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

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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_


Length: 59.3 metre


Antigua Charter Yacht Show pictures courtesy of Ed Cavendish

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