SuperYacht Cuisine MALAHNE. Camper & Nicholsons 50m / 164 Built 1937 Refit Guests 11 Crew

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Katherine Mitchell
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1 SuperYacht Cuisine MALAHNE Camper & Nicholsons 50m / 164 Built 1937 Refit Guests 11 Crew

T A L K I N G C U I S I N E 2 An Interview with Malahne Chef, Charlotte Witts. WHY DID YOU DECIDE TO BECOME A CHEF? From the word go food has always had a central role in my life.

In 2005 it was my yearning for adventure that led me out to the Alps where I took my first chefing job.

Cooking for up to 36 guests and getting some time in on the slopes was a challenge but my confidence grew and my interest in food, produce and cooking deepened. WHERE AND HOW WERE YOU TRAINED?

2 T A L K I N G C U I S I N E 2 An Interview with Malahne Chef, Charlotte Witts. WHY DID YOU DECIDE TO BECOME A CHEF? From the word go food has always had a central role in my life. My grandmother is a fabulous home cook and early memories all include comforting family meals around the kitchen table. In 2005 it was my yearning for adventure that led me out to the Alps where I took my first chefing job. There I discovered a way to combine two passions; creating truly delicious food and snowboarding. Cooking for up to 36 guests and getting some time in on the slopes was a challenge but my confidence grew and my interest in food, produce and cooking deepened. WHERE AND HOW WERE YOU TRAINED? I began as a self taught chef and quickly picked up a trick or two from my Nana, who, along with being a great cook for the family, hosted guests from all of the world in her Lakeland home. I ve been lucky to work underneath top chefs on a number of high profile superyachts around the Mediterranean. I later studied Advanced Cookery at the acclaimed Ashburton Cookery School in Devon and recently completed a course in the Fundamentals of Raw Cuisine at the Matthew Kenney Culinary School. TELL ME ABOUT A DIFFICULT SITUATION AND HOW YOU HANDLED IT? One of the greatest challenges I encounter throughout the season is managing provisions. Due to constant location changes I have to work with multiple suppliers and navigate produce availability. If a product received isn t up to my standard, flexibility and improvisation are called upon to still deliver great results. IS THERE A CHEF YOU ADMIRE THE MOST? WHO AND WHY? I m currently really captivated by Matthew Kenney - he is pushing the boundaries of Vegan Cuisine and creating truly inspirational dishes. He uses fresh, seasonal ingredients to create food that s both beautiful, healthy and nutritious. WHAT IS YOUR FAVOURITE CUISINE? HOW MANY DIFFERENT TYPES OF CUISINE ARE YOU CAPABLE OF PRODUCING? I am an advocate of predominantly plant-based cuisine and really enjoy working with raw, vegan techniques. I also love Asian food, Middle Eastern and Mediterranean and can happily pull together more traditional style menus too. WHAT IS YOUR FAVOURITE WINE? I really like Sancerre wines from the Loire Valley, with fresh citrus notes - for me it s the best thing for a summer evening. When it comes to red, Chianti and Rioja always score highly. Barolo is a new found favourite, which is heaven with a beef daube.

3 T A L K I N G C U I S I N E 3 WHAT TRENDS ARE YOU NOTICING REGARDING WINE AND FOOD PAIRINGS? Currently we are matching fresh light salads and fish with refreshing white wines, particularly northern Italian whites. We ve also been experimenting with prosecco and local spirits for desserts, which is a great way to introduce guests to the area. WHAT IS AN EXAMPLE OF A SPRINGTIME MENU YOU WOULD PREPARE FOR A CHARTER CLIENT? Beetroot Ravioli with cashew cheese, yellow pepper jus, coriander Avocado Cucumber Mint Tartare Baked Sea bass, Blood Orange and Fennel Salsa Wild Gooseberry Elderflower Pannacotta Raw Dark Chocolate & Hazelnut Truffle, Espresso IF YOU WERE ASKED TO REDUCE FAT AND SODIUM IN A MENU, WHAT WOULD YOU DO TO MAINTAIN FLAVOUR IN THE QUALITY OF THE DISH? My cooking is naturally health conscious. I don t believe there is a need to rely on salt/ dairy to produce flavour. I favour healthy oils and fresh herbs to give flavour, so am always happy taking special dietary requests. WHAT DO YOU DO TO STAY CURRENT ON NEW TRENDS? DESCRIBE TWO OR THREE OF THE MOST INTERESTING INDUSTRY TRENDS. I feel it s important to continue training and developing and the world of online courses helps make this possible. It s important to get off the boat and take inspiration from the world around and get out to sample the menus of the local areas and beyond. I follow a number of food blogs and have friends in the food industry back in London who update me on food trends. I definitely feel a movement towards more health conscious food - more and more clients are asking for food that is not only delicious but truly nutritious too. I like to surprise guests - especially with desserts that can be lighter and healthier without compromising on experience. WHEN ARE YOU HAPPIEST AT WORK? When I m at the market interacting with locals and sourcing the best produce, my mind is ticking and feeling the inspiration of dishes and I know with great produce I can deliver great dishes. TELL ME ABOUT AN ACCOMPLISHMENT THAT YOU ARE MOST PROUD OF IN YOUR CAREER. Getting the job on Malahne - it s a pleasure to prepare food aboard such a stunning classic motor yacht and an honour to cook for such distinguished guests. TELL ME 3 THINGS THAT YOU CONSIDER TO BE YOUR STRENGTHS. I am creative with local ingredients, flexible when it comes to adapting a menu at the last minute and willing to any special requests.

S A M P L E M E N U 4 Buffet Lunch Lemon & Rosemary Grilled Chicken Breast

Tomato Salad with Basil Oil Cucumber, Hazelnut & Pomegranate Quinoa Salad

Watermelon Gazpacho Pan - Seared Seabass, Tomato Baked King Prawn, Courgette

Poached Strawberries Plated Diner Seared Foire Gras, Caramelised Orange on

Peppers served with Slow Roasted Leg of Lamb Pomme Anna Saffron and Cardamon

4 S A M P L E M E N U 4 Buffet Lunch Lemon & Rosemary Grilled Chicken Breast Herb and Garlic Sicilian Red Prawns Avocado Dressed Caesar Salad Heritage Tomato Salad with Basil Oil Cucumber, Hazelnut & Pomegranate Quinoa Salad Dessert - Basil Sorbet, Strawberries, 12 year aged balsamic Plated Lunch Watermelon Gazpacho Pan - Seared Seabass, Tomato Baked King Prawn, Courgette Cream, Asparagus Spears, Crudo Crisp Mango and Passionfruit Crème, St Germain Poached Strawberries Plated Diner Seared Foire Gras, Caramelised Orange on Toasted Crostini Herb Crusted Lamb Fillet, Aubergine Caviar, Sweet Roasted Red Peppers served with Slow Roasted Leg of Lamb Pomme Anna Saffron and Cardamon Poached Pear with Madagascan Vanilla Ice Cream and Port Syrup Raspberry Vinegar & Dark Chocolate Matchstick

S A M P L E M E N U 5 Breakfast Roasted red pepper frittata

lime Charcuterie board with aioli and marinated vegetables and

broccoli, pinenut and goats cheese salad Dessert - Blackberry

rosti Crab mousse, horseradish and dill salad Starter Foie

cod with borage and garlic steamed clams Dessert Textures of

5 S A M P L E M E N U 5 Breakfast Roasted red pepper frittata Lunch Warm tiger prawns with avocado, nectarine, coriander and lime Charcuterie board with aioli and marinated vegetables and pumpkin seed flatbreads Green olive and anchovy salad Shaved broccoli, pinenut and goats cheese salad Dessert - Blackberry jelly Canapés Shot of Tomato gazpacho Smoked duck, poppy seed rosti Crab mousse, horseradish and dill salad Starter Foie Gras with roasted fig, salted apple, brioche tuile Main Seared cod with borage and garlic steamed clams Dessert Textures of rhubarb with white chocolate Coffee & Handmade Chocolate dipped honeycomb

6 S A M P L E M E N U 6 Breakfast Scrambled eggs, smoked trout, fresh truffle with toasted brioche Lunch Pan fried Indian spiced baby octopus Coconut rice with chorizo, mango and coriander Pickled pear with Roquefort and walnut dressing Carrot, orange and shaved fennel salad Selection of homemade breads Dessert - Lemon meringue pie Canapés Quail egg benedict Rare tuna with sesame and radish Thai fishcake, avocado puree Starter Lobster consommé, asparagus tips, pea caviar Tomato sorbet, basil & mozzarella mousse Main Seared cod with borage and garlic steamed clams Dessert Textures of rhubarb with white chocolate Coffee & Handmade Chocolate dipped honeycomb

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SuperYacht Cuisine ELEMENT. Oceanco 42.70m / 140 Built 2002 Refit Guests 9 Crew

SuperYacht Cuisine ELEMENT. Oceanco 42.70m / 140 Built 2002 Refit Guests 9 Crew SuperYacht Cuisine Oceanco 42.70m / 140 Built 2002 Refit 2017 12 Guests 9 Crew T A L K I N G C U I S I N E 2 An Interview with Element Chef, Paul Websdale. WHY DID YOU DECIDE TO BECOME A CHEF? During my