YACHTS FROM 40 TO 54 ME­TRES

SuperYacht World - - Superyacht Chefs -

THE WIN­NER Mikeldi Cor­cuera

Age 39 Yacht MQ2 Bio I grew up with my fam­ily in my grand­mother’s restau­rant in Vi­to­ria-gasteiz, up in the Basque coun­try. Food was a very im­por­tant part of my child­hood. In 2014 I was in Aus­tralia and I met a girl from Palma. We be­came good friends, and she had friends who were work­ing on

su­pery­achts, who then in­tro­duced me to the yacht­ing in­dus­try. Win­ning dishes Royal of ajo blanco (cold soup from the south of Spain); gel of bouil­l­abaisse with saf­fron; red prawns of Palamos; white as­para­gus in three dif­fer­ent tex­tures; pra­line of al­monds and cashew; a foam from bouil­l­abaisse and fresh herbs; carnaroli rice with es­pardeñas; zaf­fron may­on­naise; yo­ghurt; jam of rhubarb; straw­berry, licore, grapes, iced apri­cot sor­bet, Favourite foodie des­ti­na­tion I find many coun­tries have great mar­kets and fresh food, and I al­ways love pulling into ports where there is lots of fresh lo­cal pro­duce avail­able. My favourite area for lo­cal food would have to be Spain, though. Most mem­o­rable dish or re­quest I ac­tu­ally re­ally love cook­ing for the crew of MQ2, be­cause they all love the food. When I cook, I do it with my heart and with a lot of love – it’s how I grew up with my fam­ily. I love see­ing peo­ple en­joy­ing the food I make. It makes me very happy.

THE WIN­NER Dean Con­beer

Age 29 Yacht Icon Bio I started off in a Miche­lin-starred restau­rant in Devon. Out of the blue a friend of a friend asked me to cover his hol­i­day and it went off from there. I’ve been on yachts for three years now, and Icon for two of those. I was al­ways in­ter­ested in boats grow­ing up, Devon is pretty coastal. Win­ning dishes Cured mack­erel tar­tar; caper and ap­ple jam; saf­fron aioli and chicken skin; tur­bot with as­para­gus and ceps; crispy rice and prawn sauce; ba­nana bread; yo­ghurt and honey sor­bet; ba­nana; lin­seed gra­nola and co­conut snow. Favourite foodie des­ti­na­tion I re­ally like Palma, but Barcelona would prob­a­bly win. It has so much va­ri­ety and I can get every­thing I need. I have a few lo­cal guys that I go to for specifics, but you don’t need to use sup­pli­ers when the mar­kets are so good. It’s great be­ing able to see every­thing in front of you. Most mem­o­rable dish or re­quest I re­ally en­joyed the main course I did for this com­pe­ti­tion. It wasn’t some­thing I had done be­fore, but I in­ter­preted and adapted some­thing sim­i­lar. Peo­ple don’t of­ten think of mush­rooms and fish to­gether, but tur­bot is very meaty and the mush­rooms bring an earth­i­ness. It had a bit of every­thing in it, and I was qui­etly con­fi­dent it would do well. Of course, you never know what the com­pe­ti­tion has put out, but I thought we ex­e­cuted it well.

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