Drone flight around Martello Tower, capturing the intense river currents and its constantly shifting morphology. A unique perspective on this dynamic landscape. Subscribe to follow our journey and discover more breathtaking locations! #martellotower #drone #rivercurrents #shiftingmorphology #exploration #nature

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Just finished testing the dinghy out. The end of a 2 day project. Full project video coming soon.

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Recently we worked with the Irish Sailing Association at their Youth Pathway event held at Ballyholme Yacht Club. The event was one of the largest we have covered yet with racing over 5 fleets and 3 race courses. Fleets included Toppers, Optimists, Laser 4.7s, Laser Radials and 420s. As the ISA are currently working on building their social media channels, we decided that opting for several short videos would be most suited to their needs. We decided that filming would only be needed for one day, to allow us to get the content we required. We produced an overall video to release first, along with a short teaser for Instagram. We then worked and made a short 40-60 second video for each class. We also have the option to use the content to promote future events for the ISA

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Transmission repair preview. #ChrisDoesWhat #DiningInWithDanielle #HoMaidChef . . . . . #transmission #jeep #jeeplife

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Chef Bex aboard Bliss, Fountaine Pajot 67, recently created these decadent chocolate mousse domes for a couple celebrating their anniversary. Now she’s sharing the recipe so you can enjoy a taste of life on charter at home. Chef Bex's Raspberry Gelée, White Chocolate Mousse & Mirror Glaze Hearts 🍓Raspberry Gelée Ingredients - 8 oz raspberries - ¼ cup sugar - 3 tsp lemon juice - 1½ sheets gelatin - 2 tbsp water Method 1. Simmer raspberries, half the sugar, and half the lemon juice until soft. Blend smooth. 2. Return ½ cup purée to saucepan (save rest for mousse). 3. Add remaining sugar, lemon juice, and water; heat gently. 4. Stir in softened gelatin until dissolved. 5. Pour into small silicone molds and chill overnight until set. 🍨 White Chocolate Mousse Ingredients - 2 sheets gelatin - 1½ cups whipping cream - 1 cup white chocolate - ½ tsp vanilla - Pinch salt Method 1. Soften gelatin. 2. Heat ½ cup cream, remove from heat, add chocolate + gelatin and stir smooth. Cool. 3. Whip remaining cream to stiff peaks. 4. Fold chocolate mixture into whipped cream. 5. Fill molds with mousse, press gelée sphere into center, level tops. 6. Freeze 3+ hours or overnight. 🍫 Mirror Glaze Ingredients - 6 sheets gelatin - 1 cup sugar - ⅔ cup corn syrup - ½ cup water - ½ cup condensed milk - 7 oz white chocolate Method 1. Soften gelatin. 2. Boil sugar, corn syrup, and water. Remove from heat. 3. Stir in gelatin and condensed milk. 4. Pour over white chocolate; mix until smooth. 5. Cool glaze to 95°F (35°C). 6. Pour over frozen mousse cakes on a rack. Let set. To experience more of Chef Bex's cooking in person👇 📧crewed@horizonyachtcharters.com 🧑‍💻horizonluxurycrewed.com

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