Your hosts aboard Emily Morgan are British husband and wife team Anna and Bones Black. Together they have sailed over 80,000 miles aboard Emily Morgan, including 10 Atlantic crossings and a circumnavigation. They love showing guests the best of the Caribbean, including a few secret spots.
Both Anna and Bones have sailed from an incredibly young age. Anna’s first sailing experience was at 18 months old. Bones cut his teeth in the notorious Bristol Channel. They are both experienced sailing instructors equally happy cruising deserted islands or racing round the cans and love to impart their wealth of knowledge to a willing audience.
Bones has a passion for imparting his love of sailing to people of all ages. He ran a training centre for many years teaching sail and power and has a natural talent for entertaining children. Bones is an RYA/MCA commercially endorsed Offshore Yachtmaster. Having maintained his own boats from an early age and with a background in aviation, Bones turned his hand to successfully running his own boat repair business. This ensures that Emily Morgan is always very well maintained.
Anna has sailed both yachts and dinghies all her life, growing up on the Hamble River and gaining an RYA dinghy instructors’ qualification at the age of 18. She is an RYA/MCA commercially endorsed Ocean Yachtmaster and did her first Atlantic crossing in 2004. She inherited a love of cooking from her mother and has a culinary repertoire spanning the globe, with an emphasis on using fresh, local ingredients.
Specifications
Type
Sailing Yachts
Builder
Bowman
Year Built
1982
Size
57.00 Ft
Beam
14 Feet
Draft
8' Feet
Guests
8
Boat Details
Cabins:
4
Queen:
-
Single Cabins:
1
Showers:
2
Wash Basins:
2
Heads:
2
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
-
Other Pick-up:
-
Details
Refit:
2019
Helipad:
No
Jacuzzi:
No
A/C:
None
Engine Details
Yanmar 100 hp Engine
Wind, solar & hydro generation
Fresh fruit and yoghurts Home-made muesli Fresh croissants or home-made banana bread Drop scones / pancakes with bacon Eggs – any way
Lunch:
Tuna salad Niçoise served with freshly baked foccacia Couscous salad with feta cheese & fresh herbs Sticky chicken wings served with fresh home-made coleslaw Cheese scones with salads & picnic ham
Appetizers:
Aubergine slices with salsa verde Brushetta with goats cheese and herbs Vegetable carpaccio Caprese salad
Dinner:
Spanish baked fish on a bed of saffron potatoes, seasonal vegetables Pork tenderloin with apricots, roast vegetables Morrocan chicken with tomatoes and honey, saffron rice Roasted vegetables with cheese and herb polenta Caribbean goat and aubergine curry with callaloo rice
Desserts:
Rummy bananas & ice cream Mama's apple tart Chocolate mousse Coconut panna cotta with pineapple