- Delivery to berth, marina, anchorage or ashore
- Reply within 10 minutes in season
- Sourced locally, the same day
- Special diets handled properly
The good produce is in the port, not in a warehouse.
Every port has its own markets, its own fishermen, its own growers and cellars. That knowledge cannot be centralised — it lives with the people who are there every morning.
So in each port we work with a local team that buys where the good produce is that day, cooks it there, and delivers it the same day to your berth, marina dock or anchorage.
One contact, one quote, one delivery — handled by people who already know the port, the marina and the tides.
From a request to a delivery.
01
Tell us where you are
Give us your port, your dates and your delivery point — berth, marina dock, anchorage or an address ashore — the number of guests and any special diets. Pick items from a premium catalogue, paste your own shopping list, or send a document. No account, no obligation.
02
Our local team sources and prepares
Your request goes to the team in that port — the people who know the markets, the boats coming in and the growers. They buy where the good produce is that morning and prepare it in a real kitchen, to the standard the table expects. In season we reply within ten minutes.
03
We deliver to the boat
The order arrives the same day at your berth, marina dock or anchorage — provisioning, a private chef, charter or event catering, fine goods or special diets. One contact, one quote, one delivery, handled by people who are already in the port.
Everything a yacht needs to eat well.
Provisioning
A full provisioning run, sourced where the produce is good that morning. Fresh, frozen, dry goods and galley essentials, brought to the boat and stowed the way you want them.
Private chef
A chef aboard for a dinner, a charter or a season. Menus built around your guests and the local catch, cooked in your galley to the standard the table expects.
Charter catering
Full-board catering for a charter week, planned day by day. Breakfasts, lunches, canapés and dinners, scaled to headcount and delivered on the schedule you keep.
Event catering
A dockside party, a birthday on board or drinks for the fleet. Our local team handles the food, the service and the logistics so the evening simply happens.
Fine goods
Caviar, cheese, charcuterie, fine wine and the hard-to-find. Sourced through the local cellars and specialists, and delivered to the berth in condition.
Special diets
Gluten-free, vegan, halal, kosher, allergies, organic only. Flag it once and every plate is prepared to it — carefully, because on the water there is no room for a mistake.
The food, handled properly.
Local sourcing, not shipped goods
We do not run a central warehouse and truck the same boxes to every port. In each port our team buys from the morning market, the day-boat quay and the growers and cellars nearby. What reaches the galley is fresh, in season, and chosen that day — because the people choosing it are already there.
One contact, one quote
You are not chasing five suppliers across four messaging apps. You send a single request and our local team comes back with one clear, itemised quote covering the food, the preparation and the delivery. Accept it, adjust it, or leave it — the number is the number.
The galley’s own list, any format
Send your provisioning list the way your chef already keeps it — typed, pasted, a spreadsheet, a PDF, or a photo of a handwritten sheet. We read it and quote against it. No retyping into someone else’s form, no losing the detail that matters on the day.
Discretion by design
Confidentiality is non-negotiable on board. Your request, your guests’ preferences and your delivery details are handled with the same discretion you give your principals, and shared only with the local team preparing your order. Nothing about your order is published.
Reliability on the day
Yachting runs on short notice and tight windows. Our teams keep proper cold-chain handling from market to berth, and deliver dockside or by tender to the anchorage at the time we agreed. If something is not right, we put it right — and we track how every port performs.
Where we deliver
12 in season
Frequently asked questions.
How fast can you deliver?
It depends on the order. Everyday provisioning is usually handled at 24 to 48 hours’ notice, and short top-ups faster than that in the ports we serve. Bespoke catering, a private chef or hard-to-find fine goods may need three to seven days. Tell us your timing on the request and we confirm it on the quote.
Can you deliver to the anchorage?
Yes. Delivery to the anchorage is part of the service. We deliver dockside to the passerelle when you are stern-to on a berth or marina dock, and run a tender out to you when you are lying at anchor. Give us the delivery point on your request and we arrange it.
Do I need an account?
No. There is no account to create and no subscription. You send a request, we build a quote around your port and your table, and you only pay once you accept it. A quote is an offer with no obligation — you are free to adjust it or leave it.
Can I send my own provisioning list?
Yes, in whatever format your chef already uses. Paste it in, type it, or upload a spreadsheet, a document or a photo of a handwritten sheet. We read it and quote against it directly, so nothing gets lost and you do not retype your list into another form.
Do you cater for charters?
Yes. Charter catering is a core part of what we do — from a full provisioning run to a private chef aboard and day-by-day menus for the week, planned around your guests and delivered on the schedule you keep. Tell us the charter dates and headcount and we build it around them.
Do you handle allergies and special diets?
Yes, and we take them seriously. Gluten-free, vegan, halal, kosher, allergies and organic-only are all handled — flag them once on your request and every plate is prepared to them. On the water there is no room for a mistake, so we treat this as non-negotiable.
Which ports do you cover?
We work port by port, with a dedicated local team in each one rather than thin coverage everywhere. Browse the ports we serve below, or simply send a request for the port you are heading to — if we can arrange delivery there, we will tell you straight away.
How is the price calculated?
Every quote is built per request, based on the port, the number of guests, the menu and the delivery point. There is no subscription and no commission games — the quote covers the produce, the preparation and the delivery, and nothing else. You deal directly with the local team who prepare and deliver.