Telling our story.

Crossing the pond
Atlantic, Sailing Axcom Atlantic, Sailing Axcom

Crossing the pond

FIREBIRD got a bit unlucky with the weather window and we had to hide in Falmouth for a few days. Speaking of Falmouth, arrangements for a shore watch are best sorted out properly before you go offshore.

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Gentlemen! Start your engines!
Axcom Axcom

Gentlemen! Start your engines!

It is not exactly true to say that we started with just under 100 miles on our log. We upgraded our chart plotters during the scheduled repairs, and the log got reset. In fact, we have 41 228 NM under our belt, which is yet to be added to the log.

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Travel Blog / Foreword
Axcom Axcom

Travel Blog / Foreword

What makes a person simply put their life on hold and set off to circumnavigate the globe? Where does this insatiable yearning to slip lines and venture out into the ocean’s boundless blue expanse come from?

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Spectacular Svalbard
Skiing, Wildlife, Photography, Arctic Axcom Skiing, Wildlife, Photography, Arctic Axcom

Spectacular Svalbard

A diary extract from onboard in June 2019

London, Gatwick – Oslo – Longyearbyen, Spitzbergen
With plenty of time to kill at the airport on our overnight stop in one of Oslo’s airport hotels, I made good use of this time by enthusiastically absorbing all the information I could about the wild expanse of white I knew as Svalbard…

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Photographer’s Paradise
Arctic, Photography, Wildlife Axcom Arctic, Photography, Wildlife Axcom

Photographer’s Paradise

Arctic Norway isn’t just about the snow trekking and skiing down endless powder fields. With such an abundance of stunning landscapes and unique wildlife, it is also a photographer’s paradise.

We speak to Mike Jones, world renowned photographer, about why he loves this location and found out more about shooting in these conditions.

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Cuisine in the Arctic
Arctic, Food, Chef Axcom Arctic, Food, Chef Axcom

Cuisine in the Arctic

We ask our chef about what it's like working inside the Arctic circle.

What is it like provisioning in the Arctic?
Provisioning up here comes with its challenges! Including the crew as well as the guests, I am feeding up to 12 people, sometimes for as long as 12 days without anywhere to restock fresh produce!

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