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Recipes from the Skys with Head Chef Darren Marchant

We are delighted that Darren Marchant, Head Chef for our Skys Fleet will be contributing a weekly recipe to Travel Post.




In this episode for Travel Post I have included some recipes for canapés, perfect for getting the party started. Sat here, writing these recipes, I am remembering with great fondness those Captain and Farewell Dinners we lay on for our passengers, held in either the Sky Lounge or on deck whilst sailing away from port, whilst having the front of house teams sing the Farewell Song. Watching you all in deep conversation about your travels over champagne and cocktails, enjoying those pre dinner canapés lovingly made by my team, made me think that you might like to try some of them out on your own guests.


Darren Marchant 

Head Chef – the Sky Fleet 


 Goats Cheese & Red Onion Cheesecake


Ingredients - makes 12

For The Base

95g Scottish Oak Cakes

2 Tbsp Salted Butter, melted

4 Tbsp Mixed Seeds


Goats Cheese Filling

250g Good Quality Goats Cheese, preferably an Ash 

100g Cream Cheese

150ml Double Cream

1 Gelatine Leaf



Red Onion Chutney

6 Medium Sized Red Onions

1 Red Chilli

2 Cloves Garlic

2 Bay Leaves

150g Demerara Sugar

1 Cinnamon Stick

Juice of a Freshly Squeezed Orange 

80ml Red Wine, full bodied

20ml Balsamic Vinegar

10ml Port

30ml Rapeseed Oil

8g Sea Salt



For The Base

1. Place the oat cakes into a food processer and blitz until a fine crumb. Add the seeds and blitz just to mix.

2. Put the crumb mix into a bowl and add the melted butter, mix well.

3. Add the mixture to the bottom of a mini cheesecake tray, pressing down gently but making sure they are flat and even.

4. Place in the fridge for at least 40 minutes to firm up.


For the Goats Cheese Filling

1. Place the gelatine leaf in a bowl with cold water.

2. Put the cream cheese and goats cheese into a bowl and beat until smooth.

3. Place the cream in a saucepan and bring to the boil. Remove from the heat and leave to cool slightly.

4. Add the gelatine leaf to the cream, making sure all the excess water has been squeezed out. Then whisk through to dissolve.

5. Gradually add the cream to the cheese mix until the mixture is smooth.

6. Pour the mixture into the bases and then leave to set in the fridge for 4 hours or overnight.

7. Remove the mixture from the fridge and carefully take out of the moulds. Just before serving top the cheesecake with a teaspoon of the chutney.


For the Red Onion Chutney (note this is the same recipe as last week’s chutney to accompany your cheeseboard)

1. Peel the onion and top and tail. Cut the onion in half from top to bottom then thinly slice. Place in a bowl. 

2. Peel the garlic and press through a garlic press and place in a separate bowl.

3. Cut the chilli in half and remove the seeds. Chop finely and add to the garlic. 

4. Place a heavy bottom pan on the stove and add the rapeseed oil. 

5. Over a medium heat add the onions to the pan and cook until they have gone translucent. This will take around 20 minutes, stirring occasionally. Don't let the onions burn (this way will bring out the onions naturally juices).

6. Add the garlic, chilli, cinnamon stick and orange juice and bay leaves. Cook out for a further 2 minutes.

7. Turn up the heat and add the sugar to the onions, stirring constantly until the sugar starts to bubble. 

8. Add the vinegar, wine and port and cook until the onions are soft and the liquid has reduced to a jammy like consistency. 

9. Remove from the heat, season with salt to your liking and leave to cool. Then place into sterilized Kilner jars. The onion chutney will keep in the fridge for at least 4 months.



                                   Parmesan & Prosciutto Custard Canapé 



Ingredients - makes 8


200ml Whole Milk
50 Grams Parmesan Rind
200ml Double Cream
50g Grated Parmesan
5 Egg Yolks
Seasoning (salt and pepper)


4 Slices of Crispy Prosciutto
80 Grams Kalamata olives, chopped
1 Teaspoon Parsley, chopped
1/2 lemon, zested
1 tsp extra virgin olive oil



For the Custard

1. Place the milk and parmesan rind in a saucepan and bring to the boil.

2. Remove from the heat and strain the mixture through a fine sieve.

3. Return the mixture to a clean saucepan and add the cream and the grated parmesan.

4. Place back on the stove and bring back to the boil and then remove.

5. Put the egg yolks in a bowl and whisk in the warmed milk and cream.

6. Strain again and leave to cool.

7. Pre heat oven to 100 degrees.

8. Pour the mixture into 8 small ramekins.

9. Place the ramekins into a deep baking tray. Add enough warm water to fill a quarter of the way up the sides of the ramekins.

10. Put in the oven and cook for approximately 40 minutes until firm.

11. Remove from the oven and leave to cool.

12.Use a blow torch to scorch the top.


For the Garnish

1. Place the prosciutto under the grill on a wire rack until crispy.

2. Chop the olives and place in a bowl with the parsley, olive oil, lemon juice and mix.

3. Spoon some of the olive mixture on top of the custard, top with half a slice of crispy prosciutto and serve.



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