LEADING SOPRANO
Frances and Michael Howorth chat to Naomi Pritchard the Chief Stewardess on board Soprano
What made you join the superyacht industry?
I wanted to get away from my job working in insurance at Lloyds of London and because I had just completed a cooking course I thought it would be a good idea to escape the rat race if only for a season.
What was your first superyacht and when did you join her?
I joined the yacht Opium and there I met Ollie her Captain who somewhat swept me off my feet and I discovered a whole new lifestyle that changed everything.
How long have you been aboard your current yacht and how did you join her? Ollie and I work as a team now and we have been here together for three years.
What do you most like about your job? The owners. Everything flows down from them and their attitude. It filters from them through the Captain and controls the pace and style with which the yacht operates. We are a single season boat based in the Mediterranean and undertake a few charters each year leaving the rest of the season free for the owners to enjoy.
And least like?
I miss my friends and family but in this job that’s to be expected. I should have done this a lot earlier in my life because in truth, there is very little about that I do not enjoy.
What is your favourite restaurant or bar in the Mediterranean and why is it special? I love Gaudeix, a very lively but small tapas restaurant in the old town of Palma. They serve both small tapas plates and larger so called “raciones” still tapas but in larger servings. It is decently priced and offers a good choice of local wines. I also love the Gran Hotel Son Net set in a 17th-century mansion. It is a very refined hotel that overlooks the valley of Puigpunyent and has fabulous views of the Tramuntana mountains.
Which is favourite Mediterranean shop and why do you like it?
Realto, an essential living store in Barcelona would top my list. A great number of fixtures
38 | AUTUMN 2020 | ONBOARD
and fittings on board Soprano have come from there. When we need wine we tend to use Number 12 who look after us well and for flowers in Barcelona you would be hard pressed to beat Wei Arte Floral on the Plaça de Narcís Oller.
If you could recommend a Mediterranean service to another Stew what would it be? I would recommend the yacht supply and support company, Versilia Supply Service (VSS) in Italy. Based in Viareggio with offices in Livorno, Antibes and Palma de Mallorca, they offer a very personalised and efficient service with a fast response time to all our orders.
If you had a magic wand what would you change in job?
Hours of work. They can be exhausting but you know that before you join up!
What is the most funny superyacht experience you can recall?
One occasion we had a guest who rushed on board the yacht carrying what I thought was one of those fluffy, handbag sized dogs. A couple of days later while trying to be helpful I offered to take the dog for a walk only to be met by the reply, “No, what dog?” I was puzzled until later that night when she arrived on the main deck dressed for dinner with a fluffy fur stole draped around her shoulders.
What advice would you give to someone thinking of working as a stew on a yacht? Be sympathetic to others around you and realise that living in close company with others can be stressful and is not for everyone.
What makes you stand out as a Stew? My maturity. By that I do not mean my age I mean that I have done other things in life that have given me experiences I can draw upon and relate too.
What tip for doing your job better are you willing to share?
It is all down to the Ps. Planning, Preparation and in the case of superyachts, the Preference sheet. It is really important to master those.
What qualifications do you have that aid working on yachts?
I did a PYA course recently and gained their qualification as a Stewardess. It was good to confirm that what I had learned was in fact the correct way to do things. I did learn there too. Who knew that there is a special way to serve Russian Caviar for instance. I have also attended a wine appreciation course which teaches you a lot about wine and not just how to enjoy drinking it.
QUICK FIRE QUESTIONS
What did you eat for breakfast? Earl Grey tea
What is your favourite style of cuisine? Modern British
What foods do you dislike most? Tripe
What would your last supper be? Turkish Meze
Name 3 of your dream dinner party guests? David Bowie, The Duke of Edinburgh and David Attenborough
Where in the world would you visit if you had the chance? New Zealand
What is your best childhood memory? Picnics with parents
What’s your most treasured possession? Pen, a gift for my 21st birthday
Do you have any pet peeves? Rudeness
What is your favourite flower? Agapanthus
What have you done spontaneously lately? Given an interview to you
What is your biggest regret to date? I should have done this job earlier in my life
What is the closest you’ve ever came to death?
On a sailing yacht when a cleat snapped
What’s your guilty pleasure? The captain (He’s my husband!)
What is your worst habit? Procrastination
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148 |
Page 149 |
Page 150 |
Page 151 |
Page 152 |
Page 153 |
Page 154 |
Page 155 |
Page 156 |
Page 157 |
Page 158 |
Page 159 |
Page 160 |
Page 161 |
Page 162 |
Page 163 |
Page 164 |
Page 165 |
Page 166 |
Page 167 |
Page 168 |
Page 169 |
Page 170 |
Page 171 |
Page 172 |
Page 173 |
Page 174 |
Page 175 |
Page 176 |
Page 177 |
Page 178 |
Page 179 |
Page 180 |
Page 181 |
Page 182 |
Page 183 |
Page 184 |
Page 185 |
Page 186 |
Page 187 |
Page 188 |
Page 189 |
Page 190 |
Page 191 |
Page 192 |
Page 193 |
Page 194 |
Page 195 |
Page 196 |
Page 197 |
Page 198 |
Page 199 |
Page 200 |
Page 201 |
Page 202 |
Page 203 |
Page 204 |
Page 205 |
Page 206 |
Page 207 |
Page 208 |
Page 209 |
Page 210 |
Page 211 |
Page 212 |
Page 213 |
Page 214 |
Page 215 |
Page 216 |
Page 217 |
Page 218 |
Page 219 |
Page 220 |
Page 221 |
Page 222 |
Page 223 |
Page 224 |
Page 225 |
Page 226 |
Page 227 |
Page 228
