Cruising Reports

What did you do in the Lock Down?

Paul with Garlic crop.

Regulars will know that the standard of Food on Wild Spirit is considerably higher than most other companies and that some of it will have been home grown so a picture of just a fraction of the Garlic crop may not suprise.
One effect of Covid is that we have to alter our food service on Milebuilders, so the cheese board in the middle of the table is no more, dips before Dinner are also out, but the overall standard will be maintained.
We are likely to have less Dinners ashore on Mile building sailing trips but when we are safely tied up for the night the wine can still be opened in galley area, poured out then individual glasses and distributed.

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