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Earlier this year Superyacht Foodie launched, connecting producers of sustainable, healthy and speciality food and drinks with trusted superyacht provisioners.
Since its launch, Superyacht Foodie has delivered summer tasting baskets directly to yacht chefs and chief stews on board nine yachts from 53 to 110 metres (173 to 360 feet) in Antibes, Cannes, Monaco, Genoa, La Ciotat and Barcelona in partnership with leading provisioners and yacht agents, including Evolution Yacht Agents, Green Chilli and Froggy Gourmet. Crew will then be encouraged to reach out to their preferred provisioners or agents when they are ready to order.
Primarily a marketing space for niche, luxury food and drink producers to enter the superyacht market and offer their products straight to the provisioners on board or on shore, Superyacht Foodie will not sell the globally sourced produce directly to the yachts, but will instead focus on supporting the food producers, provisioners, chefs and stews by sourcing and promoting an ever-increasing bank of fine foods yet to be discovered.
In addition to the hand delivered tasting baskets, networking events will be held at key yachting locations with the first planned at the Monaco Yacht Club in September. These will feature demonstration videos from Michelin star and yacht chefs, recipe ideas and menu suggestions to help introduce the products to interested superyacht crew.
Starting with 17 brands from Finland and beyond, Superyacht Foodie was started by ex-yacht chef and superyacht consultant Titta Uoti-Vaisanen. With a background in hospitality and many years’ experience creating dishes for very high-profile superyacht owners, Uoti-Vaisanen tastes and tests each brand before it is added to the Superyacht Foodie basket.
“Our aim is to help yacht chefs and chief stews rediscover their passion for provisioning and inspire them to try new-generation produce with a healthy, sustainable edge. Some of the products are also vegan or gluten free, or both, which can really help when creating menus or choosing a range of suitable drinks and snacks for owners and guests with dietary requirements,” Uoti-Vaisanen said.
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