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When the sun shines and the air smells of spring, there is nothing better than spending the day on the water. The day of the boat race was a perfect example of that. Ok, so perhaps it didn’t stay dry for the entire day, but for the most part the sun was shining and the Thames sparkling and looking less like it wanted to swallow you whole. Bliss. It would have been even more perfect had I not been working, but hey, you can’t have it all! In actual fact, doing jobs on board the riverboats is such fun that it almost doesn’t count as work. Almost. I’ve always been a huge fan of the boat race (absolutely nothing to do with the groups of fit young men battling down the river), despite the closest I’ve ever been to rowing being in my gym, so it was a job that I was delighted to be doing.
The company is lucky enough to work closely with Chas Newens marine, which means we often cater for parties being held on their boats. But on the day of the boat race, all stops are pulled out: the champagne is put on ice and a luxurious menu chosen. We were providing canapés for all 3 of the marines boats, including the two following behind the race. We also provided a hot buffet for 25 people on the larger boat, which we were lucky enough to have moored at a prime spot just beside the finish line. Perfect for shouting encouragement at our favourite team in blue!
One of the most interesting aspects of cooking whilst afloat is the complete lack of space in the galley (don’t you just love the way I casually use the lingo?). It means that something that would be entirely straightforward in a regular domestic kitchen becomes an exercise in military style planning, as you attempt to heat enough food to feed 25 hungry people in an oven the size of a microwave, with a hob tucked behind it, so you have to balance on the draining board to stir the risotto you have bubbling away on the back ring. Added to the fact that every time a guest flushed the toilet the taps would stop providing water for a few minutes, and all is set for fun and games!
As usual, it all went without a hitch (apart from a guest sticking his head into the galley just as I was balancing on one knee on the draining board, giving the risotto a stir whilst peering into the oven to see how my dauphinoise was browning. He looked rather startled, although I don’t suppose he had been expecting to be met by the caterer’s backside!) and the guests all tucked in with great gusto, with second and third helpings taken - always a huge relief, as it means there is no wastage. I hate having to throw too much food away; I get flashbacks to being a little girl and being told about all the starving children in the world when I refused to finish the food on my plate.
When I’m doing a job on one of the boats, I always find that once the food has been served one can almost relax - the most important thing to do is keep the wine flowing and keep on top of the washing up. The guests always seem to enjoy themselves so much, there’s a lovely happy atmosphere on board. I finished the day tired and happy, rewarding myself with a great big glass of red wine. Isn’t that the best way to end the day?
Penni Black x
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