For local caterers, chefs & producers

Become the team in your port.

We work with one trusted local team in each port — the people who source, cook and deliver on the ground. If that is you, we want to hear from you.

The flow

From first conversation to first delivery.

Tell us about your port

Who you are, the markets and fishermen you buy from, the kitchen you cook in, the berths and anchorages you reach. We work with one local team per port, so we take the time to get it right.

We get to know your standard

We look at how you source, how you handle food safety and the cold chain, and how you deal with special diets. We only open a port once we have a team we can stand behind.

You become the team in your port

When a crew requests a quote for your port, it comes to you. You price it around the menu, the guests and the delivery point, and reply fast during the season.

You cook and deliver

You source at the market, prepare in your kitchen, and deliver to the berth, dock or anchorage. You keep the relationship with the crew and the margin on every order.

What we look for

The makings of a local partner.

Genuinely local sourcing

You know where the good produce is each morning — the market stalls, the boats coming in, the growers and cellars. That knowledge is the whole point of ultra local.

A real kitchen and real standards

You prepare food properly, keep the cold chain from market to berth, and take allergies and special diets seriously. On the water there is no room for a mistake.

Reliability under pressure

Yachting runs on short notice and tight windows. You can turn round a provisioning run, a private-chef dinner or charter catering when the season demands it.

Care for the guest

Provisioning, private chefs, charter and event catering, fine goods — whatever the request, you treat it as premium, because the crews and guests expect nothing less.