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Food and Drink

What do our clients say?
  •  Fantastic food, Helen & Phil
  • Great canapes and brilliant meals – Peter
  • Wonderful food –Steve and Yvonne
  • A warm cabin makes any passage better, add superb food and it becomes a delight. Ian Jenkinson

    Richard, your skipper and chef prides himself on the quality of our food. As many of the ingredients are locally sourced as possible. We specialise in great seafood, local lamb and beef. The meals are superb and all included. In addition to great food we also supply locally sourced beers and wine (well locally imported!) to accompany your meals.
    North Wales is becoming recognised as an area with fabulous resources of local foods. The waters of this part of the Irish Sea teem with fresh fish, while the coastal areas support extensive crab and lobster fisheries. Wales is renowned throughout the world for its beautiful lamb and if you have never eaten a properly prepared fillet of Welsh Black beef you are in for a real treat. We all muck in at tea and coffee making, so you can just help yourself.

    On our RYA course lunch tends to be more simple than on our cruises but rest assured dinner will always be great. A generous packed lunch is available for those spending the day off the boat taking long walks or doing their own thing, if the weather is good we may even have a beach barbecue along the way. On the last evening we usually take a meal ashore to try one of the many great restaurants we are lucky to have in our cruising area.

    Sample Dinner Menu

    Canapes: Home made oatmeal blinis with Smoked Salmon on dill and horseradish cream. Local Crab with coriander and lime on crispy bruschetta. Tiny sweet pickled peppers stuffed with local soft cheese and sun dried tomato

    Local Caernarfon Bay Scallops, individually pan seared and served with a Vietnamese noodle salad and satay sauce.

    Local Seabass line caught in Puffin Sound, carefully filleted pin boned and pan fried in welsh butter, then served on medley of green beans braised with sage, new potatoes with mint and accompanied by a lobster and juniper sauce.

    Local Welsh pears, gently poached in Prosecco and elderflower, then served chilled with a fig and orange compote