Edd Atkinson. SuperYacht chef to restauranteur

After 15 years cooking for the rich and famous on super yachts i wanted a new challenge and opened Scratch Tapas Gourmet in Cala Major.

Working closely with the Nixe Palace we have catered for some very high end clients and celebrities. When asked for the challenge of cooking Infinity super yacht services produce I was happy to comply and it was truly an honour.

The freshness of the fish and Gambas in particular was out of this world. I can honestly say Iv not worked with tuna this good since I was catching them off the back of a yacht, mid Atlantic.

Seafood of this quality does not need to be diluted with heavy sauces and marinades. I would say no more than 3 components per dish. You need to let the freshness speak for itself. I simply peeled the Sóller gambas, topped them with caviar, served on crushed ice with a citrus Ponzu to add that zesty lift. Truly wonderful.

The tuna a simple tartare with cucumber scallions fresh red chilli and toasted sesame oil done!

The turbot was also a treat to cook. I baked one hole in the oven in a burre blank broth and the second was filleted and fried in a light Cajun tempura. Two lovely combinations.

The T bone steak when I unwrapped it you could see the marbling in the meat. The fillet was tender and could almost fall of the bone before I chargrilled it. Served MR it was perfectly paired with my Sauce Au poivre, flambé with brandy and served with some crispy potatoes. Our Scratch red wine from Angel bodega accompanied this meat very well.

Im really looking forward to working with infinity yacht services. Using their wonderful products in our Restaurant where freshness and quality go hand in hand for diners with a more refined pallet who appreciate how important quality produce really is.

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VER CATALOGO