How fine dining set sail
AND SET THE STANDARD FOR LUXURY
Humanity’s first journeys at sea were treacherous, reserved only for the bravest of explorers as a means of early discovery. Flash forward a few millennia and sea travel became a standard means of travel in the 18th century, though still not for the faint of heart.
At sea diets consisted of food preserved or salted until basically unrecognisable in order to survive long voyages adrift. While meals of hardtack, salted meats and dry biscuits might not make your mouth water, they were all you could expect unless you were part of a very select few.
FIT FOR A KING AND QUEEN
The first people to enjoy culinary inspiration on the seven seas was none other than European royalty on ornate ships and yachts complete with trained chefs serving fresh oysters. Later on when steamships revolutionised sea travel in the 19th century cruise liners introduced tiered classes and the first taste of commercial luxury at sea was available to anyone with a big enough bank account.
First-class passengers on historic ships of the Titanic-era dined on multi-course French menus prepared by trained chefs in grand dining saloons modeled after luxury hotels. Think oysters, foie gras, filet mignon and elaborate desserts enjoyed with fine china, silver service, formal attire and orchestra accompaniment.
THE RISE OF THE SUPER YACHT
When the introduction of commercial air travel cut voyage times into a fraction of a sailing trip the popularity of large transatlantic liners declined, and sea travel had to reinvent itself once again. These days luxury yachts and cruise liners aren’t only about getting from one place to another, they are the destinations themselves, pushing culinary and hospitality exploration to previously unseen heights.
REDEFINING 5-STAR LUXURY
Despite having to overcome the spatial and occasional safety restrictions that come with being at sea, many of these yachts offer amenities even unseen by most land-based hotels. Think specialist onboard sommeliers and private chefs, menus sourced from ports-of-call with fresh local ingredients paired with rare wines from all over the world. And it’s not only the menus that have evolved, it’s the experience of enjoying them too. These days at-sea diners can enjoy beach barbecues, helideck dining and underwater lounges.
SOUL FOOD AT SEA
On-board culinary specialists are no different from the rest of us in the sense that they are also adapting to changing palates, social awareness and trends when it comes to what we choose to put on our plates and in our bodies.
Increasingly guests are looking for more personalised, health-conscious, and environmentally friendly dining experiences aboard super yachts, aligning with the evolving preferences of luxury travellers in 2025.
With the concept of ‘zero-kilometer sourcing’ many of these chefs prioritise fresh, local ingredients by sourcing produce and seafood directly from ports of call, enhancing both flavour, experience and environmental responsibility. There’s also a growing emphasis on using lesser-known, responsibly harvested fish species, reducing pressure on overfished populations and prioritising sustainability in vulnerable eco-systems.
With a growing awareness of how much marine eco-systems need to be protected on-board culinary teams are adopting zero-waste, full-use cooking techniques, transforming typically discarded items like vegetable peels into flavourful additions like pestos and broths.
Even as our palates and practices continue to evolve with on-going innovation and awareness in the galley, the incredible experience of dining at sea is ultimately defined by the beauty of nature, the serenity of the vast blue horizon, and the ability to reflect on our own positions in this big blue world.
