Skyelark 2 - Its really all about the food

A week in the Skyelark 2 Kitchen

They say that an Army marches on its stomach – whilst aboard a trans Atlantic sailing journey there is less need for Bully Beef and more need for creative and enjoyable meals to look forward to .

Each crew member takes it in turns to cook for a day and there is healthy competition in producing delicious meals.

Not quite MasterChef , but there are certainly skills tests that need to be overcome. The challenge comes in all forms, a moving galley, an ever decreasing larder and a remit to use only the ingredients that at home would surely end up in the bin. Nearly 2 weeks at sea and we still have 'fresh' produce.

The breakfast staple is porridge – hearty and warming – and often served with a selection of nuts, raisins, honey and fresh fruit such as pineapple , paw paw , melon and mango.
This is complemented by scrambled eggs on toast, bacon and eggs or just toast and marmalade depending on the chef of the days choice
Lunch is varied - freshly baked bread rolls, Soda bread, wraps, frittata, BLT rolls and accompanying homemade coleslaw have all featured this week.
Dinner is the daily highlight. Served before last light it varies from the fresh fish of the day – Tuna, Mahi-Mahi and Wahoo have all been caught, filleted and appeared on the menu- oven baked, or fishcakes, seared, sushi or sashimi.
Just some of the other dishes served have been Sausage and Mash with onion gravy, Moroccan Tagine, Pork Stroganoff, Beefburgers and chips.