Plymouth Cricket Club

Finding a good, attractive venue in Plymouth to host your event or function can be a challenge especially if you are looking for tranquil surroundings while working on a tight budget. We all immediately have our ideas, but what if the perfect all-rounder venue was not what you would usually consider. What if it were right on your doorstep and could fit nicely into your keen budget? Well you’re in luck, as Plymouth Cricket Club with its stunning location, set in the heart of Mount Wise and only a short five-minute journey from the city centre by car or bus, there really is nothing more unique to host your party or event with incredible facilities on-site to cater for all of your needs from wedding receptions to business conferences.

Having been around since the 1830s, Plymouth Cricket Club is as much a thriving community cricket hub now as it was then and they are continually growing with top-notch facilities to host cricket matches as well as functions. We caught up with Andy Sewell, Facilities Manager at Plymouth Cricket Club to find out about the club’s history, what facilities they have on offer and why their bright and versatile pavilion is the best choice for venue hire in Plymouth.

Plymouth Cricket Club lies in the heart of the stunning Mount Wise property development, providing a place for the people of Plymouth to unwind and get involved with one of the nation’s best-loved sports as well as having the capability to host functions.

Andy Sewell is the Facilities Manager and license holder at the club and has had a strong association to Plymouth Cricket Club since he was a young boy having grown up playing cricket. With his knowledgeable background in marketing, managing his own company AS Events & Consultancy, and his strong connection with the club,

Image Courtesy of Shield Media Services

Andy decided to start working with the club in June 2019 and has been pushing them forward with everything from cricket to hospitality ever since.

Originally the club was based in both Devonport and then Mutley before moving to Outland Road where they then played until 2009. The club then found themselves in a perilous situation having both lost their lease to their ground as well as having no money. Fortunately property developers at Mount Wise in Devonport were looking for a cricket club to take over the old United Services pavilion & cricket ground.

A new pavilion was built with money raised from donations from many local businesses, local people as well as finance from both Sport England & the ECB. The club raised around £370,000 to rebuild the old and broken pavilion to create the beautifully modern and versatile clubhouse it is today.

Plymouth Cricket Club’s new Pavilion was officially opened at Mount Wise on the 30th June 2012 by Andrew Robathan, the Minister for Defence Personnel, Welfare and Veterans. Since the reopening of the club in 2012, the committee has been focusing on growth as a whole with both cricket and the facilities available to hire.

The First XI team for the club currently plays in the highest division in the county - the premier division of The Devon Cricket League, playing in fixtures around the county in Exeter, Bovey Tracey, Exmouth & Sidmouth plus many more. Meet Andy Sewell!

“We play decent cricket at a good level”

Anyone is welcome to join Plymouth Cricket Club and their teams currently consist of three senior male teams, a ladies team, a midweek team and various junior teams ranging from under 8’s to under 19’s.

The First XI team at Plymouth Cricket Club are highly successful in the Devon Cricket League and the team is thriving even further with the help of professional Pakistani player Faizan Riaz, the leagues run-scoring record holder. Faizan will join the club once again in April for his fourth season, with the team hoping for a season of success in league cricket.

After much consideration and deliberating, the committee decided it was time to get rid of membership fees and run the club on a ‘pay to play’ basis where players can pay a fee each time they play.

The club regularly gets between 200 and 300 spectators watching a 1st team home match on a Saturday, with the facilities in the Pavilion open for all to make use of including a fully stocked bar.

Although cricket remains the core of the club, Andy is looking to boost the use and hire of their top quality and beautifully decorated facilities to the public. And with a fully licensed and fully stocked bar with a wide range of options from hot, cold, soft and alcoholic drinks available it’s a no brainer for the club.

With the cricket season running from April until the end of August, Andy is looking to fill the gaps with a whole host of events. The club remains available to hire in or out of season with availability limited during the peak cricket season.

The friendly and relaxed atmosphere of the venue means you’ll be welcomed with open arms by the team from Andy who manages the bar and the main running of the club to Chef Barbara from Devon Chef who cooks their home-made dishes in the on-site kitchen, putting a unique spin on catering for every event they host.

Only five minutes from the city centre and with accessible free parking, a fully stocked bar, BBQ facilities and a large decorated space, the club has everything you would look for in a unique venue, with fully exclusive hire at your fingertips. The highly adaptable space with a flexible layout for each event caters for up to 60 people. If catering is a requirement for your event, the club offers a delicious range of catering options available to suit individual requirements, all cooked and served from the fully equipped on-site kitchen by chef, Barbara.

Barbara works tirelessly for each event, whipping up scrumptious dishes for all to indulge in. Her skills are put to the test at each event hosted at the club, but she always ensures her dishes are flexible and cater to everyone’s needs, from vegetarians to vegans.

Andy and the small team at Plymouth Cricket Club are on hand to help every step of the way from the initial enquiry until the event itself, always ensuring everyone is happy and having a great time.

The club is available to book 7 days a week from 8 am until midnight and offers competitive hourly, half-day and full-day rates for both functions and business hire. Low-cost hire rates mean this venue is affordable for all, and the committee ensure that value for money is at the utmost of priorities with their quality facilities on offer for exclusive use in or out of season.

Despite focusing on pushing venue hire, Andy insists it will always be a cricket club first, being completely focused on cricket, especially in the spring and summer months.

“Like any sports club, we are looking for Additional revenue streams and with the excellent facilities we have here, venue hire is at the forefront of that”

www.plymouth.play-cricket.com facilities@plymouthcricketclub.com “We are a hidden gem in the city, lots of people still don’t know we exist and we want to change that.” The possibilities at Plymouth Cricket Club are endless, being a hub for the local community to hosting functions from birthdays to wedding receptions, wakes, christenings and anniversaries as well as being available to hire for business meetings, conferences, workshops and training events. It really is an ‘all-rounder’ venue catering to a variety of needs. Through hard work and determination, Andy has pushed the club forward since taking on his new role in 2019. It is clear to see that he is concentrating on growth for Plymouth Cricket Club and with his deep, sentimental connection to the club, and his passion for cricket and marketing we are excited to see the club’s success shine through. For more information on Plymouth Cricket Club, the facilities they have on offer, how to get involved in cricket and venue hire, contact Andy using the details below. Plymouth Cricket Club, 51 Discovery Road, PL1 4PR 07552551366

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There’s nothing worse than getting in from a long day at work and having to spend your evening preparing dinner for the the whole family. Take the stress out of dinner time this March with our easy to make meals for all to enjoy!

Spicy black bean tacos 1 tbsp vegetable oil, 3 garlic cloves (chopped) 3 x 400g cans black beans (drained and rinsed) 3 tbsp cider vinegar, 1 ½ tbsp honey, 1 ½ tbsp smoked paprika, 1 ½ tbsp ground cumin

For the guacamole: 1 small garlic clove, 2 tbsp roughly chopped coriander, 1 green chilli (sliced), 2 avocados (halved and stoned), juice 1 lime

For the salsa: 110g pack pomegranate seeds, 1 green chilli (finely diced), 1 small white onion (finely diced), small handful fresh coriander (chopped)

To serve: 8-12 corn or flour tortillas, chipotle or other hot sauce, soured cream or coconut yogurt

One In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

Two The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flatended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

Three Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.

3 tbsp olive oil, 1 onion (finely chopped), 2 large garlic cloves (crushed), ¼ tsp chilli flakes, 2 rosemary sprigs (leaves finely chopped), 2 x 400g cans chopped tomatoes, 1 tbsp brown sugar, 6 pork sausages, 150ml whole milk, 1 lemon (zested), 350g rigatoni pasta (or any other pasta), grated parmesan and ½ small bunch parsley (leaves roughly chopped) to serve

One Heat 2 tbsp of the oil in a saucepan over a medium heat. Fry the onion with a pinch of salt for 7 mins. Add the garlic, chilli and rosemary, and cook for 1 min more. Tip in the tomatoes and sugar, and simmer for 20 mins.

Two Heat the remaining oil in a medium frying pan over a medium heat. Squeeze the sausagemeat from the skins and fry, breaking it up with a wooden spoon, for 5-7 mins until golden. Add to the sauce with the milk and lemon zest, then simmer for a further 5 mins. To freeze, leave to cool completely and transfer to large freezerproof bags.

THREE Cook the pasta following pack instructions. Drain and toss with the sauce. Scatter over the parmesan and parsley leaves to serve.

For the base: 30g coconut oil, plus extra for greasing, 100g blanched almonds, 100g soft pitted date Vegan lemon cheesecake

For the topping: 300g cashew nuts, 2 ½ tbsp agave syrup, 50g coconut oil, 150ml almond milk, 2 lemons (zested and juiced)

One Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins).

Two Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.

Stuffed red peppers 100g wholewheat couscous (rinsed and drained), 3 tbsp raisins, bunch parsley (roughly chopped), 25g pine nuts, 100g feta (crumbled), pinch of cinnamon, 3 tbsp olive oil, 290g jar grilled whole peppers (drained and rinsed)

ONE Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.

Two Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.

THREE Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.

Real tomato soup 2 tbsp olive oil, 1 onion (chopped), 1 garlic clove, finely chopped, 1 tbsp tomato purée, 400g can chopped tomato handful basil leaf, pinch bicarbonate of soda, 600ml milk

ONE Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month.

Two To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

1 tbsp sesame oil, 500g pork mince, 1 tbsp green curry paste, 1 red onion (finely chopped), juice 1 lime, 1 tbsp fish sauce, ½ small pack mint (leaves only, roughly chopped), ½ small pack coriander (leaves only, roughly chopped), 4 Little Gem lettuces (leaves separated), rice to serve (optional) Thai green pork lettuce cups

ONE Heat the oil in a frying pan and cook the pork for 8-10 mins or until cooked through. Stir in the green curry paste and 2 tbsp water, then cook for 1-2 mins.

two Remove from the heat and stir in the red onion, lime juice, fish sauce and herbs. Spoon the pork into the lettuce leaves and serve with rice, if you like.

265g self-raising flour, 245g soft brown sugar, 50g cocoa powder, 1 tsp vanilla extract, 110ml vegetable oil, 1 ½ tbsp white wine vinegar, 85g dairy-free coconut yogurt, 150g vegan cookies of your choice (we used Oreos), broken into chunks Vegan cookies and cream brownies

ONE Heat oven to 170C/150C fan/gas 3 and line a 18 x 30cm brownie tin with baking parchment. In a bowl mix together the flour, sugar, cocoa and ½ tsp salt. In a jug mix together 125ml water with the vanilla, oil, vinegar and yogurt. Pour the wet ingredients into the dry and mix until smooth and combined.

two Pour the mix into the tin and smooth the top. Push the chunks of vegan biscuits into the batter, leaving some poking out of the top. (We used Oreos, which are made with dairy-free ingredients, although be aware that allergy information indicates that these may contain traces of milk.) Bake for 30-35 mins, until set but still squidgy in the middle. Leave to cool in the tin, then cut into squares.

3 tbsp crème fraîche, ½ tbsp Dijon mustard, ½ lemon (zested and juiced), 200g long-stem broccoli (each cut into 3 pieces), 350g fresh gnocchi, 2 tbsp olive oil, 100g frozen peas, 1 tbsp toasted pine nuts Creamy broccoli gnocchi

ONE Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.

two Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.