Patrick has been sailing since he was a young child; he has a keen interest in fishing, snorkelling and scuba diving. When he is off the water he loves to travel, read and photography. He has covered approximately 150,000 sea miles which includes; South Africa, the Caribbean, Bahamas, Mexico, the Mediterranean and Canary Islands. Patrick holds a RYA Yachtmaster Ocean and Offshore licences. Patrick is an excellent captain and has extensive experience in a all aspects of yacht maintenance, engineering and repair.
Patrick has been working with his wife, Sarah for the last twenty years. They have worked together on a variety of yachts primarily as Captain and Chef.
Sarah has been sailing since a child, when her father taught her in their family built and owned Mirror dinghy. Since then she has covered approximately 50,000 sea miles including three transatlantic crossings. Sarah has a wide experience as a chef and has completed several chef courses; City and Guilds Level 2 Award in Food Safety and Catering and Corden Bleu Cookery Course, The Wirral. Sarah studied French at the University of London so speaks fluent French and has a basic understanding of Italian and Spanish. When Sarah is not working she has a passion for
swimming, fitness, travel and reading.
Marjia has a lot of experience; as a stewardess, waitress and chef including flotilla holidays and a head waitress in a fish restaurant looking after VIPs from all around the world. Marija has sailed around the Mediterranean, North Sporades and Greece. When Marija is not working she enjoys reading and writing short stories, travelling and exploring new countries, as well as outdoor sports like running, cycling, hiking and fitness.
VIVID Sample Menu
Breakfastserved with teas, coffee, fresh breads, toasts and pastries, juices and a fresh fruit platter.
Pecan Pancakes with Warm Rum Banana Maple Syrup
Spinach and Salmon Egg Cups with Hollandaise Sauce
Boursin Baked Eggs
Vegan French Toast with Tempeh Bacon and Maple Syrup Served
Seared Fresh Tuna Salad Nicoise served with Rosemary Focaccia
Thai Beef Salad with Marinated Vegetables, Asian Noodles and Peanut Dressing
Shrimp Ravigote with Mozzarella, Cherry Tomato and Mint Salad
Curried Chicken and Mango Salad with Spiced Couscous and Baby Mixed Salad Leaves
Vegan Mediterranean Tartlets with Soy Cream Cheese and Arugula Edamame and Shiitake Salad
Caramelised Red Onion and Melted Brie Filo Cups
Salt and Pepper Shrimp with Spicy Chilli Dipping Sauce
Goat Cheese, Sun Dried Tomato and Pesto Torte with Pine Nuts
Vegan Asian Summer Rolls with Fresh Mango and Bean Sprouts and Soy Dipping Sauces
Fillet of Pork Tenderloin with Blackberry Sauce, served with Mango, Lime and Mint Salsa, Snow Peas and Leek Mashed Potato
Seared Four Seeded Ahi Tuna with Wasabi Cream, Stir Fried Chilli Broccoli Florets, Bean Bundles and Basmati Rice Towers
Grilled Caribbean Spiny Lobster with Garlic Lemon Butter, Roasted Butternut Squash, Ratatouille and Wild Rice
Stuffed Roasted Chicken Breast with Asparagus, Basil, Prosciutto, and Parmesan, a Shallot Balsamic Glaze, Buttered Baby Carrots and New Potatoes
Herb Crusted Beef Tenderloin with Cabernet and Cognac Reduction, Steamed Asparagus, Sugar Snap Peas and Scalloped Potatoes
Dessertwith assorted liquors, a selection of herbal teas and coffee
Warm Chocolate Lava Cakes with Raspberry Coulis and Vanilla Ice Cream
Grand Marnier Crème Brûlée with Brandy Snap Tuiles
Amaretto and Pistachio Cheesecake
Coconut, Banana and Passion Fruit Pavlova
Vegan Apple and Blackberry Crumble with Soy Ice Cream Served
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
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