You can’t hurry lunch

You can’t hurry lunch is an article written by Jannine Williamson, who stayed aboard the Finesse for a week in July, for World of Cruising magazine.  


  Dinner tonight aboard the Finesse, herb crusted fillet of lamb served on a bed of wilted spinach, fondant potatoes, baby carrots, banana shallots, roasted garlic purée & broad beans. Lamb fillet is cooked sous vide at 56 centigrade for 45 minutes before being sealed in a frying pan, brushed with Dijon mustard & the…


Every evening before dinner aboard the Finesse we serve canapes with pre dinner dinks, we try to do something a little different like what we call our goats cheese Oreos. Olive bread filled with whipped goats cheese, topped with black olive tapenade & baby basil Spoons containing little potato & shallot rosti, topped with pan…


Every week on Finesse I speak to the new guests on arrival afternoon to discuss their food requirements, this week our English guests asked if it was possible to have rabbit, not everyone’s favourite choice, but happens to be the chefs & it was a pleasure to prepare & cook a much under rated ingredient….

Finesse Bouillabaisse

Tonights main course for dinner aboard the Finesse the French classic bouillabaisse, sea bream, John Dory, cod , tiger prawns, scallops, clams, as-Arabia, fresh fennel pollen & lemon cress, all in sauce made from the fish bones, prawn heads, fennel, garlic, red peppers, tomatoes, onions, saffron, harrissa  & tarragon.

Lemon tart

As you will have seen if you have been following the blog for a while the lemon tart has had many incarnations, but after working on textures and flavours for many summer months I have finally found the right balance of textures & flavours. The lemon creme is the same but it’s now on a…

Cuisses de grenouille

A little fun canapé aboard finesse while trying to keep classical regional cuisine on the menu, frogs leg lollipops are a great pre dinner nibble with drinks. Frog legs are sautéd in garlic & butter, when cooked the meat is stripped from the bones, seasoned & formed into balls, then breadcrumbed in breadcrumbs that have…

Chocolate delice

A dessert from last nights dinner aboard the Finesse, dark chocolate delice, made with 70% chocolate, served on chocolate soil with fres strawberries, dried strawberry crisps, strawberry & red pepper sorbet, lemon cress.

Barge Finesse

A few days before our maiden cruise & the Finesse is guest ready. The finesse interior upper deck is an open plan lounge dining area & open kitchen. The Finesse has four ultra deluxe cabins with unsuite bathrooms.

Welcome to my new kitchen

Aboard the Finesse for the first time I have a demonstration kitchen, beautiful kitchen with marbel work tops & all the toys a chef could need. The kitchen is a metre from the dining table in the dining room, so guests can see everything that happens in the kitchen. it also means we can do…