ALL HAIL THE Plant Kingdom

Chefs aboard charter yachts take pride in catering to the diverse tastes and dietary requirements of all sorts of guests. The chefs often have to create alternative dishes that are inspired, delicious and beautifully presented.

That was the case during the chefs’ competition at the MYBA Charter Show in Barcelona, Spain, last spring. The theme was vegan and vegetarian cooking, and as one of the judges who sampled dishes aboard 30 yachts, I did not miss the bacon.

For a variety of reasons, meat-free cuisines have gained popularity in recent years. Vegans eat no animal products at all. Vegetarians don’t eat animals, but will eat products that come from them such as milk, butter and cheese. Lacto vegetarians won’t eat meat or eggs, but will consume dairy.

In the MYBA Charter Show competition, yachts were grouped in three categories by size.