Why a written checklist outperforms instinct
A charter season runs through hundreds of orders. The captains who run the smoothest galleys are not the ones with the best memory — they are the ones with a written checklist that matches their boat's pantry geometry. Below is the version we use as a default starting point with new captains.
Block 1 — Galley staples (always on board)
- Olive oil (extra virgin, 5L)
- Sea salt, peppercorns, balsamic, soy, fish sauce
- Coffee (espresso + filter), tea selection (4 varieties)
- Long-life UHT milk and oat milk
- Sugar (white, brown, sweetener sachets)
- Condiments (mustard, ketchup, mayonnaise, hot sauce, BBQ)
- Flour, baking soda, baking powder, vanilla, chocolate
- Pasta (4 shapes), rice (basmati, arborio), couscous
- Canned tomato, chickpeas, tuna, anchovies
- Aluminium foil, baking paper, cling film, vacuum bags
Block 2 — Fresh produce (refresh every 4 days)
- Salad leaves: rocket, baby spinach, mixed leaf
- Tomatoes (cherry + heirloom), cucumber, peppers, avocados
- Citrus: lemons, limes, oranges (juicing + zesting)
- Herbs: basil, mint, parsley, coriander, dill, chives
- Mushrooms, asparagus, broccoli, courgette
- Berries, peaches, melon, pineapple
Block 3 — Protein (quote per leg)
- Fish: gilt-head bream, sea bass, red mullet, tuna loin
- Shellfish: prawns, lobster (live), mussels, clams
- Beef: ribeye, fillet, slow-cook cuts
- Lamb chops, pork loin, free-range chicken
- Charcuterie: Iberico, prosciutto, salami
Block 4 — Bar programme
- Champagne (house + reserve labels)
- Wines: 2 white, 2 rosé, 2 red per leg
- Spirits: vodka, gin, rum (white + dark), whisky (single malt + blend), tequila
- Mixers and aperitifs (vermouth, Aperol, Lillet)
- Beer (premium lager + craft selection)
- Soft drinks, premium tonics, sparkling and still water
Block 5 — Service & florals
- Linens, napkins, candles
- Florals (low arrangement for the saloon, single stems for cabins)
- Branded packaging requests
- Pickup of glassware and empties
Block 6 — Special situations
- Vegetarian / vegan / gluten-free guest lines
- Children's menu (fruit, smoothies, plain pasta)
- Dietary flags (allergens, intolerances) — see our allergen guide [blocked].
- Gifts for VIP arrivals
Use this as a backbone. We'll layer on the charter-specific manifest when you brief us.
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