shan
Well-Known Member
That doesn't mean you should!!!
Provisioning for Delivery Skipper?
- Thread starter vandy
- Start date
alant
Well-Known Member
Not necessarily, going off a night watch, usually need to get head down.
Shared meals are usually around midday.
alant
Well-Known Member
Change the crew.
dom
Well-Known Member
Also Indian chapatis are unleavened so dead easy and can easily be made on a hot pan with wholemeal flower. Not to mention the many curries that lend themselves to pressure cooking if you're getting knocked around. Really fast to make with a chopper like this: https://www.amazon.co.uk/Brieftons-...finements=p_n_theme_browse-bin:376459011&th=1+1, although I've read some pretty bad reviews of thermal cookers on here. I'm definitely a fan of food made from basic ingredients, real porridge (only takes five minutes) and real coffee made in one of those Italian percolators, or a stainless steel cafetiere (French Press, for the uncultured)Fresh bread is a must on a long delivery. If no oven is available it can be made by steaming, in the manner of bagels or Chinese bread. Flatbreads can be made on a frying pan, I've seen it done.
RupertW
Well-Known Member
The smell of porridge instead of sausages and bacon would certainly cause me to change boats - but freshly heated croissants is perfection in warm climes.
PilotWolf
Well-Known Member
Exactly. It's a personal choice. I'll stick with my full English and you have your porridge - hence my saying ASK.
W..
Neeves
Well-Known Member
I find the polarisation over porridge interesting, a bit like anchors 
Another confession - I will use instant porridge - but only in the middle of the night and I'm alone on deck. Boil the whistling kettle, pour into bowl - eat. Simple. But the preference is a proper sit down breakfast, filter coffee, real porridge, toast, home made marmalade (substitute muesli for porridge if its warm), served on decent china. It helps to have a saloon with panoramic windows, an iPad with wifi to chart/radar (and silicone table mats). The iPad is also advantageous if you are stirring the porridge.
Bacon and eggs - too rich, less sustaining, really messy to clear up (lots of grease). And gourmet meals are fine if you have sufficient crew to clear up afterwards - but a one pot wonder in thermal cooker (a stew/casserole/curry including the veg (potatoes in the stew, veg steamed in steamer on top) means no-one need spend hours cleaning up. And its really difficult to burn the bottom of the pan if you use a thermal cooker.
Of course if you are at anchor the whole complexity can change/increase.
Provisioning is the big issue - yacht fridges have limited capacity and this obviously dictates what fresh or frozen food you can carry - that then dictates what you eat. We trawl and take tuna and further north Spanish mackeral and dolphin fish, in Tasmania we fish for crayfish. Being able to cook crayfish 10 different ways reduces the desire for red meat!
But returning to the OP - much depends on the facilities, which I don't think you defined. Its all very well suggesting ASK - but if you have no, or a very small, fridge then that might curtail an ambitious menu. Freshly made croissants are certainly desirable - but they do need someone prepared to make them - and they are time consuming. Frozen croissants are also excellent - but they take up a large amount of freezer space -- which might be better used for meat. But if you prefer croissants to roast leg of lamb - that is your choice.
Our philosophy is simple, we enjoy food, my wife enjoys cooking - just because you are on a yacht it is no reason to slum it. Most modern yachts have the same 'kitchen' facilities of a small inner city apartment (accepting old yachts might not be so well appointed). Think beyond 'compo' rations - your crew will love it!
Jonathan
Another confession - I will use instant porridge - but only in the middle of the night and I'm alone on deck. Boil the whistling kettle, pour into bowl - eat. Simple. But the preference is a proper sit down breakfast, filter coffee, real porridge, toast, home made marmalade (substitute muesli for porridge if its warm), served on decent china. It helps to have a saloon with panoramic windows, an iPad with wifi to chart/radar (and silicone table mats). The iPad is also advantageous if you are stirring the porridge.
Bacon and eggs - too rich, less sustaining, really messy to clear up (lots of grease). And gourmet meals are fine if you have sufficient crew to clear up afterwards - but a one pot wonder in thermal cooker (a stew/casserole/curry including the veg (potatoes in the stew, veg steamed in steamer on top) means no-one need spend hours cleaning up. And its really difficult to burn the bottom of the pan if you use a thermal cooker.
Of course if you are at anchor the whole complexity can change/increase.
Provisioning is the big issue - yacht fridges have limited capacity and this obviously dictates what fresh or frozen food you can carry - that then dictates what you eat. We trawl and take tuna and further north Spanish mackeral and dolphin fish, in Tasmania we fish for crayfish. Being able to cook crayfish 10 different ways reduces the desire for red meat!
But returning to the OP - much depends on the facilities, which I don't think you defined. Its all very well suggesting ASK - but if you have no, or a very small, fridge then that might curtail an ambitious menu. Freshly made croissants are certainly desirable - but they do need someone prepared to make them - and they are time consuming. Frozen croissants are also excellent - but they take up a large amount of freezer space -- which might be better used for meat. But if you prefer croissants to roast leg of lamb - that is your choice.
Our philosophy is simple, we enjoy food, my wife enjoys cooking - just because you are on a yacht it is no reason to slum it. Most modern yachts have the same 'kitchen' facilities of a small inner city apartment (accepting old yachts might not be so well appointed). Think beyond 'compo' rations - your crew will love it!
Jonathan
Wansworth
Well-Known Member
Fortnums will I sure provide a hamper to cover your needs
lw395
Well-Known Member
The OP actually asked about food for 180 miles as three day sails.
Not an extended cruise or ocean crossing. Not really breadbaking or yoghurt making territory.
Depending on the tides, my plan for a 60nm day might involve wake up, start engine, slip mooring, leave harbour, put kettle on.
Spend the day sailing and snacking, reach next port in time to eat out.
Or it might be leisurely morning, breakfast and shopping ashore, catch tide late morning, cook decent meal on passage.
Not an extended cruise or ocean crossing. Not really breadbaking or yoghurt making territory.
Depending on the tides, my plan for a 60nm day might involve wake up, start engine, slip mooring, leave harbour, put kettle on.
Spend the day sailing and snacking, reach next port in time to eat out.
Or it might be leisurely morning, breakfast and shopping ashore, catch tide late morning, cook decent meal on passage.
Neeves
Well-Known Member
In sympathy with the idea of making croissants, about which you did not comment, bread making is easier.
We find that after a 60nm day sail (on a 180 mile total) and that 60nm might take longer then you plan - the idea of a dinghy, search for somewhere to eat - etc etc - its much more relaxing and we eat better - on board.
The idea of snacking - sailing does not mean, to us, you slum it. Sailing is meant to be a pleasure, that's the whole package.
And we make our own yogurt at home - not the Easi Yo way - real yogurt. We also make out own bread. Both are easy.
Everyone to their own.
Jonathan
We find that after a 60nm day sail (on a 180 mile total) and that 60nm might take longer then you plan - the idea of a dinghy, search for somewhere to eat - etc etc - its much more relaxing and we eat better - on board.
The idea of snacking - sailing does not mean, to us, you slum it. Sailing is meant to be a pleasure, that's the whole package.
And we make our own yogurt at home - not the Easi Yo way - real yogurt. We also make out own bread. Both are easy.
Everyone to their own.
Jonathan
Neeves
Well-Known Member
It is an interesting thread.
The first thing that struck me was that this was a 'new' to the owner's yacht and they were considering use of a professional delivery skipper/instructor. The total passage was 180nm in 60nm day sails, each day sail was to be 10/12 hours.
My take was, at least 2 people own the yacht, maybe a couple (so 2 x crew, minimum + skipper). Second was that this is either a large yacht, a small yacht with a big motor - or an ambitious timetable - 60nm in 10 hours needs some pretty impressive speeds for your average(?) 35' yacht. If we add in entering and leaving port, harbour, anchorage these are going to be long days. Early starts and late arrivals - to me the idea of eating and/or shopping ashore is not something that would appeal to me, and less so if the weather is not very pleasant. Even marina to marina is going to add to that 10/12 hours - by the time you tidy up, or prepare to leave.
To me the 10/12 hours was not entirely realistic in the absence of other information. The idea of eating ashore - a nightmare in the offing.
The other thought was - delivery or instructor - the hired individual will be the skipper and there is a limited amount of time they can 'instruct'. Sticking with the 12 hours, you cannot be sitting at the guru's feet all day - what else do you do, what else do other people do on a 12 hour passage (that might be 14 or 15 hours). And it might be really grotty.
We fish (clean and fillet), we trim sails, write up the log, check the weather forecasts - but the bottom line is - there is a lot of spare time - we cook, for the evening meal, we plan for breakfast, we make lunch and we keep a visual watch (we do have an autopilot - and I have to assume there is an autopilot - the passage times suggest that would be a fairly easy guess.
The smell of baking bread as you shoulder your way through lumpy seas, to me, is a considerable pleasure. Baking bread fits well with sailing, both involve short bursts of activity with long spells of inactivity (and give the guru a break from instructing). If its grotty - the oven warms the cabin. No - you do not need to bake bread - but there are advantages. And if my idea that a 10hr/60nm page is ambitious - then preparing a decent dinner on passage (to eat at anchor, or even in a marina) on board, nice bottle(s) of red wine - convivial atmosphere to have the guru relax, open up a bit....
It not about what would the 'hired help' expect - its how do you get the best value for money (that's partially the Scot talking) and how do you make this an enjoyable experience for everyone. You might hire the help - but the more pleasurable it is for the paid help - the more you might learn (and we are all, always, learning).
We would alway eat breakfast at sea, you need to get up too early if you eat breakfast at anchor - and if you have porridge (and toasted freshly baked bread), less need for snacks). If its day sailing we prefer to eat dinner at anchor - as we are boring and don't drink at sea.
But everyone to their own, would not do if we were all alike.
Jonathan
The first thing that struck me was that this was a 'new' to the owner's yacht and they were considering use of a professional delivery skipper/instructor. The total passage was 180nm in 60nm day sails, each day sail was to be 10/12 hours.
My take was, at least 2 people own the yacht, maybe a couple (so 2 x crew, minimum + skipper). Second was that this is either a large yacht, a small yacht with a big motor - or an ambitious timetable - 60nm in 10 hours needs some pretty impressive speeds for your average(?) 35' yacht. If we add in entering and leaving port, harbour, anchorage these are going to be long days. Early starts and late arrivals - to me the idea of eating and/or shopping ashore is not something that would appeal to me, and less so if the weather is not very pleasant. Even marina to marina is going to add to that 10/12 hours - by the time you tidy up, or prepare to leave.
To me the 10/12 hours was not entirely realistic in the absence of other information. The idea of eating ashore - a nightmare in the offing.
The other thought was - delivery or instructor - the hired individual will be the skipper and there is a limited amount of time they can 'instruct'. Sticking with the 12 hours, you cannot be sitting at the guru's feet all day - what else do you do, what else do other people do on a 12 hour passage (that might be 14 or 15 hours). And it might be really grotty.
We fish (clean and fillet), we trim sails, write up the log, check the weather forecasts - but the bottom line is - there is a lot of spare time - we cook, for the evening meal, we plan for breakfast, we make lunch and we keep a visual watch (we do have an autopilot - and I have to assume there is an autopilot - the passage times suggest that would be a fairly easy guess.
The smell of baking bread as you shoulder your way through lumpy seas, to me, is a considerable pleasure. Baking bread fits well with sailing, both involve short bursts of activity with long spells of inactivity (and give the guru a break from instructing). If its grotty - the oven warms the cabin. No - you do not need to bake bread - but there are advantages. And if my idea that a 10hr/60nm page is ambitious - then preparing a decent dinner on passage (to eat at anchor, or even in a marina) on board, nice bottle(s) of red wine - convivial atmosphere to have the guru relax, open up a bit....
It not about what would the 'hired help' expect - its how do you get the best value for money (that's partially the Scot talking) and how do you make this an enjoyable experience for everyone. You might hire the help - but the more pleasurable it is for the paid help - the more you might learn (and we are all, always, learning).
We would alway eat breakfast at sea, you need to get up too early if you eat breakfast at anchor - and if you have porridge (and toasted freshly baked bread), less need for snacks). If its day sailing we prefer to eat dinner at anchor - as we are boring and don't drink at sea.
But everyone to their own, would not do if we were all alike.
Jonathan
Graham376
Well-Known Member
Why should skipper time be limited? My first boat needed taking from Hamble to Conwy so I used an instructor via a school to complete my DS practical while we were at it. Did Hamble to Falmouth, stayed overnight and then Falmouth to Conwy, just the two of us, IIRC 5 days at sea in total. All main meals were pre-prepared, just needed warming and maybe some rice or spuds boiled. Off watch time mainly in sleeping bag - nasty/lumpy and cold January!
lw395
Well-Known Member
60nm in 10 to 12 hours is quite reasonable around the UK, using the tides.
The trick is finding the right stopping point, they never seem to be ideally placed
I think victualling can only be considered as part of the passage plan.
I know one delivery skipper who is a coelliac, he'd be less than delighted to sail on a boat where people have been baking bread.
On a new-to-you boat, there is often plenty to do.
Sometimes that involves sorting things out in a way that's not exactly compatible with the best catering going on in the galley.
I would imagine part of the point of hiring a pro would be to learn as much sailing/boat stuff from them as possible in 3 days, so keeping the domestics simple might be a good idea.
The trick is finding the right stopping point, they never seem to be ideally placed
I think victualling can only be considered as part of the passage plan.
I know one delivery skipper who is a coelliac, he'd be less than delighted to sail on a boat where people have been baking bread.
On a new-to-you boat, there is often plenty to do.
Sometimes that involves sorting things out in a way that's not exactly compatible with the best catering going on in the galley.
I would imagine part of the point of hiring a pro would be to learn as much sailing/boat stuff from them as possible in 3 days, so keeping the domestics simple might be a good idea.
Neeves
Well-Known Member
I did not mean his time would be limited - but that there is a limit to the time he can instruct - especially over 3 days. If he is teaching over 3 days, every minute, he will be an unusual individual.
I had assumed the OP was looking for more than moral support.
As has been suggested by a number of people - you have to ask (especially now that I learn that some would jump ship at the thought of porridge! - we live and learn, a lesson I will now remember
)Jonathan
chrishscorp
Well-Known Member
Interesting thread, we find we normally over cater for crew numbers, but i would hate for anyone to go hungry.
We do have a veggie who regularly sails with us, he is a fussy chap so we make him bring his own grub ( he could be reading this very thread
) only thing we find slightly limiting is the lack of oven and fridge or said veggie would insist on baking fresh cakes on board.
Thermal cookers sound interesting I will have to do some reading up.
We do have a veggie who regularly sails with us, he is a fussy chap so we make him bring his own grub ( he could be reading this very thread
) only thing we find slightly limiting is the lack of oven and fridge or said veggie would insist on baking fresh cakes on board. Thermal cookers sound interesting I will have to do some reading up.
capnsensible
Well-Known Member
Indeed. I often find, too, lots of people dont want to eat much at sea during the first couple of days anyway.
[163233]
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Surely all cookers are thermal, it's a fairly thermal activity?
tudorsailor
Well-Known Member
An alternative to bread in the oven are english muffins. They are cooked in a dry pan on the stove top. Easy to do and reliable results. Ideally need polenta or semolina to give them that professional finish
FWIW I use the Paul Hollywood recipe off the BBC site
TudorSailor
FWIW I use the Paul Hollywood recipe off the BBC site
TudorSailor
Spirit (of Glenans)
Well-Known Member
I find the polarisation over porridge interesting, a bit like anchors
Another confession - I will use instant porridge - but only in the middle of the night and I'm alone on deck. Boil the whistling kettle, pour into bowl - eat. Simple. But the preference is a proper sit down breakfast, filter coffee, real porridge, toast, home made marmalade (substitute muesli for porridge if its warm), served on decent china. It helps to have a saloon with panoramic windows, an iPad with wifi to chart/radar (and silicone table mats). The iPad is also advantageous if you are stirring the porridge.
Bacon and eggs - too rich, less sustaining, really messy to clear up (lots of grease). And gourmet meals are fine if you have sufficient crew to clear up afterwards - but a one pot wonder in thermal cooker (a stew/casserole/curry including the veg (potatoes in the stew, veg steamed in steamer on top) means no-one need spend hours cleaning up. And its really difficult to burn the bottom of the pan if you use a thermal cooker.
Of course if you are at anchor the whole complexity can change/increase.
Provisioning is the big issue - yacht fridges have limited capacity and this obviously dictates what fresh or frozen food you can carry - that then dictates what you eat. We trawl and take tuna and further north Spanish mackeral and dolphin fish, in Tasmania we fish for crayfish. Being able to cook crayfish 10 different ways reduces the desire for red meat!
But returning to the OP - much depends on the facilities, which I don't think you defined. Its all very well suggesting ASK - but if you have no, or a very small, fridge then that might curtail an ambitious menu. Freshly made croissants are certainly desirable - but they do need someone prepared to make them - and they are time consuming. Frozen croissants are also excellent - but they take up a large amount of freezer space -- which might be better used for meat. But if you prefer croissants to roast leg of lamb - that is your choice.
Our philosophy is simple, we enjoy food, my wife enjoys cooking - just because you are on a yacht it is no reason to slum it. Most modern yachts have the same 'kitchen' facilities of a small inner city apartment (accepting old yachts might not be so well appointed). Think beyond 'compo' rations - your crew will love it!
Jonathan
I seem to recall, back in the 80's you used to be able to get uncooked croissants in in a kind of cardboard cylinder with tin top and bottom; break the lid off and the cardboard would tear away in a spiral, revealing three squares of puff pastry which could be rolled up to make three croissants which cooked in about ten minutes in the oven, I wonder if they're still available.
RupertW
Well-Known Member
When I’ve talked about croissants in this thread its always the part baked ones I’ve been talking about - they last a year and are a bit easier than the cardboard tube ones. Similarly baguettes and pain au chocolats.