Day seven began with fried eggs, sausages, Turkish halva and lemon tea.

We weighed anchor and put to sea. More tacking practice, but now one of us was at the helm instead of Denis, giving orders to the others. We returned to the bay under a scarlet spinnaker.

Lunch was Finnish-style fish soup with mussels, tomato and herb salad, rice with vegetables and a fishcake, and the usual fruit compote.

Back at sea, we practised holding a course under sail, then gybing, with the same arrangement as in the morning. On the way back, Denis demonstrated what to do if the engine failed, and berthed under sail.

For the evening, we were told to revise sail trim for different points of sail.

We went to the Japanese restaurant in Victory Park for dinner. I had tom yum, pepperoni pizza and Crimean tea. Spicy and delicious.

#training #bss