Since entering Guyana in 2016, Stena Drilling has established itself not just as a leader in offshore operations, but as a conscientious partner in the country’s economic and social development. Its operations extend beyond advanced drilling vessels to meaningful integration of local talent and agriculture into its day-to-day functions— particularly in the catering sector.
Feeding Offshore Crew with Local Flavour
Far beyond the technical capabilities of the Stena Carron drillship lies a story of collaboration between offshore operations and local agriculture. Here, fresh Guyanese produce and local catering professionals play a central role in feeding hundreds of crew members working at sea.
Ensuring that fresh, locally sourced food for weeks reaches the offshore rigs—sometimes more than 100 miles from shore—is a complex logistical operation that requires precision, coordination, and reliability. Stena Drilling works closely with local suppliers, logistics firms, and port handlers in Georgetown and other coastal hubs to carefully plan and execute these deliveries. Fresh produce, meats, dairy, and dry goods are packed according to strict food safety protocols, stored in temperature-controlled containers, and transported via supply vessels on scheduled runs to the drillship. Timing is critical: the catering team aboard must plan menus weeks in advance, considering weather windows, inventory rotation, and storage capacity on board. Despite these challenges, the result is a consistently high-quality, nutritious offering for the crew—made possible by a seamless land-to-sea supply chain.
To boost morale and create a sense of camaraderie among crew members, the catering Stena’s talented catering teams aboard Stena Drilling vessels regularly organise theme nights — special evenings where meals and decorations revolve around a specific cultural or culinary concept. From “Guyanese Heritage Night” showcasing traditional dishes like pepperpot, curry, and roti, to international evenings featuring Mexican, Asian, or Mediterranean cuisine, these events offer a welcome break from routine and celebrate the diverse backgrounds of the offshore team.
The galley staff go the extra mile with vibrant presentations, and even music to match the night’s style. For many crew members working long stretches away from home, Theme Nights are more than just meals—they’re a celebration of culture, teamwork, and hospitality.
A Fresh Approach: Bringing Guyana’s Produce Off
Traditionally, offshore catering relies heavily on imported ingredients, especially in remote or developing oil regions. This is not so for Stena Drilling in Guyana.
Recognising the richness of Guyana’s agricultural sector—from vibrant tropical fruits to locally farmed chicken and seafood—the company made the deliberate decision to source much of its food locally. It’s an approach that not only boosts freshness and flavour but reduces the environmental impact of international shipping and supports local farmers and suppliers and offers a “taste of home”.
On any given day aboard the Stena Carron, crews might enjoy:
→ Creamy avocado and cassava from Guyanese fields
→ Locally caught butterfish and banga, served fresh with rice and pepper sauce
→ Tropical juices from local fruits like pineapple, papaya and banana
→ Baked goods crafted with locally milled flour and sugar.
This integration of local produce is not just logistical; it’s cultural. It gives crew members— many of whom are Guyanese—a familiar and comforting connection to home while offshore.
For international staff, it’s a chance to experience the unique flavours of the region, adding a layer of cultural immersion to their work.
Guyanese Hands in the Galley: Empowering Local Catering Professionals
Behind every meal served offshore is a dedicated team of catering professionals. And in Guyana, Stena Drilling has made it a priority to hire, train, and promote local Guyanese personnel into those roles. Stena Drilling’s commitment to local workforce development is evident—43% of its staff in Guyana in 2024 were Guyanese, exceeding its 30% target. The catering department, in particular, benefits from skilled local professionals.
At the 2025 Guyana Energy Conference & Supply Chain Expo, crew from the Stena Carron— Melissa George (Night Cook Baker), Kolis Batson (Head Chef), Shervin Wayne (Lead Steward), and Sherman Oxford (Radio Operator)—staffed the company’s booth and shared their offshore experiences.
Kolis Batson reflected on the event: “It was inspiring…being actively involved provided me with not just professional growth, but also a sense of pride in the work we all do.” This sentiment was echoed by other colleagues who also attended the event and praised the collaborative environment Stena Drilling fosters offshore.
Localising Procurement and Economic Engagement
Beyond manpower and catering, Stena Drilling actively invests in the Guyanese supply chain. By early 2025, the company had spent over USD85 million with local vendors and employed 157 Guyanese personnel across diverse roles.
It also hosts initiatives and participates in Vendor Days and Supplier Forums, the most recent being held in August 2025, encouraging local businesses to engage directly with its procurement team— creating transparency and opening doors for local tenders.
From Galley to Guyana, a Model for Meaningful Partnership
In a sector often dominated by technology and geopolitics, Stena Drilling’s story in Guyana is refreshingly human. By feeding its crew with Guyanese-grown food and empowering local catering professionals, the company has found a way to blend world-class operations with grassroots impact.
It’s a model of:
• Sustainability, through local sourcing
• Empowerment, by elevating local talent
• Economic participation, via domestic supply chains
• Cultural respect, shown through every meal served aboard.
For Stena, it’s not just about drilling—it’s about nourishing futures, one plate at a time.
