Provisioning menus by guests and days

Our yacht provisioning guide covers the logic: guests times days, split between what has to be eaten first and what keeps. This page is the other half — the finished sets. Below are the per-person quantities everything is built from, a seven-day plan for six guests, and three menu profiles to pick between, so you can order provisioning as a set instead of inventing one on the quay.

What one guest eats in one day

Every set on this page is built from the same per-person, per-day figures. They are starting points from real charter weeks rather than laws of nature: a group that swims all morning eats noticeably more, and a group that lunches ashore eats less.

• Bread — 100–150 g, bought fresh wherever there is a bakery.
• Vegetables — around 400 g, roughly half salad and half for cooking.
• Fruit — around 300 g, and more in high summer when nobody wants a hot lunch.
• Cheese — 70–80 g, which for six people is one good wedge every three days.
• Charcuterie — 40–50 g, the backbone of lunch on a moving boat.
• Fish or meat — 180–200 g on the days you cook a main.
• Pasta, rice or pulses — 80–100 g dry.
• Eggs — about one each; they are the most useful thing in a galley.
• Milk or yoghurt — 200 ml, plus 15 g of coffee per drinker.
• Water for drinking and cooking — 3 litres, closer to 4 in August.

Multiply by guests, then by days. Six guests for seven days is 42 guest-days, which comes out at roughly 5 kg of bread, 17 kg of vegetables, 12 kg of fruit, 3 kg of cheese, 2 kg of charcuterie, 4 kg of dry pasta and rice, three and a half dozen eggs, and 8 kg of fish and meat if you cook a main every single day — nearer 6 kg once two dinners are ashore. The figure people underestimate is water: 126 litres for that same week.

A seven-day plan for six guests

The plan follows the split rather than a calendar. Nothing here assumes a chef on board: it is food that six adults can put together in a galley with two burners and one worktop.

Days one to three, on the fresh half

Leaves, soft fruit, fish and bread are at their best now, so this is when to spend them. Breakfasts are bread, yoghurt, fruit and eggs. Lunches are cold: tomatoes with good oil, cheese, charcuterie, whatever bread you bought that morning. Dinners are the two fish nights and one where you grill vegetables and meat while still in a bay with shelter.

Days four to seven, on the half that keeps

By now the salad is gone and the food that earns its space takes over: hard cheese, cured meat, eggs, root vegetables, pasta, rice, tinned tomatoes, oil. Dinners become pasta with tomato and basil, rice with whatever vegetables survived, a frittata, a slow-cooked meat dish if the sea allows it. Top up bread, fruit and fish at the next real town rather than carrying ten days of it from the start.

Three sets to choose between

Same arithmetic, different weighting. Pick the one that matches the group, then adjust.

The light Mediterranean set

Vegetable-led, cold at lunch, small dinners: tomatoes, courgettes, aubergines, lemons, herbs, olives, good oil, sheep and goat cheese, a little charcuterie, fish twice. It suits hot weeks and groups that graze rather than sit down to meals, and it is the least demanding on a small fridge because so much of it is happy in a dark locker.

The fish-forward set

Built around three or four fish dinners, bought as close to cooking as you can manage — whole fish for the days you are in port, fillets for the days you are not. Everything else plays a supporting part: potatoes, lemons, fennel, parsley, plenty of oil, one hard cheese for lunches. This is the set that most rewards planning around markets, and our guide to eating with the seasons works as a rough calendar for what will be worth buying.

The mixed set with vegan and gluten-free covers

For a group that is not eating the same thing: the base is shared — vegetables, fruit, bread, oil, tomatoes — and the protein splits. Pulses, tofu, grains and nuts cover the vegan guests; rice, buckwheat and naturally gluten-free staples cover the coeliac ones. Buy those specialist items before you leave, because a small port may not have them, and give them their own sealed box: one board and one knife is the real constraint in a galley, not the shopping.

What changes the numbers

• Children — count two children as one adult for quantity, but not for variety.
• Dinners ashore — each one removes a main and its side, which is the single biggest saving.
• Long passages — cook before you leave. One tray of something cold and good beats a hot meal nobody can face.
• Heat — in August, shift the balance towards fruit, salad and water, and away from anything that needs an hour on a burner.
• The fridge — measure it first. If the set does not fit, it is not the set for that boat.

Where you put it all in the first fifteen minutes decides most of the waste for the week — storing fresh farm food covers that, and farmhouse cheese is worth reading before you commit a locker to it.

Ordering a set through GetEats

GetEats is a marketplace of named farms and producers: each sets its own prices and packs its own orders, usually the evening before delivery. A basket spanning several farms is split into one order per farm, so a set like the ones above arrives as several deliveries co-ordinated to the same window rather than one anonymous pallet.

Being straight about the current stage: our producer network is strongest where our farms already are, and we are building it out along the Italian and French coasts now. So the honest first step is to send us the dates, the headcount, the port and which set you want — get in touch and we will tell you what we can actually cover instead of promising a delivery we cannot make. You can also browse producers on the map or see what is available today.