One of the highlights of the Antigua Charter Yacht Show is the Culinary Competition, and the 19^th edition saw 27 chefs across three size categories produce mouth-watering meals around the theme of New Year’s Eve. In addition to impressing with their culinary skills, the chefs had to cater to strict dietary requirements for the charter group in their brief, and everything had to be delivered to the table within 30 minutes.

Eternity motor yacht

The 160ft+ category winners:

1^st place Chef Peter “Frosty” Frost aboard M/Y ETERNITY

2^nd place Chef Micail Swindalls aboard M/Y GO

3^rd place Chef David Pearson aboard M/Y GALAXY

Table-scaping winner: Echo Flores from M/Y ETERNITY

The winning meal for the 160ft and over category came from Peter Frost aboard luxury yacht ETERNITY, filling the brief for a multi-generational UK family looking for a healthy meal ending with a sumptuous chocolate pudding.

To begin the judges were presented with a selection of canapés such as the oyster lovage with Yuzu crème fraiche and salmon egg caviar, followed by a main course consisting of an American Black Angus beef fillet served with beef cheek and pate bric.

The Ferrero Rocher dessert filled the last requirement of the brief and the treat was chosen because if its association with the festive holidays in the UK.

The 126-159ft category winners:

1^st place Chef Sebastian Springer aboard M/Y HARLE

2^nd place Chef Jamie Sparks aboard M/Y BERILDA

3^rd place Chef Philip Clarke aboard M/Y RUYA

Table-scaping winner: Robyne McNeil from M/Y BERILDA

The brief in this size category asked for chefs to create a 1920s inspired dinner party that included a coeliac amongst the guests.

Chef Sebastian Springer aboard superyacht HARLE won the 126-159ft size category by opening with an amuse bouche of seared scallops and kimchi with tuna ceviche. A K2 beef fillet with a peppered glaze and truffle was served for the main course before finishing with a lavish chocolate pudding.

The 125ft and below category winners:

1^st place Chef Desree Pierce aboard luxury catamaran JOY

2^nd place Chef Inn Boisson aboard M/Y ARION

3^rd place Chef Ely Reyad aboard M/Y UNBRIDLED

Table-scaping winner: Katie Kisch from M/Y UNBRIDLED

The final group in the smallest size category needed to cater to an Austrian family who requested a traditional New Year’s Eve dining experience.

Chef Desree Pierce won with her innovative take on the miso cured ceviche, sous vide red wine Ibérico Pork Pluma and vegan piña colada cheesecake which fulfilled the traditional element while also satisfying the intended charter group with something new and bursting with flavour.

For more information on the availability and amenities of any of the above luxury charter yachts, please contact CharterWorld.