigrette
5) Dessert: Baked vanilla cheesecake - dark cherry & Kirsch compote
5) Dessert: Bitter chocolate & orange torte - chocolate scroll, salted caramel & dried orange
5) Dessert: Chilled apple tart - clotted cream, granny smith apple puree & calvados jelly