RNLI thanks Condor Voyager for helping save French yacht crew in 'challenging conditions'
Following a distress call from the skipper's daughters shortly after 6:30pm yesterday, the St Malo-bound Condor Voyager offered assistance to the RNLI team as they tackled a heavy swell and force six winds during the rescue.
Condor crew launched their rescue boat and helped the RNLI provide immediate care for the skipper while also assessing an issue with the yacht's foresail.
Despite being unable to transfer the stricken skipper to the RNLI's all-weather boat due to the rough sea conditions, the skipper and those on board the yacht were guided back to St Helier under a reduced sail area, arriving at around 10pm.
The Condor Voyager then continued its journey to St Malo after it was decided that the yacht's skipper was well enough to travel.
Gibby Gordon, Coxswain for RNLI Jersey, said: "This was a great example of multiple vessels working together to help manage a mayday situation.
"We are extremely grateful to Condor Voyager and her crew who were first on scene and able to provide immediate assistance.
"Our volunteer crew were able to take over and provide ongoing casualty care and help manage a successful outcome for this family."
Want the inside track on the key issues that will shape Guernsey's Election this June? Listen to Guernsey Votes, an ITV Channel podcast packed with expert guests, local insight and analysis you can trust...
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Western Telegraph
5 hours ago
- Western Telegraph
Rescuers take to the water to highlight Float to Live technique
More than 40 representatives from different organisations created a circle of life in the North Sea at Cullercoats Bay, North Tyneside, to demonstrate how people can avoid drowning if they get into difficulties. The Float to Live technique is championed by the RNLI and others and it advises: – Tilt your head back (submerging your ears) – Relax (and control your breathing) – Move your hands and legs (to help you afloat) – Your legs may sink – that is okay (everyone floats differently) – Practise floating (at a supervised location like a swimming pool) The Float to Live technique is championed by the RNLI (Owen Humphreys/PA) Steve Thomas, head of prevention and education at Tyne and Wear Fire and Rescue Service, said: 'With the school summer holidays under way and continued warm weather, we know more people will be heading to the coast, rivers, and lakes to cool off and enjoy the water. 'Whether it's a day at the beach or a family break involving water-based activities, it's vital that everyone understands the risks. 'As a fire and rescue service, we're urging the public to be water aware. 'What starts as fun can quickly turn dangerous without the right knowledge. 'The Float to Live campaign provides simple, life-saving advice that can make all the difference in an emergency.' Nick Ayers, RNLI regional water safety lead, said: 'The Circle of Life event at Cullercoats Bay was a powerful visual reminder of the importance of water safety and partnership working. When panic sets in, floating helps you to regain control, catch your breath and stay calm until help arrives or you can self-rescue Nick Ayers, RNLI 'Seeing over 40 individuals coming together to promote floating shows just how committed we all are to reducing drowning. 'Float to Live is a simple but effective technique that gives people the best chance of surviving if they get into trouble in the water. 'When panic sets in, floating helps you to regain control, catch your breath and stay calm until help arrives or you can self-rescue.' Jo Talbot, a director at the Royal Life Saving Society UK, said: 'A disproportionate number of people drown in the UK between May and August, and we see an increased number of drownings in periods of extreme heat. 'With the warmer weather and summer school holidays beginning, it is vital that everybody is aware of how to stay water smart and safe this summer. 'World Drowning Prevention Day serves as an important reminder to everyone to equip themselves with the tools and knowledge to stay safe around water.' World Drowning Prevention Day is on Friday.
Daily Mirror
13 hours ago
- Daily Mirror
Make Mary Berry's 'easy' dauphinoise potatoes with just six ingredients
Mary Berry's ultimate dauphinoise potato recipe is incredibly easy to follow - the perfect side dish for special occasions or a comforting dinner can be yours with six everyday ingredients Indulging in a generous portion of creamy, cheese-laden potatoes is difficult to pass up, particularly when they're home-made from the ground up. Not to be mistaken with potatoes au gratin - which feature slices of pre-cooked (typically boiled) potato baked in cream and crowned with cheese - dauphinoise is created from finely sliced, raw potatoes that bubble away in a luscious sauce. This timeless French creation serves as the ideal accompaniment to virtually any dish, and one that culinary legend Mary Berry has perfected with her fail-safe recipe. Featured in her cookbook Mary Makes It Easy, the baking maestro described the potatoes as "a joy" to prepare. She replaces a conventional large baking dish with individual dariole moulds so that they are even more certain to wow on those memorable occasions, reports the Express. Dauphinoise potatoes recipe Ingredients include: 30g butter, melted 300ml double cream One garlic clove, crushed Salt and fresh black pepper 115g mature Cheddar, grated 700g medium potatoes, peeled and sliced very thinly How to make dauphinoise potatoes First ensure everything is prepped: peel and slice the potatoes into extremely thin rounds (a mandolin slicer can be utilised for this) and preheat the oven to 200C/180C Fan/ Gas 6. Grate the cheddar cheese before finding a metal dariole pudding mould for eight. Melt the butter and grease the moulds, then cut eight small squares of baking paper and position one in the bottom of each ramekin. Next, combine the double cream with the crushed garlic in a jug and season liberally with salt and pepper. Take half of the grated cheese and distribute some in the bottom of each mould, then position a slice of potato on top. Drizzle some of the garlic cream over the top, continuing to layer the moulds with potatoes and cream (not cheese), seasoning between each layer until all the mixture is used up. Cover the tops of each mould with kitchen foil and seal them tightly, before placing the moulds on a baking tray, foil-side up. Allow to bake in the oven for 30 minutes before removing the foil covers. Sprinkle the tops of the potatoes with the remaining cheese. Then bake the ramekins uncovered for an additional 15 to 20 minutes until the potatoes are tenderly cooked and the cheese is golden. Finally, remove the tray from the oven and allow the moulds to stand for a few minutes until any bubbling has ceased, then slide a palette knife around the edges of the moulds and invert them onto a plate. You can then carefully remove the mould and paper before serving the potatoes hot.
Daily Mirror
14 hours ago
- Daily Mirror
Hairy Bikers' creamy gratin recipe has a seasonal twist on classic potatoes
The Hairy Bikers' courgette gratin is a light and fresh alternative to a potato-based dish. As courgette season runs from late spring to early autumn, there's no better time to try it. If there's one method to enhance the flavour of plain vegetables, it's by combining them with cheese and breadcrumbs to achieve a golden, crispy finish. Gratin appears in numerous variations, from those prepared with meat, seafood, a mixture of vegetables, or kept simpler as a potato-centred dish. The Hairy Bikers have added their own spin to the traditional French culinary method, embracing a seasonal vegetable: the courgette. Courgettes, also known as zucchini, are generally very easy to cook and versatile. They don't require peeling, and their mild flavour allows them to be cooked in numerous ways and paired with various ingredients. Across the UK, courgette season typically spans from late spring through to early autumn, with prime time falling between June and September. This savoury green vegetable is at its finest right now, making it perfect for baking into a delicious gratin. Characterised as "creamy and flavoursome without being too rich," the Hairy Bikers observe that courgettes' delicate nature makes them an excellent substitute for starchy potatoes in a lighter evening meal, reports the Express. Courgette gratin recipe Two tbsp olive oil 800g/1lb 12oz courgettes, sliced into 5mm/1⁄4in rounds A few sprigs of thyme A few basil leaves 100ml/31⁄2fl oz crème fraîche 50ml/2fl oz milk One tsp plain flour 75g/21⁄2oz gruyère or similar cheese, grated Salt and freshly ground black pepper Method A scorching oven is crucial to guarantee a crispy, golden topping. Heat the oven to 200C/fan 180C/Gas 6. Using a large, covered frying pan, pour in the olive oil, incorporate the courgettes and herbs, and season liberally with salt and pepper. Place the lid on and cook gently for 10 minutes, stirring from time to time, until the courgettes become slightly soft yet remain al dente - you don't want them becoming mushy. The oil should have developed a deep, vibrant green colour from the courgettes. Move the pan's contents into an oven-safe dish. Using a bowl, combine the crème fraîche, milk, and flour, then add salt to taste for a creamy blend. Pour this over the courgettes—it's fine if it doesn't entirely cover them; it will bubble up during baking. Lastly, sprinkle with the cheese and bake for roughly 25 minutes, or until it turns golden and bubbly. You may notice that gratin is similar to dauphinoise potatoes, but these are traditionally made with raw, thinly sliced potatoes cooked in cream and often infused with garlic, without the addition of cheese. Gratin, on the other hand, typically involves pre-cooked potatoes (or courgettes), layered with a creamy sauce and cheese, then baked until golden brown.
