Overview

Born in Scotland but raised in France, Bill is equally comfortable making a soufflé as he is deep frying a Mars bar. His culinary journey has taken him from the villas of Europe, penthouses of New York, and the largest yachts in the world. In this gripping exposé, he lifts the veil on the hidden underbelly of the culinary realm aboard these floating palaces. As a former chef on the high seas, he witnessed first-hand the clandestine dealings, ethical compromises, and mountains of cocaine lurking beneath the surface of glamour and extravagance. So, wash your hands and dry your sense of humour, because, in this world of luxury and excess, the only thing more absurd than the dishes served is the truth itself.

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