Hailing from South Africa, Wouter grew up going on weekend retreats with his family where water sports were the main activity. He can teach you a trick or two! His love of the water transitioned into sailing and he started sailing around the Mediterranean and Caribbean working for a large flotilla company.
He spent the last several years workings as a sailing instructor where he had the pleasure to teach and share his love of sailing with others. Most recently in the last year he has sailed a catamaran from Cape Town to Grenada, delivered several yachts throughout the Caribbean, as well as chartered in The Bahamas. Holding both his RYA Yachtmaster Offshore ticket as well as being a fully Certified ASA instructor, Wouter welcomes the opportunity to share his knowledge about sailing with those onboard.
CHEF
Kelly Sargent
Kelly was first introduced to the yachting world in 2016 on a solo trip to Australia when she boarded her first charter as a guest in the Whitsunday Islands. The following year Kelly embarked on a couple more sailing trips to Croatia and the Caribbean, which became the inspiration for leaving her job as a designer in London and making the transition to yachting. In 2019, Kelly started her adventure on the water cooking around Greece and Croatia and most recently worked in The Bahamas before relocating to the BVI to join Windward.
Coming from a family of chefs, Kelly has always enjoyed spending time in the kitchen so it was no surprise that after attending The Avenue Cookery School she only strengthened her culinary skills and grew her passion for combining flavors and textures to create interesting dishes. Kelly is also able to work with any dietary requirements and is able to tailor a menu specific for any guest.
BREAKFAST A fresh fruit platter, yoghurt and cereals are served with breakfast every day Shakshuka - a Tunisian and Israeli dish of eggs poached in a sauce of tomatoes, onions, pepper and spices Brioche french toast with bacon and maple syrup Toasted avocado bagel sprinkled with feta cheese, chilli peppers and microgreens Sweet potato rosti with smashed avocado and topped with a poached egg Breakfast frittata Classic eggs benedict Buttermilk pancakes served with fresh fruit and maple syrup
LUNCH Mediterranean pearl couscous salad and grilled prawns Tuna poke bowl with rice, mango, avocado, cucumber, and radish topped with sesame seeds, peanuts and sriracha mayonnaise Miso maple-glazed salmon served with quinoa Fish cakes with homemade sweet potato chips and pesto mayo dip Stir fried chicken peanut noodles Penne alla vodka, focaccia and tomato salad Balsamic steak and feta salad with gremolata and grilled corn served with garlic bread
APPETIZERS served at cocktail hour with the captain’s cocktail of the day Homemade hummus mezze and crudites Charcuterie board with an assortment of cheese, fruit and biscuits Crab cake poppers and aioli Quesadillas with salsa, queso and avocado Squash, sage and chestnut rolls Sushi selection Loaded nachos with salsa and guacamole
DINNER Entrees Tomato basil bruschetta with balsamic drizzle Mushroom soup Carrot, orange and halloumi salad Camembert and berry jam phyllo pastry baskets Butternut squash and bacon soup Caprese salad Melon, mint and prosciutto crudo
Mains Baked local fish with a cajun garlic butter sauce and a side of oven roasted green beans with garlic and parmesan Slow cooked beef short ribs Saffron, leek and scallop risotto Roasted miso-butter chicken thighs and creamy mashed potato Oven-baked garlic herb salmon with beetroot puree and asparagus Turkey meatballs in a creamy red curry sauce served with rice and freshly made naan bread Tuscan gnocchi
DESSERTS Flourless chocolate cake with coffee cream and raspberry coulis Oreo ice cream cake Lemon posset Chocolate brownies with homemade ice cream Raspberry cheesecake Grilled pineapple with coconut ice cream Banoffee pie with chocolate and salted caramel
