Feeding a yacht in port is harder than it should be.
You arrive in a new port and the food becomes a project. Chief stewardesses spend hours on WhatsApp threads, group emails and last-minute calls. Quality drifts. Prices vary. The marina office can't help. The harbour master doesn't know. A search returns a wedding caterer and a fish wholesaler from 2014. You wanted dinner handled; you got homework.
A local team in every port we serve.
Every port has its own markets, its own fishermen, its own growers and cellars — knowledge that cannot be centralised. So in each port we work with a real local team that buys where the good produce is that morning, prepares it there, and delivers the same day. The butcher who knows what dry-aged ribeye means in August. The cellar that can turn round five cases of grand cru at three hours' notice.
One request, handled end to end.
You tell us where you are, when you need it and what you need — pick items, paste your list, or send your document. From there our local team takes over: sourcing at the market, preparing in the kitchen, and delivering to your berth, marina dock or anchorage. No retyping across four apps. No forgetting the saffron.
One contact, one quote, one delivery.
Provisioning, a private chef, charter and event catering, fine goods and special diets — all through a single team who answer to you. No account to create, no obligation to book. You send a request, we build a quote around your port and your table, and our local team delivers. You keep the relationship, we keep the standard.
Premium, and rooted in the port.
Super Yacht Eats is built by people out of hospitality and yachting — people who have sourced provisions dockside, run charters, and lost too many evenings to chasing invoices. We add each port only once we have a local team we can stand behind: someone who knows the market, the marina and the tides. Premium food, delivered by people who are already there.