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22Isea& iIWINTER 2010 a fellow chef mentioned the yachting industry that I realised there was another world out there for talented chefs." After a stint as sous chef aboard the classic steam yacht Delphine, Watson joined Galaxy in 2006, again as sous chef. A few months into the season he was made head chef, and he has been garnished with awards and accolades ever since. Watson embraces the concept of meal planning, often catching up with guests on a daily basis to refine choices for each meal, and adjusting menus according to changes in weather, activities or location. Watson loves the freedom that a yacht provides and excels in the challenges it presents. sampling life aboard " A typical day aboard Galaxy begins with a buffet breakfast of fruits, meats, cheeses, homemade muffins and breads, with the option of a bespoke hot breakfast," Watson explains. " Lunches are usually a relaxed affair, with platters of meat and fish dishes, salads and freshly baked breads, allowing each guest to chose what, and how much, they want." A favourite lunch dessert for Watson is something light, such as Champagne and berries. Dinners are typically three course affairs, and the night finishes with home- made chocolates laid on the guests' pillows. Watson's speciality dishes include his homemade sugar- free, low- fat muffins - a particular favourite among guests. " An added benefit of working on a yacht," Watson concludes, " is that fresh fish is always on the menu. Depending on the catch of the day, I will prepare sushi and sashimi, seafood tasting platters, and fresh, homemade seafood pastas". n Galaxy is available to charter with CNI. Sleeping 12 guests in six cabins, she has a crew of 15, including Watson and his sous chef. Taste notes with. Hamish Watson Miriam Caincatches up with the head chef of the 56m ( 183') Galaxy to talk about his mouthwatering breakfasts, lunches, dinners and treats T he one place you can be assured of inspired cuisine created with the individual in mind is aboard a superyacht, which is where you will find Hamish Watson, head chef on board Galaxy. A professional chef for almost a decade, Watson spent several years perfecting his skills before moving his creative talents off shore. Watson initially went to university in Christchurch, New Zealand, where he studied for an advanced cooking degree, at the same time apprenticing at a premier hotel. After graduating, he spent two years at The George Hotel in Christchurch, where he was responsible for fine dining. He then transferred to the UK, working his way around London and perfecting various culinary specialities - from pastry to Japanese cuisine. " This was the perfect way for me to refine my cooking techniques," says Watson. " But it was only when charter cuisine

WINTER 2010I sea& iI23 gourmetgossip MINI MENU: BEST OF BERRIES ( SERVES 4) steamed pudding 2 punnets blueberries, 100ml honey, 100g butter, 100g sugar, 21/ 2eggs, 100g flour, 1tsp baking powder Cover the base of 4 dariole moulds with blueberries and 25ml of honey. Cream butter and sugar until fluffy. Add eggs individually, then fold through dry ingredients. Add to moulds. Steam for 25 mins or until cooked. wild berry shooter 100g each of strawberries, blueberries, blackberries, blackcurrants, 85g sugar, 8 black peppercorns, 1/ 2cinnamon stick, 2 star anise, 2 cardamom pods, 50ml Absolut raspberry vodka Gently heat all ingredients until berries release liquid. Don't squash the berries, and avoid boiling. Allow to cool. Adjust flavour with sugar or water. Refrigerate. lemon cream Zest of 4 lemons, 75ml lemon juice, 150g sugar, 100g butter, 150g eggs, 100ml whipped cream, 2 punnets blackberries Bring the lemon zest, juice, sugar and butter to the boil. Pour onto eggs, return to heat, stir continuously until it boils. Immediately remove from heat and cool. Fold in the whipped cream. Pour the wild berry shooter into shot glasses. Pour the lemon cream over the blackberries. Reheat the steamed pudding, and serve with sable biscuits.