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Home > News4Stews

News4Stews

Chef’s Corner – In the galley with James Smyth

What are you doing / where are you working right now?   Enjoying some holidays, while avoiding coronavirus! Who is your food hero (dead or alive) and why?  Andrew McConnell, I’ve been following him through Melbourne for years.  Some very innovative concepts from when I first started in the industry …

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Laundry and Covid19  

Although this notice may not be relevant at the moment, it is worth considering for future charters and owner/guest trips. As much as the Covid19 virus ‘reportedly’ has a limited lifespan on textiles, it is imperative that our clients have confidence that their bed linen and towels, robes, cushions and …

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Marc Fosh – The lost art of Charcuterie

There’s something rather impressive about a homemade terrine or pâté – and they can be surprisingly easy, and cheap, to make.  For some reason, they lie just outside the repertoire of a lot of professional cooks these days and very few young chefs have really taken the time to learn …

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A Passion for food and wine

Back in 2010, Andrew Azzopardi, now General Manager of No12 Fine Wines and Provisions, and Karl Aquilina CEO of Salvo Grima & Sons Ltd got into a wine-induced discussion about a passion they both shared – their love for food and wine. A few years (and a couple of bottles …

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Sweet Pea

This year I’ve been growing fresh peas in my garden for the first time.  I now have four beautiful, long rows supported with canes and string and they are finally ready to eat. I initially grew them for their white flowers, their tender shoots and curling tendrils for salads and …

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Stew of the Month – Chase Martin

What did you do before yachting and how did your yachting career first begin? After finishing Canterbury university in Kent, where I studied Marketing and Advertising Management, I got a job working for a construction company as a labourer. The company built roofing structures and houses. It was really hands-on, …

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In The Galley with Scott Dickinson

Chef”s Corner What are you doing / where are you working right now? Freelance relief chef Who is your food hero (dead or alive) and why? Marco Pierre White. He was a game changer when I started cooking What three ingredients could you not live without? Olive oil, salt, chillies …

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Stewardess’ Pick of the Month from RIALTO LIVING

Our favourite lifestyle store in Palma!   Did you know that the trays you use daily to serve the guests have a bit of a dark history? Serving trays originate from mid-seventeenth century England which is when they were called salvers and used to serve food or drink to royalty. Kings …

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