Week 2: Brest to Lisbon (07–11 November 2021)
08 November 2021 – by Sanne, Red Watch
Today was the day. After a day and a half in Brest, we set our course for Lisbon. The morning began with mist and rain. My first watch of the week ran from 08:00 to 12:00. We were joined by several new crew members, and in place of the White Watch, we are now the Red Watch.
To leave Brest safely, a pilot came aboard to advise the crew on navigating the harbor. Once the pilot was on board and the last few people had disembarked, the gangway was brought in. The rest of my watch was tasked with securing it. I had the opportunity to observe the helmsman and the pilot as they guided the ship out of the harbor. Once we were in open water, I took the helm myself. After about half an hour at the wheel, I also helped prepare the sails for later in the afternoon. Exhausted but satisfied, we finally retired to our bunks.
Hardly had we settled when we were called back to hoist the sails. As a gift, a pod of dolphins appeared alongside the ship, making all the effort worthwhile!
Warm regards,
Red Watch
09 November 2021 – by Charlie, Red Watch
Today began with the midnight-to-four watch, also known as the “toast watch” because we prepare toast during these early hours. We were motoring, so our watch was split into two segments: my group handled 04:00–06:00. I started at the helm and discussed the stars and navigation with the first mate. He is clearly passionate about the subject, and it’s contagious!
After some rest, we enjoyed a hearty lunch of hot dogs with sauerkraut and freshly baked bread. The ship’s cooks never fail to impress, preparing three excellent meals a day for a large crew—a feat that is no small task.
After lunch, we hurried to assist with hoisting the sails. As Red Watch, we are steadily learning the ins and outs of managing a tall ship, which feels incredibly rewarding. Later, we did a radio exercise using professional walkie-talkies. Teams of four were split: two outside with Duplo blocks and two inside with a map. Via radio, the inside team had to instruct the outside team to replicate the pattern. It was challenging at times but ultimately successful.
During our second watch, 16:00–18:00, I assisted with provisioning the crew during dinner service. It ensures the ship runs smoothly and everyone is taken care of. Being part of the operational rhythm of the vessel in this way is both practical and immensely satisfying.
Warm regards,
Red Watch
10 November 2021 – by Johan, Blue Watch
15:19 UTC / 16:19 Ship Time
After two days of steady sailing, we are nearly through the Bay of Biscay. Today, our position was 42°07’ N, 08°50’ W. The previous days were cloudy, rainy, and misty, but today the sun is shining, accompanied by a gentle 15-knot breeze—unusually pleasant weather for this region, which can often be treacherous. The sea temperature has risen from 16°C to 19°C since leaving Brest, a sure sign we are progressing steadily southward.
Our morning began with breakfast at 07:30, featuring fried eggs and roast beef. After completing some housekeeping tasks below deck, it was time to hoist the sails. Remarkably, we sailed with the full genoa (295 m²) and even deployed the gaff topsails on the schooner and main sails—a rare configuration in recent years.
Later, all trainees attended an introductory navigation lesson, covering basic celestial navigation. Using a sextant, we practiced sighting the sun—a challenging but fascinating exercise.
Not long afterward, a shout from the deck drew everyone to the rails: a pod of whales, likely humpbacks, was swimming alongside the ship. Many had never witnessed such a spectacle before, and we marveled at the graceful giants as they slowly disappeared over the horizon.
That evening, we set our course for Baiona, a coastal town in northwest Spain, where we will pause to explore and create new memories.
Warm regards,
Blue Watch
Johan
11 November 2021 – by Evelijn, Red Watch
Our day began at 07:00, with breakfast served at 07:30 in anticipation of our 08:00–12:00 morning watch. The watch was relatively calm, as we were still motoring. While somewhat disappointing, this allowed us to learn how to take, record, and transmit weather reports—a valuable skill for any sailor.
Following the watch, we had lunch as land gradually came into view. By 13:30, we anchored off Baiona. Early on, some trainees took the tender ashore to explore. The Red Watch seized the opportunity to enjoy a drink in the sun, explore the town, and climb to a viewpoint with sweeping vistas of both the town and the Eendracht.
In the evening, we wandered the streets in search of tapas. As the restaurants opened only around 19:00–20:00, we passed the time at a local pub before enjoying a delightful dinner at O Refuxio.
No watches were scheduled for the night, as we remained at anchor. Tomorrow, we will travel by bus to Santiago de Compostela.
Warm regards,
Red Watch