Nautical Cuisine: Cooking Adventures at Sea

As sailors, we understand the unique challenges of cooking aboard a vessel, where space is limited, resources are precious, and the sea sets the rhythm of our days. Yet, amidst these challenges lies an opportunity to unleash our creativity and culinary prowess, transforming the humble galley into a haven of gastronomic delights. From hearty breakfasts to satisfying lunches and flavourful dinners, we’ll explore recipes that not only nourish the body but also warm the soul, making every passage a memorable culinary journey.

Join us as we navigate the waters of nautical cuisine, sharing recipes, tips, and tales from our seafaring adventures. Whether you’re a seasoned sailor or a landlubber dreaming of life on the open sea, there’s something here for everyone to savour and enjoy. So hoist the sails, gather your ingredients, and let’s set course for culinary excellence amidst the ever-changing tides of the ocean. Fair winds and bon appétit!

Breakfast on the High Seas: Overnight Oats

As the sun dips below the horizon, casting a warm glow across the deck of our vessel, it’s time to prepare for the coming day at sea. In the realm of nautical cuisine, simplicity and efficiency are paramount, and there’s no better example than the art of making overnight oats. With a ratio as reliable as the North Star itself, I combine one part oats with one part milk, ensuring a hearty and nourishing base for the morning ahead.

Yet, the beauty of overnight oats lies not only in their simplicity but also in their versatility. Just as each wave that crashes against our hull carries its own unique rhythm, so too can each batch of oats be customized to suit the tastes of the crew. One of our seasoned crew mates, renowned for his strength and stamina on the open sea, swears by the addition of protein powder, infusing our breakfast with an extra boost to tackle the day’s challenges.

As the night descends upon us, I meticulously portion out the ingredients, measuring each serving with the precision of a seasoned navigator charting a course through treacherous waters. Whether it be a modest 50 grams or a hearty 100 grams of oats per serving, the choice is ours to make, tailored to our individual appetites and anticipated hunger. And come the dawn, as we awaken to the gentle sway of the ocean and the promise of a new day, there’s no greater comfort than knowing that our breakfast awaits, fuss-free and ready to fuel our journey ahead. In the timeless tradition of seafaring cuisine, overnight oats embody the essence of simplicity, sustenance, and satisfaction.

Ingredients:

Rolled oats
Non-perishable milk (such as almond milk or powdered milk)
Pinch of salt
Honey or maple syrup
Dried fruits or nuts (optional)
Chia seeds (optional, added at 1/8 the portion of the oats)
Peanut Butter (optional, a couple of tablespoons per serving)

Method:

In a jar or container, combine rolled oats with your choice of non-perishable milk (and chia seeds if using).
Sweeten with honey or maple syrup to taste.
Add dried fruits or nuts for extra flavour and texture, if desired.
Seal the container and refrigerate overnight.
In the morning, stir well and enjoy your delicious and nutritious breakfast, whether you’re watching the sunrise from the deck or preparing for a day of sailing.

Lunchtime Fare: Soda Bread

As the winds dance across the waves and the salt-laden air fills our lungs, there’s a comforting aroma that wafts from the galley, signalling the arrival of a beloved seafaring staple: fresh soda bread.

In the realm of nautical cuisine, where simplicity reigns supreme, there are few pleasures as pure and satisfying as breaking bread freshly baked aboard our vessel. Unlike its yeasted counterparts, soda bread requires no lengthy proofing or finicky kneading, making it a practical choice for the confines of our galley kitchen. With just a handful of ingredients and a quick mix, we’re able to conjure up a loaf of warm, crusty bread that’s as hearty as the sea itself.

Paired with our tinned soups of choice, fresh soda bread transforms a humble meal into a culinary delight fit for even the most discerning sailor. Whether it’s a hearty stew to warm our bones on a chilly evening or a light broth to refresh us under the scorching sun, the addition of freshly baked bread elevates the experience, providing a satisfying contrast of textures and flavours. As we gather around the table, dipping thick slices of soda bread into steaming bowls of soup, there’s a sense of camaraderie and contentment that fills the air, binding us together in the shared joy of a simple yet nourishing meal.

Yet, perhaps the greatest joy of fresh soda bread at sea lies not in its taste alone, but in the precious gift of time it affords us. In a world where every moment is measured by the rise and fall of the tide, the simplicity and efficiency of soda bread allow us to spend less time toiling in the galley and more time embracing the call of the open sea. With its quick preparation and minimal clean-up, soda bread grants us the freedom to linger on deck, to watch as the stars paint patterns across the sky and the moon casts its silver glow upon the water. In the rhythm of kneading dough and shaping loaves, we find solace and serenity, reminding us that the true joys of life at sea are found not in the destination, but in the journey itself.

Ingredients for Soda Bread, makes 8 slices, or 4 healthy portions:

All-purpose flour – 350g
Baking soda – 1 teaspoon
Salt – 1 1/2 teaspoons
Long Life Milk – 200ml
Vinegar (apple cider vinegar or white wine vinegar) 1 tablespoon

Method:

Preheat your oven to 180C
In a large mixing bowl, combine the dry ingredients.
Mix the milk and the vinegar in a cup
Gradually add the milk/vinegar to the dry ingredients, stirring until a dough forms.
Shape the dough into a round loaf and place it on a baking sheet, dusted with a little plain flour.
Bake until golden brown and cooked through, should be about 30 minutes. If you tap the bottom of the loaf, it should sound hollow, if it doesn’t, continue to bake it upside down for 5-10 minutes until it’s ready.

Before you embark on your own soda bread-making adventure, it’s essential to heed a few notes to ensure smooth sailing in the kitchen. Firstly, remember that flour can vary in absorbency, so if your dough appears too wet to shape into a round loaf, don’t hesitate to add more flour until it reaches the desired consistency. Additionally, it’s crucial to distinguish between baking soda and baking powder, as substituting one for the other will yield different results. Baking soda, also known as bicarbonate of soda, is the leavening agent in this recipe and is essential for achieving the characteristic rise and texture of soda bread.

Lastly, taste preferences can vary widely among sailors, and some may find the bread too salty for their liking. If you tend to prefer less seasoned bread, feel free to adjust the salt content to suit your palate. After all, the beauty of nautical cuisine lies in its adaptability and the freedom to customize recipes to satisfy the tastes of your crew. With these tips in mind, may your journey into the world of soda bread be as rewarding as the voyages you undertake upon the open sea.

Indeed, the marriage of a freshly baked loaf of soda bread with a humble tin of soup transcends the ordinary, transforming a simple meal into a culinary experience fit for the high seas. As the hearty aroma of freshly baked bread mingles with the savoury fragrance of simmering soup, it sets the stage for a dining experience that nourishes both body and soul. With each warm, crusty slice dipped into a steaming bowl of soup, the cares of the day melt away, replaced by a sense of comfort and satisfaction that can only be found in the embrace of good food and good company. So, as you set sail on your nautical adventures, let the pairing of fresh soda bread and tinned soups elevate your journey and make every moment on the water all the more enjoyable.

Dinner Delights: Couscous Chorizo and Chickpea Medley

Picture this: the gentle sway of the ocean beneath your feet, the salt-kissed breeze caressing your skin, and the promise of a hearty meal awaiting you in the galley. In the world of nautical cuisine, where sustenance is as essential as the wind in our sails, there’s something truly heart-warming about enjoying a well-prepared dish at sea. Enter couscous chorizo and chickpea medley, a culinary masterpiece that not only tantalizes the taste buds but also infuses our maritime adventures with a touch of Mediterranean flair.

At the heart of this dish lies couscous, a versatile staple revered by sailors for its simplicity and ease of preparation. As one of the most convenient carb options available, couscous requires minimal cooking time, allowing us to savour its delicate texture and nutty flavour without sacrificing precious moments on deck. Paired with the robust flavour’s of cooked chorizo, this dish transports us to sun-drenched shores and bustling markets, where the aromas of spices and savoury meats mingle in the air, enticing us to indulge in a feast fit for a seafaring king.

But what truly sets this dish apart is the use of dried meats, a cherished staple in the pantries of sailors the world over. With their long shelf life and rich, concentrated flavours, dried meats add depth and complexity to our culinary creations, elevating even the simplest of meals to new heights. In the case of our couscous chorizo and chickpea medley, the addition of cooked chorizo brings a burst of smoky, spicy goodness that harmonizes perfectly with the tender couscous and hearty chickpeas. So, as we gather around the galley table to partake in this maritime feast, let us raise our spoons in celebration of the simple joys of good food, good company, and life at sea.

For a hearty meal that will satisfy the appetites of four hungry sailors, gather the following ingredients. Remember, if you anticipate robust appetites or desire ample leftovers for the journey ahead, don’t hesitate to double the quantities:

250g Couscous
250g Chorizo
1 500g can of chickpeas
4 chicken or vegetable stock cubes
600ml of water
Dried herbs and spices to taste. A healthy 2 tsp of paprika and 2 tsp of garlic powder, 1tsp of chili flakes is our go to.
2 tablespoons Olive oil

A culinary adventurer always appreciates the opportunity to elevate a dish to new heights, and adding an onion to our couscous chorizo and chickpea medley is indeed a masterstroke. The addition of this humble yet versatile ingredient lends a depth of flavour and complexity to our meal, complementing the smoky richness of the chorizo and the earthy sweetness of the chickpeas with its savoury notes. However, it’s worth noting that while the presence of an onion may elevate our dish to culinary perfection, its absence certainly doesn’t detract from its inherent deliciousness. So, whether you choose to include this savoury gem or not, rest assured that our couscous chorizo and chickpea medley will still be a maritime masterpiece that will delight the taste buds and warm the soul with every savoury spoonful.

Method:

Boil the water, and mix the stock cubes into the water
Cook the couscous according to the package instructions, using the prepared broth. This should use roughly two thirds of the prepared broth. Adding a tbsp of dried herbs to the broth is an amazing addition.
In a separate pan, sauté the chorizo until crispy and golden brown. If using an onion, add the onion after cooking the chorizo for a minute or so.
Stir in the spices and cook for a further minute.
Add the canned chickpeas (with the liquid), and the remainder of the broth to the pan and simmer for 2 minutes.
Season with salt/pepper to taste if needed.
Serve the couscous topped with the chorizo and chickpea medley for a hearty and satisfying dinner that’s bursting with Mediterranean flavours.

Ah, the comforting embrace of our beloved couscous chorizo and chickpea medley, a staple of our seafaring adventures and a beacon of warmth and nourishment on the open sea. As the sun dips below the horizon and the evening chill begins to settle in, there’s a certain magic in the air as we gather in the galley to prepare this cherished dish. With its simple yet soul-satisfying combination of flavours and textures, it has become a trusted companion on our maritime journeys, bringing a touch of home to even the most remote corners of the ocean.

Indeed, there’s a profound sense of comfort that washes over us as we ladle steaming spoonful’s of couscous, chorizo, and chickpeas into our bowls, the fragrant aroma mingling with the salt-laden breeze to create a symphony for the senses. With each savoury bite, we’re transported not only to distant shores but also to cherished memories of shared meals and camaraderie aboard our vessel. And as the warmth of our meal spreads through our bodies, it serves as a reminder that even in the vast expanse of the ocean, we are never truly alone.

So, as we navigate the challenges and triumphs of life at sea, let us take solace in the simple pleasures of good food and good company. For in the heart-warming embrace of our couscous chorizo and chickpea medley, we find not only sustenance for the body but also nourishment for the soul, a reminder of the enduring bonds that unite us as sailors and adventurers. Here’s to many more evenings spent savouring the comforts of home amidst the ever-changing tides of the open sea.

Drawing a culinary voyage to a close

As we draw our culinary voyage to a close, let us reflect on the culinary treasures we’ve uncovered and the savoury delights we’ve savoured along the way. From the simplicity of overnight oats to the comforting embrace of fresh soda bread and the Mediterranean magic of couscous chorizo and chickpea medley, we’ve explored a world of nautical cuisine that is as diverse as the seas themselves. As sailors, we understand the importance of nourishing both body and spirit, and these recipes serve as invaluable additions to our culinary toolkit, ensuring that every passage is not only safe and successful but also a source of joy and inspiration.

Now, as you prepare to set sail on your own maritime adventures, I invite you to embark on a culinary journey of your own. Explore the vast ocean of possibilities that awaits you in the galley, and don’t be afraid to experiment with new flavours, ingredients, and techniques. Whether you’re embarking on a solo voyage or sailing with a crew, let the art of nautical cuisine be your constant companion, enriching your experiences and bringing a taste of home to even the most remote corners of the globe.

So, dear reader, I encourage you to interact with this blog, share your own culinary creations, and join us in celebrating the joys of cooking adventures at sea. Let us inspire one another, swap recipes and tips, and forge connections that transcend the boundaries of land and sea. Together, we can transform even the simplest of meals into unforgettable culinary experiences and make our passages all the more pleasant and memorable.

Fair winds and bon appétit!

Is it safe to cook food in seawater?

Is it safe to cook food in seawater? Unless you’re absolutely sure the water is clean and safe, it’s better to avoid cooking with raw seawater. For most home or boat cooking, you’re better off replicating seawater with purified ingredients—or using seawater only for rinsing live shellfish prior to cooking. ✅ When it can be safe Far from shore: Seawater collected well offshore (at least several miles out) is generally cleaner than water near beaches, harbours, or estuaries. Boiled first: Boiling seawater for at least 5–10 minutes can kill most harmful microorganisms, though it doesn’t remove heavy metals or chemical pollutants. Used in moderation: Seawater is extremely salty—about 3.5% salinity, far saltier than any cooking stock—so you generally want to mix it with fresh water or use it to season, not as a full replacement. ⚠️ Risks and cautions Pollution and pathogens: Seawater can contain: Bacteria (like Vibrio, E. coli, or Salmonella) Harmful algal toxins (especially during red tides) Heavy metals or microplastics (particularly near urban or industrial areas) Uncontrolled salt levels: Cooking rice, pasta, or beans in pure seawater can leave them over-salty and inedible. Legal and local restrictions: In some areas, collecting seawater for cooking or consumption may be restricted or discouraged. 🧂 When it’s traditionally used Seafood boils: In coastal communities, clean offshore seawater has long been used for boiling lobsters, crabs, and shellfish. Spanish and Italian cuisine: Some chefs use purified seawater (or filtered sea salt solutions) for making bread, pasta, or stews—usually from commercial sources that are tested and safe. 🧁 Safer alternatives If you want the flavour of the sea without the risk, try: Filtered and sterilised seawater products (available from some gourmet food suppliers) A saltwater solution: Mix ~35g sea salt per litre of fresh water to replicate natural seawater salinity (and control it)

What is a cook on a boat called?

What is a cook on a boat called? A cook on a boat is typically called a chef, cook, or more specifically, a ship’s cook or galley chef, depending on the vessel and context. Here’s how the title varies: 🛥️ On yachts and private boats: Chef or Yacht Chef – Aboard luxury yachts, this is the standard title. These chefs often have fine dining or restaurant backgrounds. Steward/Chef – On smaller yachts, the chef may also handle stewarding duties (serving, cleaning, provisioning). 🚢 On commercial ships and merchant vessels: Ship’s Cook – The formal maritime title. On registered vessels, the cook may need certification (like the Ship’s Cook Certificate under STCW regulations). Messman or Steward – Supporting roles that may assist with meal service and cleanup. ⚓ On naval ships: Culinary Specialist (US Navy) or Catering Services Specialist (Royal Navy) – These are official job titles for navy personnel who handle cooking and food service. 🧭 On traditional sailing vessels or historical ships: Ship’s Cook or even Sculleryman – The cook was responsible for meals in cramped galleys using basic supplies. In any case, the cook operates in the galley (the boat’s kitchen), and often plays a vital role in morale—especially on long voyages where good meals can be a major comfort.

Are you allowed to cook on a boat?

Are you allowed to cook on a boat? Yes, you can cook on a boat—but it must be done safely, legally, and with proper equipment. Most cruising vessels are designed with this in mind, but always check your setup, local marina rules, and safety gear before firing up the galley.Yes, you are allowed to cook on a boat, and it’s very common—especially for long trips or liveaboard cruising—but there are important safety rules and practical considerations involved. ✅ Legal and practical permission Private boats: If you’re on your own vessel or a chartered one, you’re generally allowed to cook onboard using the galley (boat kitchen). Marinas and moorings: Most marinas allow onboard cooking, but some prohibit open flames (like BBQs) on deck for fire safety. Rental boats: If you’ve hired a dayboat or holiday canal boat, cooking is usually permitted unless the rental agreement states otherwise. 🔥 Types of cooking setups on boats Marine stoves: These are specially designed for boats and may use: Propane/LPG – Very common, but must be handled carefully due to explosion risk. Alcohol stoves – Safer but less powerful; often used on smaller or older boats. Electric induction cooktops – Found on yachts with strong battery or generator capacity. BBQs and grills: Rail-mounted gas grills are popular, but must only be used in calm weather and never while underway. Many marinas and inland waterways do not allow open-flame cooking on deck or dockside. Microwaves and ovens: Usually found on larger yachts with shore power or inverters. ⚠️ Safety requirements Ventilation: Cooking releases heat and fumes—ensure windows, hatches, or fans are open. Gas shut-off valves: Marine gas stoves must have safety shut-off systems and detectors. Fire extinguishers: Must be easily accessible and suitable for grease/electrical fires. Carbon monoxide detector: Essential if using gas or solid fuels. 🍳 Tips for cooking safely on a boat Cook only when moored or anchored—never while sailing unless conditions are calm and you’re experienced. Use pot restraints and gimballed stoves to keep pans from sliding when the boat moves. Plan meals that require minimal prep and cleanup in rougher conditions. Always turn off gas at the source when done cooking.

Is it easier to cook food at sea level?

Is it easier to cook food at sea level? Yes, it is easier to cook food at sea level compared to higher altitudes, mainly because of how atmospheric pressure affects boiling point and cooking times. 🌊 Sea level = higher air pressure At sea level, the atmospheric pressure is about 101.3 kPa (1 atm). This means: Water boils at 100°C (212°F). Foods like rice, pasta, and eggs cook at expected times and temperatures. Heat transfers more efficiently because the boiling point is higher, so you get faster, more even cooking. 🏔️ High altitude = lower air pressure As you go up in altitude (e.g. mountains), air pressure drops, which causes: Water to boil at lower temperatures (e.g., ~90°C at 3,000 metres). Food takes longer to cook because it’s simmering at a lower heat. Baking becomes tricky—yeast rises faster, and ingredients behave differently. ⚓ At sea (on a boat) If you’re cooking on a boat at sea level, you’re getting the best-case conditions for boiling, simmering, and general cooking—assuming you’re not battling wind, waves, or limited space! Summary Yes, cooking at sea level is easier because: Water boils at its full 100°C. You don’t need to adjust cooking times or recipes. Heat is more effective and predictable. This makes sea-level cooking (including on boats) simpler and more forgiving than cooking at elevation.

Is it safe to grill on a boat?

Is it safe to grill on a boat? Grilling on a boat can be safe, but only if you follow strict safety practices and use equipment designed specifically for marine use. Done carelessly, it poses serious fire, gas, and stability hazards. ✅ When it’s safe to grill on a boat Using a marine-grade grill: Specially designed boat grills (e.g. from Magma or Kuuma) are made of stainless steel and can be mounted securely to railings. They’re built to handle saltwater, wind, and motion. Grilling only when stationary: Only grill when the boat is anchored, docked, or moored—never while underway. Movement increases the risk of tipping, flare-ups, or burns. Proper placement: Mount the grill over the water (not inside the cockpit or cabin) to keep smoke and heat away from fuel lines, crew, and equipment. Keep it far from sails, canopies, or anything flammable. Supervision: The grill must be constantly monitored—never leave it unattended, even for a moment. ⚠️ Risks and hazards to watch for Fire: Open flame + fibreglass + fuel tanks = a real danger. Have a fire extinguisher within reach. Propane safety: If using propane/LPG: Always check for leaks before lighting. Turn off the gas at the source immediately after use. Store canisters upright in a ventilated locker (never in a cabin). Carbon monoxide: Never grill in enclosed areas—use only in open air with full ventilation. Grease fires: Use drip trays and avoid fatty cuts that can flare up. 🛑 Where grilling is often banned Many marinas and docks prohibit grilling onboard or on the dock due to fire risk. Some inland waterways or nature reserves have specific bans, especially in dry seasons. Always check local and marina rules before you light up. 🔧 Safe alternatives Electric grills: Safer for some houseboats or marina slips with shore power. Portable cooktops: Induction or alcohol burners can provide grilling-style heat without an open flame. Summary Yes, grilling on a boat can be safe—but only if you: Use a proper marine-grade grill, Mount it securely in a safe location, Grill only when the boat is stationary, Supervise it at all times, and Follow all fire and gas safety protocols. When done right, it’s a brilliant way to enjoy a sunset BBQ at sea—but skip the shortcuts. A fire on a boat is no joke.

Do you need a license for a boat on the sea in the UK?

Do you need a license for a boat on the sea in the UK? In the UK, you don’t always need a licence to operate a private boat at sea, but there are important distinctions based on the type of vessel, its size, use, and location. Here’s a clear breakdown: ⚓ For recreational boats at sea (private use): ✅ No licence is required to operate a private leisure craft (like a yacht, sailboat, or RIB) at sea in UK waters. However: You must understand maritime safety rules, including: Navigation (COLREGs) Use of VHF radios (requires a short range certificate) Life jacket and safety equipment requirements While not mandatory, courses like the RYA Powerboat Level 2, Day Skipper, or Yachtmaster are strongly recommended—and often required if you charter a vessel or travel abroad. 🛥️ For boats on inland waterways: Yes, you typically do need a licence to use a boat on UK canals, rivers, and lakes. These are issued by: Canal & River Trust (England & Wales) Environment Agency (Thames, Anglian, Medway) Scottish Canals (Scotland) You’ll also usually need: A boat safety certificate (like an MOT) Valid insurance Proof of payment for mooring and navigation fees 🚤 For commercial boats or chartering: If you’re operating a boat commercially (e.g. charters, fishing trips, sailing schools), you must have: A commercial skipper’s licence (e.g. RYA/MCA qualifications) A vessel that meets Maritime and Coastguard Agency (MCA) coding Insurance and safety compliance inspections 🌍 Travelling abroad? If you plan to use your boat outside UK waters, many countries do require proof of competency. In that case: Apply for an International Certificate of Competence (ICC) through the RYA (based on completing an approved course like Powerboat Level 2 or Day Skipper).

Can you cook in a yacht?

Can you cook in a yacht? Yes, you can cook on a yacht—and if it’s well-equipped, you can cook extremely well. From casual meals at anchor to full gourmet dinners at sea, the galley is often a central hub of yacht life. Just follow marine safety rules, adapt to movement, and enjoy the view while you cook. 🛥️ What a yacht galley typically includes The kitchen on a yacht is called the galley, and even compact yachts often have impressive setups. Depending on the size and class of the yacht, you’ll find: Stove or hob (usually gas, electric, or induction) Oven (common on larger or liveaboard yachts) Fridge and freezer – often marine-grade, to work with limited power supply Microwave – on yachts with strong power systems Sink with fresh water (from tanks or watermaker) Storage – for dry goods, cookware, and tableware Counter space – with lipped edges to prevent items sliding around Luxury yachts often have chef-grade kitchens with full-size appliances and dishwashers, while charter yachts often include provisioning and a hired chef or steward. 🔥 Can you cook while sailing? You can, but with some caveats: On a calm passage or at anchor, it’s relatively straightforward. While underway in rough conditions, cooking becomes tricky—and potentially dangerous. Many galleys are equipped with gimballed stoves, which tilt to stay level as the boat rocks. Cookware should have pot clamps or rails to keep pans secure. For safety: Avoid open flames during rough seas. Use pressure cookers or one-pot meals to reduce hazards. Always turn off gas at the source when not in use. ⚠️ Safety precautions Ventilation is vital: always crack a hatch or run a fan. Fire extinguishers must be accessible and marine-rated. Carbon monoxide detectors should be fitted, especially with gas appliances. Be cautious with knives and hot liquids in motion. 🍳 What do people typically cook? Onboard meals can be as simple or gourmet as you like, depending on your setup and provisioning: Fresh-caught seafood BBQs on the rail-mounted grill Pasta, stews, and one-pan meals Cocktails, tapas, and desserts on deck Many long-term cruisers and charter chefs take pride in creating restaurant-quality meals—even in small galleys.

Can you eat on a boat?

Can you eat on a boat? Yes, you can absolutely eat on a boat, and it’s not only allowed—it’s one of the best parts of life at sea. Whether you’re cruising the coast, fishing offshore, or anchored in a tranquil bay, meals on board can range from a quick sandwich to full gourmet dining. 🍽️ Where and how people eat on boats In the cockpit or on deck Common on sailing yachts and motorboats. Offers a scenic, open-air dining experience—great for breakfast at anchor or sunset dinners. In the saloon (indoor cabin) Especially useful in bad weather or colder climates. Many yachts and cruisers have a dining table inside for comfort. On larger yachts Superyachts often feature formal dining areas, bars, sun decks with tables, and even dedicated chefs and stewards. 🛥️ Practical tips for eating on a boat Use non-slip mats and weighted plates: Waves can turn your picnic into a mess fast. Cook simple meals when underway: Sandwiches, wraps, salads, or finger food work well. Stow leftovers and packaging properly: Prevent littering and avoid attracting pests. Stay hydrated: The sun and salt can dehydrate you faster than you realise. ⚠️ Things to watch out for Motion sickness: Eat light and avoid greasy or spicy foods if you’re prone to seasickness. Food safety: Keep perishable foods cool, especially if the fridge space is limited. Fire safety: If cooking onboard, ensure good ventilation and fire safety measures.

Practical advice