Updated: April 2026

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Planning a charter in the British Virgin Islands? Provisioning is one of the most important parts of the trip—and also one of the easiest to overthink.

Done well, it means a smooth week on the water with everything you need. Done poorly, it means either overspending on unnecessary items or discovering mid-trip that you’re missing something essential (and no one wants a hangry crew on a boat).

Provisioning simply means stocking your boat with food, drinks, and basic supplies before you set sail. Some people love it, some people tolerate it, and some people avoid it entirely—but no matter your approach, a little planning goes a long way.

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Types of Provisioning

With a bareboat charter, you typically have three choices for provisioning:

• Charter Company · Most charter companies offer full provisioning services. You fill out a form with your preferences, dietary needs, and number of guests, and they stock the boat for you before arrival. This is the easiest option and reduces stress, especially for first-time charterers. The tradeoff is cost and less flexibility in choosing specific items.
• Pre-Ordered Provisioning (Delivery) · Another popular option is ordering through a local provisioning company ahead of time. You select items online, and everything is delivered directly to your boat at the marina. This option is generally more flexible and cost-effective than charter provisioning, but it does require more planning in advance.
• In-Person Shopping (Road Town) · Many experienced crews prefer to shop once they arrive in Tortola. Road Town offers excellent grocery and specialty stores, including large supermarkets and specialty shops, making it easy to find everything from fresh produce to frozen meats, wine, and snacks.nThis option is often the most flexible and can also be the most economical, but it does require coordination and a bit of teamwork once you arrive.

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Steps to Provision Accurately

• Plan · Start by gathering input from your group well in advance of departure. Identify dietary needs, allergies, preferences, and how many meals you realistically expect to eat onboard versus ashore. The more clarity you have upfront, the easier everything else becomes.
• Organize · Organization is the key to efficient provisioning. You don’t need a rigid day-by-day schedule, but you do need a clear idea of total meals onboard. A simple approach is to outline breakfasts, lunches, dinners, and snacks for the week, then build your plan around reusable ingredients to reduce waste and cost.
• Meal Plan · Create a flexible menu for the trip. Focus on simple, repeatable meals that don’t require complicated preparation or specialty ingredients. This also helps you avoid overbuying while ensuring you don’t under-provision key staples. Think in categories rather than strict daily menus—breakfast items, easy lunches, and a few reliable dinners you can rotate.

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Preparing Shopping List

Once you’ve mapped out your menus, it’s time to turn everything into a clear, organized shopping list.

Start by going through each meal and listing all required ingredients, then group items by category (produce, proteins, pantry staples, snacks, beverages, etc.). This makes shopping far more efficient once you arrive in Tortola.

Next, total up quantities for each item across the full trip. This step is where over- or under-provisioning usually happens, so take your time and think in terms of the entire crew, not just individual meals.

After that, adjust your list based on:

• number of people onboard
• meals planned ashore vs onboard
• storage space (especially fridge/freezer limits)
• how much flexibility you want in your menu

A simple spreadsheet works well, but if you prefer something more structured, I created a Bareboat Provisioning List template that includes categorized checklists, meal planning sections, and a master shopping list to keep everything organized from start to finish.

Finally, do a quick “second pass” of your list to consolidate duplicates and remove anything unnecessary. This is usually where your final budget and quantities become much more realistic.

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Helpful Hints

Timing your order · If you’re using a provisioning company, aim to place your order about two weeks before arrival. Be sure to include all key details such as your charter company, boat name, and exact arrival date and time. The more precise you are, the smoother delivery will be.

Substitutions · In the BVI, substitutions are common if a specific brand or item isn’t available. It’s helpful to list backup options for key items so you’re not caught off guard. Most provisioning companies will do their best to match what you requested.

Returns · Some provisioning services allow returns on unopened, non-perishable items (like bottled water or paper goods), though policies vary and refunds may be partial. If you’re unsure about quantities, it’s worth asking in advance.

Crew · If you have crew on your charter include them in your provisioning budgets.

Non-food items · These are the most commonly overlooked essentials:

• spices and seasonings
• trash bags and zip-top bags
• aluminum foil and plastic wrap
• dish soap and sponges
• paper towels and toilet paper
• coffee filters or pods

Personal care items · Sun and saltwater add up quickly, so don’t overlook basics like:

• sunscreen
• bug spray
• aloe or after-sun care
• toiletries and shower essentials

Water matters · Plan for at least 1.5 liters per person per day, more in hot weather. Larger containers (like gallon jugs) are usually more practical than individual bottles and create less waste onboard. Bring your own insulated cup to keep your drinks chilled.

Keep it simple onboard · Boat fridges don’t behave like home refrigerators. Prioritize easy-to-store foods and don’t overload the fridge at the start. Bread, in particular, stores best in the fridge or freezer and should be planned accordingly.

Cooler · Keep your charter company hard sided cooler on deck for items you will want to get to all day. This way you do not have to open your fridge throughout the day.

Ice · Ice goes fast. Start with a full load and plan to restock regularly. It’s one of the most underestimated provisioning items.

Snacks · Between sun, swimming, and sailing, snacks disappear quickly. Build in more than you think you’ll need—quick grab items make a big difference on board.

Trash and Waste Management · Trash disposal is something many first-time charterers underestimate. Depending on your itinerary, you may either carry trash onboard for several days or plan stops where it can be offloaded.

It’s smart to:

• bring extra heavy-duty trash bags
• line bins early to stay organized
• keep wet waste separate when possible
• plan space to store accumulating trash (it adds up fast on a boat)

In some areas, local services or dinghy vendors may offer trash disposal for a small fee, but this isn’t guaranteed everywhere—so it’s best to plan as if you’ll be holding it onboard until proper disposal.

Spices & Seasonings · Spices are one of the easiest things to overlook—and one of the most frustrating to replace once you’re on board. While larger provisioning stores in Tortola carry basic seasonings, they’re often expensive and limited in variety.

If you enjoy cooking, it’s worth bringing your preferred spices from home. Many charterers pre-pack small portions in labeled, airtight containers or zip bags to save space and avoid buying full-size jars for a one-week trip.

A simple spice kit might include:

• salt & pepper
• garlic powder
• onion powder
• paprika or Cajun seasoning
• Italian seasoning or herbs
• chili flakes or hot sauce blend

I personally like using small, clearly labeled travel containers so everything stays organized and easy to access onboard. It keeps cooking simple, flexible, and consistent without overbuying at provisioning stores.

Copy of Your Provisioning List · If you’re using a provisioning service, always bring a copy of your final order with you when you board the boat. This makes it easy to cross-check items as they are delivered and unpacked.

It’s a simple step that prevents small mistakes from turning into bigger problems—especially when something is missing or substituted.

Taking a few minutes to verify everything on arrival helps ensure your provisioning matches what you planned, so you can settle in quickly and start your trip without any surprises.

Recipes · Bring your recipes with you, especially if you’ve planned specific meals in advance. Even simple dishes can feel different on a boat when you’re working with limited space, different equipment, and changing conditions.

Having your recipes on hand (printed or saved offline) helps keep cooking stress-free and ensures you’re not trying to remember ingredients or steps from memory.

It also makes it easier to adjust portions for your crew and swap ingredients if something isn’t available during provisioning.

Leftover Food · At the end of your charter, it’s usually impractical to take most leftover provisions home, especially perishables. In many cases, unopened non-perishables may be left onboard for the cleaning crew or shared with fellow sailors if appropriate.

Games & Entertainment · Don’t forget to pack a few simple forms of entertainment for downtime onboard. Evenings at anchor are often relaxed, and having something low-key to do can make the experience even better.

• Popular options include:
• floaties or simple water toys for swim stops
• playing cards
• compact board games
• travel-sized games or dice sets
• music playlists or a portable speaker

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Where to Provision in Tortola

Rite Way Food Markets

• Pasea Estate · James Walter Francis Highway · Road Town
• Monday – Thursday and Sunday · 6:30 AM 9:00 PM
• Friday & Saturday · 6:30 AM – 10:00 PM
• (284) 347-1146
• Delivery fee of 10% up to $75

Rite Way Food Markets is the largest provisioning store in Tortola and one of the most commonly used stops for charter crews. You can purchase or pre-order nearly any item needed for your trip, from fresh produce and grocery staples to alcoholic and non-alcoholic beverages, gourmet items, baby products, and personal care essentials.

Established for over 60 years, Rite Way is known for its reliable selection and generally competitive pricing, making it a go-to option for provisioning in the BVI.

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Bobby’s Market Place

• Wickham’s Cay · Road Town
• Daily · 6:00 AM – 12:00 AM
• (284) 494-2189
• Free delivery

Bobby’s Market Place has been serving the BVI since 1968 from its large 10,000-square-foot store. It offers a wide selection of fresh and frozen meats, wines, spirits, and everyday grocery items, making it a convenient one-stop shop for provisioning.

Fresh produce is typically restocked twice a week, helping ensure good availability of essentials throughout the week.

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The French Deli

• Corner of Wickham’s Cay II Road and James Walter Francis Highway · Road Town
• Monday through Friday · 8:00 AM to 6:00 PM
• Saturday · 8:00 AM to 3:00 PM
• (284) 494-5717

The French Deli, established in 2007, a bakery and deli specializes in European-style goods and artisanal products, available both in-store and online for provisioning.

In addition to freshly baked breads, pastries, and frozen doughs, they offer an impressive selection of specialty items including imported cheeses such as brie, gouda, goat, blue, and mozzarella, along with cured meats like salami, ham, pâté, and other charcuterie options.

You’ll also find a thoughtfully curated range of gourmet pantry staples such as olive oils, vinegars, jams, chutneys, condiments, pasta, sauces, risotto, polenta, and a variety of crackers, nuts, olives, and chocolates.

For those looking to elevate onboard meals, the deli also carries luxury items like caviar, foie gras, saffron, smoked salmon, and specialty seafood products. In addition, they stock a selection of wines, spirits, beers, juices, and soft drinks, along with select household and specialty grocery items.

It’s a popular stop for crews looking to add a more European or gourmet touch to their provisioning while in Tortola.

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Tico

• Wickham’s Cay · Road Town
• Monday – Friday · 9:00 AM – 5:00 PM
• Saturday · 9:00 AM – 2:00 PM
• Sunday · 9:00 AM – 3:00 PM
• (284) 494-2211
• Orders over $150 · free delivery

Tico has been a trusted name in the BVI since 1969, specializing in alcoholic beverages and beverage provisioning. Whether you’re looking for locally brewed beers, a wide selection of wines, or a full range of spirits and mixers, Tico offers a well-curated inventory to suit most onboard needs.

You can shop in-store or order online, making it a convenient option for charter crews provisioning in Tortola.

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Caribbean Cellars

• Wickham’s Cay · Road Town
• Monday through Friday · 8:30 AM to 5:00 PM
• Saturday · 8:30 AM to 3:00 PM
• (284) 393-4471
• Free delivery

Caribbean Cellars has been a well-established presence in Tortola for over 30 years, specializing in alcoholic beverage provisioning. They offer an extensive selection of beers, wines, and spirits, catering to everything from casual onboard drinks to more premium selections for special occasions.

It’s a reliable stop for charter crews looking to stock up on quality beverages with a wide range of options in one place.

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Steakation Butcher

• Wickham’s Cay · Road Town
• Monday – Saturday · 9:00 AM – 6:00 PM
• Sunday · 9:00 AM – 2:00 PM
• (284) 394-1130

Steakation Butcher specializes in high-quality fresh meats and is a go-to stop for charter provisioning in Tortola. Their retail shop offers a wide selection including fresh cuts of beef, chicken, and pork, along with smoked meats, sausages, and specialty items.

They also carry farm cheeses, seafood, vegan burger options, and fresh bread, making it a convenient one-stop shop for protein and prepared meal components while provisioning for your charter.

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My Charter Experience Over Time

My first charter was through the Moorings in 2001 aboard Princess, a 52-foot monohull, with seven friends and a captain. We provisioned for this 8-day, 7-night sailing trip using a charter spreadsheet, and our supplies were delivered directly to the boat upon arrival. A few items were missing but were quickly reimbursed by the provisioning service.

Since this trip was decades ago, I won’t go into too many details—but I will say it was the experience that truly sparked my love of sailing and I’ve been hooked ever since.

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In the midst of COVID, I returned to the BVI for my second charter. This time we were seven aboard a 53-foot power catamaran, with a friend serving as our very capable captain. Provisioning was handled entirely through WhatsApp, and everything was delivered directly to the boat upon arrival.

During our 14-day cruise, we restocked a few times at different locations as needed. The boat, Beashell, was equipped with a full-size refrigerator/freezer, which made a big difference. It allowed us to store more food and purchase ice in larger quantities at once—a huge advantage when living on the water for an extended period.

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In 2021, I embarked on my third charter, this time in the Bahamas. We chartered a 46-foot power catamaran, which was equipped with a counter-height refrigerator/freezer. For this trip, we chose to provision entirely by shopping in stores once we arrived, rather than pre-ordering supplies or using a delivery service.

This approach gave us full flexibility to select exactly what we wanted and adjust as we went, which worked especially well for a more relaxed, in-person provisioning style.

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For my trip in April 2024 in the BVI, we were three aboard a 46-foot power catamaran for seven nights, followed by five aboard Winklebean, a 40-foot power catamaran, for an additional seven nights. Both weeks were provisioned entirely by shopping in stores after arrival.

Since both boats had a regular-size refrigerator/freezer, we were able to stock appropriately and purchase enough ice at one time to comfortably support each seven-day cruise.

In January 2025, I sailed around St. Lucia on a 4200, three-cabin catamaran for two weeks. I was especially excited for this trip, as my previous charters had all been on power cats, and I was looking forward to returning to a sailing catamaran and experiencing a different style of cruising.

For this trip, I also took a more intentional approach to spices. On previous trips, we often ended up with unexpected fresh ingredients, and I would find myself wishing I had brought more seasoning options. To solve that, I packed a set of small 1-ounce plastic jars with spill-proof lids and labels. I brought eight core spices, which turned out to be more than enough to elevate meals—especially when we were lucky enough to prepare freshly caught barracuda.

It was such a simple change, but it made a big difference, and it’s something I’ll continue using on future trips.

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Next sailing trip is scheduled for February of 2026 in Thailand. I can hardly wait!

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Wrap Up

Regardless of which way you choose to provision your boat, the most important thing is to plan ahead. The second most important is to stay flexible—something will always be forgotten or change once you’re underway.

That’s part of the experience.

Enjoy your time on the water and make the most of every moment.

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Until next time…

· izzy