Food can make or break a charter trip. No matter how striking the passing scenery or how beautifully designed the yacht, if the meals aren’t up to scratch, the whole experience can be dampened. Likewise, if weather hinders guests’ plans, some excellent cuisine can turn the day around. The chef is, therefore, one of the most valuable crew members on board – and their menu is as important as the captain’s itinerary.
The world’s leading superyacht chefs use a raft of tricks to ensure their menus are at once delicious, engaging and memorable, while adhering to suiting guests’ varying palettes, “A winning dish is defined by the party around the table,” says Vide Brandt, chef on board 72-metre which is available to charter through EYOS, “When designing onboard menus, I generally draw upon a few fundamental factors and, through a long process, build them into an idea. One is my knowledge and experience regarding flavour combinations and techniques, another is the local availability of produce. If we are sailing in northern Norway
