Venison Gusto is proud to launch their Chefs Competition. Entries must be received by the 19th February and the lucky winner will receive a 500€ Venison Gusto voucher.
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You cannot see it and you cannot always recognize it by reading the label but, unfortunately, most of the meat in the supermarket these days has gone industrial and it is also affecting the food on board superyachts.
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Not many places are as captivating as a boat’s bridge at 3am. It’s here, four coffees and six packs of M&Ms deep, the world’s most intriguing problems are debated while steaming into the darkness. Why hasn’t the see-through toaste...
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The Tier III regulations of the United Nations International Marine Organization (IMO) regarding marine emissions came into force on 1 January. They specify a reduction in nitrogen oxide emissions by nearly 80% compared to Tier II...
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This time of year always calls for a glass of Champagne to celebrate, especially on New Year's Eve, so we thought we'd answer some questions so you know a little more about the famous bubbly!
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Failing to clear the ladies tee is the biggest faux pas a male golfer can make, and it’s a very real possibility every time I put driver to ball. So imagine my state of mind as I prepare to tee off in front of the boss, one of Chi...
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Welcome to the working life of a superyacht captain, a leadership role unlike any other. With anywhere between five and 50 employees and a legion of suppliers and contractors, running a superyacht is like being the CEO of a large,...
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Venison Gusto, supplier of luxury charcuterie, has been busy with a number of educational tastings for superyacht chefs and crew along the French and Italian Rivieras. At these events, Gabor Ivanacz explained how to cut and prepar...
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The raison d’être of food and wine pairing is to enhance the gastronomic experience of a meal, be it a lunch on the beach or an exclusive dinner in a three star restaurant. Here are some tips to bear in mind when choosing the perf...
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Over the coming months owners of superyachts will be looking very closely at the latest developments in the introduction of legislation from the International Maritime Organisation (IMO) concerning the discharge of ballast water.
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Your boss or charter guest has asked you to decant a bottle of wine. But how long do you decant it for and how do you know which wines should be decanted in the first place? Here is our guide to help you on board!
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Q: John, Chief Engineer, 41: "After several friends told me about luxury yachting I recently made the move over from commercial, but I don’t really understand what’s so great about yachting.
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While Champagnes are usually the bubbles of choice on board luxury yachts, we have seen a huge rise in Prosecco orders the past few seasons. Even outside the yachting industry, Prosecco has been booming worldwide with sales growin...
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How many times have you served just one glass of wine from a bottle and the rest has gone to waste? Now there's a solution called Coravin - a simple device that allows you to pour a glass of wine without pulling the cork.
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Important notice from the MCA on recognized certificates for food safety onboard - for Ships' Cooks as well as others processing food in the galley - which clearly states their position on online courses.
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This article is written with the dual aim of educating and preparing yacht Engineers, their Captains, Operators, Owners and Management Companies to best plan and comply with the regulations and good practice for the production, tr...
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A chemistry graduate who claims his new gadget can filter out sulphites in wine as it is poured is seeking $100,000 on crowdfunding site Kickstarter. The device, named Üllo and pronounced ‘oo-lo’, is described by developer James K...
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I always tell my students at the Steward/ess course that Grandma had the right idea – she used basic ingredients in the house, such as glycerine, soap made from animal fat (see definition Boerseep) baking soda, vinegar, sunshine, ...
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A Purser’s training for bookkeeping is challenging because many different software platforms are used on board yachts. Specific financial reporting requirements are determined by whoever manages the yacht and there is enormous var...
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Carrying on from Great Theme Nights - Part Two, here are some ideas for impromptu theme nights as well as great ideas for turn-downs and guest gifts.
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That which is made with love, effort and knowledge has a greater possibility to succeed. However, this is not possible without natural resources.
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Carrying on from Great Theme Nights - Part One, here are some additional tried and tested, popular themes that will ensure owners and charter guests enjoy a memorable time on board. As we need to keep the children happy too, let's...
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Some Steward/esses possess a natural flair and creativity and can dream up a theme evening in a matter of minutes. A frequently asked question on my Facebook group, ‘Yacht Stewardess Tips’, is regarding classy theme ideas, especi...
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The PYA and the Institution of Engineering and Technology (IET) are working collaboratively to support Yacht engineers who are keen to progress their careers through Professional Registration qualifications, such as Chartered Engi...
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That Yacht Masters routinely refer to their 3000 tonne vessels as ‘boats’ is not unique – Admiral Lord Mountbatten habitually called aircraft carriers ‘boats’ but not without a hint of irony, not least because he knew the differe...
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Venison has always been a top quality choice when it comes to red meat and the quality of Hungarian free-range venison is famous throughout Europe. Hunting genuinely wild, sustainable Red Deer and Wild Boar, Grey Cattle and Buffal...
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Bordeaux En Primeur 2014: “I think that the En Primeurs market – except in a great, great vintage – is largely moribund, it is largely dead, for now,” Robert Parker. When the world’s most influential wine critic, Robert Parker, an...
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We are excited to launch the “Penum Yacht Interior Mentor Program”.The goal of this informal program, is to connect established Yacht Interior Managers/Chief Stews with Second Steward/esses and other aspiring Yacht Steward/esses.
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The exact origins of the celebratory gesture of raising a toast are lost in the mists of time. There is enough evidence to suggest that cultures as old as those we know performed some version of making a toast.
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There are 90,000 ocean going cargo ships, and 85% of all ship pollution is in the northern hemisphere. With the increasing demand to reduce exhaust gas emissions created by fuel and engine selection, changes are afoot, and Tim Mos...
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