SuperYachtCuisineMALAHNECamper & Nicholsons 50m / 164’Built 1937Refit 201510 Guests11 Crew

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MALAHNE | MAY 2017

T A L K I N G C U I S I N E

An Interview with Malahne Chef, Charlotte Witts.

WHY DID YOU DECIDE TO BECOME A CHEF?

From the word ‘go’ food has always had a central role in my life. My grandmother is a fabulous home cook and early memories all include comforting family meals around the kitchen table. In 2005 it was my yearning for adventure that led me out to the Alps where I took my first chefing job. There I discovered a way to combine two passions; creating truly delicious food and snowboarding. Cooking for up to 36 guests and getting some time in on the slopes was a challenge but my confidence grew and my interest in food, produce and cooking deepened. WHERE AND HOW WERE YOU TRAINED?

I began as a self taught chef and quickly picked up a trick or two from my Nana , who, along with being a great cook for the family, hosted guests from all of the world in her Lakeland home. I’ve been lucky to work

underneath top chefs on a number of high profile superyachts around the Mediterranean. I later studied ‘Advanced Cookery’ at the acclaimed Ashburton Cookery School in Devon and recently completed a course in the ‘Fundamentals of Raw Cuisine’ at the Matthew Kenney Culinary School.

TELL ME ABOUT A DIFFICULT SITUATION AND HOW YOU HANDLED IT?

One of the greatest challenges I encounter throughout the season is managing provisions. Due to constant location changes I have to work with multiple suppliers and navigate produce availability. If a product received isn’t up to my standard, flexibility and improvisation are called upon to still deliver great results.

IS THERE A CHEF YOU ADMIRE THE MOST? WHO AND WHY?

I’m currently really captivated by Matthew Kenney - he is pushing the boundaries of Vegan Cuisine and

creating truly inspirational dishes. He uses fresh, seasonal ingredients to create food that’s both beautiful, healthy and nutritious.

WHAT IS YOUR FAVOURITE CUISINE? HOW MANY DIFFERENT TYPES OF CUISINE ARE YOU CAPABLE OF PRODUCING?

I am an advocate of predominantly plant-based cuisine and really enjoy working with raw, vegan techniques. I also love Asian food, Middle Eastern and Mediterranean and can happily pull together more traditional style menus too. WHAT IS YOUR FAVOURITE WINE?

I really like Sancerre wines from the Loire Valley, with fresh citrus notes - for me it’s the best thing for a summer evening. When it comes to red, Chianti and Rioja always score highly. Barolo is a new found favourite, which is heaven with a beef daube.

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MALAHNE | MAY 2017

T A L K I N G C U I S I N E

WHAT TRENDS ARE YOU NOTICING REGARDING WINE AND FOOD PAIRINGS?

Currently we are matching fresh light salads and fish with refreshing white wines, particularly northern Italian whites. We’ve also been experimenting with prosecco and local spirits for desserts, which is a great way to introduce guests to the area.

WHAT IS AN EXAMPLE OF A SPRINGTIME MENU YOU WOULD PREPARE FOR A CHARTER CLIENT?

Beetroot Ravioli with cashew cheese, yellow pepper jus, coriander

Avocado Cucumber Mint Tartare

Baked Sea bass, Blood Orange and Fennel Salsa

Wild Gooseberry Elderflower Pannacotta

Raw Dark Chocolate & Hazelnut Truffle, Espresso

IF YOU WERE ASKED TO REDUCE FAT AND SODIUM IN A MENU, WHAT WOULD YOU DO TO MAINTAIN FLAVOUR IN THE QUALITY OF THE DISH?

My cooking is naturally health conscious. I don’t believe there is a need to rely on salt/ dairy to produce flavour. I favour healthy oils and fresh herbs to give flavour, so am always happy taking special dietary requests.

WHAT DO YOU DO TO STAY CURRENT ON NEW TRENDS? DESCRIBE TWO OR THREE OF THE MOST INTERESTING INDUSTRY TRENDS.

I feel it’s important to continue training and developing and the world of online courses helps make this possible. It’s important to get off the boat and take inspiration from the world around and get out to sample the menus of the local areas and beyond.

I follow a number of food blogs and have friends in the food industry back in London who update me on food trends. I definitely feel a movement towards more health conscious food - more and more clients are asking for food that is not only delicious but truly nutritious too.

I like to surprise guests - especially with desserts that can be lighter and healthier without compromising on experience.

WHEN ARE YOU HAPPIEST AT WORK?

When I’m at the market interacting with locals and sourcing the best produce, my mind is ticking and feeling the inspiration of dishes and I know with great produce I can deliver great dishes. TELL ME ABOUT AN ACCOMPLISHMENT THAT YOU ARE MOST PROUD OF IN YOUR CAREER.

Getting the job on Malahne - it’s a pleasure to prepare food aboard such a stunning classic motor yacht and an honour to cook for such distinguished guests. TELL ME 3 THINGS THAT YOU CONSIDER TO BE YOUR STRENGTHS.

I am creative with local ingredients, flexible when it comes to adapting a menu at the last minute and willing to any special requests.

4S A M P L E M E N U

MALAHNE | MAY 2017

Buffet LunchLemon & Rosemary Grilled Chicken Breast

Herb and Garlic Sicilian Red Prawns

Avocado Dressed Caesar Salad

Heritage Tomato Salad with Basil Oil

Cucumber, Hazelnut & Pomegranate Quinoa Salad

Dessert - Basil Sorbet, Strawberries, 12 year aged balsamic

Plated LunchWatermelon Gazpacho

Pan - Seared Seabass, Tomato Baked King Prawn,

Courgette Cream, Asparagus Spears, Crudo Crisp

Mango and Passionfruit Crème, St Germain Poached

Strawberries

Plated DinerSeared Foire Gras, Caramelised Orange on Toasted Crostini

Herb Crusted Lamb Fillet, Aubergine Caviar, Sweet Roasted Red

Peppers served with Slow Roasted Leg of Lamb Pomme Anna

Saffron and Cardamon Poached Pear with Madagascan Vanilla Ice

Cream and Port Syrup

Raspberry Vinegar & Dark Chocolate Matchstick

5S A M P L E M E N U

MALAHNE | MAY 2017

BreakfastRoasted red pepper frittata

LunchWarm tiger prawns with avocado, nectarine, coriander and lime

Charcuterie board with aioli and marinated vegetables and pumpkin seed flatbreads

Green olive and anchovy salad

Shaved broccoli, pinenut and goats cheese salad

Dessert - Blackberry jelly

CanapésShot of Tomato gazpacho

Smoked duck, poppy seed rosti

Crab mousse, horseradish and dill salad

StarterFoie Gras with roasted fig, salted apple, brioche tuile

MainSeared cod with borage and garlic steamed clams

DessertTextures of rhubarb with white chocolate

Coffee & Handmade Chocolate dipped honeycomb

6S A M P L E M E N U

MALAHNE | MAY 2017

BreakfastScrambled eggs, smoked trout, fresh truffle with toasted brioche

LunchPan fried Indian spiced baby octopus

Coconut rice with chorizo, mango and coriander

Pickled pear with Roquefort and walnut dressing

Carrot, orange and shaved fennel salad

Selection of homemade breads

Dessert - Lemon meringue pie

CanapésQuail egg benedict

Rare tuna with sesame and radish

Thai fishcake, avocado puree

StarterLobster consommé, asparagus tips, pea caviar

Tomato sorbet, basil & mozzarella mousse

MainSeared cod with borage and garlic steamed clams

DessertTextures of rhubarb with white chocolate

Coffee & Handmade Chocolate dipped honeycomb

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