Sarah Loftus

I have always had a passion for food and cooking, which was wholly encouraged by my Grandmother whom I suppose I could say was my first teacher.

Having completed my A levels at school I went onto study a Bachelor of Arts degree in Hotel and Restaurant Management, and combined this with a year with the Radisson Hotel Group in America. I spent my holidays gaining experience with a large outside-catering company in England, dealing with events such as the British Grand Prix at Silverstone.

From the day I joined my first boat in 1990 I haven`t looked back. In between times I went on to study a Cordon Bleu course and then joined Roger Verge at The Moulin De Mougins for a short time. Two years ago I completed my Master Chef Course at the Cordon Bleu School in London.

I sincerely believe that you can never stop learning about food..... there are new concepts and ideas happening all the time. I love the excitement of trying out new ideas, different presentations, working with new ingredients and different cuisine`s. I take pride in making all my own stocks, sauces, fresh ravioli and desserts.....This is more than my job; it`s my passion.....

I hope you enjoy looking at this small selection of my menus. These menus were presented to guests onboard my current boat during the summer 1998. All the photographs were taken just before the food was presented at the table.