Below decks, the galley is arguably the most important area on the boat. Whether it is basic, like our friend Dick’s on Irene, with paraffin stove, no refrigeration and hand-pumped sea water; or state of the art like our friends on their Dickson 60 Sarau, with designated bar fridge, microwave, freezer and fancy, four burner gas stove.
Our galley is somewhere in between with a fridge but no freezer, a microwave for use when the generator is running or the once in a blue moon visit to marinas and a basic, two burner gas stove. Whatever any galley is like there are some pieces of equipment, from thirty years of catering on board, which I consider essential but are surprisingly absent from many boats I have visited. They would all…