Cooking Live at Southampton International Boat Show

WOW – what a day. Sunshine on the water, masts clinking, and the smell of garlic and spices drifting across the marina… not a bad 'office' for a Thursday.

I had the joy of cooking live on the Chefs Ahoy stage at the Southampton International Boat Show with Martin from The Rustic Chef and, of course, my brand Happy Adjika - and honestly, it felt like home. I’m still buzzing.

Cooking Live… on a boat show stage!

I wanted to prove something quite simple: you don’t need a huge kitchen to cook food with massive flavour. Whether you’re in a galley, a tiny rental, or a demo kitchen in the middle of a boat show, you can still make food that’s colourful, herby, and exciting.

So I chose dishes that:

• use minimal kit

• rely on pantry staples + one flavour bomb

• are easy to scale

• and are properly delicious

What I cooked

1) Spinach pkhali with adjika-marinated prawns

Georgian-inspired, boat-friendly. We blanched spinach, blitzed it with walnuts, herbs, a splash of acid, and green adjikafor that gorgeous Georgian flavour. Then we tossed tiger prawns in walnut adjika + olive oil and pan-cooked them so the stage smelled unreal. Bold, herby, and so fast.

2) Georgian lobio (bean stew)

This is such a hero for boats, campers, busy people – beans, onions, herbs, adjika, done. It’s hearty, comforting, and you can make it with what you have in the cupboard. The crowd loved how simple it was.

Best surprise of the day

My mum joined us on stage! She talked about Georgian food, hospitality, and the way we cook with love first, technique second. It was such a special moment – to be on stage, cooking the food I grew up with, with her right there. That alone made the whole day.

Tastings = JOY

I always say: I can tell you it’s good, but I want you to taste it. I handed out tasters and the feedback was amazing – people asked where to buy adjika, how to use it with fish, and if you can cook Georgian food on a boat (answer: yes, absolutely).

Boat (and small kitchen) cooking tips

Here’s what I shared on stage – keep these in your notes:

• One pan, smart prep. Do your chopping before you start cooking. Keep the hob clear.

• Flavour bombs. A jar of Happy Adjika, plus lemon, plus fresh herbs = instant Georgian energy.

• Cupboard heroes. Beans, walnuts, tinned tomatoes, sturdy greens like spinach or cavolo nero.

• Cook once, eat twice. Make a pot of lobio → eat hot → use cold as a dip/spread.

• Texture always. Add nuts, herbs, or a squeeze of citrus to wake up the dish.

You don’t have to choose between small space and big flavour.

Gratitude moment

Standing there with Martin (who is just the best host), cooking in the sunshine, helping people discover a new condiment, talking about Georgian food and seasonal cooking… it reminded me exactly why I do this. To share food that’s simple, seasonal, and delicious – and to make it feel doable for real people, in real kitchens, and yes, even on boats.

Thank you Southampton International Boat Show for having us, thank you to everyone who stopped to watch, taste, and chat, and a huge thank you to Martin for inviting me on stage. My heart is full.

Now… who’s ready for more live cooking?

View more over on my Instagram post: https://www.instagram.com/p/DPDhtsGDHM-/?hl=en