Cooking for a New Year’s Eve dinner party is stressful enough, but producing it on board, in 30 minutes, to a preference sheet of strict dietary requirements highlights the stress charter superyacht chefs face. Twenty-seven chefs, across three categories, were bold enough to take on the challenge at this year’s Culinary Contest at the Antigua Charter Yacht Show (4-9 December, 2019).
The largest yachts in the competition were presented with a request for a multigenerational charter, for a UK family, balancing a preference for healthy cuisine with canapés and a decadent chocolate pudding. The 64.92 metre motor yacht Eternity celebrated a double victory – taking both the Chef’s prize and the Tablescaping award. Chef Peter Frost impressed judges with a selection of canapés ¬ including oyster lovage with Yuzu crème fraiche and salmon egg caviar – and an American Black Angus beef fillet main course, served with beef cheek and pate bric. He ended the meal with a Ferrero Rocher dessert, which was inspired by the festive season in his native London. “I wanted to give a little bit of myself to the meal,” he said. “Most UK homes have Ferrero Rocher over Christmas and New Year so I wanted to bring a tongue in cheek take on that the to the table.”