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From The Galley

Get a taste of the yachtlife with recipes, travel tips, and behind the scenes interviews from our yacht chefs

plate of Prawn and Serrano Jamon Terrine

Prawn and Serrano Jamon Terrine

July 10, 2017

Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 500g prawns de soller (Mallorca) 12 slices Jamon de serrano 2 avocado Mixed baby lettuce leaf 2 sticks of rhubarb 1 granny smith apple 250ml double cream Directions: Peel and puree two thirds of the prawns, add cream, season and blitz to a fine mousse in […]

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Plate of lobster ravioli

Lobster Ravioli

July 10, 2017

Contributed by: Chef Perry Schermuly Feeds four guests Ingredients: 3 Maine lobsters 12 baby pak choy 12 peeled cherry tomatoes 4 large super fresh scallops (no roe). Cleaned and sliced into thirds 500g fresh pasta. Use 1 egg for every 100g of flour 1 bunch asparagus (peeled and trimmed) Low acidity olive oil (cold pressed) […]

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plate of 3 raspberry desserts

Trio of Raspberry: Mini Brûlée, Sorbet and Jello

July 10, 2017

Contributed by: Perry Schermuly   Ingredients: 1 kg frozen raspberries (defrost overnight, saving the resulting juice). Puree the mass and pass through a fine sieve.   Brûlée Ingredients: 125g raspberry puree 125ml cream 75g bakers sugar 5 egg yolks 3 whole eggs Directions: Place all ingredients in a thermomix. Cook slowly to 90 degrees, blitz […]

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Chef Hillary Chell

July 10, 2017

“I have selected three of my favourite dishes to include: Arroncini, a favourite starter when in Italy; wild trout with fresh spring peas; and lemon posset with French Madeleine. Spring is my favourite time of year to be a chef as it’s when all the exciting ingredients start to appear and wild trout is a […]

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Chef Brandon Weiler

July 10, 2017

I am Chef Brandon Weiler and I was born and raised in chilly St. Paul MN. I’m a 15 year veteran of fine dining, and ran my first restaurant at age 26. I have been working on charter yachts for the past nine years and have been on nearly ninety weeks of charter. I entered […]

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Chef Perry Schermuly

July 10, 2017

I’m Perry Schermuly and I have been working on and off yachts for a few years now. I trained at Boodles Gents club in London, and then went on to five star hotels and Michelin-standard restaurants. I’ve worked alongside Marco Pierre White and Gordon Ramsay to name but a few. At present I am the […]

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