My parents had a busy restaurant  in Lancaster  UK, which inspired me to follow their footsteps in catering .I studied catering at college and after working for my parents I worked  for Steven Doherty in the lake district  at the ‘punchbowl inn’ which lead me to work in London .

  I stayed in London for 8 years working at such restaurants as ‘Foliage’ , 

‘Le Gavroche’ and ‘ Chez Bruce’ , also was head chef at a London gastropub 'Swag & Tails' in knightsbridge . 

 I was then introduced in to the world of yachting ,and within the first 6 months I won the  Antigua yacht chef  competiton on M/Y Wheels.  My culinary skills are mainly modern French but have a flair for Asian food . I also enjoy the pastisserie side of cooking making bread,

 ice-creams and petit fours onboard .

 I  have now been in yachting for 11 years and been working as head chef on M/Y Slipstream for the past 10 years .


The idea of this website is to inspire people of all levels of cooking to enjoy the love of food. With personal recipes from all areas of cuisine and the globe , my own food pictures from the galley and a few helpful chef tips ,

I hope to bring back the fun in cooking and share a little insight into my world.  



“The greatest dishes are very simple.” — Auguste Escoffier


What you should know:


Geoffrey Fisher



Favourite food to cook :

modern european,Asian, desserts

Favourite food to eat :

Asian, Indian , anything that 

inspires me !!

1st cookbook :

White Heat - Marco Pierre White

Favourite yacht location:

South of France, Corsica,Italy

Personal Motto:

“Your only as good as the last meal you cooked”