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The wind was due to blow hard from the south, and Missy Bear was sailing northwards up the Evia channel – between mainland Attica and the island - looking for a nice sheltered anchorage on the island side. We headed for an archipelago called Nisos Petalioi, which looked like it would provide protection from most wind angles, if you looked hard enough. Towards Nisos Petalioi It was very early in the season, and we were not expecting many boats to be around. There was one catam

When you are heading towards, what you hope will be, a sheltered anchorage, its always slightly disconcerting to see a kite surfer whizzing around in the distance just about where you intended to ‘sling the hook’ for the night. Kite surfers never seem to get out of bed unless there is a F6 blowing. Indeed, when we did arrive at our intended stop south of the island of Antiparos, the wind was gusting in the low 20 knots from the north-east. The anchorage – Ormos Dhespotica - l

The forecast was favourable, the boat was ready, and Tony and I were set to do our 150NM delivery trip from Leros to Olympic Marina (it’s not far from Athens airport). Alix would fly and meet us there. We should have waited until the marineros arrived to help us exit our berth. But it was 07:30 and they don’t start work until 08:00. We had an empty berth downwind of us, next to an open channel, and we were almost pointing directly to the exit. Very low risk, although against

Sleeping on the chair of an airline departures lounge is never easy or comfortable. Despite being very tired, I think I managed just half an hour. We had set off from Cirencester late that afternoon on the National Express 444 to Heathrow (cheaper than a taxi!). And then our late-night departure on Aegean Airways had landed in Athens about 03:00 local time. Our connecting flight to Leros wasn’t until 07:30. Fortunately, the airport shops were open all night, and a coffee, san

Gabriella is from Puglia, you know, the pointy-heel bit of Italy. There are quite a few Italians around Leros; it was built by Italians after all. As well as being an avant-garde artist. she makes all her own pasta in her small restaurant here in Lakki. And it is delicious. I had ravioli, which was just one large one. It filled the dish - rather like a big soft fluffy pillow of joy, with a delicious, perfectly-seasoned meaty filling . Not only is Gabriella's Italian fare deli