Here we are...where? Who knows? We’re still in Stealth Mode at the moment and we’re enjoying our sneakiness while it lasts.
It’s probably about time though, that I mention the incredible job done by our victualler, Vicky, and her assistants, Ollie and Sarah.
Outside of the Clipper Race, Vicky from the Shetland Islands in Scotland works as a professional chef on board expedition boats which specialise in diving on wreck sites. Although this adventure around the world is time spent away from her job, she’s taken up the role of victualler, alongside her team and she’s done an exceptional job.
The role of victualler is the hardest on the race of all of the crew-led jobs, normally given to Round the Worlders. It requires loads of planning, work in port and the pressure to accommodate everyone’s dietary needs with very little room for error. Victualling in Qingdao for the Pacific race is always the one that tests the victuallers the most as supermarkets are extraordinarily different from the ones we have in the west and led to a few of the boats working well into the night before departure day to get the food on board and packed away.
With all of that being said, the food on Ha Long Bay, Viet Nam this race has been outstanding in every way, from flavour to nutrition to quantity. Myself, Bob and all of the crew cannot thank Vicky enough for all of her hard work in her planning, countless trips to the supermarket and organisation, especially considering the amount of time we know has gone into it.
We hope we can get to Seattle soon as I know Vicky is very much looking forward to seeing her Mum dockside on arrival.
Hooroo cobbers,
Cam, Bob and the grateful Ha Long Bay, Viet Nam crew