Sustenance at sea
Nourishment at sea is a serious topic for those embarking on feats of endurance and self-reliance – just as it is for those who insist that a yacht’s galley is no hindrance to Michelin-starred cuisine. We have examples of both in this month’s issue.
Former soldier John Willis writes about his solo trans-Biscay adventure and shares the mouthwatering almond and fruitcake recipe that saw him through the most physically and mentally challenging moments of the crossing. There’s also some interesting advice applicable to anyone embarking on an overnight passage about preparing a ration box – it’s a military mindset that appears to work well in the circumstances.
Meanwhile, ocean sailor, racer and fishing enthusiast Huw Williams describes how to catch fish then gives five different ways to cook them without stinking the galley out for weeks after.
In fact, such is his enthusiasm for all things edible, we’re planning more pages of fishing and foraging from him in the near future. Naturally, we want to hear from you with tips and tricks for eating on board and finding food at sea as well.
Changing the subject completely: the Reeds PBO Small Craft Almanac is on the shelves. Aimed at UK cruisers, this is the slimmed down version of the full-size Reeds with all the essentials organised into fewer, smaller pages. Happy New Year!
Like a scene from the fantasy TV series Game of Thrones, the Creach lighthouse on Ouessant Island was the unwelcoming coastline that threatened David Smith – page 42