The National Yacht Club bid a spectacular farewell to their Head Chef, Cormac Healy, on Saturday 3rd February in an evening filled with great food, music, and heartfelt tributes. The event brought together swimmers, club members, the Healy family, and special guests for a night of celebration, marking the end of Cormac’s illustrious 29 years at the club.
The farewell party was a fitting tribute to Cormac’s contribution to the Clubs high standard of catering and to the club itself. Attendees were advised that normal formalities would be suspended by Master of Ceremonies Ian Meldon suitably attired in a dry robe, swim hat and goggles fresh from his daily visit to the Forty Foot. This meant that any and all contributions were limited to the 3 minutes as allowed by the relocated kitchen timer. Following a brief welcome by Commodore Peter Sherry, Cormac’s excellent Kitchen team led by Brian Fox then treated everyone to a wonderful meal.
The evening wasn’t just about the food; it was a perfect blend of entertainment and camaraderie. The Brook Singers regaled the audience with melodic tunes, creating an atmosphere of fun and nostalgia. Mystery and excitement filled the air with the appearance of the Café Orchestra Band which added an element of delight to the night.
The event was graced by the presence of long-time managers Padraic Conneely and Tim O’Brien, who together with John O’Grady represented three decades of commitment and excellent management at the National Yacht Club.
The party was a true representation of the club’s spirit, where members, swimmers, and the Healy family all joined together to create a night to remember. Laughter, applause, and “brief” heartfelt speeches echoed through the evening culminating with Club Manager John O’Grady showcasing his talents with a wonderful rendition of “There is an Isle” in the small wee hours.
As Cormac embarks on a new chapter in his life, the members of the National Yacht Club expressed their deepest appreciation for his wonderful contribution. The farewell party was a fitting send-off for his 29 years of superb food and unwavering commitment to the Club.