Notes from the dock
Field guides, marina dossiers and chef notebooks for the Mediterranean charter season.
A Dom Pérignon pairing guide for the Mediterranean charter table
Vintage notes, food pairings and service temperatures for the most-asked-for label on board.
Vintage notes, food pairings and service temperatures for the bottle that gets ordered more than any other on Mediterranean charters — written for chefs, stews and provisioning teams.
EU 1169/2011: the allergen rules every charter chef should know
Fourteen mandatory allergens under EU 1169/2011, plus the UK and US regimes — a chef-and-stew briefing for charter dinners with multi-flag guest lists.
Ibiza vs Mallorca: how charter provisioning differs across the Balearics
Two islands, two operating models. A practical comparison of how charter provisioning differs between Ibiza and Mallorca, and what captains crossing between them should know about cold chain, customs and last-mile logistics.
The 72-hour pre-arrival plan for a Mediterranean charter
A 72-hour playbook for the final three days of charter prep — broker briefing, captain's manifest, central-kitchen production and the morning-of choreography.
The yacht provisioning checklist we send every new captain
A field-tested provisioning checklist used across our charter fleet — covering charter prep, weekly resupply and last-minute emergencies. Print it, paste it into your SOP, or build your custom order from it.
The Mallorca marina provisioning guide for captains
A field guide to provisioning yachts across the seventeen marinas of Mallorca — covering cut-off windows, cold-chain handover, berth access and the operational nuances every captain should know before placing an order.