“MEAT” YOU SOON ONBOARD
The EvoProvisioning concept is simple – to make the chef’s job easier. Heading up this service is our provisioning Guru, Colin Clark – a third generation Scottish butcher who is also member of the British Institute of Meat. He takes pride in making his own sausages, curing his own bacon and importing beef and lamb directly from Ireland each week, as well as keeping himself up to date on trends in the business of provisioning. Not solely a lover of meat, Colin also ensures all fruit, vegetables and seafood are sourced fresh from the wholesaler and works closely with suppliers to ensure top quality and best value produce.
Colin’s expertise in yacht provisioning, his passion for food, as well as his cheeky smile allow our yacht chefs to put their trust in Colin to provide the best products at the right price.