7 for 7:30Cotswold Club
As a sometime sailor Andrew became involved in more serious yachting over thirty six years ago by sponsoring the North Sea Race from his home town of Scarborough to Ijmuiden, Holland. This proved to be the start of a relationship with boats, people and water which has evolved to make the Pindar name synonymous with some of the most notable sailing campaigns of recent years. He has supported many sailors of many nationalities in teams and events from dinghy classes to ocean racing yachts. The names of these athletes include; single handed round the world sailor Emma Sanderson ( Richards ) MBE, the fabulous quadriplegic sailor Hilary Lister, 20126 Olympic Gold Medalist Hannah Mills, ocean racer and environmental campaigner Jo Royle, Volvo Ocean Race winner Mike Sanderson, ocean record holder Brian Thompson, six time world match race tour champion Ian Williams and through a ground breaking deal in American sport the whole US Sailing Team.
Having sailed round the world no fewer than six times the Pindar name has, for the last six years, been in partnership with global shipping and logistics company GAC trading as GAC Pindar. Today GAC Pindar is proud to deliver the logistics for the Extreme Sailing Series, the Volvo Ocean Race, Oman Sail, the M32’s series and World Match Racing Tour, the GC32’s and some 20 or more teams from the member nations of World Sailing as well as numerous individual boat moves for private individuals.
GAC Pindar continue to sponsor Ian Williams in the World March Racing Tour and Hilary Lister in her latest hair brained schemes, whilst wearing a separate hat Pindar have been instrumental in the formation of the Portuguese entry in the Extreme Sailing Series in @016 and run a thriving charter and sail training business with its two Volvo 60 yachts in Abu Dhabi.
This month in the depths of Autumn we are giving chef a bit of free reign on the theme of PIES. There’ll be:
A. Chicken, oyster mushroom, and tarragon served with a creamy tarragon sauce
B. Selection of fresh fish in a cream and dill reduction
V. Selection of vegetables roasted in olive oil, garlic and herbs, with balsamic vinegar and topped with blue cheese
All will of course be served with usual accompaniments, and followed by buffet desserts.
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