Boat International – April 2018

http://www.boatinternational.com | April 2018

PHOTOGRAPHY: ED CAVENDISH

Mansell quit law school to train at Tante Marie in Surrey, UK. After stints
at Noma, Dinner by Heston and Hedone, she started a journey back to her
childhood sailing roots and arrived on boardSarissaonly three weeks before the
competition. Her colourful spread included a spicy ginger and turmeric shot, four
diferent bakes paired with homemade butters, conch fritters, pumpkin frittatas
with maple rum bacon and an okra “chop-up”.

I went to the market for inspirationto see what was available and that was
the most useful thing for me, because there were some local ingredients that
I’d never experienced before. I love discovering new ingredients.
I don’t like to menu plan beforeI’ve seen what ingredients I can get locally

• you’re going to be able to produce better dishes if you have found out what
  you have access to that is in season and of good quality.
  My favourite dish is bread and butter.I love making sourdough so much
  and I love baking bread – what better treat is there than eating bread
  with butter?
  The fun aspect of my mealwas that it was a big spread and it was finger food.
  I wanted to give people lots of options – it’s literally playing with your food.
  I’m a bit of condiment fiend; I love to have loads of things to put on my food,
  so for me it’s logical and fun that I would have lots of butters and sauces.
  Schieb grew up in Tahiti and moved to France, where he obtained
  a CAP-BEP hospitality degree. After many years working
  in luxury hotels, he turned to yachting and now boasts more than
  20 years’ experience in the culinary industry. His dishes included
  zingy wahoo accras, mahi mahi ceviche, vegetables shaped into fish
  and turtles, sweet potato banana bread and a délice caramel coco
  dessert “yacht”, which had caramel lace sails.

I look for new ideas everywhere.I like to travel. I went to Thailand

to see how they use the ingredients, but I take inspiration from

all over the world. I see good ideas everywhere and I take them.

The most important thingis not necessarily just one dish –

I wanted to get really special flavours for the whole table.

I wanted to use the spices that I can find here, to present all the

plates really nicely and to have time to do the special decoration.

Guests with special diets?No problem. I kill them! No, it’s

ajoke–Iwasvegan for three years and I think it is a good

idea. Everyone is diferent. We’ve had lactose free, gluten free,

halal, kosher – it’s not a problem.

I liked the challengeof the competition because you always need

a motivation. It has to be for the pleasure and for the art. And

the artist is crazy, no? It’s not cooking for the head, it’s cooking

for the heart.

Winner

126–163ft

THE

ECCENTRIC

Alain “Teva” Schieb

Vigilant 1

Lagoon – 19.2m

Blue Latitude Yachting

THE

WILD CHILD

Harriet Mansell

Sarissa

Vitters – 42.6m

Burgess

Winner

Up to 126ft

“There were some local ingredients

that I had never experienced before”

Left: Mansell’s

Caribbean chopped

salad. Top right:

Schieb’s “yacht”

dessert with

caramel lace sails

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