On 12th August 2018, five current and former Oxford University Yacht Club sailors started the Royal Ocean Racing Club’s Sevenstar Round Britain and Ireland Race. The marathon race, in which yachts circumnavigate the entire UK without stopping, is one of the toughest challenges in ocean racing. But the OUYC team had a secret weapon: a day’s supply of delicious TentMeals. In thirteen days, they covered 1988 nm, encountering gale force winds on Ireland’s rugged west coast, mountainous seas near the Hebrides, mythical islands in heavy fog and flat calms among North Sea oil rigs. OUYC is proud to be the first university team to have completed the Sevenstar Round Britain and Ireland Race – and it wouldn’t have been the same without our TentMeals.
The team – Simon Harwood (skipper), Max Jamilly, Mélisande Besse, Annika Möslein, Will Gibbs and Sean Linsdall – arrived in Gosport on Friday 10th August to prepare for the race. Among over 600kg of food and water were our TentMeals. On day six, having endured historic storms, we rounded Muckle Flugga, the most northerly point in the UK. We couldn’t wait any longer to try the TentMeals and decided it was time for a gourmet day. Our Subtly Cinnamon breakfasts were quick to cook, filling and tasty. Crew members with a sweet tooth were especially happy for a break from biscuits and porridge! Later, for dinner, we shared Almond Jalfrezi and Italian-inspired main meals. The curry was a particular favourite. We were all disappointed to return to our routine ship’s menu the following day. TentMeals were satisfying, lightweight, compact, easy to make and quick to eat – ideal for a fast-paced, high-performance sport like ocean racing. We can’t wait to use them on our next record-breaking expedition!