Race 11 - Day 11
Crew Diary - Sustainable Living
10 May

By ‘Jono’ Hallam (I’m Jonathan really but Jono has been adopted as my boat name)

Welcome to the restaurant ‘Chez Unicef’. I’m afraid that covers (i.e. laps) are very limited and places (galley benches) are usually reserved by the ravenous horde called crew.

Here at Chez Unicef we have a cracking team of chefs known (in a non-gender-specific way) as Mothers, whose emphasis is on sustainable, locally sourced and foraged seasonal produce. Dear reader, please excuse the promotional blarney because in fact we live mostly on tins of corned beef of dubious provenance.

We enjoy a tipple with meals: usually Vin de Pays de Lot (or is that spelled l’eau?) produced locally at Chateau Water maker from plentiful local ingredients (the Pacific has lots of seawater) and gently matured in jerry cans before decanting for service. Sometimes, for a treat, we enjoy Domaine Tang, a classic vintage with a nose of citrus fruit (but E numbers and colourings cannot be denied).

Last evening we enjoyed a delicious hors d’oeuvre of high protein and low carbon. In fact, the food miles were nil because the produce delivered itself onto the deck during the night and was foraged by the crew in the morning. It would have been a crime to waste these beautiful little squid, so they were lightly pan-fried and enjoyed by the ravenous horde.

The waiting list for Chez Unicef is long but I understand that reservations may be available in 2023-2024!