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I learnt to sail on the Norfolk Broads when I was about 14. I have sailed in various dinghies but prefer cruising boats which don't capsize. For the last decade and a half I have crossed the English Channel to France and/or the Channel Islands once or twice a year.
I do not own a boat but either crew for friends and relatives who do or charter a boat with a group of friends. I am not a particularly good sailor (I'm always seasick on the first day out) but can stand a watch at sea at night, steer a course to wind or compass, and manage sails. My particular sailing skill, though, is that I can cook good food on a minimal stove in a moving boat - and even more important, can plan menus so that any member of the crew who is not seasick can produce palatable food on instructions given by me as I lie with my eyes shut. (For the first few hours of seasickness you're afraid that you'll die. Thereafter you're even more afraid that you won't.)
The essential thing in catering a cruise is NOT to allow everyone to bring a contribution. Shopping must be done by one person who is aware of the crew's likes and dislikes. Otherwise you have 10 dozen eggs and no bread (or whatever).
I have just bought myself a new toy - a portable GPS receiver - but I have not yet used it at sea.
If you want a cook for a cruise, or if we've sailed together and lost contact - send me an email.
This is a page on the James Bryant (G4CLF) Web-site.
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