Our executive head chef, Douglas Gaunt, has the rare ability to bring the creative dynamic of the London restaurant scene to your menu aboard, whether for 6 or 550 guests.
During his career he has worked in some of the most celebrated event kitchens, supported michelin-starred Ollie Dabbous within our own galley and spent several years in a private superyacht galley. Joining the Woods' Silver Fleet galley in 2010, his recent client list includes Chanel, Jaguar, Google and ATP.
Doug’s food philosophy is backed up with a special ‘farm to plate’ relationship with his UK farmers and day boat fishing fleets. All sustainably grown and responsibly sourced, from artisan east-end dried meats to oxfordshire chicory, clover fed lamb and foraged sea vegetables.