Provisioning a yacht for a long period away from conventional shops, with limited cold store space, dry goods stowage and galley facilities, can be daunting. In a beautifully illustrated new book, The Hunter & The Gatherer, long-time liveaboards Catherine Lawson and David Bristow explain how they provision, shop, forage and cook while cruising tropical and remote waters.
The couple have been cruising for more than two decades, and are currently exploring Indonesia and south-east Asia on their 40ft catamaran Wild One with their daughter, Maya, seeking out remote anchorages as much as possible. That desire to be far away has shaped their food mentality, which Catherine explains is for, “ocean-loving foodies striving for better health, greater self-sufficiency and a tiny footprint on the sea.”
Here, Catherine shares her advice on how to provision your yacht before departure.
GALLEY STORES
We stock our boat with all the things we like to eat in bulk quantities that will sustain us for three months or moreshore. Every sailor’s pantry looks different to the next, but here’s an overview of the items we strive to carry on board:
