Captain - Harry Cope

Harry is a British non-smoking male, he is extremely passionate about his work. Harry worked hard after school gaining experience on aircraft and marine engines and then became a personal watercraft instructor, this role benefitted Harry allowing close contact with clients where customer care and safety were key skills. Harry has also obtained his advanced powerboat certificate and is extremely competent behind the helm of a wide range of power or sail vessels. With roles in the Caribbean & Mediterranean, Harry is very experienced and committed to his career choice which he has taken from school.

Harry is excited about his 2020 role with Helen after 2 successful seasons onboard Jeannous & Argentous in Corfu. They previously worked in the South Ionian together as well as in the Caribbean.

Rugby (Chesham Stags Rugby Club – playing 1st Team Full Back), Power Boating, Sailing, Fishing, Land Rovers, Gym and SCUBA

Chef - Helen Eltringham

Helen is a non smoker and a hard working individual who prides herself on having a friendly and trusting demeanour which shines through with her excellent customer service skills. Helen is a fast learner and has gained many qualifications in the food and beverage industry. She has experience in serving and cooking delicious meals and refreshments in her previous roles onboard yachts; a 58ft catamaran in the Caribbean and monohulls in the Mediterranean.

Sailing, Dancing (Tap and Ballet), Arts and Crafts, Hiking, Fishing and SCUBA Diving.

Harry and Helen are often complimented on their seamless ability to blend professionalism with a fun and approachable style to charter.


Type Sailing Yachts
Year Built2016
Size58.00 Ft
Beam5 Metres
Draft2.5m Metres

Boat Details

Cabins: 3
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Corfu, Greece
Other Pick-up: -


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Volkwagen 140hp / 103 Kw
Fuel Consumption: 8
Cruising Speed: 7
Max Speed: 9 US Gall/Hr


Winter Area: -
Summer Area: Greece


Salon Tv/VCR: -
Salon Stereo: Yes
Sat Tv: 5GB of data is provided each week, if more is required it's €35 for each additional 5GB purchased
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes 100Lph
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 220 - 24 V
Water Maker: Yes 100Lph
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -

Water Sports

Dinghy size: 3.5m
Dinghy hp: 40Hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: Yes
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: small on transom
Boarding Ladder (Loc/Type): fitted on transom
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -


Continental Breakfast, fresh fruit platter, homemade bircher muesli, homemade banana granola with yogurt, fruit & honey.

Blueberry or banana pancakes.

Poached eggs with seared asparagus.

Smoked salmon and scrambled eggs (depending on salmon availability).

Greek omelette with feta/Kalamata olives.

Sautéed mushrooms on granary toast with fresh thyme. 

Freshly squeezed orange or grapefruit juice (depending on season and availability).



Mixed antipasti with Greek salad.

Chicory, Roquefort and pear salad topped with toasted walnuts.

Roast broccoli, red pepper, hazelnut salad, drizzled with honey and lemon juice.

Murcian salad with tuna, capers, olives and crusty bread.

Roasted vegetable wraps, sundried tomato & olive hummus, mixed green salad.

Frittata Spanish omelette with potato & rosemary, spinach, carrot & orange salad.

Mezze Platter:

Falafel, pitta bread, lemon & coriander hummus, pomegranate bulgur wheat tabbouleh, roast peppers, feta/halloumi cheese, marinated Greek olives, tzatziki, cucumber & tomato salad, grated carrot.




Pea & mint soup topped with crispy parma ham.

Crudités and dip selection: roasted red pepper hummus, guacamole, tzatziki, black bean dip

Indian spiced cauliflower with minted yogurt dip.

Tomato, buffalo mozzarella & basil salad – balsamic & olive oil dressing.

Tomato or pesto bruschetta, optional topped with parma ham/prosciutto & fresh figs.

Sushi maki rolls, dipping sauce, wasabi.


Roast butternut squash, chorizo & sage risotto.

Homemade Jeannous Pizza with a variety of local toppings.

Salmon with roast fennel, cherry tomatoes, olives & seared asparagus tips served with rosemary, salt & pepper potato wedges.

Smoked paprika chicken stroganoff served with steamed rice or steamed seasonal vegetables.

Thai red curry - chicken or sweet potato, roast pepper & spinach, steamed rice.

Walnut & mushroom bolognaise with courgetti and tomato & onion salad.


Raw chocolate raspberry mousse garnished with pistachios & pomegranate.

Vanilla cheesecake pots, biscuit crumble & summer fruit compote.

Fresh seasonal fruit e.g. pineapple with mint sprigs (greek yogurt & honey).

Lemon posset jars with tahini cookies.

Strawberry and cherry chia pudding.

Chocolate & chilli brownies with local ice cream.

Lemon and summer berry crêpes.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax

(15 December -30 April)
(1 May - 14 December)

Please Contact Us For Availability

No Yatch Insight Available.