20/10/2025
ADMIRAL'S CUP DINNER WITH TEAM RIYC SKIPPERS
RON O'HANLEY & TOM KNEEN
TUESDAY 7th OCTOBER
The Royal Irish Yacht Club hosted a dinner for the Skippers of the Royal Irish Yacht Club 2025 Admiral Cup Team last Tuesday.
The Commodore said that “the Club is very proud to have entered a team in the 2025 Admiral Cup. It was an honour for me, as Commodore, to be involved in entering a team in such a prestigious competition”
The Commodore was delighted to welcome Ron O’Hanley, skipper of Privateer & Tom Kneen skipper of Sunrise. He also welcomed past Commodores of the RORC, John Burke, and Michael Boyd.
The Royal Irish Yacht Club is absolutely indebted to Michael Boyd for his fantastic organisation of this year’s Admiral Cup campaign as Chief D’Équipe.
The Commodore said that it had been “a privileged to be involved in the RIYC campaign for the first Admiral’s Cup when clubs rather than national teams entered. The inclusion rule of having both a woman on the crew and an under 27 team-member contributed greatly to the event. “
This theme was taken up by Ron O’Hanley in his insightful review of the event, but his abiding memory was that of the sheer professionalism of the event at every level. This was also echoed by Tom Kneen who said that getting to the start line with such teams was an absolute joy, but very steep learning curve. Both were looking forward to the next 2027 Admiral Cup.
SEE PHOTO GALLERY HERE
ADMIRAL'S CUP DINNER WITH TEAM RIYC SKIPPERS
RON O'HANLEY & TOM KNEEN
Join us for a special evening celebrating the Club's 2025 Admiral's Cup Team with Skippers Ron O’Hanley, Tom Kneen and the Chef d'Équipe Michael Boyd, talking about their experiences of the event.
Start the evening with a Champagne reception in the Drawing Room where you'll get the opportunity to talk to our Skippers and Chef d'Équipe followed by a delicious three course dinner in the Dining Room.
Evening Menu
Wild Irish Game Terrine
Roasted Fig Compote
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Irish Beef Fillet, Wild Cep Mushrooms & Wilted Spinach
Fondant Potato, Crispy Kale, Chantarelle Carrots
Ruby Port & Veal Jus
or
Pan Fried Halibut with Fondant Potato,
Tender Stem Broccoli & Pea Volute
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Winter Berry Trifle with Pedro Ximenex Sherry
Chocolate Soil & Whipped Creme Patisserie
€75 per person - 19.00Hrs
Spaces are limited and pre-booking is essential!
BOOK HERE