CHEF DOUGLAS GAUNT

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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.

"The cruise went very well and we have had some fantastic feedback from our guests. The food was very good, as was the service."

AVIVA

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