pugwash
Well-Known Member
I have a 31ft Holman Sovereign, 1969 prototype of the bigger Super Sovereign that followed a few months later. She's like a bigger Twister and is a wooden ketch. I have just had to renew some timbers around the port mizzen chainplates and in the course of events the entire galley had to be stripped out leaving nothing but a big gap. On Wednesday I have to visit her in the shed and decide the final layout of a new galley. There's no time to go visiting other boats. SWMBO understandably wants some input but she's not greatly experienced in boats though splendid in every other way. Eg, cooks lovely dinners on board, a merit to be cherished.
I have two questions. First, does anybody happen to have pictures of comparable cramped galleys in their own boats which I could show and discuss with SWMBO? Second, what helpful comments could you make to this plan? --
The L-shaped galley is under the port aft corner of the coachroof. As you stand under the hatch facing outward to port the cooker is in front of you (I'm going for an Origo) with quite a lot of space behind but inherent problems of reaching across hot flame. The small sink is on the end of the aft arm of the bench, next to the bridgedeck to your left and almost under the hatch. On the angle in the middle between them is a drop-in fridge. There is a lot of space in the worktop aft behind the sink and fridge but the vertical height there is rather low and reaching all the way to the aft bulkhead requires longer arms than Swmbo's or mine.
I plan a matching worktop board to drop in over the cooker (no oven) thus extending the area area for sandwich making etc, and the bottom of this will be tiled so it can lie upside down (tile upwards) next to the cooker when hot pans have to be put somewhere. There's a few inches of space under the worktop so I thought bins inset into the worktop would be good idea, deep and big enough to hold anything from washing-up liquid to bottles of whisky, handfuls of cutlery, sauces etc. Against the inside of the hull (lovely exposed ribs and planks) I'll fit some lockers and shelves later on.
Our sailing is coastal cruising and we do little more than boil the occasional kettle or pan of soup when on the move. Any serious cooking is done at anchor.
I'd really appreciate any (helpful) comments and/or photographs.
I have two questions. First, does anybody happen to have pictures of comparable cramped galleys in their own boats which I could show and discuss with SWMBO? Second, what helpful comments could you make to this plan? --
The L-shaped galley is under the port aft corner of the coachroof. As you stand under the hatch facing outward to port the cooker is in front of you (I'm going for an Origo) with quite a lot of space behind but inherent problems of reaching across hot flame. The small sink is on the end of the aft arm of the bench, next to the bridgedeck to your left and almost under the hatch. On the angle in the middle between them is a drop-in fridge. There is a lot of space in the worktop aft behind the sink and fridge but the vertical height there is rather low and reaching all the way to the aft bulkhead requires longer arms than Swmbo's or mine.
I plan a matching worktop board to drop in over the cooker (no oven) thus extending the area area for sandwich making etc, and the bottom of this will be tiled so it can lie upside down (tile upwards) next to the cooker when hot pans have to be put somewhere. There's a few inches of space under the worktop so I thought bins inset into the worktop would be good idea, deep and big enough to hold anything from washing-up liquid to bottles of whisky, handfuls of cutlery, sauces etc. Against the inside of the hull (lovely exposed ribs and planks) I'll fit some lockers and shelves later on.
Our sailing is coastal cruising and we do little more than boil the occasional kettle or pan of soup when on the move. Any serious cooking is done at anchor.
I'd really appreciate any (helpful) comments and/or photographs.
