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 !

Sea bream with a vegetable crust and a walnut pesto with a basil and pea purée and romanesco .

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.