Martin Mcleod

• Serving 30-40 crew across seasons.
• Gained high-volume galley experience and broader yacht operations knowledge.
• Provided daily breakfast spread for guests and supported breakfast service when needed.
• Assisted with guest prep lunch/dinner, maintaining high standards under charter pressure.
• The experience learned was invaluable.

• BEOL is my first yachting experience serving 15 crew.
• The galley consisted of 2 chefs and I was given responsibility for provisioning crew food.
• I had the opportunity lend a hand to the head chef when appropriate with guest food and service which I have thoroughly enjoyed.

1 Michelin star

• My role at Cail Bruich is to run 1 of 5 sections we have in the kitchen, which for me since I employment has been Larder in which we showcase British produce in a fresh and vibrant way.
• My time at Cail Bruich has shown me how to elevate dishes to achieve the standard of a Michelin star establishment.
• This time has also helped to open my eyes on how attention to detail can be all the difference when it comes to the difference between good and bad food.
• With a team of 6-9 chefs at any one time, also indicated in a small space the importance of cleanliness and communication.

• Led Starters and desserts in a high volume kitchen (200-250 covers/day).
• Being a CDP allowed me to mentor junior chefs and provide ideas for menus for the head chef.
• At 111 by Modou like any other establishment a budget-conscious menu without sacrificing quality was at the forefront of the kitchens mind and the head chef made sure I learn the costs associated which I hugely appreciated.

• At Caffe Parma I worked on Larder running starters and desserts.
• We served 100-150 covers on a busy day, this kitchen was the first time I was running a section on my own.
• In this time I improved my cooking skills and built on my knowledge but also learnt the importance of speed for a successful service.
• We served traditionally Italian dishes with some Scottish influence.