The ski season officially kicks off from 2 July. To ensure you get the skiing and or mountain experience you want, make sure you get your booking in and a deposit paid to guarantee you a bed in the lodge. Bookings for the school holidays are open now.
The new lodge rates have been confirmed for the 2011/2012 season and are up on the website. You will notice that the rates have increased and this is to take into account significantly higher insurance costs and higher DoC annual rental costs. The lodge schedule is also up on the website and will be posted out to all members in early June along with the FMC card and bulletin.
Please note:
Lodge code: this has changed. You will be informed of the change in code when you make your booking.
Confirmation of booking: your booking will only be confirmed when you have paid your deposit.
Menus: these are currently being updated and enhanced and the new recipe book will be in the lodge for the start of the season.
Food stock-take: a reminder to please complete these at the end of each weekend and week. None of us want to get to the lodge and find that something essential has run out and the Food Officer has not been informed.
Menus and Food
As mentioned above the menu’s are being updated and enhanced and will also include vegetarian options. The recipe book will also appear on the club website under the Lodge section. The purpose of this is to make the menus we have more easily accessible so trip leaders can make choices about menus, if they wish to do so, with some knowledge about the choices that are available. Please note: this is not intended to create a free-for-all with multiple menu requests for a weekend/week.
If you have suggestions for the recipe book be it further enhancements, additions or deletions please email them to me at and we will incorporate the changes when we revisit the recipes at the end of the ski season, unless it is an absolute burning issue which needs to be addressed straight away.
Working Party
We’ve just had the mid May working party cleaning the lodge and bringing up some of the none perishable food items ready for the winter season. We’re endeavouring to cater more so for vegetarians and welcome feedback as to whether we’re on the right track or need to make some further changes.
And finally
I know a lot of you will be waiting for the snow to fall and to see how good the season might be. No matter the weather or snow depth, I encourage you as much as possible to use this amazing asset we have. We have a great location and there are so many options of what can be done on and off the mountain. Please don’t be complacent about it, put your thought into action and book in for a wonderful weekend.