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Grub's up [May. 25th, 2009|02:52 pm]


On board Black Adder we have a rota for cooking and washing up to give us all a chance to show off our culinary skills. Culinary skills on board a racing yacht is less of the haute cuisine variety and more along the lines of serving up a hot meal at the right time without spilling it all over yourself.

We have a small gas stove which is gimballed, so it rocks against the sea and stays on a level while we’re on the move. There’s a small oven, grill and four small gas rings. We have two cool boxes, no fridge, and no hot water. Washing up water has to be heated in the kettle on the stove.

We’ve learned that you can eat pretty well without most of the kitchen gadgets we are used to at home. Fresh milk stays fresh out of a fridge for four days. Meat is fine in a cool box for a couple of days. You don’t even need cupboard doors – just cubby holes with strings of elastic over them to keep the jars in place.

This is what we (11 people) have eaten today, which is fairly typical:
Bacon and French toast, plus tea and fresh coffee for breakfast
Mini Cadbury’s chocolate bars
Hot Cornish pasties, fried egg sandwiches and cheese toasties for lunch
Teas and coffees
More biscuits, crisps and/or fruit
Chicken in creamy sauce, mashed potatoes, carrots, broccoli and leeks (or pasta and tomato sauce with vegetables for the vegetarians on board) for dinner
Undoubtedly more teas, coffees and biscuits later.
Breakfast and lunch and most of the rounds of teas and coffees (lots through the nights) were made while sailing up wind, with the boat heeled over so the chef has to strap themselves to the oven to keep within arm’s length.
And that’s all on £3.50 per person per day.

We’ve heard a rumour one of the other Clipper training boats had a roast dinner tonight but we’re not entirely convinced that they’re not winding us up.