What show week actually needs
- Broker lunches and canapé service, often several sittings across the week.
- High-turnover fresh: shellfish, cured fish, cheese boards, garnish and micro herbs.
- Champagne, rosé and mixers by the case, restocked daily rather than loaded once.
- Interior consumables: ice, florals, linen-adjacent supplies, guest amenities on show.
- Crew food that does not eat into presentation stock.
Daily rhythm beats one big load
A single show-week load goes stale by Wednesday. We plan a base load before the first day, then daily pre-service top-ups so what is on the plate at 12:00 was in a chiller that morning. Deliveries land at Falmouth Harbour Marina, Antigua Yacht Club Marina or Nelson's Dockyard on a fixed window agreed with the chef.
Lead times for show week
| Item | Brief by |
|---|---|
| Champagne and wine volumes | 3 weeks |
| Shellfish, caviar, specialty proteins | 2 – 3 weeks |
| Florals and interior presentation | 2 weeks |
| Daily fresh top-ups | Confirmed the day before, running through the week |
After the show
Most yachts go straight into charter or run north to St Barths for the holidays. We roll the show brief into the season brief so the yacht leaves Antigua already loaded for the next two weeks instead of restocking in a peak port.
Frequently asked
When is the Antigua Charter Yacht Show?
Early December each year, in Falmouth Harbour and English Harbour. It marks the practical start of the Caribbean charter season.
How much notice do you need for show week?
Three weeks for wine, Champagne and specialty. Daily fresh runs are confirmed day by day through the week.
Can you deliver daily during the show?
Yes. Pre-service delivery windows agreed with the chef, to Falmouth Harbour Marina, Antigua Yacht Club Marina or Nelson's Dockyard.
Can you handle both broker hospitality and crew food?
Yes, on separate lines so presentation stock and crew stock never get confused.