MEET THE CREW:
Captain: David Stanley
Chef/First Mate: Naomi Timms
Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling, swimming and enjoying the South African coast.
At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.
In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the yachts and the many guests he’s worked with. Creating many connections and friends along the way.
A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes of sailing.
Naomi grew up in the UK and has enjoyed cooking from a young age. She fell in love with baking when she was young and ever since has taken pride in baking sweet treats for friends and family’s birthdays and events. She would also find great joy in creating beautiful spreads at any opportunity and loves hosting dinner parties with friends. Her dream has always been to travel the world, and to have the opportunity to meet new people and learn about their cultures.
She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques and worked with professionals to learn about the conservation of marine wildlife.
Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, and catered for events and weddings. She decided that cooking on yachts was a perfect mixture of the two things she loves doing the most – which is when she decided to leave her hospitality job at home to work as a chef for a large flotilla company in the Mediterranean. She has worked on sailing yachts in Croatia, Greece, Antigua, and the BVI’s.
In her free time, Naomi loves exploring, hiking, surfing and paddleboarding.
She is passionate about cooking fresh, sustainable, and wholesome food created with seasonal ingredients – and loves catering for the specific needs of the group that she is working with, to ensure they have the best experience possible.
David and Naomi are eager to welcome you aboard REACH and give you the most memorable vacation experience ever in the Virgin Islands.
Pick Up Locations
YHG, St. Thomas, USVI
Red Hook, STT - West End, BVI
Engines: 2 x Yanmar 78HP
Generator: Northern Lights M773LW3.3G
Breakfast is served daily with a seasonal fruit platter
fresh English muffins with creamy avocado or cream cheese, topped with fresh smoked salmon and a poached egg, layered with hollandaise sauce
Topped with feta, arugula, and avocado, served with fresh toasted ciabatta, crispy bacon & breakfast sausages
Coconut French Toast
Served with seasonal berries, nuts, maple syrup & coconut shavings, with the option of crispy bacon and fried or scrambled eggs
A dish of fried or poached eggs on a warm tortilla served on a spicy tomato sauce, black beans and avocado
A fresh fruit blended smoothie topped with granola, nuts, seasonal fruit, and honey
Spinach and Sundried Tomato Frittata
Topped with feta, avocado, and arugula, served with breakfast potatoes, and sautéed mushrooms
Stuffed with cream cheese, spinach, fried egg, arugula & prosciutto, served with garlic fried mushrooms
Freshly Baked Bagels
Served with a “build your own bagel” board composed of a selection of cheeses, chutneys, cured meats, smoked salmon, avocado, salad, and seasonal vegetables
Grilled Chicken Caesar Salad
Loaded with homemade croutons, tangy Caesar dressing, parmesan cheese, toasted walnuts, pan fried and salted capers, topped with pomegranate seeds and fresh lemon zest
Served with local fish/shellfish, composed of sticky white sushi rice, pickled ginger, red cabbage, carrot, avocado, red pepper, cucumber, and sesame seeds. Served in a bowl of crisp nori sheets. Alongside dressing options of soy sauce, sriracha mayonnaise, and wasabi
Freshly Made Flat Breads
Served with marinated chicken skewers, roasted beef meatballs or falafel, crispy pan-fried eggplant, sweet roasted peppers, and fluffy cous cous. Alongside a Greek salad, tzatziki, and hummus
Barbuda Pineapple Chicken
Served with rice noodles, spiralized stir fried vegetables and vegetable spring rolls. Served in a pineapple bowl, alongside a seasonal salad
Spicy Shrimp Tacos
Served on a warm tortilla topped with pineapple salsa, pickled red onions, guacamole, garlic lemon mayonnaise, and fresh cilantro
Sticky Honey Sesame Pork Belly
Served in fresh bao buns with cucumber, spring onion, chilli and fresh cilantro
A selection of homemade sushi rolls served with soy sauce and pickled ginger
Homemade hummus served with warm pita breads and crackers
Charcuterie platter with a selection of cheeses, chutneys, fruits and crackers
Tomato and red onion bruschetta
Smoked salmon and cream cheese cucumber rolls
Arancini balls filled with tomato, mozzarella and beef, or a mushroom risotto filling, served with fresh tomato sauce, parmesan cheese, and basil
Selection of crostinis - Caprese, spinach and artichoke, olives and garlic butter, cream cheese and salmon, Gorgonzola with bacon and honey
Spicy Dan Dan style noodles
with marinated ground pork and pan fried bok choy, topped with spring onion and crushed peanuts
Lemon and garlic creamy linguine
served with pan fried shrimp and fresh garlic ciabatta
Crispy grilled salmon
with chilli, mushroom, spinach, and red pepper, served in a creamy tomato sauce, served with coconut rice and seasonal green vegetables
served with creamy cauliflower and potato mash, pan fried asparagus and roasted carrot chips
Pan fried buttered scallops
served with butternut squash puree, and an apple quinoa salad
Seared sesame peppercorn ahi tuna steaks
served with an Asian slaw, snap peas, avocado, cauliflower rice and soy sauce
Lemon posset pots served with fresh strawberries and a shortbread biscuit
Double chocolate brownies with chocolate ganache and pomegranate seeds. Served with vanilla ice cream
Mini white chocolate and raspberry cheesecakes
Apple and pear crumble served with warm custard
A selection of baileys chocolate truffles
Eton mess sundaes
Key lime pie served with fresh cream
STANDARD SHIP’S BAR
Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices
Vodka: Tito’s, Smirnoff
Gin: Bombay Sapphire, Tanqueray
Rum: Cruzan, Bacardi
Tequila: Milagro, Herradura
Whiskey: Dewar’s, Jameson
Bourbon: Maker’s Mark, Bulleit
Red: Cabernet Sauvignon, Malbec, Pinot Noir
White: Chardonnay, Sauvignon Blanc, Pinot Grigio
Corona, Carib, Landshark, Miller Lite, Coors Light
Please let your broker know your preferred brands.
If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.
Winter 2023 to 2024
Winter 2024 to 2025
BVI Cruising Fees are included in the rate.
MINIMUM NIGHTS: 4
LESS THAN 7 NIGHT CHARTER RATES: For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD:1/2 the daily rate. Dinner ashore at client's expense. Includes; boarding after 4pm, welcome cocktail and breakfast the
next morning and early start.
TURN AROUNDS: 48-hour turns are standard
HALF-BOARD OPTION: $150 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.
LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.
XMAS: Flat rate $25,000. Must end no later than Dec 27th.
NEW YEARS: Flat rate $27,000. Must begin no sooner than Dec 28th.
$200 discount per child under aged 12 up to a max of 3 children.
No Captain Only
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat