icon_arrow_down icon_arrow_left icon_arrow_left_large icon_arrow_right icon_arrow_right_large icon_arrow_up icon_bullet_arrow icon_call icon_close icon_facebook icon_googleplus icon_grid_off icon_instagram icon_login icon_mail icon_menu icon_message icon_minus icon_pinterest icon_plus icon_quote_end icon_quote_start icon_refresh icon_search icon_tick_on icon_twitter icon_video_play icon_youtube

Sign up to our mailing list for the latest Boat International & Events news.

SIGN UP

Missing your newsletter?

The General Data Protection Regulation (GDPR) which came in to effect on the 25th May might mean that you’ve stopped receiving emails from us. To make sure you don’t miss out on any more emails from Boat International update your email preferences now.

UPDATE NOW
No, thanks

Galley gourmets: Winners of the 18th Antigua Charter Yacht Show

2 of 4 2/4
VIEW ON ONE PAGE
caitlin-kennedy-andiama
2

The Artist

Caitlin Kennedy – Over 164ft winner

Over 164ft winner: Caitlin Kennedy

After a course at the Silwood School of Cookery in Cape Town, Kennedy was drawn to a career in fine dining before coming to the yachting world four years ago. Highlights of her menu ranged from a Bloody Caesar cocktail shot with a concealed oyster to a coconut panna cotta, served in a coconut shell with salted cashew ice cream and white chocolate granola.

For inspiration I had a massive discussion with the crew. At the time we were in Florida, so we went to lots of different brunch restaurants and turned it into a bit of fun.

Food presentation is so important. I have always loved art – it’s half the fun for me, looking at your food first and imagining how it’s going to taste. I knew that I wanted to do a coconut dessert – I worked in a restaurant before that lined a bowl with ice cream, so I thought I could transfer that to a coconut shell. I spent hours in the fridge with a freezer jacket on, setting layer after layer of panna cotta.

The Bloody Caesar shot was something I once served as a canapé – I just think it’s a match made in heaven.

Egg white omelettes are really popular for breakfast. Especially at the end of the charter! The guilt sets in. My strangest request was to have quails’ eggs – boiled for 10 minutes exactly and peeled – for the guests’ baby at all times.

Superyacht:_ Andiamo_

Builder:Benetti

Length: 59.3 metre

Charter:IYC

Antigua Charter Yacht Show pictures courtesy of Ed Cavendish

Read More
Sponsored Listings
Upgrade your account
Your account at BOAT International doesn't include a BOAT Pro subscription. Please subscribe to BOAT Pro in order to unlock this content.
Subscribe More about BOAT Pro