You arrive in port. We handle the food.
Every service on this page works the same way. In each port, our own local team sources the produce, prepares the food and delivers it to your berth, marina dock, anchorage or an address ashore — one contact, one quote, one delivery.
What changes is the shape of the order: a galley provisioning run, a chef cooking on board, a full charter week, an event, a specialist request or a carefully managed special diet. Pick the service that fits and our team takes it from there.
Provisioning
A full provisioning run for the galley, built from what the port has that morning rather than a fixed central list.
Provisioning covers everything the boat eats and keeps on board: fresh produce, fish and meat, dairy, dry stores, frozen goods, drinks and the small galley essentials that always run short at sea. You give us the list, the quantities and any preferences, and our local team turns it into a single delivery.
In practice you send what you need in whatever form suits you — an item-by-item order, a pasted list from your galley notes, or your own provisioning document — and our team sources it in the port, checks quality by hand, and brings it to the boat. Where you want it, it is stowed the way your galley is organised so the chef can start straight away.
Because it is our own local team buying that day, they can substitute intelligently when something is not at its best, flag what is exceptional, and keep the cold chain intact from market to berth.
Suited to chefs and chief stewardesses running a busy galley who want one contact, one delivery and produce chosen with care.
Private chef
A chef in your galley for a single dinner, a long weekend or a full season, cooking to the standard your table expects.
This is hands-on cooking on board. The chef plans menus with you, shops for the ingredients in the port, and prepares each service in your galley — from a relaxed lunch on deck to a formal dinner for guests. Dietary needs, guest preferences and the rhythm of the day all shape the plan before anyone lifts a pan.
It works around your schedule rather than ours. You tell us the dates, the number of covers and the kind of food you have in mind, and our local team arranges a chef who knows the port and its produce. Menus stay flexible right up to service, so a change of plan or a late guest is absorbed quietly.
Our team handles the sourcing, the preparation and the clean galley left behind, so the crew is not absorbing extra work and the owner or guests simply sit down to eat.
Suited to captains and crew who want the quality of a dedicated chef without carrying one on the permanent complement.
Charter catering
Full-board catering planned across a charter week, scaled to the guest list and kept to the schedule the boat runs.
A charter is a week of meals, not a single event, so this service is built day by day: breakfasts, lunches, afternoon bites, canapés and dinners, each planned around where the boat will be and what the guests enjoy. The menu is agreed in advance and then adjusted as the week unfolds.
Ahead of the charter, our local team confirms headcount, dietary requirements and any standing preferences, then provisions and prepares against that plan. Deliveries land in step with your itinerary — a market run before departure, a top-up when you return to the marina, a fresh drop at the next port of call.
The intent is that the interior team never runs short and never over-orders. Quantities are matched to the guest list, waste is kept low, and the food arrives ready for the galley to finish and plate.
Suited to charter crews and chief stewardesses coordinating a demanding guest week who need catering that keeps pace with the programme.
Event catering
Catering for a moment rather than a week — a dinner on board, a birthday, drinks on the dock or a gathering across the fleet.
Events ask for a different kind of planning. The food has to suit the setting, arrive on time, and hold well through service, whether it is a seated dinner in the cockpit, a canapé reception on the aft deck or a party alongside on the quay. We plan the menu, the quantities and the timing around the shape of the evening.
You tell us the occasion, the guest count and the feel you are after, and our local team proposes a menu, sources it in the port and prepares it for the hour you name. Service, presentation and the practical logistics of getting everything to a berth or a dockside are handled so the evening runs without the crew improvising.
From a quiet celebration for the owner to drinks for several boats at once, the food is scaled to the room and delivered ready to serve.
Suited to crews and boaters hosting on board or ashore who want the catering to simply happen while they look after their guests.
Fine goods
The considered extras — caviar, cheese, charcuterie, fine wine and the hard-to-find requests that a standard order will not cover.
Some things are less about volume and more about knowing where to look. This service is the specialist end of provisioning: a particular cut, a specific vintage, a cheese at the right stage of ripeness, or a request the crew has been asked to fulfil for a guest. If it can be found in the port, our team goes and finds it.
You send the request — a name, a description, or simply what you are trying to achieve — and our local team works through the cellars, counters and specialists it already deals with. Everything is checked in person and carried to the boat in the condition it needs, cold where it must be cold, handled gently where it is fragile.
It sits alongside a provisioning order or stands on its own for a single hard-to-source item, without a minimum that makes small, exacting requests awkward.
Suited to chefs and pursers chasing a specific product or a guest request that ordinary supply lines cannot meet at short notice.
Special diets
Careful preparation for allergies, intolerances and dietary choices, treated as the priority it is on the water.
Gluten-free, dairy-free, vegan, vegetarian, halal, kosher, low-histamine, nut and shellfish allergies, strictly organic — whatever the requirement, it shapes how the food is sourced and prepared rather than being an afterthought at the end. On a boat, a mistake is not easily undone, so this is handled deliberately.
You flag the requirement once, with the detail that matters — a severe allergy, a religious requirement, a strong preference — and it carries through every order for that trip. Our local team sources suitable ingredients, keeps preparation separated where cross-contact is a risk, and labels clearly so the galley knows exactly what is what.
The aim is that a guest with a serious dietary need eats as well as everyone else at the table, and that the crew can serve it with confidence.
Suited to crews responsible for guests with allergies or specific diets who need every plate prepared correctly, every time.
Three steps, one local team.
Tell us where you are
Your port, your dates and where you want it — berth, marina dock, anchorage or an address ashore — plus the number of guests and anything we should know.
Choose how you order
Pick items from a premium catalogue, paste a shopping list, or send your own document. Whatever service you need, describe it in your own words.
Our local team takes over
Sourcing in the port, preparation in the kitchen and delivery to your delivery point — arranged and carried out by people who already know the marina and the tides.
Where we deliver
12 in season
Frequently asked.
How do I get provisioning delivered to my yacht?
Send us your port, your dates, your delivery point and your list — as items, a pasted list or your own document. Our local team sources everything in the port and delivers it to the boat, stowed the way your galley is organised.
Can I hire a private chef for a charter?
Yes. Tell us the dates, the number of covers and the style of food you want, and our local team arranges a chef who cooks on board — planning menus with you, shopping in the port and preparing each service in your galley.
How fast can you deliver to the anchorage?
Because our team is already in the port, provisioning can often reach a berth, marina dock or anchorage the same day. Timing depends on the port, your notice and the size of the order, and every quote states it plainly.
Do you cater for events on board?
We do. From a seated dinner in the cockpit to canapés on the aft deck or drinks on the dock, our local team plans the menu, sources it in the port and prepares it for the hour you name, ready to serve.
Do you handle special diets and allergies?
Yes, and we treat them as a priority. Flag the requirement once — an allergy, an intolerance, a religious or dietary choice — and it carries through every order for the trip, with careful sourcing, separated preparation and clear labelling.
Which ports do you cover?
We operate port by port, with our own local team in each one. Tell us where you are heading and we will confirm what we can arrange for your dates, or browse the ports we currently serve.