Each month we are bringing you a member of our team so you have a little insight into who they really are…. Today we are bringing you Katie Walker who is the Operations Coordinator for France, based in Palma HQ. How old are you? 24 How long have you...
Great reception of the course Cooking and Gastronomy for Superyachts by Sirius among gastronomy and nautical professionals Jordi Roca: “I met highly motivated students keen to learn new techniques” Jérôme Quilbeuf: “This course is a great idea” Pere...
Delicious American-style muffins have become so popular over the last decade and you now see them proudly displayed everywhere from starbucks to MacDonald’s. Unfortunately, the truth is they tend to be frozen, mass-produced items that are most likely pumped...
What did you do before yachting, and how did your yachting career first begin? I worked as a graphic designer in Australia and in the hospitality industry. I moved to London & worked in hospitality & event management, before returning to Australia to study for...
The annual almond harvest is almost upon us. Traditionally, the branches of helpless almond trees were beaten with big, long sticks but this method is fast disappearing. It’s hardly surprising, I tried it myself a few years ago and it is unbearably hard, back-breaking...
Pink Champagne has become synonymous with luxury lifestyle, glamour and a good dose of fun. It has become one of the many must-have champagnes on board private and charter yachts cruising the Mediterranean. Yet, we often forget that Pink Champagne is incredibly...
