Jake was born and grew up on the North Norfolk Coast. 2021 is Jake’s 5th year in the industry and is delighted to be joining Champagne Hippy this season. Jake has been sailing in the Ionian the last few years, has just spent the winter in the Caribbean and can’t wait to explore the Balearics this summer. Previous to working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.
Jake takes great pride in his work and his primary concerns are quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.
Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). Which made her first experience of cruising yachts a pleasant surprise!
From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming.
She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends. Always the host, she loves entertaining and making everyone feel welcome.
Jake and Kat look forward to welcoming you onboard S/Y Champagne Hippy.
Seasonal Vegetable Frittata * Banana Pancake Stack - with Bacon and Maple Cinnamon Butter * Shakshuka – Baked eggs, Tomato, Sauteed Spinach and Crumbled Feta
* Smoked Salmon and Scrambled Eggs - served with Confit Tomatoes * Smashed Avocado on Toast - drizzled with Chilli Sauce * Bubble and Squeak Poached Egg Cups *
Blueberry Granola Crunch Muffins
Chicken Bacon Caesar Salad * Hot Rock Seafood Bisque – Seafood selection around a hot stone with soup to pour
* Fish Tacos - With Avocado Cream, Spicy Salsa and Black Bean Nachos * Char Sui Bao Buns - served with a chopped cucumber salad * Caprese Salad - with Freshly Baked Olive & Rosemary Focaccia * Pulled Pork Sliders - with Apple Slaw in Brioche Buns * Sushi Platter - with Edamame and Mango Asian Salad
Baby Beet, Citrus Goats Cheese Foam with toasted Walnut and Arugula
Pan Seared Fish with Tabbouleh Salad
Truffle and Forest Mushroom Arancini with Arrabiata
Black Garlic Filet Mignon, Crushed Garlic Potatoes and Fresh Green Salad
Champagne Poached Pears
Crispy Pan Fried Dumplings
Shrimp Pad Thai
Beef Carpaccio with Pistachio and Pink Peppercorn
Shrimp Linguini with Garlic Bread
Seasonal Fruit Panna Cotta
Thai Green Soup
Seared Sesame Tuna with Coconut Rice and Teriyaki Greens
Bloody Mary Gazpacho
Lemon Posset with Pistachio Shortbread
Octopus Salad with Parsley and Lemon
Rosemary Crusted Butterfly Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad