Food & Recipes

Food aboard is part of the voyage, not a service added around it. What reaches the table depends on the route, the weather, local markets, storage space, the heat in the galley and sometimes on what has just been caught. In Food & Recipes we collect Chris’s dishes, Caribbean ingredients, provisioning stories and the practical side of cooking on a sailing yacht. You will find proper recipes alongside ideas that begin with a market stall, a fresh lobster, a loaf baked at anchor or the question of what actually works for lunch under sail. The category can grow with whatever finds its way into the galley — because good food aboard is less about a fixed menu than about making the most of where we are.