Stu and Hannah have been working on charter boats for over 5 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.
Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They decided to pursue a career together, and after a season in Turkey, came to the British Virgin Islands to work on charter catamarans.
Having grown up in Scotland, a stone’s throw from the sea, Stu has loved being on and around the water since childhood. In 2011 he decided to pursue his dream of sailing. After training for a year including a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.
Hannah has worked in multiple areas of hospitality during her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.
Stu and Hannah are an easy going couple that will focus your charter around your ideas. They want you to do the things you enjoy most at your preferred pace - relaxed or what's next. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will help you explore the unique locations from the highlights to the lesser known anchorages and private coves.
Crew are fully vaccinated for COVID 19.
Specifications
Type
Catamaran
Builder
Horizon
Year Built
2016
Size
60.00 Ft
Beam
24 Feet
Draft
5 Feet
Guests
6
Boat Details
Cabins:
3
Queen:
1
Single Cabins:
1
Showers:
4
Wash Basins:
5
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
Nanny Cay, Tortola
Other Pick-up:
BVI
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
21.5kw & 9kw GENERATORS
4KW INVERTER
WATERMAKER- 300 GALLON WATER TANK
ICE MAKER
Engines: 2 x Cummins QSM11 705hp
Cruise Speed: 18kts Max Speed: 20kts
Consumption at Cruising:
18 knots � 60 gallons/hour
15 knots � 50 gallons/hour
10 knots � 20 gallons/hour
Fuel Consumption:
60
Cruising Speed:
18
Max Speed:
20 US Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
Wireless Printer/Scanner/Wi-Fi
# of Videos:
-
# DVDs/Movies:
YES
# CD's:
Wireless
Camcorder:
Yes
Books:
Yes
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
1200 GAL
Special Diets:
Yes
Kosher:
Yes
BBQ:
Yes
# Dine In:
8
Minimum Age:
NONE
Generator:
Yes
Inverter:
Yes 2
Voltages:
110v
Water Maker:
1200 GAL
Water Cap:
LOTS
Ice Maker:
Yes
Sailing Instructions:
NO
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Yes
Hairdryers:
Yes
# Port Hatches:
6
Guests Smokes:
AFT DECK Only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
NONE
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
15ft
Dinghy hp:
70
Dinghy # pax:
8
Water Skis Adult:
Yes
Water Skis Kids:
2
Jet Skis:
No
Wave Runners:
No
Kneeboard:
Yes
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
No
Floating Mats:
No
Swim Platform:
No
Boarding Ladder (Loc/Type):
Stern/easy
Sailing Dinghy:
NO
Beach Games:
Yes
Fishing Gear:
Yes
Gear Type:
Lots of Lures and Rods
Rods:
4
From Hannah's galley on SEA BOSS
Day 1
Breakfast
Breakfast
Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal
Eggs Benedict Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce
Avocado Smash Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil.
Smoked Salmon Served with toasted bagels, cream cheese, capers and red onion
Grand Marnier French toast Served with crispy bacon and maple syrup
Classic Eggs and Bacon Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes
Oeufs en Cocotte Baked eggs with grated cheese and finished under the grill served with freshly baked bread
Freshly Baked Croissants and Pastries With ham and cheese platter
Pancakes With fresh berries and maple syrup finished with a dusting of powdered sugar
Lunch
Mahi Mahi Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream
BLLT (Like a BLT but with Lobster!) Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo.
Salmon Nicoise Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing
Greek Salad with Meatballs Hannah's homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah's flatbread and fresh tzatziki.
Caribbean Shrimp Salad Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing
Asian Style Beef Salad Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing
Ohana Cheeseburger in Paradise Hannah's Homemade beef burger oozing with mozzarella, served with truffle fries
Classic Caesar Salad Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.
Charcuterie Board Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.
Starters
Tuna Tartare Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce.
Butternut, Sweet Potato and Coconut Soup Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.
Caprese Salad Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.
Scallops Seared scallops with a curry cauliflower puree and a crispy bacon crumb.
Pea, Asparagus and Feta Salad Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing.
Classic British Shrimp Cocktail Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.
Mains
Chicken Wrapped in Bacon Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans
Pork Tenderloin Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce
Seared Tuna Steak Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce
Lobster Tagliatelle Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.
Filet Mignon Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce
Leg of Lamb Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus
Fillet of Cod Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce
Dessert
Crème Brulee Served with a peanut brittle
Bread and Butter Pudding Topped with a Grand Marnier glaze, served with an orange and cranberry suzette
Lemon Possett Crowned with a berry coulis and served with a shortbread cookie
White Chocolate Cheesecake Served with chocolate sauce and fresh strawberries
Chocolate Brownie Served warm with vanilla ice cream and caramel
Salted Caramel Pot Topped with chocolate ganache and served with a vanilla Tuile
Classic English Apple Pie Served hot with cool fresh cream