To ease you into life at a slower pace are Doug and Val Fairfield, an English speaking, husband and wife team from South Africa, with many years combined cruising, travel and charter experience.
Doug holds a Yachtmaster Offshore Qualification, reinforced with many ocean crossings and coastal voyages, not least those accomplished with his family aboard. Doug started sailing in his mid twenties, based off the east coast of South Africa, where sailing and weather conditions are notoriously unpredictable and the coastline hazardous. Having grown up on the ocean with surfing as his main sport, sailing was a natural progression for him. Weekends were occupied with local and coastal racing as well as family sailing with the children. In 1995, in pursuit of our joint ambition to travel to remote places, we left on an extended 6 year cruise aboard our 30 foot monohull, (later upgraded to a 43 foot monohull), together with our two children, then 4 and 6 years old. This adventure took us across the Indian Ocean and back to South Africa, and then across the Atlantic to the USA, finally returning to South Africa at the end of 2000 for a period of regular land based life. During our cruising years we explored remote archipelagos, traveled by yacht many miles up the Amazon River, visited new and unique places, experienced diverse cultures and were exposed to many and varied challenges and opportunities. In 2012, the urge to move on again resulted in the acquisition of Katlyn, our first catamaran, and once again we set off across the Atlantic from Cape Town, spending a year en route, before establishing ourselves in the charter industry in the Caribbean. Along the way we have developed an awareness, appreciation and respect for the ocean, the sky and the weather in all its diversity. Most recently, we have been reminded of the majesty of mother nature as we have sailed Gambit the 4500nm from Italy to the Caribbean, to replace Katlyn, destroyed by hurricane Irma.
Doug has been an avid adventure sport enthusiast throughout his life. He is an advanced skydiver with 2500 jumps, and was the chief instructor at the local skydive club prior to his involvement with sailing; he is an experienced paraglider, loves scuba and free diving, as well as water and snow skiing and has completed a number of arduous long distance marathons. He is a natural storyteller and entertainer with a great sense of humor, a charismatic and attentive host, willing to go the extra mile to ensure you get the most out of your vacation.
Val grew up on a vast dairy farm in the Drakensberg farming district of South Africa, and attended boarding school, before qualifying as a private secretary and then a primary school teacher. She traded horse riding and hiking for sailing, and was perfectly positioned to home school the children while cruising. She is a qualified scuba diver, and enjoys snorkeling, skiing and hiking, and living the island life. She takes pride and pleasure in creating inviting spaces through tasteful choice and use of fabrics and decor, and is an accomplished seamstress. This is evident in the decor aboard Gambit, redecorated since arriving in the BVI a few months ago. Many years of challenging galley responsibilities have enabled her to become a competent and creative chef aboard, fine tuned by various short courses in culinary arts.
Doug and Val have a passion for traveling and a special affinity for the African bush, it’s wildlife, beauty, solitude and wide open spaces, and have been fortunate to do an extended three month 4x4 camping safari with roof top tent through some of the most unspoiled and rugged areas of Southern Africa. The freedom of traveling without boundaries inspired a six week camper van tour of New Zealand last year, wild camping without the constraints of official campsites in the winter wonderland of mountains and fjords. During this time we took the opportunity to try our hand at dog sledding, abseiling and caving. We have spent a month touring Sri Lanka traveling by train and staying in local B&B’s, visited Egypt and driven off the beaten track through the Western Desert, camping in the splendor of the White Desert en route. We have driven across the USA and would love to follow this up with a longer RV trip in the not to distant future.
After many years sailing together, (mostly with children aboard), and in excess of 70 completed charters, we team up on deck to offer you a fun filled sailing vacation, and when the anchor is down, a companionable, relaxed yet attentive atmosphere is created for you to escape your normal routine and create memories which will live with you forever.
We would love the opportunity to extend a warm welcome to you in the BVI, offer you our hospitality aboard Gambit, and show you around some of our lovely anchorages and must see spots that we’ve come to call home.
General Diving Info
Guests rent or bring their own wet suits, specialized gear and dive computers.
Diving only offered in the Virgins.
Rendezvous diving in the Grenadines at guest expense.
Diving Costs information
3 Dives per week included in the rate for certified divers.
Meal times are always a significant aspect of any vacation!
On Gambit we aim to provide our guests with attractive meals
which are both appetizing and nutritious, whilst accommodating your
dietary requirements, likes and dislikes as best we can. We focus on preparing
meals using a combination of locally obtained produce such as fresh fish,
chicken, meat, tropical fruit and vegetables, rather than importing exotic
ingredients and out of season foodstuffs. We serve breakfast, a light lunch
and dinner in the cockpit or at the saloon table, with chilled water,
fruit juice, tea or coffee to accompany it.
In addition we have our ‘Captains Bar’, providing you with that perfect glass of
chilled wine, a cold beer or soda, a selection of standard spirits and
mixers, or a sundowner cocktail.
* Breakfast *
A fruit platter, tropical juice, coffee and tea await you in the
morning followed up with something from the galley:
~ Fluffy cheese omelettes with a variety of fillings,
slices of avocado and crispy bacon ~
~ Creamy scrambled eggs sandwiched between grilled hash browns,
caribbean grilled bananas and roasted tomatoes ~
~ Eggs benedict served on an English muffin and topped
with dijon hollandaise sauce and micro greens ~
~ Continental inspired selection of cold cuts,
croissants, muffins, and boiled eggs ~
~ Golden french toast, decadently topped with cinnamon apples,
dried cranberries and coconut rum sauce ~
~ Cold smoked salmon with poached eggs over
baby spinach leaves and crisp potato cubes ~
~ Breakfast sausages, caramelized onions, and
over easy eggs done how you like them ~
~ Toast and preserves ~
* Lunch *
This is usually a casual, relaxed meal served family style at the
cockpit table during a break in activities and sailing.
~ Alfresco dining with an assortment of cold cuts and salads,
crispy artisan loaves, chutneys, mustards and condiments ~
~ Sweet thai chilli wraps filled with chicken, greens, sprouts and peanuts ~
~ Bruschetta with red pesto, feta cheese and avocado topping ~
~ Hamburgers from Doug’s barbecue, build your own with a medley of fillings ~
~ Mexican wraps individually created with a variety of fillings ~
~ Grilled buffalo wings accompanied by tropical coleslaw and a tossed salad ~
~ Melty mushroom cheese toasts with a crunchy citrus flavoured carrot salad ~
~ Chef’s quiche with a Caribbean salad ~
* Dinner *
~ Lightly floured pan-fried mahi-mahi served with sautéed potatoes,
veggie tendrils and a creamy lemon butter sauce ~
~ Shrimp platter on a bed of garlic fried rice drizzled and topped with lime wedges ~
~ Fragrant thai coconut curry served with jasmine rice and tropical mango salad ~
~ Slow roasted lamb shanks, crushed potatoes and mange tout,
served with a deglazed red wine sauce and mint jelly ~
~ Grilled spinach and blue cheese stuffed chicken medallions topped
with a creamy sauce and served with steamed vegetables in season ~
~ Linguine with red wine bolognaise, crispy garlic bread and Italian salad ~
~ Barbecued steak, served with potato gratin and warm beetroot salad ~
~ Oriental stir fry incorporating colourful peppers, and
bright greens served on a bed of penne ~
~ Pork tenderloin medallions flambéed and served with a Mount Gay
Jamaican Rum sauce and colorful roasted veges ~
~ Barbecued tuna steaks marinated and served with a
sesame ginger lime sauce, and couscous tossed veggies ~
~ Asian inspired salmon with quinoa and black bean medley ~
* Desserts *
~ Flambéed banana crepes, dusted with nutmeg
and topped with ice-cream ~
~ Torched Berry brulee ~
~ Rich dark chocolate mousse sprinkled with mint sugar ~
~ Passionfruit mousse over a honey crumble ~
~ Home made pavlova with colorful berries and chantilly cream ~
~ Apple and cinnamon crumble topped with whipped cream ~
~ Poached pears in a red wine reduction with a scoop of vanilla ice cream ~
Winter 2020 to 2021
Winter 2021 to 2022
NOTE: 4 double cabins
Guests may request 4 Queen Cabins at an extra rate of $2000 per week”.
Half Board Rates
Please inquire for rates.
Inquire for availability. Rate is calculated as 1/2 the regular daily rate. Discounts do not apply.
GENERAL RATES NOTE: All rates are for 7 nights 8 days. For short charters please use the divide-by-6 rule for less than 6 nights.
CHRISTMAS / NEW YEARS:
Christmas 2020 -8 pax: $24,000
New Year 2020/21 -8 pax: $24,600
7 night minimum Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December YHG ports please.
Please inquire for any delivery fees for "down island" charters.
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat