28 April 2021

An interview with ARION’s chef, Ryan Weymouth

Yachting Partners International spoke to chef Ryan Weymouth to find out more about the cuisine offered onboard 37m ARION and how he keeps on top of current foodie trends.


Do you have a favourite dish or pastry you particularly excel at making? 
My favourite dish to make at the moment is a pistachio crusted rack of lamb with potato croquettes. The flavour of the pistachios really complements the lamb and adds an interesting texture. I also like to add something sweet inside the croquettes, like figs or apricots to balance out the dish.

What do you do to stay current and on top of new trends? Describe two or three of the most interesting industry trends and how you use them in your own cooking style.
I subscribe to a number of industry newsletters and blogs and like to stay active on social media to keep current with new trends. I’ve also met so many brilliant chefs throughout my years of experience that I still network and share ideas with. Two chefs in particular that I look to for inspiration and innovation are Heinz Beck and Thomas Keller.
A trend that has recently been invigorated while people have spent time in lockdown is pickling and fermentation. With people growing more vegetables at home and getting more adventurous in their kitchens, they’ve tried their hand at pickling and fermenting their home-grown produce. It’s a trend that I love and something I’ve always enjoyed incorporating in my cooking. Adding pickled or fermented vegetables can add sharpness and elevate all kinds of dishes. 
Another trend that is now more important than ever is buying local. I’ve always been a huge advocate of using local produce wherever I can to support local businesses. It helps the community, it’s more sustainable and the products are fresh and of high quality!

Share your best memory when cooking for guests.
My best memory when cooking for guests would have to be at the Cannes Fireworks Festival in 2019. Watching the spectacular firework display with the guests and enjoying a glass of champagne after a successful dinner service will always be a fond memory of mine.


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