Appetite Uk

Vicky Mansfield

Having worked in kitchens as a chef since 16, Vicky trained as a professional chef at 18, and in 2009 completed an Advanced Diploma from Leiths School of Food and Wine in London. Vicky also sought work experience during her diploma and trained with many top chefs at Michelin Starred Restaurants.

Working with Rick Stein



Vicky's career began at Pescadou Restaurant in Padstow where she had the opportunity to work with Nathan Outlaw, who received his second Michelin Star in 2009.

While working at Pescadou, Vicky cooked fine food for celebrities and stars such as Ainsley Harriet, Fern Britten and Phil Vickery, before moving on to work with Rick Stein at St. Petroc's Bistro.



Working so close to the sea gave Vicky a chance to cook with the freshest fish and seafood available, at some of the countries best seafood restaurants.

After 2 years living in Padstow, Vicky took a trip across the Atlantic where she was employed in New York as head-chef on the super-yacht Intuition II.

New York, to the Caribbean

Cheffing aboard super-yachts took Vicky south from New York to the Caribbean. She first settled in Antigua where she worked as head chef of Rickards, the prestigious French restaurant at The Catamaran Club Hotel.

After a season on dry land, the call of the sea beckoned once more and Vicky returned to yachting as Chef and First Mate, aboard the mega-cat, Catbird.

Working on Catbird took Vicky all around the Caribbean and eventually back up to Long Island, New York. Catering for up to 12 guests throughout the day, the work was flat out, but also provided a fantastic opportunity to experiment with, cook and presenting tropical produce in new, interesting ways.

Following the summer season in New York when the owner would spend most of each week on board, she returned with the boat to the Caribbean. She waved good-bye to Catbird and moved on, to a more refined yacht, Cap II. Life in the Caribbean allowed Vicky to spend time among the islands, taking in local produce and traditional cooking techniques at each port they passed.

Sailing the Atlantic to uncover Palma's hidden culinary secrets

After arriving in Mallorca it was once again time to say goodbye to this chapter in her life, and Vicky lived for the summer in the old town in Palma, Mallorca. During this time she experienced many local cuisines and work at a number of the local restaurants studying the ancient art of traditional Mallorcan cooking, handed down through generations.

Following a fantastic summer she when on to work on private sailing yacht Anna Christina, 136 foot ketch. She was sole chef aboard and the standards demanded were extremely high.