So Friday for yacht chefs is usually hectic as we tend to prepare dishes for the weekend to feed the crew left on board as well as the usual cooking ! Also if your lucky the Capitain especially this time of year will make it an early finish !!
I am still using up back up boss products so being Friday it’s fish today
Sea Bream on a basil and pea purée with a vegetable crust and a walnut pesto on the side, with potatoes and romanesco. Pheasant pate to start !
The salad has home sprouted quinoa on !
The weekend food requested sphagetti carbonara, chicken leek pies with mixed roast vegetables, beef goulash, vegetable curry, chicken basil lasagne, Cajun chicken wings, plus salads etc should keep everybody happy.