FOOD AFLOAT
After twenty years of serving delicious food to satisfied guests on board a variety of boats, we at Henley Sales and Charter Ltd feel that we can talk about the associated challenges with a modicum of expertise.
Trying to prepare a tasty 4 course meal for discerning diners on a 40 ft gentleman's launch has never (or should I say "not yet") featured on a reality TV show. It has however been an enduring feature of HSC's charter business. We now have two boats which offer the luxury of a decent galley. Hence we have decided to offer a choice of an individualised chef service or seated menus only on board New Venture and Princess Marina.
For all the boats in our Classic Boat Collection our picnic, canapé and afternoon tea menus have been designed by ourselves and our chef to combine gastronomy and practicality without compromising taste and quality. Picnics are elegantly presented to be enjoyed at leisure while afternoon tea and canapés are served by crew at the appropriate moment during your charter.
For the first time in 2011 we are offering all boat owners the chance to benefit from our onboard catering service. To order food and arrange delivery to your boat or mooring, anywhere between Windsor and Wallingford, please take a look at the menus on the following pages and then call the office on 01491 578870 or email chef@hscboats.co.uk
WINES and ALCOHOLIC BEVERAGES
On all our boats other than Alaska and Princess Marina which have licences, you are welcome to bring your own wines on which we will simply charge a corkage fee should you wish to use our glasses and waitress service. If you are having a picnic delivered and would like us to add wines, beers or champagne we can shop for these beforehand just invoicing you for our provisioning service.
COOKERY SCHOOL
For the first time in 2012 we are offering a unique experience to learn to cook onboard a boat, in a galley. Cooking on a boat is challenging in that the galley is small and there is not much room to move. Our experienced chef will take you through the problems encountered and provide innovative ways to experience a culinary treat.