YACHTS FROM 40 TO 54 METRES
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.