Evolution Yachting Launches In-House Provisioning Service

Evolution Yachting has announced the launch of a new in-house provisioning brand Galley & Pantry across its 20 offices in nine countries throughout the Mediterranean.

Galley & Pantry is the company’s response to the increased market demand from chefs and chief stews, to source food locally from local suppliers with the support of a hub company in Barcelona. The company is capitalising on the local presence and support that the Group has in their offices in Spain, France, Monaco, Italy, Greece, Turkey, Montenegro, Croatia and Albania.

The operation will be headed up by Scottish butcher Colin Clark and Monica Lopez. Both have more than 15 years of experience in the industry and are used to dealing with all type of clients and vessels on a daily basis. The entire customer journey has been designed with one objective; to make life much easier and streamlined for the yachts. There will be one point of contact for the client who will then coordinate with the provisioning expert from the local office, regardless of where the yacht is in the Med.

It also means that yachts will not need to start from scratch every time they reach a new destination. We will able to anticipate a yacht’s needs and be one step ahead, so if products cannot be sourced locally, they can be sourced from our hub company.

Belen Martin, Chief Projects Officer of the group said: “For us, the time was just right to launch Galley & Pantry. Due to our rapid expansion and presence across the Med, we were thinking about setting up our own in-house provisioning service. The arrival of COVID-19 signalled to us that the time was right, as it has put a lot of pressure on yachts and owners, with budgets being scrutinised even more than before."

"There are also limitations for logistics now due to the closure of most borders, and this has been extremely challenging. It is completely logical that yachts are questioning why are they having to have provisions sent to them from other countries, when excellent local produce can be sourced and with a minimum carbon footprint.”

Colin Clark, Head of Provisioning added: “Our objective is to continue to excel in service, provide local knowledge and obviously great produce. We will provide the yachts with the best advice about local produce, but also advise them about the local limitations on products and suggest alternatives.”