If the third time�s the charm, Shawn Dear has found his true calling as a charter captain.
Career number one, spanning 16 years, put his Honors Degree in Electronics Systems to good use. Now, maintaining IMAGINATION�s communications and navigation equipment keeps Shawn�s electronics skills up-to-date, while career number two as a UK policeman sharpened his people skills to deal with all situations that arise sailing the seas.
Captain Dear�s main areas of knowledge are St. Vincent and the Grenadines, Grenada and the BVI�s. His sailing experience includes crewing on private monohull yachts and skippering a variety of multihulls for Tradewinds Cruise Club out of Bequia, St. Martin and the BVI�s. For 18 months he was the First Mate on the Tall Ship Royal Albatross based in Malaysia and Singapore. He has sailed the coast of Southern Africa from NW of Capetown, past the Cape of Good Hope and up to Durban and back - and done an Atlantic crossing from Antigua to Bermuda and on to the Azores.
Shawns' interests include squash, martial arts, fishing, windsurfing, hiking and diving. He enjoys having kids on board who like being on the water and can swim. Describing himself as a very patient PADI MSDT Scuba Instructor, Shawn is fully comfortable taking children as young as 10 years of age diving. In his role of Activities Director he has stocked plenty of fishing gear on board, plus an inflatable kayak, windsurfer, noodles, lots of beach games and scuba gear in an assortment of sizes. There are board games for the rare rainy day and as children first come aboard, they are given a notebook for drawing, painting and writing about their sailing adventures.
Captain Dear does his best to give IMAGINATION�S guests of every age the holiday of a lifetime � whether that will be an activity-filled cruise or lazy days to relax, chill out and recharge.
Chef Ally Cochrane
Ally started handling boats as a youngster messing about on sailing dinghies in the estuaries of England. Fast forward a few decades to find her island hopping in the West Indies, confidently handling all the duties of First Mate and Chef aboard IMAGINATION. To ensure her guests enjoy the best provisions and the highest quality local ingredients, Ally prepared, tweaked and re-tweaked dozens of recipes, creating menus to suit a variety of palates and dietary preferences. Her dishes are inspired by the cuisines of the southern United States, Italy and France - with "the occasional Caribbean twist."
With Shawn, Ally has logged thousands of miles on IMAGINATION sailing from St. Lucia to Grenada learning all the best spots to take charter guests. They both love hiking in the rugged beauty of the Windward Islands and discovering the wonders of the Caribbean underwater world. Ally, a PADI Qualified Open Water Diver, is continuing her SCUBA training with the aim of becoming a Divemaster.
Before persuing her career at sea, Ally was a Registered General Nurse at Poole Hospital Trust in England for 23 years.
Pick Up Locations
St Vincent, Carriacou or GND
STL, STG, MTI, BVI
2 X 39HP diesel engines
9 US Gall/Hr
Caribbean Leewards, Caribbean Windwards
1GB per day
# of Videos:
# Dine In:
# Port Hatches:
stern steps only
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Walk down stern
Imagination’s Sample Menu
Breakfast Cereals and toast with preserves, tea and coffee and fruit juice are served each morning along with one of the following: Banana Pancakes with nutmeg syrup Fresh Fruit Platter Sausages and Scrambled Egg Breakfast Cups Mini veggie Omelettes Portholes – thin slices of ham baked with onion, tomato, egg and cheese, served on a lightly toasted breakfast muffin Ham and Mushroom breakfast cups Bacon-Apple Cheddar mini breakfast Pies.
Lunch Homemade fishcakes, Balsamic Tomato Salad and Cold corn Salad, served with Tartar Sauce/Sweet Chilli Sauce. Pasta Arabiatta topped with chopped Parsley and Parmesan shavings with home made Crusty Bread Warm Chicken Salad – chicken strips, red onion and mushrooms on a bed of Lettuce, Grated Carrot and Red Peppers, Served with crispy Garlic Bread Warm Shrimp and Broccoli Noodle Salad with just baked Mustard and Cheese Tear n share Bread Caribbean Roti with fresh Salad and fried sliced and salted Plantain
Dinner Starters Carrot and Ginger Soup with home made mini roll Caramelised Red Onion and Brie Tart Shrimp, Avocado and Mango Salad with a Chilli Ginger Dressing Melted Brie and Mango Salsa Bruschetta Potted Mackerel with Onion Marmalade and crunchy toast slices
Main Course Pesto Baked Fish served with a Roasted Potato, Onion and Pepper Medley, and Green Beans Creole Chicken (Chicken pieces cooked with spring onions, pineapple, celery, chilli and plantain) served with Coconut Rice Pork Tenderloin Medallions served on Pumpkin Rice and topped with caramelised Onions in Cassis with a side of Steamed Broccoli Roasted Beef Tenderloin Slices in a creamy Peppercorn sauce served on a bed of rice with Warm Slaw Bacon wrapped Chicken Breast, stuffed with herbed cream cheese served with Potato Wedges, and buttered Carrots and Christophene.
Dessert Creamy Pot au Choc Tropical Meringue Strawberry and Coconut Frozen Parfait Ginger and Pear Crunch Warm brownies with ice creamImagination’s Sample Menu
(15 December -30 April)
Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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