Norwegian marine insurer Skuld is aiming to provide Michelin starred service to shipowners.
Skuld chief Douglas Jacobsohn compared protection and indemnity clubs to restaurants with the reserves the ingredients, coverage the recipe, underwriting the main course and claims the pudding.
Skuld has been making big strides in diversifying from its P&I club roots with Jacobsohn saying that if his shipowner guests wanted something that was not on the menu he would strive to make it.
So
