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Aqua Blue Update. 08th November
Posted on Thursday, November 08, 2007 @ 19:49:31 UTC by Paul_K |
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Well, we all made it back safely from our deep south safari liveaboard trip to the Red Sea. Fantastic, though the sea conditions could have been kinder at times. Some big fish seen (ok, Sharks!). Lots of great photos were taken, which we will try to get posted on the new web site in due course. We would like to say a big thank you to all for making the week so enjoyable. The crew were great, as was the boat. Watch this space for the next one. A big thank you also to Sheila Austin, who really reminded me why I love this job so much, you were great!
Congratulations to Paul Kidson, Rob Hains & Chris Cherrington in gaining their Deep Diver specialty whilst out on the deep south safari. Well done all.
We are gearing up for yet another Red Sea Trip (sorry Andy ,again) this time going back to Dahab for two weeks from the 11th to the 25th November 2007.
The dive center will be closed from this Sunday 11th Nov to the 25th Nov and also during the week, but Tony will be OPENING up on Saturdays from 10.30am. Be gentle with him, we are sure he would love to see you all.
We will be checking our Email regularly if you need to contact us.
CHRISTMAS DO. We have initially reserved 20 spaces at the Bull Hotel in Bridport on Saturday 15th December for 7.30pm, please see below for menu details.
Night dives. Anybody interested please let us know.
We have booked pool time for Sunday the 2nd December, 3.00pm. At Chantmarle near Evershot, any body wishing to come along please let us know, all welcome.
All the best and hope to see you soon, call in for a chat and a cupper.
From Jon, Gill and all at AQUA BLUE DIVERS. Safe and Enjoyable Diving Christmas Dinner
Saturday 15th December
The Bull Hotel, Bridport
7.45pm £25.00 per person
A deposit of £10.00 per head must be paid by the 30th November and please return your chosen meal by December 5th. (please choose a starter, main course and pudding from the table below)
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| Game Terrine a la Richelieu |
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| Chicken terrine served with Cumberland sauce |
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| Vodka cured salmon with winter leaves |
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| Parsnip soup with honeyed croutons |
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| Potatoes and dill terrine |
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| Roast turkey, stuffing, pigs in blankets and cranberry sauce |
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| Roast rib of beef and a Yorkshire pudding served with red wine jus |
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| Whole roasted partridge, pigs in blankets and game chips |
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| Local venison Wellington and red cabbage |
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| Salmon with Jerusalem artichoke, mash and winter vegetables |
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| Wild mushroom, tomatoes and shallot fondue with pecan risotto |
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| Christmas pudding, brandy butter and crème anglaise |
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| Prune and armagnac ice cream |
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| Apple tart-tatin and vanilla ice cream |
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| Dark chocolate tart with raspberry sauce |
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| Cheddar and blue vinney served with oat biscuits and quince jelly (£3.95 supplement per head) |
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