Mediterranean Season 2011

Over the summer period Lady Feryal cruised from her base in Palma to the French & Italian Rivieras, Corsica and Sardinia, Naples, down to Sicily. It was a very demanding season having had Charter Guests, (5 seperate International Groups for 42 days) on board for almost the entire time we were away.

I Joined the Yacht in Palma, settled into my Cabin and was taken on a night out bowling.

A good night was had by all

 My first time in the kitchen was for a training session on mixing cocktails.

My job was to taste them, it was a hard job.

Captain Mark (left) and Chief stewardess Lorraine, said it was compulsory 

for me to try all of them...Hic !!  Nasty Job.

 The Galley was very small and compact for the numbers i was catering for.

All equipment were domestic appliances

There were only 2 domestic fridges and freezers in the Galley 

and 3 small chest freezers on the decks.

I could only access the freezers when no guests were around.

Either in bed or ashore.

 The only sink in the Galley was very small and in the corner

Which made it awkward to wash up for 12 Guests and 11 crew

 The main problem with provisioning on the Lady Feryal

Was lack of storage space. So when supplies came on board

all boxes were put into the salon on towels to protect the floor.

And the major task of storing would begin.

Here lorraine is filling the Fridge with fruit.

Although most of it would have to be stored in the Chief Engineer's Cabin,

as he always kept his cabin really cold.

More of the supplies would have to be put into containers and baskets

around the yacht, where we would have to keep an eye on them

to make sure they didn't go rotten in the heat.

 Once all food was stored and guests were on board,

the challenging task of cooking for them would begin.

This was a Fois Gras Terrine, with white onion marmalade, 

encased in Brioche, with wild strawberries and micro herbs.

Money was definately no object.

 Plates layed out ready for Beluga Caviar, which cost 3,000 Euros

for a 500g tin

 Confit Duck leg on a fondant potato, with Mixed veg.

Fillet Steak, with roasted butternut squash, char grilled baby aubergine,

olive oil mash and asparagus. Waiting to be served.

As we sailed away into the sunset, with the guests dining al fresco on top deck

 this was the sort of view I would have from the galley window

So not all bad !!