Changes regarding yacht provisioning trends
Times are changing and so are the needs of the guests towards food. Gastronomic interests have gone from near eccentric to simple, but without leaving behind the quality.
Superyachts are often associated with opulent and hedonistic ingredients such as Champagne, caviar, and seafood. However, generational overtaking and of course the great pandemics that we have suffered has brought upon a change on the way that charter guests eat or think about food.
This new generation of guest is becoming
more food aware, and this is a change that is certainly
affecting the galley and the chefs, who had to adapt to these
new food provisioning trends.
Keep it simple!
Simple but tasty is the new luxury. Delicate dishes prepared with organic and seasonal ingredients have totally taken place in yachting. Guests are more concerned about the origin of the products that they are consuming and the carbon print that they leave on the Earth. Times are changing, and even though there are still some guests who prefer exuberant high-cuisine dishes with hard-to-find ingredients that must be shipped from remote places, most of the new guests stuck to a professional cooking based on the quality and taste. This trend has managed to take over the most gourmet guests.
Plant-based and delicious
As society is taking a change towards reducing the meat consumption, the interest of guests in healthy, plant-based alternatives is increasing. Guests have realized that they can add more plants to their diet and chefs are inspired to find new ways to work with vegetables and fruits. Many of them are making in-season vegetables the star using different textures and techniques that enhance their flavour.
Low-carbon footprint food
The guests are eating with their own well-being and the planet's health in mind, by adopting a more sustainable approach. They are aware of how food is produced, processed, and transported to reduce carbon emissions. Chefs are taking notice of this, procuring, and incorporating foods that have the least impact on the environment. Preference sheets provided by charter guests are requesting menus that are minimally processed, containing moderate amounts of meat, dairy, and eggs and with a low-carbon footprint. This is a big challenge for chefs, who must deal with special requirements when sending their provisioning orders to yacht agents.
Sweet but sugar-free
The new generation of guests is waging a war against sugar, and they are changing towards a more natural alternative. Some of the most popular natural sweeteners between yachties are maple syrup, fresh-pressed fruit and vegetable juices, monk fruit, honey, and coconut sugar. One of the most popular sweeteners that chefs are using with a great success are dates, that can be used for sweet and tasty dishes.
Alcohol-free cocktails
Even if alcohol has been the king of the party for ages, times are changing, and some guests are looking for ways to celebrate and have fun without passing out or drinking as much alcohol. In this way, they are requesting innovative and tasty alcohol-free cocktails or mocktails and fresh juices. Chefs are dealing with it by making delicious house-made syrups from cane sugar infused with flavours like rose, turmeric and fresh fruits such as raspberry.
As you might expect, these new trends with superyacht guests have become a challenge for yacht agents. At Evolution we have you covered. Even if your guests are more old-fashioned and need the best of the beluga caviar or are more into locally grown wagyu or even into vegan and organic diets, our provisioning team is always on the road to meet your guest’s needs and expectations.
Get in touch with our Provisions team at provisions@evolutionagents.com and be the icing on the cake for your guests’ palate.
Evolution Yacht Agents is the leading-edge team of professionals dedicated to providing assured and quality support and services to yachts in Spanish waters.
A full range of superyacht specialized services includes: charter license & legal advice, TPA (Vat exemption), customs & logistics operations, provisions & interior supplies, deck & engineering supplies and crew & VIP services.
