With more than 100 revellers and live music, the Burns Night celebration on Friday was a sell-out success.
Dr Richard Williamson, a motor section member, said: “Dancing was a cross between a Scottish reel and a barn dance, very energetic and quite a challenge to get right.”
Club chef Andy Nice treated the partygoers to a choice of traditional Scottish dishes, including chicken served on an oat patty, beef pie with pickled walnuts and haggis.
A wide variety of whiskies were also on hand to wet the whistle at the bar.
Manu Jenkin, club operations manager, said: “With a year packed with events to mark this special 50th anniversary year of the Chichester Yacht Club, the successful Burns Night kicked off the celebrations in good style.”
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