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HONG KONG FOOTBALL CLUB OCTOBER 2013 F&B highlights: Beringer BBQ Pool Party Craggy Range Magnum Wine Dinner and more... All about Hairy Crabs in the Coffee Shop Club Magazine Oct 2013 I II Oct 2013 Contents HONG KONG FOOTBALL CLUB The Thoughts of the Chairman ...................2 MISSION STATEMENT From the Desk of Mark Pawley ...................2 Food and Beverage .......................................4 Vision: To be recognised as one of the leading sports clubs in the world. History .......................................................12 Mission: To deliver quality services on the principles of Lawn Bowls ................................................15 accountability, consistency and transparency. To develop an organizational culture that recognises the Squash .......................................................16 importance of staff contribution and commitment. To facilitate the development and participation of Soccer - Crusaders .....................................19 recognised sporting activities. Hockey .......................................................20 Values: Being accountable – to communicate, consult and provide information. Rugby.........................................................22 Living within our means – to plan ahead within available Netball .......................................................24 resources. Developing a culture of service – to encourage commitment, integrity, courtesy and responsiveness. Tennis ........................................................26 Managing for performance – to set the direction and develop the necessary skills. Golf ...........................................................28 Aims: To provide the services the Membership needs. Badminton .................................................29 To improve the quality of Club life. To up-hold the Constitution and Bye-laws. Swimming and Triathlon ...........................30 To encourage Members to play their part in the Club. Ten Pin Bowling .........................................32 Book and Movie Library ............................33 General Committee President : Dermot Agnew Vice President : James Collins-Taylor Vice President : Nick Hunsworth Vice President : Bobby Lawson Vice President : Iain Valentine Chairman : John Shanahan Hon. Secretary : Mike Wood Hon. Treasurer : David Howell Sports and Recreation : Philip Woolf Development : Mark Clift Discipline : Dave Reeves Constitutional Affairs : Roger Finnie Membership : Maurice O’Brien Hockey Officer : Niccola Russo Lawn Bowls Officer : Nick Grimshaw Rugby Officer : John Molloy Soccer Officer : Martyn Russell Squash Officer : Neil Roberts Management General Manager : Mark Pawley Director of Operations : Tony Sealy Director of Food and Beverage : Dominique Artigolle Financial Controller : Ricky Chan Executive Chef : Patrick Lau Facilities Manager : Evan Tao Membership Services Manager : Kerry Ogle Human Resources Manager : Angela Chan Executive Housekeeper : Tracy Tseung 30 28 Front Office Manager : Shirley Lo Club Magazine Monthly journal of the Hong Kong Football Club. On the cover: Hairy Crab promotion in the Coffee Shop For information and requests for placement of Photographer: Crystal Cheung advertisements in “Club” please call 2830 9503. The opinions expressed in the articles are those of the writers and do not necessarily reflect the opinions of the Hong Kong Football Club or the General Committee. The Club reserves the right to edit and clarify all content. The copyright of all materials is held by the Hong Kong Football Club. Hong Kong Football Club 3 Sports Road, Happy Valley, Hong Kong Tel 2830 9500 Fax 2882 5040 • Website: www.hkfc.com.hk Club Magazine Oct 2013 1 The Thoughts of From the Desk of the Chairman Mark Pawley he new sporting seasons are now up and t time of writing Typhoon “Usagi” is on a clear running and everyone is getting up to path to Hong Kong and are in the process of full speed in their respective leagues and “battening down the hatches” as a direct hit competitions. I have no doubt that many of is expected — something we have not had for Tthe Sections, as well as the Netball DSA and Societies, Asome years. Let’s hope October is clear of bad weather will be bringing home some silverware before the end of and that we get a good spell of sun and a little less of the the season. I wish you all luck in your endeavours. humidity that we’ve had throughout summer. We are rapidly approaching the Annual General There is a packed food and beverage programme for Meeting (AGM) to be held on the 7th November in October which includes a number of enticing events and the Clubhouse. The Annual Report will also be issued promotions. Of these the two Wine Dinners and the Adult soon for your information. I encourage you all to attend only BBQ Pool Party stand out. The first Wine Dinner the AGM and the Member’s cocktail party afterwards — Meet the Winemaker, Gianni Gagliardo , is on for those of you that do attend the meeting. Please Friday 11th October. This is one of only a few Italian note that no Guests or children are permitted at this wine dinners the Club has held so please book early to event as it is for Members and Spouses/Partners only. avoid disappointment! There will be a few changes to the membership of I suspect there will be no disappointment, as far as the the General Committee this year and the names of wine goes, that is, with the second Wine Dinner on Members standing for election will be published in the Thursday 31st October where we have the Craggy Annual Report. Range Magnum Wine Dinner which is hosted by You will also have noticed that we provided the Terry Peabody, the owner of Craggy Range. For a slightly Main Pitch and other facilities to the Asian Football less formal evening of wine, look no further than our Confederation Under 16 Qualifying tournament over Beringer Wines BBQ Pool Party on Friday 25th several days at the Club. As with many of the National October (an Adult only event) which includes an all Sports Associations, we are a venue of choice for you can eat BBQ buffet, 8 bottles of wine per table of international competitions due to our ability to stage 12, Live Jazz, a wine tasting and a Wine Quiz (with a and manage large sporting events and the fact that we very nice prize for the winner). Don’t forget too, the two maintain our sports facilities at a high level. I trust that wine dinners we have in November namely a Cava and the inconvenience to some Members in not being able Prosecco Wine Dinner on Friday 8th November to access the Infield Changing Rooms, at certain times, and the Penfolds Wine Dinner on Saturday 16th during this tournament was counterbalanced to some November. extent by the standard of play of these up and coming And, last but by no means least New Year’s Eve is young players from Hong Kong and the region. approaching fast so, please get your bookings in for the JOHN J SHANAHAN best Party in town, at the Club, of course! Chairman I look forward to seeing you all at the Club! MARK PAWLEY General Manager 2 Oct 2013 Club Magazine Oct 2013 3 4 Oct 2013 FOOD & BEVERAGE RESTAURANT COFFEE SHOP ALL ABOUT HAIRY AUSTRALIAN BABY LAMB CRABS every day for Lunch and Dinner in the Restaurant every evening (except Sundays) Get your taste buds going at the from 6.30pm to 10.30pm Coffee Shop and enjoy this seasonal The main attraction for this month is the dining experience. baby lamb from Australia. The lamb has a unique and subtle flavour without the Please place your orders in advance as gaminess so often associated with this availability is limited. meat. They are purely milk-fed so the meat is light, tender and mild. Chef Ricky has prepared a selection of different cuts for your delectation. Please contact the Restaurant at 2830 9562 for a reservation or email [email protected]. Photo for reference only RESTAURANT AND and scallops, raw bar and fresh oyster CHAIRMAN’S BAR bar. A hot prime rib carvery is also available. Photo for reference only SUNDAY BRUNCH Please contact the Restaurant at from 11am to 2.30pm 2830 9562 for a reservation or email: COFFEE SHOP [email protected] $280 per Adult SEMI BUFFET DINNER Just as impressive, at the dinner buffet (with unlimited Sparkling Wine) Monday to Thursday evenings enjoy unlimited consumption of chilled from 6.30pm to 9.30pm $145 per Child under 12 years of age juices, soft drinks, beer and house wine for (with soft drinks and chilled juice) just $65 per person. Choose a main dish from the special Please contact the Restaurant at choice menu ranging from grilled 2830 9562 for a reservation or email: seafood, meats to vegetarian dishes, [email protected] COFFEE SHOP and enjoy a wide buffet spread of appetizers and desserts. STACKED PANCAKES DRESS CODE: Club Casual. Menu price from $128 to $208. No Collarless T-shirts, no Flip Flops or from 3pm to 5.30pm sandals with socks, no short Casual Shorts For more information please call the (Knee length – no beach wear). Ladies are Freshly baked pancakes with Coffee Shop at 2830 9569. required to dress to a comparable standard. summer fruits and Vanilla ice cream, served with Maple Syrup or Chocolate Sauce. COFFEE SHOP RESTAURANT AUSTRALIAN BBQ SUNDAY SEAFOOD DINNER TREAT EXTRAVAGANZA on Friday and Saturday evenings DINNER BUFFET from 6.30pm to 9.30pm every Sunday for Dinner (from 6.30pm to 9.30pm) An array of Australian land and sea dishes will be available. To round off $285 per Adult your experience, why not indulge in our $145 per Child under 12 years of age selection of Australian Wines or Beer! The buffet includes fresh shellfish, For more information please call the sautéed seafood station with prawns Coffee Shop at 2830 9569. Club Magazine Oct 2013 5 FOOD & BEVERAGE BY THE POOL RESTAURANT 6 Oct 2013 Club Magazine Oct 2013 7 FOOD & BEVERAGE CHAIRMAN’S BAR FRESH OYSTERS every day from noon to 10.30pm Try Our New New! - 6 oysters and 2 glasses of Sparkling for $160 PREMIUM - or 12 oysters and 2 glasses of WINE CAROUSEL Sparkling for $265 in the Chairman’s Bar every day from 6.30pm to 10.30pm From 6.30pm until 10.30pm daily, you can enjoy 2 hours of free- flowing premium wines specially selected to match the season at a set price of $228 per person.
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