Every guest meal is cooked from scratch—on the service-boat galley or, on land, from the campervan kitchen. No industrial sauces and no frozen shortcuts. Kevin’s chef background and the limits of travel set the style: fresh produce, honest flavour, methods that work in a small, moving space. Menus change with markets in Europe, stops on the road to Georgia, and what we can keep safely at sea toward Cape Town. Book a lunch, a multi-course dinner, or a meal bundled with a cruise, fishing trip, or treatment. Final dishes are confirmed closer to the date. Many recipes later appear on the Recipes page so you can cook them at home.
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