COOKING UP A STORM ON BOARD BATON ROUGE

BATON ROUGE
LOA - 62.5m (205.1ft) / BUILT - Icon Yachts, The Netherlands, 2010 /
GUESTS - 12 / CREW - 18

HEAD CHEF SALLY SHAWARBY 
EXPERIENCE     Born in Egypt and raised in England, Sally Shawarby learned her trade in the heat of the UK’s hottest kitchens: two years at Heston Blumenthal’s The Fat Duck, and three at Raymond Blanc’s Le Manoir aux Quat’ Saisons, provided her with an array of techniques and skills as well as the discipline that is essential to delivering high quality dining.

Q What’s your cooking philosophy?

SS Cook for your surroundings, to suit the climate, with the freshest local ingredients available. My menus adapt to the circumstances. Food should be healthy, tasty and satisfying – and I’m happy to create alternatives if guests have a preference. 

Q What wouldn’t you be without in the galley?

SS The Kenwood mixer, which I use all the time. And the next thing I’d get for the galley would be a water bath.

Q Which style of cooking do you enjoy most?

SS I love the classics, like slow roast shoulder of lamb with dauphinoise potatoes, or a white truffle risotto, using Le Manoir’s recipe. But I never stop learning and am always researching and combining international styles and new techniques. I also love to bake and cook sweet things.

Q Which four ingredients would you take to a desert island?

SS Fresh lemons.  Fresh coriander. Olives. Garlic.

Q What would you choose for your last supper?

SS If it wasn’t white truffle risotto, it would be Hamam Ma’shi – an Egyptian dish of pigeon stuffed with a mix of rice, onion, liver and cinnamon.

 

Sample Menu

Iced Tomato Essence

Tuna Tartare with Avocado Purée
served with Rocket & Fennel Salad

Butter Poached Lobster, Curried Yoghurt
& a Red Pepper Reduction

Yoghurt Panna Cotta with Fried Peach & Honeycomb

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This interview first appeared in the
2014 Burgess Superyacht Living & Style Magazine

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