YACHTS & YACHTING 55
on LinkedIn .” Andrew was on a flight to Barcelona five days later to resume life at sea .
A far cry from the industrial galley kitchens of his Navy days , Andrew ’ s galley on HBC is on a whole different level – quite literally . Situated on the yacht ’ s upper deck , not only does he get the panoramic views , but the galley is located next to the main dining area . “ It ’ s prime real estate ,” he laughs . This means he can easily communicate with the crew , and his food is off the pass and onto the table in seconds .
Charterers of HBC can enjoy formal dining in the circular upper deck dining room . Retractable glass doors allow this space to be opened to aft , creating a free-flowing dynamic to the exterior lounge space . For al fresco feasts and more casual lunches , the bridge deck is the location of choice , where an enormous dining table can be shaded to suit and meals come accompanied by a gentle ocean breeze .
The demands on a superyacht chef are huge , and there is constant pressure , but Andrew relishes the challenge . “ I ’ ve learned so much in yachting . Every chef has their thing , whether that ’ s Thai food , modern British or classic French , but every charter somebody asks for a dish I ’ ve never heard of , and then I ’ ll have to look it up . So now , I know about Lebanese food , I know about Mexican food . You have to have the skill to meet any request .”
Food is an integral part of every charter , and the dining experience aboard HBC is a journey in itself . From buffet breakfasts on the aft deck to long , lazy lunches with a view and exquisite multi-course tasting menu dinners . “ It will feel like you ’ re in a different restaurant every day – we create a theme for each evening with different cuisines , different atmospheres , different music . It ’ s always a unique and memorable dining experience ,” says Andrew .
HBC is an 85.65m superyacht that operates with a crew of 28 . There ’ s accommodation for 12 guests onboard , and the yacht can be chartered from € 850,000 per week .
ISSUE 69 2025 THE ART OF LUXURY