DESIGNING A GALLEY: SINK, HOB AND HOT WATER SUPPLY
Like a domestic kitchen, everyone has their own preferences for how they would lay out a galley. Thus, other users may have completely different requirements to me and ultimately might come up with a different design. But after more than 30 years of boating experience I had some strong ideas about what I would like to do.
The first consideration was layout. In the restricted space of a boat, every inch needs to serve a function. And counter surface is king – I have never seen a boat that had ‘too much’ galley surface. And the best way to maximise flat surface while minimising space is a U-shaped counter. The chef (sometimes referred to as the galley slave – often the same person as the skipper!) has work surfaces on three sides, and merely needs to swivel at the hip to access
