On Board catering problem solved

[John Arton]

Many here may have suffered from poor on board catering. I recall when I did a coastal trip with Blue Star when I was still at school, having steaks that had been purloined from the cargo but if this idea went ahead it would give a whole new slant on "cargo brand" feeding, so long as you like fish.
https://gcaptain.com/worlds-biggest-...Captain.com%29
rgds
JA

[Chris Allman]

Talking of food being used from cargo - I remember a trip when we carried a few hundred tons of Brazil nuts and the cook decided to use some. It was nut cutlets, nuts and fish, nuts and stew, nut soup - bloody nuts with everything until the old man told the Chief Steward that if another nut dish appeared on the menu, he, the Chief Steward, would be swimming home - we got back to some better food after that and everyone stopped pooing through the eye of a needle. Still cringe today when I see nut dishes on menus.

[Captain Kong]

Fyffes Banana boats had been doing that for years,
Load fresh stores in Garston, go to Las Palmas for Bunkers , sell all the stores down the gangway , a wad of money changes hands, then Bananas,
Roast Bananas, Boiled Bananas, fried bananas, Stewed bananas, grilled bananas, mashed bananas, frappy bananas, we were going bananas.
That's the way to do it.
Brian

[Des Taff Jenkins]

Hi Brian.
One of the best ways to cook bananas is Barbequed,leave the peel on and just chuck it on. Best cargo
400,000 dozen VB from Melbourne to Fiji, with the mast house door unlocked.
Cheers Des

[happy daze john in oz]

There once was a cafe in KG5 where prices were so low even the local workers outside the docks wanted to eat there.
The story goes that the owner was approached by the docker's union and told that he would be supplied with all the food he needed but the union would set the selling price. He did well out of it and the workers got a good fed at a good price.
Even the local dock authority ate there and could not understand why it was so cheap.

[John Arton]

The Empress boats used to supply a number of pubs, butchers etc. in Liverpool with booze and meat.
On arrival at the landing stage the first down the gangway was the head bar keeper with two or three cricket bags full of spirits that went into the back of his jaguar for selling onto the pubs around where he lived. Loading stores on the landing stage, in addition to what the butchers were selling ashore, cases of meat would be lifted by the stevedores to be sold to local butchers. If the crew wanted a steak instead of the usual fare, that would cost them £1 to the butchers and on arrival day in Liverpool our officers cabin steward would come round and ask us if we wanted a £5,£10 or £20 meat parcel to take home.
All this went on under the noses of the senior officers on board and with the knowledge of the superintendents.
After the Empress boats ended and C.P. had a large fleet of tankers and bulk carriers trading world wide, any ship coming to a European port would get 3 months deck, engine and catering stores sent out from a Bristol based outfit delivered via articulated truck. The drivers of these trucks said they always had to stop off at the catering supers house to fill up his freezer with meat purloined from the ships stores.
The Beaver boats were the best for cargo brand, Polish jeans and lumberjack shirts bound for Canada, hand stitched pig skin boots from Bromley Walkers in the U.K., tween decks full of Plymouth Gin and Teachers whiskey, we even had a massive triang train set (cargo brand) in the officers mess room. We were the best dressed bunch of seafarers ever, not necessarily the best fed though.
rgds
JA

[gray_marian]

#3, What...no banana daiquiris Brian

[Captain Kong]

In the Gladstone Dock in Liverpool in the 50-s when discharging frozen Lamb from New Zealand off the Adelaide Star, a Docker was caught by "One a day" the cop on the gate. "What s that under your overcoat."? It was a whole frozen Lamb, the Docker said , he felt sorry for it and was keeping it warm, He was know for ever after as "The Good Shepherd."
Brian

[Ivan Cloherty]

The Empress boats used to supply a number of pubs, butchers etc. in Liverpool with booze and meat.
On arrival at the landing stage the first down the gangway was the head bar keeper with two or three cricket bags full of spirits that went into the back of his jaguar for selling onto the pubs around where he lived. Loading stores on the landing stage, in addition to what the butchers were selling ashore, cases of meat would be lifted by the stevedores to be sold to local butchers. If the crew wanted a steak instead of the usual fare, that would cost them £1 to the butchers and on arrival day in Liverpool our officers cabin steward would come round and ask us if we wanted a £5,£10 or £20 meat parcel to take home.
All this went on under the noses of the senior officers on board and with the knowledge of the superintendents.
After the Empress boats ended and C.P. had a large fleet of tankers and bulk carriers trading world wide, any ship coming to a European port would get 3 months deck, engine and catering stores sent out from a Bristol based outfit delivered via articulated truck. The drivers of these trucks said they always had to stop off at the catering supers house to fill up his freezer with meat purloined from the ships stores.
The Beaver boats were the best for cargo brand, Polish jeans and lumberjack shirts bound for Canada, hand stitched pig skin boots from Bromley Walkers in the U.K., tween decks full of Plymouth Gin and Teachers whiskey, we even had a massive triang train set (cargo brand) in the officers mess room. We were the best dressed bunch of seafarers ever, not necessarily the best fed though.
rgds
JA

Looks liked I sailed in the wrong companies and was also Supt in the wrong companies. Ah! well that's life!

[cappy]

###once read that captain bligh of bounty fame had the ships cheese delivered to his house before sailing on the voyage to the mutiny...cappy