The galley: cooking in a seaway, and why the chef starts at five
Gimballed stove, one-pot logic, and a fridge that holds exactly what the week needs — the kitchen that feeds the boat runs on physics the guests never see.
Life Aboard
The practical side of days at sea.
Your first night passage: what to expect as a guest
Why the boat leaves at ten to arrive at eight, what the red lights mean, and how to be the passenger crews are glad to have on a midnight watch.
Marina etiquette: lines, noise and dock shoes, briefly
The rules of the wall are short, physical and mostly unwritten — and following them is the difference between being the yacht people wave at and the one they WhatsApp about.
A day at anchor: the unofficial timetable
Coffee by eight, swimming before it's hot, lunch long, the afternoon's quiet hours observed by everyone including the boat — how a good anchorage day actually runs.
Reading the forecast: what the skipper checks before you're awake
Wind by the hour, gusts, swell period, and the difference between ten knots and fifteen — a guest's guide to the morning ritual that writes the day.
How a provisioning run actually works
The week's food appears as if by magic two hours before you board. It doesn't: it starts with a form you filled in a month ago and ends with a crew hauling crates at seven in the morning.