Superyacht Design Symposium

Innovation was at the heart of the 2019 Superyacht Design Symposium. We joined experts from the wider design community to discuss key trends within the yachting industry and beyond. Our director Steve Keeling was invited to speak during the Pecha Kucha session on the topic of “Innovative Materials”, a subject intrinsic to the work we do here at DKT Artworks.

This event was particularly special for DKT Artworks, as 4 superyachts featuring our bespoke finishes were finalists in the Boat International Design & Innovation Awards, celebrating the best in yacht design. We were delighted as Elandess won the Best Interior Design Motor Yachts 500GT and Above category. Once again, we were proud to be the Event’s Trophy Partner and to provide the Judge’s Commendation Awards, which have been designed and made by our skilled team. To find out more about the trophy click here.

We sent a special thanks to our partners and friends in the superyacht industry. To date we’d worked on over 70 superyacht projects together, and we can’t wait to see what’s next.

As a small token of appreciation our team temporarily put down their tools to produce recipes for their best warming drinks.


Italian Vin Brulé

Guglielmo Carrozzo


  • A bottle of local Teroldego
  • Rind of 1 lemon
  • Rind of 1 orange
  • 1 Star Anise
  • 8 cloves
  • Cinnamon
  • 5 Juniper berries
  • 2 cinnamon sticks
  • 2-3 tablespoons sugar


Prep all the spices, thin slice lemon and orange rinds, making sure you don’t get to the white layer, in order to avoid its bitterness. Pour sugar in the saucepan, add the cinnamon, the cloves, star anise and juniper berries and the rinds. Lastly, add the wine and slowly bring all to boil.

Keep it for 5 minutes, stirring until the sugar melts completely. Should you wish to remove the extra alcohol, lit up a wooden skewer and place the flame on the surface of the wine, letting the alcohol burn off (10). Strain the hot wine and serve immediately.

Buon vin brûlé a tutti!

Australian "Nulled Wine"

Khali Martin


  • A bottle of the best red wine you can afford
  • 500 ml water
  • 3 tablespoons sugar
  • 1 cinnamon stick
  • 1 orange


Combine the water, sugar and cinnamon stick in a saucepan, bring to the boil, reduce heat, and simmer.

Cut the orange in half and squeeze the juice into the simmering water.
Open the wine and pour into a nice wine glass. Throw the contents of the saucepan away!

American "Tom & Jerry"

Josh Frahm


  • 6 fresh eggs, separated
  • 450 g caster sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • 100 g powdered milk
  • Boiling water
  • Rum, brandy and/or whisky
  • Nutmed


Beat egg whites in a large bowl until stiff. Fold in 100 g of the sugar.Beat egg yolks until thick and fold in to whites. Fold in remaining sugar plus vanilla extract. Slowly fold in cinnamon and powdered milk. Cover and store in fridge until needed.

To Serve: put 3 heaped tablespoons of batter into cup. Top up to ¾ full with boiling water. Add 30 ml or more of spirit of your choice. Stir and sprinkle on nutmeg.

English Mulled Wine

Sean Trowbridge


  • 1 bottle of red wine – not too cheap, not too expensive
  • 100 ml brandy
  • 2 tangerines
  • 1 cinnamon stick
  • 4 cloves
  • 4 allspice
  • Half a vanilla pod
  • 2 star anise
  • 2 bay leaves
  • 150 grams caster sugar


Cut the tangerines into chunky slices and put in a saucepan with the cinnamon, cloves , allspice, split vanilla pod, star anise, bay leaves and sugar.

Pour over wine and brandy, stir and bring to a gentle simmer. Heat for 15 minutes, stirring from time to time. Allow to cool and let flavours blend for an hour or more.

Reheat without boiling and ladle into cups.

French Vin Chaud

Paul Barbier


  • 2 bottles of red wine, maybe an Alsacien Pinot Noir
  • Zest of one orange
  • Zest of one lemon
  • 250 g of brown sugar
  • 2 cinnamon sticks
  • 2 star anise
  • 2 cloves
  • 1 teaspoon of minced ginger
  • 1 pinch of grated nutmeg
  • 1 orange


Mix all the ingredients directly in the saucepan.

Bring gently to the boil very gently and simmer for 5 minutes

Filter and serve very hot with a slice of orange.

Irish Hot Toddy

Eoin Ryan


  • 25 ml of Irish whiskey
  • Half a lemon and a slice of lemon
  • 4 cloves
  • 1 cinnamon stick
  • 1 teaspoon of sugar
  • boiling water


Fill cup with boiling water to warm. Pour away water and put in whiskey.

Add a spoonful of sugar, the cinnamon stick and the juice of the half lemon. Fill the cup  half way with boiling water and drop in the lemon slice with the cloves embedded.


If you’re feeling very cold, very ill, or if you can think of another excuse, double the dose.

Jamaican Sorrel Punch

Olanzo Evans


  • 250 ml of white rum (you can omit for a non-alcoholic version)
  • 180 grams of dried hibiscus flowers (sorrel)
  • 2 litres of water
  • 4 cloves
  • 1 cinnamon stick
  • 140 grams sliced fresh ginger
  • 250 ml sugar syrup
  • Juice of 1 orange
  • 1 teaspoon lime juice
  • Ice
  • Orange Slices


Boil the water in a large saucepan, remove from heat and add the sorrel, cloves, cinnamon and ginger. Cover and let it infuse for at least 1 hour.

Strain into a bowl, add rum, syrup, orange and lime juice and stir. Serve with ice and orange slices.

Russian Glintvein

Vlodymyr Voronov


  • 1 bottle of sweet or semi-sweet red wine
  • 50 ml brandy
  • 1 orange cut into half
  • 1 lemon cut in half
  • 3 cinnamon sticks
  • pinch of nutmeg
  • 12 cloves
  • Sugar to taste


Pour wine into a large pot, and heat without boiling. Insert cloves into skin of half oranges and add to wine with lemon.

When the wine is almost boiling add cinnamon, nutmeg and sugar. Cook on gentle heat for 20 minutes without boiling, stirring occasionally. Take off heat, add brandy, cover and let stand for a few minutes before serving.

Serbian Sumadija Tea

Zorica Ivanković


  • 170 g sugar
  • 350 ml Slivovitz (or you could use another smooth brandy)
  • 750 ml water


Put sugar into a heavy stainless-steel saucepan. Heat it slowly, stirring occasionally, allowing it melt and becomes a nice golden colour.

When caramelised, remove from heat. Carefully and slowly stir in Slivovitz and water, ensuring it doesn’t spit.

Return to heat, stirring all the time until it boils, and all the sugar is melted.

Swedish Glögg

Veronika Danielsson


  • 1 bottle of red wine
  • fresh peel from 1 orange
  • 1 thumb sized piece of fresh sliced ginger
  • 3 cinnamon sticks
  • 10-15 cardamom pods
  • 15 cloves
  • 3 whole pieces of star anise
  • Juice from 1 orange
  • 6 tbsp of brown sugar
  • a few blanched almonds(to serve)
  • a dash of good quality Aquavit


Pour the wine into a pan with the rest of the ingredients, except almonds and Aquavit. Heat without boiling until the sugar has dissolved. Remove from the stove and allow to cool and infuse for at least an hour.

Strain and reheat. Serve with a few almonds in the cup, finished with a dash of Aquavit. Pair with a Swedish ‘Lussekatt’(= a saffron bun traditionally served around Lucia Celebrations in December).


Turkish Salep

Cem Keeling


  • 1 desert spoon of salep flour (powdered orchid tubers)
  • Half glass of water
  • 1 litre full milk
  • Sugar to taste
  • Cinnamon powder


Mix salep flour with sugar and carefully add into half a glass warm water. Leave for 15 minutes. Stir into 1 litre warm milk and gently heat (do not boil) for 30 minutes. Stir gently until thickened. Add more sugar if required.

Serve piping hot and sprinkled with cinnamon powder.

Barbados Rum Punch

Brian Hunt


  • 120 ml lime juice
  • 2 litres water
  • 400 ml sugar syrup
  • 600 ml rum
  • 15 ml grenadine syrup
  • 30 ml Angostura bitters
  • Ground nutmeg


Mix the lime juice, water, and sugar syrup. Add rum, grenadine syrup and angostura bitters. Stir well. Serve sprinkled with grated nutmeg.

Czech Svařené Víno

Tomáš Hošek


  • 1 bottle red wine
  • 75ml rum (optional)
  • 1 orange
  • 1 lemon
  • 8 cloves
  • 3 cinnamon sticks
  • 3 cardamom pods
  • 1-star anise
  • Pinch of nutmeg
  • 2 tablespoons brown sugar


Zest half the orange and lemon and add to the spices. Put wine in saucepan on low heat, add spices and stir regularly. After 20 minutes add the sliced orange and lemon, stir for 5 more minutes. Have a shot of rum and then add rum just before serving. For the true taste, use Czech Tuzemský rum.

Scottish Hot Toddy

Elaine Gardner


  • 35ml of blended Scotch whisky (we prefer using a non-peated premium blend but peated whisky works just as well and gives the drink an entirely different taste, so it can be fun to try)
  • 1 tbsp Honey
  • 100ml – 200ml of boiling water
  • cloves
  • One lemon
  • Sugar Optional
  • a stick of cinnamon
  • star anise
  • a handled glass (as shown in main picture)


Should you not be a fan of whisky, then substitute in a spirit of your choice such as Scottish gin or even rum for a deliciously different take.  Cut the lemon in half then cut a 1/2 inch slice from one of the halves, put to one side. Dust a plate with a thin coat of sugar, then rim the glass you intend to use with one of the halves of lemon to wet the rim with lemon juice. Then turn the glass upside down and place the rim into the sugar to dust the glass. Pour the whisky into the glass, then add the honey. Add the boiling water, obviously adding a larger amount will dilute the taste so we recommend 150ml, so the glass is only 3/4’s full, but how much you wish to add is up to you.

Add a few cloves, then squeeze the juice from one half of the lemon into the glass and stir. Optional – add a stick of cinnamon or some star anise for an extra hit of flavour. Cut the lemon slice in half, adding one to the glass and using the other to garnish. Alternatively, ‘pin’ several of the cloves to one of the half slices and add the slice at step 5.

Persian Hot Chocolate

Sholeh Tavakoli


  • 1½ tablespoons of cocoa powder
  • 250 ml hot water
  • 4 tablespoons of cream
  • 1 teaspoon cinnamon
  • Pinch of ground saffron
  • 3 powdered cardamom pods
  • 1 tablespoon of brown sugar


Boil the water. Grind spices and mix with a bit of hot water to form thick paste. Add rest of water and cream.

South African Igoli

Shaun McNally


  • 100 ml of brandy such as Klipdrift Export
  • 1 litre of rooibos tea
  • 2 cloves
  • 1 cinnamon stick
  • 2 chopped apples
  • 5 teaspoons of brown sugar


Put hot tea in a pan and add chopped apples, cloves, cinnamon and sugar. Put 25 ml of brandy in a cup and top up with tea mixture. Can also be served cool with ice.