“One cannot think well, love well, sleep well, if one has not dined well.” -Virginia Woolf
For Alice Brodie, Business Manager at PCL Marine, no two days are the same. One morning might see her visiting growers and suppliers, with a superyacht chef, the next taking a tour of PCL Marine’s own butchery. Working directly with New Zealand’s marine sector – including visiting and locally based superyachts, and superyachts cruising the wider South Pacific – Alice’s passion is connecting superyachts with the best of local and international fare, and engaging them with where their produce is coming from. It’s about making what we offer an experience in itself.
PCL Marine – part of parent company The Produce Company – has been working with superyachts for nearly 15 years. Working as the supplier for the lion’s share of Auckland Top 50 restaurants, it was inevitable that superyachts would soon get wind of the company as a source of the best provisioning in New Zealand. From there things spiralled, and the PCL Marine division is now entirely dedicated to supporting the niche marine sector and the demands of its discerning clientele.
“We want visiting superyachts to understand the full scale of what we offer and that we are a full service superyacht provisioning agency… we have our own butchery, sell beverages, caviar, truffles, guests’ favourite brands from home, as well as showcasing the best of NZ food and beverage,” says Alice. “New Zealand’s food industry offers premium quality, award winning artisan producers, with a focus on health and wellbeing”.
Providing beautiful high-quality produce tailored to yacht use, is a key goal, with the list of the tantalising products on offer seemingly endless. “We offer superb quality handpicked 55-day aged beef, TeMana Lamb, award winning free range sausages and beautiful NZ game – wild sheep, rabbit, goat and deer. I have discovered the best cured venison, beef and lamb products New Zealand has to offer, we work closely with NZ’s only organic chicken supplier and also communicate directly with fishing boats and seafood suppliers to cater to any guest and chef specifications.”
With an intimate knowledge of New Zealand’s produce, Alice is a true believer in listening to client’s wish list and then engaging them with the local specialities including site visits to key producers. This helps yacht chefs create bespoke menus that have been tailored around the best of the incredible produce on offer. “We really want to help the superyacht chefs tell a story about New Zealand’s flavours and offerings via our food,” says Alice. “Food and beverage is such a crucial part of the overall superyacht experience and it’s a privilege to work with superyacht chefs to create something memorable and uniquely New Zealand.”
This approach pays, with visiting superyachts hailing PCL Marine as their one stop shop.
‘If you come down to The South Pacific, PCL Marine is just the best. We have been cruising the region for the last three years and wherever we were, they always made it happen; Taihiti, Fiji, Vanuatu, Tonga, even Palau, and of course Auckland. Each island has their own challenges, but if you give them enough time, they can pretty much make anything happen.’ Chef Eric- MY DRAGONFLY.