Salamander - Food Preparation

Planning and preparing food for eight people for an Atlantic crossing is no easy feat. For a start no one knows exactly how long we are going to take, we can make a good guess on previous crossings and the distance we are going to travel.

Sue is a master at this and spent at least a week in Las Palmas cooking and freezing evening meals ready for the trip. That however is only a small part of the story.

Alongside all the frozen food is the fresh fruit and vegetables. This all needs storing carefully (after being meticulously cleaned, before being allowed on board). Storage has to be accessible but also suitable for the type of food if it's going to remain fresh for the duration of the trip.

Some is kept refrigerated while others are just kept in the coolest, darkest places that are available.

Lunch in particular sees Sue chopping fruits of all descriptions ready for the famous Salamander fresh fruit salad, all into bite sized chunks. Once prepared they are kept in two large non-slip bowls placed on a non-slip surface.

Then salad preparation begins, again cutting everything into bite sized pieces that don't need further chopping. This means we can hold our food bowls with one hand and use an implement, a spork, that is a hybrid cross between a spoon, fork and knife to scoop up and devour our food.

Veg prep for our evening meal is a similar arrangement, again all chopped finely for easy consumption.

Sue's experience over many crossings really is showing and we eat well and heartily every day.

Tim - Salamander Tour Manager and Guest Social Media Editor


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