As a ship’s master accrues wisdom and experience at sea, sliding down the proverbial banister of life, there are few rigid questions and even fewer rigid answers. It’s arguably more art than science, for captaincy is surely as muc...
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Plenty of people are eager to offer their expert advice, but how much do they really know? Ultimately we’re only as good as the education we’ve received along the way, but too often that knowledge comes from third parties who aren...
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Sam Wheaton, commercial director of Seahub reviews how the market for planned maintenance systems shaped up in 2018 with some bold predictions for the year ahead. Shipyards are pushing design and construction to new limits while ...
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Carpets. They're everywhere you look, but often unnoticed until sensed by your feet, sinking into a plush pile, or until wine is spilled, leaving a stain that stubbornly draws the eye. We speak to Richard Perkins, a carpet special...
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Working within the yachting industry is unique in every sense of the word. In particular, it’s common for superyacht crew to move between vessels as they advance through the ranks or seek pastures green. Being exposed to a wide ra...
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If you work in the yachting industry you probably already know that Cristal is one of the most exclusive champagnes you can find, but here are some interesting facts so you can impress your charter guests when the opportunity aris...
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Sassicaia, Ornellaia, Tignanello, Masseto - all big wine names in yachting but what are they? All harking from Italy, full-bodied and densely structured, these big hitters belong to a breed called Super Tuscans. In the early 1980s...
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To the average wine consumer, the quirks of professional wine tasting may seem unnecessary, if not downright silly. Assessing legs, shade and rim, aroma, structure, length, sniffing and spitting can seem frivolous. However, a litt...
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It has become so common for shipmasters to be arrested as criminals following an incident that this is starting to deter seafarers from rising through the ranks. Andrew Linington reports from a Nautilus industry symposium set up t...
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What do you tell the judge when it all goes pear-shaped? In the unfortunate event that an accident happens onboard your yacht, as captain or head of department you'll have to demonstrate a good safety culture and responsible recor...
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New builds are a chance to improve on the way things have been done in the past and give owners and build engineers the opportunity to fulfil their wildest design and engineering dreams. The deployment of planned maintenance syste...
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Back in April during the MYBA Charter Show in Barcelona, the 70m motor yacht JOY won the Table Decor category of the Superyacht Chefs’ Competition with a tablescape that captured the essence of Seven Star Hospitality. So what did ...
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If you’re a crew member in the superyacht industry you’ll be all too familiar with the process of an annual yard period or even a major refit. There are many factors that make up a great refit facility or haul out centre, all of w...
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Château d'Esclans is a beautiful estate in the Var, it covers 260 ha of which 47 are planted with vines. The owner is Sacha Lichine, former owner of Château Prieurie Lichine in Margaux, Bordeaux. Sacha's philosophy is to make the ...
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Louise Sydbeck of Riviera Wine recognises that there is a lot of media hype, and commercial significance, around certain vintages. She guides us through the sometimes baffling question of vintage, explaining why it is important an...
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Despite making the right noises, it can seem that the yachting industry is desperately slow to change: in British shipping just 1% of engineer officers are women, for example. But perhaps the pertinent question is whether the work...
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The exact role of the engineering watchkeeper varies from vessel to vessel. A vessel's size, number of crew and weather are important factors, as are the expectations of the Chief Engineer or Captain. It can therefore be difficult...
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How many of us have the best of intentions of going green? The fact is that making changes to our behaviour to benefit the environment can be difficult. That's why ex-chief stew and trainer Isobel Odendaal is here to help, with fo...
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In part 2 of our overview of ecological cleaning techniques, Isobel Odendaal sings the praises of vinegar and has tips for cutting chemicals and waste in the laundry. In addition to reducing harm to marine life and decreasing wate...
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Eco-friendly products are improving all the time, along with a growing readiness to consider alternatives to the plastics that pollute our oceans. Ex-Stewardess and interior trainer, Isobel Odendaal, shares her tips on using natur...
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Marble and stone care experts Isobel Odendaal and Dawn Riordan leave no stone unturned in this comprehensive guide to looking after the expensive and beautiful materials in your yacht's interior, from bar tops and shower floors to...
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The decision to adopt a new technology onboard is a significant decision. With any new product, component or software comes an inherent learning curve and with that, stumbles along the way. Engineering departments can be effective...
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During the summer in Antibes, a selection of junior and senior interior crew congregated at the Royal Hotel to participate in a day of training workshops offered by GUEST, the yachting industry standard for interior training. From...
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Not all water is the same and not for the reasons you might expect. The tap water I use to fill my fish tank is positively charged, which is why algae and water borne diseases can thrive. But the water inside the cells of my fish...
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Ever wondered what it would be like to cross the Atlantic on a superyacht? And what about crossing the Atlantic on a yacht that’s on an even bigger ship? Floating yacht transport ships carrying superyachts around the world has bec...
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When it comes to interior operations, there has never been a more powerful or simple-to-use piece of software that encompasses everything from SOPs, familiarizations and training to crew certificates and hours of rest. The Total S...
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Most of you will have heard about – or remember – the heady days of 1970’s boil-in-the-bag cooking, allowing us to conjure up tasteless pieces of cod in a watery white sauce in under five minutes. Today it's back in vogue under a ...
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NeKo certainly knows how to make an impression, and anyone who attended the 2014 MYBA Charter Show in Genoa will remember their spectacular stand and lively after show drinks along Porto Antico’s Molo Vecchia. Three years on, NeKo...
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We’ve had an interesting few months at Tante Marie Culinary Academy since starting delivery of the Assessment in Marine Cookery - a key requirement for the Ship’s Cook Certificate of Competency. At the same time there seems to hav...
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When it comes to high end hospitality, etiquette and manners are timeless fundamentals. But fashions change, and owners are also getting younger, perhaps with different expectations. Does this pose a challenge for interior trainer...
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