• Superior Provisioning to Superyachts in Andaman Islands

    Posted: 31st January 2020 | Written by: Naomi Chadderton

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    Provisioning for superyachts goes well beyond food and beverage - it’s often comprised of many factors and unknowns – and is much more difficult in some places than others.
  • The Key to Cristal

    Posted: 13th November 2018 | Written by: Louise Sydbeck

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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 arises!
  • Super Tuscans for Superyachts

    Posted: 12th November 2018 | Written by: Louise Sydbeck

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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, this rebellious style tore up the rule book, created when Tuscan producers experimented with non-traditional grape varieties. Instead of using the indigenous grapes, they started planting Cabernet Sauvignon, Cabernet Franc and Merlot.
  • The Art of Wine Tasting

    Posted: 10th November 2018 | Written by: Louise Sydbeck

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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 little knowledge and the right vocabulary are important when speaking with owners and charter guests.
  • The World's Most Expensive Rosé: Château d'Esclans

    Posted: 11th April 2018 | Written by: Louise Sydbeck

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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 best rosé in the world and for this nothing has been spared.
  • Vintage Variations

    Posted: 11th April 2018 | Written by: Louise Sydbeck

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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 and how to choose a good quality wine for the best price.
  • Sous-Vide: Making Life Easier for Yacht Chefs

    Posted: 20th February 2017 | Written by: Jacqui Leigh

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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 new name, 'sous-vide', now a popular cooking method with renowned chefs such as Heston Blumenthal.
  • NeKo: Putting the Vision into Yacht Provisions

    Posted: 15th February 2017 | Written by: Karen Hockney

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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 is growing at an impressive rate and the decision to expand from ship chandlery into provisioning 12 years ago is proving to be a very smart move.
  • The Assessment in Marine Cookery: Nothing to be scared of!

    Posted: 1st February 2017 | Written by: Andrew Maxwell

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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 have been confusion over the standards required and mixed messages going out into the industry: there should not be.
  • Ship's Cook Certificate: About Time, or Waste of Time?

    Posted: 20th January 2017 | Written by: Jo Morgan, Sam Watson

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    Two years on, we have a clearer idea of the requirements for the Ship's Cook Certificate for yacht chefs, but there is still confusion around the process and criteria for prior learning. Many chefs are also intimidated by the prospect of the Ship's Cook Assessment. We spoke to Secrets de Cuisine and Tante Marie Culinary Academy to clarify what's involved and do away with the myths.
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