© 2009 Halifax Canoe Club Ltd, Greenups Mill, Wharf Street, Sowerby Bridge
Registered Company No 2612775
For those who help out at our slaloms they know how tired, cold and often wet they are at the end of each day. (The latter especially when they play the hero & jump in fully clothed to rescue someone who doesn’t need it – hey John!?)
The kitchen is usually an envied place being warmer than elsewhere but it isn’t often
a relaxing place to be. Ask our ‘willing’ helpers co-
To give you an idea, first orders arrive at 8.00am (basically they start as soon as we arrive at the club!) with last at 4.30pm unless we are busy then its 5.30pm.
They are a hungry lot paddlers. At our October slalom the catering crew cooked:
- 30 toasties,
- 80 eggs,
- 120 burgers,
- 160 sausages,
- 240 rashers of bacon,
- over 300 cups of tea/coffee,
- 15 kilos of jacket potatoes,
- used 2.5 kilos of cheese
- and fried a massive 25 kilos of chips.
And that doesn’t include the mountain of cakes, chocolate, sweets, pot noodles and cans of drink!
And to put this into perspective our October slalom wasn’t as busy as it can be sometimes!
We made a handy profit on the catering that weekend and a well known green branded supermarket did well too. My thanks to Debbie and everyone who helped us out, we couldn’t manage on our own especially as we like to race too.
Think you are up to the challenge? (the challenge is to help in the hectic kitchen rather than to come along and eat more!)
(October 2005)