Emily Morgan is always equipped and provisioned with great attention to detail. In Spain and Portugal there are the best local wines and freshly caught fish. In the Caribbean there is wine from the French islands, rum from Grenada and lobster delivered to the boat by the fishermen of Mustique. The Emily Morgan has been home to many wonderful chefs who are always encouraged to use the freshest local ingredients to produce healthy fare, or if you prefer, thoroughly naughty desserts.

Nothing is ever fixed on an Emily Morgan charter - Richard and his chef will endeavour to suit all tastes. Breakfast can be bacon and eggs to fuel you up for a busy day, or fresh croissant delivered from the bakery to the cockpit while you are still sleeping, or muesli, fresh yoghurt and local fruits. For lunch, vegetarians might like to try stuffed christophenes from the rastafarian market in Bequia. Carnivores might prefer a good steak. Others will want to eat from the ocean they sail over. Very often, you will be offered fish caught with Emily Morgan's own fishing lines. Have you ever tried hors d'oevres of sashimi made from a yellowfin tuna you yourself caught that afternoon? And how do you like your lobster?