Food and cooking

• Sailing always seems to make people hungry!
• We recommend working out a menu prior to the trip and making a list of the ingredients required. See Suggested menus and a Suggested provision list.
• When thinking about the menu and portions always think on the generous side and don't forget to cater for snacks.
• As the galley is adequately equipped, we encourage groups to be adventurous in their cooking and ensure the menu is healthy and balanced.
• Provisioning and cooking for everyone on board is an ideal way to learn and explore healthy eating, cultural needs and culinary skills.

Cooking is very important on any vessel and is really just as important as the sailing itself. We suggest that at the beginning of the trip, you emphasise that proper meals should be prepared and that snacking has to be limited to whatever quantities are available. Cooking and eating together is a group experience, whereas snacking is an individual one.

We hope that the young people will use the experience to learn how to prepare good wholesome food - more adventurous and healthy than learning to cook a 'tin of beans'. Fresh food, properly prepared, can be more economical and certainly more healthy than processed foods. A good meal eaten at the beginning or end of the day contributes greatly to the sense of enjoyment.  Planning menus, budgeting and shopping for food can be a group activity with valuable learning outcomes.

Well prepared meals at the beginning of the voyage will set a precedent for the rest of the week. We recommend you bring a ready cooked supper on the first night, so that everyone has a chance to get to know the vessel and find out where things are. Cooked chickens or home made lasagnes are ideal for the first night.

Normally the vessel will be at sea during the day so a large breakfast, sandwich/light lunch and evening meal is recommended. However, sailing is unpredictable and the weather and sea conditions may result in you having to adapt your plans. Flexibility is essential as is liaising with the Skipper to ensure you all know what to expect and how to manage the situation. The young people should be as involved as possible with the cooking - you are there to guide and assist them.

Remember you are also responsible for providing food for The Trust's sea staff.

The galley

Each of our vessels is different therefore the layout of the galleys will vary. However they are all well equipped with everything you will need to prepare and serve meals. Each galley is equipped with:

Deep frying is not permitted aboard because of the potential fire and burn risk from boiling fat. Do not forget to store raw and cooked foods separately.

Quantities

Quantities are difficult to estimate - bear in mind that at sea people get hungry and eat more than on dry land. A well fed crew is a happy crew.

Tins
A 400g tin will serve 2 - 3 people

Meat
Allow 4 - 6oz (120g) per person off the bone or 6 - 8oz (160g - 220g) per person for chops etc.

Vegetables
Potatoes per person: 8oz (220g) un-peeled 10 - 12oz (280g - 330g) for jackets. Allow 3oz (80g) fresh vegetables per portion

Dry pasta: 120g per person
Dry rice: 50 - 60g per person

See Suggested menus and a Suggested provision list.