Southampton International Boat Show 2024 welcomes you to the new and improved Quayside Club

The Southampton International Boat Show has announced a significant upgrade to one of its most exclusive features: the Quayside Club. This year, the club unveils a new location within Mayflower Park, offering a spectacular view of the marina and the On The Water Stage and a tantalising new menu courtesy of award-winning chef, Jonas Lodge.

Chef Jonas Lodge

For the 55th edition of the show, the Quayside Club has moved to a new waterside location, complete with waterside balcony. This relocation provides club members with even more space and an improved view overlooking the spectacular purpose-built show marina and the incredible action packed On The Water Show.

Also new for 2024, the Quayside Club has introduced a dining experience like no other, led by acclaimed chef, Jonas Lodge. With a culinary journey mentored by Heston Blumenthal and experiences in Michelin-starred kitchens, Chef Lodge brings his innovative approach to the club’s kitchen. Using the freshest local produce, he has crafted a menu that celebrates the harmony of land and sea. Highlights include 6oz ribeye steak, tiger prawns grilled over coals, a unique Sea & Land combination, and an array of sophisticated sides and sauces.

Offering exclusive hospitality with first-class service, the Quayside Club is designed to offer the ultimate boat show experience and with some of the very best seats in the show, you can sit back and relax, take a coffee break, or enjoy your favourite tipple, before venturing back into the hustle and bustle of the show.

Tickets are priced at £164 for standard days and £199.99 for both Saturdays and include:

  • entry to the show
  • access to the exclusive Waterfront Lounge
  • a premium bar with complimentary drinks*
  • sumptuous food, including breakfast pastries and lunch from our award-winning chef, Jonas Lodge
  • front row seats for the On the Water stage
  • access to exclusive VIP upgrades including Thalassa Tall Ship Cruise with a glass of Sparkling Wine 
  • complimentary cloakroom

*Complimentary drinks include all draught, house and sparkling wine, all soft drinks, tea and coffee, single house spirits and mixers.

Image: Paul Wyeth

“We’re excited to unveil the newly enhanced Quayside Club for this year’s Southampton International Boat Show.  By moving to a new waterside location within Mayflower Park, we’re offering our guests unparalleled views of the marina and the On the Water stage. Coupled with the exquisite new menu crafted by the award-winning chef Jonas Lodge, we’re elevating the experience to new heights. It’s more than just an event; it’s an opportunity to indulge in luxury and witness the fusion of top-tier hospitality with the thrill of boating. We’ve created a space where guests can soak up the vibrant atmosphere in comfort, making it the perfect complement to their show experience,” said Mark Ring, Head of Events at British Marine, organisers of the Southampton International Boat Show.

With limited tickets available at the Quayside Club, book your place soon to avoid disappointment. To book your Quayside Club tickets visit https://www.southamptonboatshow.com/tickets/

For more information about The Quayside Club at the Southampton International Boat Show visit https://www.southamptonboatshow.com/quaysideclub/


Get your show ticket – Get your discounted Southampton International Boat Show tickets – save £10 with promo code AAS2024

Tickets for the Boat Show can be purchased online at www.southamptonboatshow.com/visitor-information/tickets/

You can also make a donation to this year’s show charity when purchasing your tickets.  This year the show is working with the Southampton Hospitals Charity and their Light the South art trail to raise funds for Southampton Children’s Hospital, one of the top children’s hospitals in the UK.

The show is open from 10am – 6pm daily except on the final Sunday when the show will close at 5pm.  The Shipyard will remain open until 9pm on both Saturday 14 and Saturday 21 September.

 

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