Catering on board
We generally try to base our meals on board around home cooking and locally sourced (certainly British) produce – home made jam and marmalade, eggs from our own hens and (time allowing!) home baked bread.
We are fortunate in Dorset to have an abundance of quality butchers selling West Country meat and dairy products as well as a number of independent greengrocers supplying locally grown fruit and vegetables.
Obviously, when in France (and when not eating out at a fantastic, and often surprisingly inexpensive by our standards, harbour side restaurant!) we would not want to miss the opportunity to enjoy fresh baguettes, croissants, farmers’ market produce, French fruit, vegetables and local cheeses, not to mention the magnificent oysters from Cancale or St Vaast, fresh mussels for moules mariniere and delicious French wine.
Breakfast, according to time constraints and appetites, may vary from the lighter end toast, cereals, fruit, yoghurts and fruit juice to the heavier ‘full English’. Depending on weather and circumstances, lunch might include soups, pasties (Dorset or Cornish!), home baked bread, a choice of cheeses, cold meats and salads. Evening meals might comprise a chilli con carne with rice, seafood spaghetti, lasagne or roast chicken.
Tea and fresh real coffee (instant if you prefer) are available on demand as well as a snack box of biscuits and home made cake.
We will supply a modest amount of alcoholic drinks but guests generally bring their own favourites.
We also like to support the local tourist industry wherever we are by visiting the pubs, bars and restaurants when the occasion demands (though attendance is not compulsory!).
More refined and extensive catering can of course be arranged for corporate events and special occasions.