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Cooking on a narrowboat: hints and tips


Hiring a boat over the Easter weekend? With the Easter roast looming, those new to life afloat may find that their goose is well and truly cooked – and not in a good way – when it comes to navigating an onboard kitchen. Read on to ensure culinary success with Jean’s tips for cooking on a narrowboat.

Jean Hicks has been living on a narrowboat for 10 years. She is a Customer Services Advisor for British Waterways and is famous for her delicious sponge cakes.

Jean says:

"I think because I’m so used to boating I don’t see that cooking on a boat is too different to cooking in any other kitchen. There are just a few important pointers to keep in mind.

"Firstly, you’ll probably have fewer work surfaces than you’re used to so you need to get into the habit of clearing up as you go, much as you might in a normal small kitchen. You also have to be fairly organised in advance to avoid those last minute panics. The nature of the clutter free environment means that you won’t necessarily have plenty of spare pans or utensils; hence you have to wash up as you go. There aren’t many boats fitted with dishwashers as they tend to use too much water. So you could say the requirement here is to make sure that you have plenty of hot water ready and of course your eco friendly washing up liquid.

"Hireboats are usually well equipped, but the difference is that you’re not in your own kitchen with your own utensils. Make yourself familiar with the equipment you have before you start. You may have to tweak your menu accordingly.

"You’ll usually find a standard gas cooker or multifuel aga in most narrowboats. You might want to check you have a full/spare gas bottle before you start. Yes, the voice of experience.

"Boats with smaller cookers, such as two rings and a grill/oven, could make use of the top of the coal fire if you have one, to keep cooked food warm (wrap it in foil).

"Many boats have 240v electricity either connected to the mooring or through a generator/inverter system when out cruising, which means that the microwave, food processor, fridge etc work the same as in a house/flat, so not really much difference there either. Basically if the mechanics are working in the engine room, then there is no reason for the electrics not to do their job in the kitchen.

"However, if you don’t like using too much electrical equipment on the boat in case it drains the batteries too quickly, any mixing will have to be done by hand and that might influence your menu. In this case, microwaves are probably out of the question as well, unless just for heating food up as opposed to cooking it."

And finally:

"When we’re on the move I find roasts and casseroles are the easiest meals because you just put the food in the oven and it doesn’t require too much attention. This way you can enjoy the boating without being stuck in the kitchen all day."

Our thanks to Jean Hicks

Last updated: 12/03/2009