Redesigning a galley

[finefurn]

I have a 1984 Hunter 27, that has a barley functional galley. Although everything works as planned, it does leave a lot to be desired. Specifically, lack of counter space, and storage for food and utensils. Probably going to have to take over the starboard settee. Has anyone remodeled their galley on such a small cruiser, what worked out well and what didn't. Have any pics of the new galley. We usually go out for a stretch of 3-5 days and like to cook, as opposed to eating out of a can on the run

[psk125]

The galley area of our previous boat had 'tables' that folded up at the heads of the bunks to make more counter space. When not needed, the folded down without reducing the bunk space much. They were very convenient and would be easy to add to any boat that didn't already have them. This shows the idea:https://www.homedepot.com/p/HARDWOOD...E&gclsrc=aw.ds
You would want a raised edge around the outside to keep things from sliding off on a boat.

[Jamme]

This guy seems to have tested some ideas on a small Rhodes 22, hope it helps. Fair winds!

https://m.youtube.com/watch?v=jqSyVeMZ54g

[Chayal]

The sink inserts are really nice and can add some kitchen surface area.

[tkeithlu]

Find a deep sink so it can store dishes after they are washed.

[TrentePieds]

Finefurn:

If you mean that you like to prepare elaborate meals while on the hook, an apposite galley arrangement would be quite different from a galley arrangement permitting you to cook while under way. Particularly in so small a boat. The standard galley layout as given here will do fine for cooking underway, but can be modified greatly for cooking while on the hook or alongside.

https://sailboatdata.com/sailboat/hunter-27

Much depends on your menu. As you know, Indian cooking can require six hours of prep time and 20 minutes of cook time. German and French food may require two hours of prep time and two hours of cook time, the two of them running in parallel and requiring separate spaces, so what you are asking for will have to be determined upon further specifications from you.

Even so, the arrangement of the H 27 suggests that however you like to cook you can modify the entire starboard side of the cabin to give greater weight to cooking than to "playing at hotels". TrentePieds also has a fore'n'aft settee on the starboard side, and you will find that, like in TP, there is, in the H27, an enormous amount of storage room, not only under the seat but also behind the backrest, far more than you need for all that is needed for the dry ingredients required by all the meals on a two-week meal plan.

If you care to spend the money, you can buy square and rectangular "footprint" clear plastic containers with screw-top closures, and build cubbyholes, lockers and fiddled shelves to accommodate them in those spaces. I've saved the 890mL jars from Hellmann's "True Mayo" for many years for just that purpose, and while you lose some capacity by using circular footprint jars, they are free! Spices go into Bernardin preserving jars, the wide mouth, "snap top" kind.

Spuds carrots and other root veggies live in the space under the forward port side dinette seat, just lying loose and permitted to "breathe free" - just like a root cellar. Best for that reason, among others, to keep a dry bilge!

So there are your storage problems solved :-)

The backrest of the Stbd side settee can be modified so it hinges up to the level of the existing galley furniture and thereby give you a six foot long "kitchen counter". An "Arborite" surface is perfectly adequate as a work surface, just like in a shoreside kitchen. .All cushions for this settee should be made in 2 foot sections so they can be removed and stowed in the "V"-berth while cooking is happening. The backrest can be one 6 foot piece, but the access to the under-seat stowage should be via 2 foot hatches for convenience.

Lots of ways you can ultimately skin that cat. The biggest impediment to "shore side" cooking aboard is the inadequacy of the stoves fitted in boats and RVs. But that has to be a subject for another post :-)

If you also expect to "sit at table" - a table properly set - you will have a problem with the standard H27 layout. TP has a thwartships dining table with thwartships seating on the port side, and that does permit two people, although not really four, to sit at table in a civilized manner. But then, why would you ever have four grown-up people aboard a 27-footer for two weeks :-)?

Bon appétit :-)!

TrentePieds

[Tortuga's Lie]

I made a nice teak, flip up counter at the end of my refrigerator, with fiddles.

[Chayal]

Nice woodwork Tortuga, that looks great and has inspired me

[Barkingmad]

Think long and hard before devaluing your boat with any non reversable "upgrades".

Is this your long term boat? If not leave the galley as is and add galley space to the list of requirements on the next boat. If you are planning on keeping the boat have at it.

These kind of project almost NEVER ADD to the value of the boat usually the exact opposite.
I sailed small boats for years, still do by most standards cruising on a 33. It is what it is.