I was a private chef on superyachts. These are the diet tips I learned

I am a researcher at King’s College and a registered dietitian, but here’s something that may surprise you – my first career was as a private chef, cooking for the ultra-wealthy on superyachts.

These yachts would sail around the Mediterranean from St Tropez in to Portofino in and then, during the winter months, chase the sun across the Atlantic Ocean to the Caribbean islands.

No expense was spared – meals of lobsters or wagyu beef would be garnished with generous shavings of £200 truffles and served with expensive wine.

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