Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Darrel Hearne | South African | 0 | ||
| Crew | Jenn Hart | Canadian |
Captain Darrel
Darrel grew up in Johannesburg, South Africa, where he spent his time prowling the suburban jungles and raising his pet lion, Chaos. He also managed to actually finish school, and spent several wasted years at university studying a surprisingly varied and random number of subjects, all of which are totally useless in his current job. He is also a lieutenant in the South African National Defense Force – salutes are optional on board. He speaks three languages, two of which are only spoken in South Africa.
In 2003 he decided to quit his job and give up the exciting life of an accountant, and go to sea. He moved to Cape Town in South Africa, to complete his captain’s license. After several months of sailing some of the roughest waters on the planet, he finished his qualifications, and is legally allowed to captain small dinghies in several third-world countries. He has lived and sailed in the Caribbean for the past fourteen years, sailing on a variety of vessels in the charter industry. He has extensive sailing experience throughout the Caribbean, and knows where to find the best bars on most islands, some of which may let him come back again. In his travels he has swum with dolphins, had humpback whales breach right next to (and almost land on) his boat, and sailed through a hurricane. He is keen to experience two of these three things again. He is an experienced and seasoned sailor, with over 45,000 nautical miles logged and over 400 charters successfully completed.
Chef Jenn
Jenn grew up in Canada (in a well-known haunted house, no less!) but has strong family ties in the islands. She visited the British Virgin Islands for twenty years, before finally taking the leap five years ago to make the switch and become a local. Along the way she has managed a jazz club, been a make-up artist, worked as a realtor and captained a space simulator. Her move has worked out well, as she brings her considerable experience in the hospitality and food industries on board. Our guests continue to rave about her gourmet cuisine, and guests are advised to bring loose-fitting clothing for the return trip. Naturally friendly and engaging, Jenn will win you over with her home cooking and cheerful vibe.
Jenn comes from a family of chefs, and has worked in the hospitality industry for many years. Her experience comes from restaurant management and hands-on learning. She has been in the charter industry since 2015, and brings all her varied experiences to bear when creating her delicious meals. Jenn is a versatile chef who works closely with guests to come up with a charter menu tailored to their personal preferences. She enjoys using locally-grown foodstuffs, and tries to incorporate a farm-to-table approach in her cooking. She has amazing contacts and local suppliers down here that assist in this, and she strives to incorporate healthy and wholesome nutrition in her delicious meals. Her favorite culinary creations are classics with a twist, or anything where people ask for more.
A keen beach bum, Jenn’s love of the water and the island life are a perfect fit for the charter lifestyle. Combine that with her warm and caring nature, and it makes her everyone’s favorite crew member. She is a sunny, genuine, friendly soul, and we are very happy to have her on board as part of our team.
Mate Chris
Chris was born in South Africa, but moved to the Virgin Islands at the tender age of nine, growing up on boats and living here until 2017 when hurricane Irma blew him all the way to Canada. He returned in September 2023 to assume the first mate role on Angeleyes – Canada’s loss is our gain. Chris has worked in the charter and hospitality for many years, and his calm friendly demeanor will win you over in an instant. In addition to excelling in every aspect of the charter function, Chris is a genuinely kind and good person at heart, and is, in the opinion of the crew members and all who meet him, the nicest guy in the world. He also makes a mean martini; is an avid watersports enthusiast, and a great instructor. Chris holds his 200 ton captain’s license and has tons of experience yachting through the Caribbean. He makes a fantastic new addition to our crew and, like Santa, brings peace and good cheer to our motley gang.
Stewardess Jenny
Jenny was born and raised in Scotland (part of a large island just west of France, for the geographically-challenged), the daughter of two avid divers, so her childhood was spent bobbing around on dive boats and learning to love the water from the inside of a wetsuit. The only one of us who actually has some schooling in the hospitality industry, Jenny holds a degree in hotel management and catering. She spent several years working (and later managing) various hotels and restaurants in Edinburgh, before making the leap and moving to the BVI. She has lived here for more than two decades, although her accent still leaves no doubt as to which rugby team she supports. She has worked on boats as well as owning and managing restaurants on island in that time, and knows everyone and everything island-related.
Jenny is one of those people with boundless energy, and don’t let her diminutive stature fool you – she’s feisty. Happy and sunny and feisty. Her previous experience and varied skills means she can fit in wherever she’s needed, so you may find her helping in the galley; pouring liberal drinks behind the bar (the Scots, like the BVIslanders, like their drinks strong); or you may not see her at all but just be pleasantly surprised by the magical and fragrant cleanliness and tidiness that happens wherever she goes. Jenny rounds out our team by striving, as we all do, for the three F’s: Friendliness, Flexibility, and being Fenomenally good at the job.
Captain
Darrel Hearne
Chef
Jenn Hart
First Mate
Chris Norton
Stewardess
Jenny Gulland
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | Inclusive | $92,675 | $92,675 | $92,675 | $92,675 | $92,675 | $93,830 | $94,985 | $96,140 | $97,295 |
| Summer 2025 | Inclusive | $92,675 | $92,675 | $92,675 | $92,675 | $92,675 | $93,830 | $94,985 | $96,140 | $97,295 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Captain Darrel
Darrel grew up in Johannesburg, South Africa, where he spent his time prowling the suburban jungles and raising his pet lion, Chaos. He also managed to actually finish school, and spent several wasted years at university studying a surprisingly varied and random number of subjects, all of which are totally useless in his current job. He is also a lieutenant in the South African National Defense Force – salutes are optional on board. He speaks three languages, two of which are only spoken in South Africa.
In 2003 he decided to quit his job and give up the exciting life of an accountant, and go to sea. He moved to Cape Town in South Africa, to complete his captain’s license. After several months of sailing some of the roughest waters on the planet, he finished his qualifications, and is legally allowed to captain small dinghies in several third-world countries. He has lived and sailed in the Caribbean for the past fourteen years, sailing on a variety of vessels in the charter industry. He has extensive sailing experience throughout the Caribbean, and knows where to find the best bars on most islands, some of which may let him come back again. In his travels he has swum with dolphins, had humpback whales breach right next to (and almost land on) his boat, and sailed through a hurricane. He is keen to experience two of these three things again. He is an experienced and seasoned sailor, with over 45,000 nautical miles logged and over 400 charters successfully completed.
Chef Jenn
Jenn grew up in Canada (in a well-known haunted house, no less!) but has strong family ties in the islands. She visited the British Virgin Islands for twenty years, before finally taking the leap five years ago to make the switch and become a local. Along the way she has managed a jazz club, been a make-up artist, worked as a realtor and captained a space simulator. Her move has worked out well, as she brings her considerable experience in the hospitality and food industries on board. Our guests continue to rave about her gourmet cuisine, and guests are advised to bring loose-fitting clothing for the return trip. Naturally friendly and engaging, Jenn will win you over with her home cooking and cheerful vibe.
Jenn comes from a family of chefs, and has worked in the hospitality industry for many years. Her experience comes from restaurant management and hands-on learning. She has been in the charter industry since 2015, and brings all her varied experiences to bear when creating her delicious meals. Jenn is a versatile chef who works closely with guests to come up with a charter menu tailored to their personal preferences. She enjoys using locally-grown foodstuffs, and tries to incorporate a farm-to-table approach in her cooking. She has amazing contacts and local suppliers down here that assist in this, and she strives to incorporate healthy and wholesome nutrition in her delicious meals. Her favorite culinary creations are classics with a twist, or anything where people ask for more.
A keen beach bum, Jenn’s love of the water and the island life are a perfect fit for the charter lifestyle. Combine that with her warm and caring nature, and it makes her everyone’s favorite crew member. She is a sunny, genuine, friendly soul, and we are very happy to have her on board as part of our team.
Mate Chris
Chris was born in South Africa, but moved to the Virgin Islands at the tender age of nine, growing up on boats and living here until 2017 when hurricane Irma blew him all the way to Canada. He returned in September 2023 to assume the first mate role on Angeleyes – Canada’s loss is our gain. Chris has worked in the charter and hospitality for many years, and his calm friendly demeanor will win you over in an instant. In addition to excelling in every aspect of the charter function, Chris is a genuinely kind and good person at heart, and is, in the opinion of the crew members and all who meet him, the nicest guy in the world. He also makes a mean martini; is an avid watersports enthusiast, and a great instructor. Chris holds his 200 ton captain’s license and has tons of experience yachting through the Caribbean. He makes a fantastic new addition to our crew and, like Santa, brings peace and good cheer to our motley gang.
Stewardess Jenny
Jenny was born and raised in Scotland (part of a large island just west of France, for the geographically-challenged), the daughter of two avid divers, so her childhood was spent bobbing around on dive boats and learning to love the water from the inside of a wetsuit. The only one of us who actually has some schooling in the hospitality industry, Jenny holds a degree in hotel management and catering. She spent several years working (and later managing) various hotels and restaurants in Edinburgh, before making the leap and moving to the BVI. She has lived here for more than two decades, although her accent still leaves no doubt as to which rugby team she supports. She has worked on boats as well as owning and managing restaurants on island in that time, and knows everyone and everything island-related.
Jenny is one of those people with boundless energy, and don’t let her diminutive stature fool you – she’s feisty. Happy and sunny and feisty. Her previous experience and varied skills means she can fit in wherever she’s needed, so you may find her helping in the galley; pouring liberal drinks behind the bar (the Scots, like the BVIslanders, like their drinks strong); or you may not see her at all but just be pleasantly surprised by the magical and fragrant cleanliness and tidiness that happens wherever she goes. Jenny rounds out our team by striving, as we all do, for the three F’s: Friendliness, Flexibility, and being Fenomenally good at the job.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Darrel Hearne | South African | 0 | |
| Crew | Jenn Hart | Canadian |
Captain
Darrel Hearne
Chef
Jenn Hart
First Mate
Chris Norton
Stewardess
Jenny Gulland
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
BROKER NOTES
Special Conditions
1. No smoking permitted in the interior of the yacht.
2. Parties acknowledge that this is a contact and may be transmitted between them by facsimile machine and email and the parties intend that a faxed or emailed contract containing either the original and/or copies of party’s signature shall constitute a binding contract. This, however, does not exclude the subsequent exchange of original contracts.
3. No pets allowed.
4. Children 12 and under are only permitted with prior approval. Children are to be under the direct supervision of an adult from the charter party at all times
5. Any outstanding accounts to be settled with the captain on board prior to disembarkation
6. Crew gratuity of 15-20% is customary and at Charterer’s discretion.This gratuity should be given to the Captain of the vessel at the end of the charter, payable in cash or check from a US Bank.
7. Cabins and heads are accessed by steep stairs, so charters including guests with mobility issues require prior discussion and agreement by the captain before booking, to ensure the yacht can accommodate their needs.
8. It is the responsibility of the Charterer to ensure that he and his guests meet all passport, visa and Covid travel requirements to and from the port of embarkation/disembarkation and for the countries to be visited during the charter.
9. Charterer acknowledges that participation in motorized water sports activities is an inherently dangerous activity that involves risks of death and/or serious bodily injury that cannot be prevented or avoided even by the exercise of reasonable care. Charterer is voluntarily relinquishing the ability to seek or collect damages from the yacht, yacht owner, or any associated parties, due to any personal injury, claim, or incident occurring or in any way related to or arising from the inherent risks of charterer’s (or guests) involvement in these motorized water sports activities.
10. All itineraries are suggested and subject to weather and sea conditions with approval from the Captain at the time of the charter
- 2 handheld underwater scooters
- 4 Paddle boards
- Jet Board
- Snorkel equipment
- Towable tubes, waterskis and wakeboard
- Subwing
Angeleyes can accommodate 10 guests in 5 double cabins. The 4th cabin is convertible from 2 twins to a Queen and the 5th cabin is convertible from 2 twins to a King, if preferred.
CHEF JENN’S SAMPLE MENU
Menu adapted to each individual group’s preferences emphasis on sourcing local, fresh ingredients dietary restrictions integrated
BREAKFAST.
Caramelized apple Belgian waffles with chantilly cream & freshly grated nutmeg
Classic eggs benedict with black forest ham, homemade citrus hollandaise & served with homestyle roasted curry potatoes
Country-style personalized omelette filled with your favourite ingredients
Tortolan french toast made with toasted coconut, cream of coconut infused egg bread, Caribbean rum, fried bananas & Virgin Island honey
(daily: fresh fruit platter, warm breads, juices, coffees, greek yogurts, home-made granola and bacon… lots of bacon)
LUNCH.
Bento Box with sesame crusted Ahi tuna served with pickled ginger, wasabi, tamari sauce, seaweed & calamari salads & nori crisps
Pulled pork burrito bowl loaded with black bean and corn salsa, quinoa, jack cheese, roasted red peppers & avocado dressing
Butterflied garlic lemon lobster with a fresh Mediterranean pasta salad and crusty homemade rolls
Fish taco bar- locally caught panko crusted mahi -pile on grated beets, cabbage, mozzarella cheese, homemade tropical salsa & yoghurt
Pad Thai with sautéed chicken, shrimp fresh veggies, bean sprouts, cilantro, roasted peanuts & fresh lime
APRES LUNCH.
Homemade sorbet duo- mango coconut and raspberry mint
White chocolate, cherry and pistachio cookies served with milk and Bailey’s
Pomegranate Sorbet Parfait with lebneh, pomegranates Salted tahini chocolate chip cookies
SNACK TIME.
Charcuterie platter with deli meats, pate, assortment of international cheeses and crackers, fruit & olives
Homemade spring rolls with sweet chilli dipping sauce Gourmet ground beef nachos with blue cheese sauce & sliced avocado California sushi rolls with wasabi and pickled ginger
APPETIZER.
Fruit & nut stuffed grilled peppers with couscous & pomegranate Caprese salad with truffle balsamic glaze & fresh local basil
Autumn pear salad with candied pecans, strawberries, arugula, pear, brie and shallot balsamic dressing
Pesto and ricotta bruschetta
Korean beef lettuce wraps
ENTREE.
Grilled beef tenderloin with port cranberry reduction served with savoury scalloped potatoes & asparagus
Pan roasted Chilean sea bass with a passionfruit citrus buerre blanc, mushroom risotto, grilled zucchini, passionfruit foam and coral tuile
Farm to table night- we will be visited at sea by the Good Moon Farm provisioning boat at which time the freshest local ingredients will be selected to concoct a delicious meal.
King Crab and seafood linguini with scallops, shrimp, crab & sweet peppers tossed in a creamy asiago cream
Caribbean BBQ night- Tamarind sticky ribs, jerk chicken served with mango avocado salsa, coconut rice, grilled corn and fried plantains
FINALE.
Rosewater and vanilla bean creme brûlée
Dark chocolate mousse with fresh raspberries & orange zest
Mango papaya dome entremet with almond dacquoise, Bavarian mousse, caramelized bananas
Utterly Deadly Southern pecan pie with vanilla wafer crust served with vanilla bean gelato
Caribbean banana cake with rum, chocolate & a broiled coconut topping
ANGELEYES’ SIGNATURE COCKTAILS
ISLAND STYLE:
– Aperol Julius (grapefruit and orange juice, Aperol, club soda and vanilla simple syrup)
– Dark & Stormy (Goslings rum with ginger ale, lime and bitters) – Painkiller (pineapple and orange juice, cream of coconut and rum. Topped with freshly ground nutmeg)
– Island Sunset (Amaretto and Malibu with lime, pineapple and a splash of grenadine)
CLASSICS with a TWIST:
– Negroni Spaglioni (Campari and Sweet Vermouth, topped with prosecco and fresh orange)
– Passionfruit Margarita (classic margarita mixed with fresh
passionfruit pulp)
– Spicy Margarita (made with jalapeño – infused tequila)
– A Good Old-Fashioned (bourbon, orange and angostura bitters and simple syrup) – Espresso Martini (vanilla vodka, Kahlua and espresso)
SKINNY:
– Skinny Margarita (made with agave)
– Paloma ((tequila blanco, grapefruit juice, club soda and tajin spice) – Aperol Spritz (Aperol, prosecco, club soda and olives)
– Prosecco and Elderflower Spritz (prosecco and St Germain with club soda and lavender garnish)
CRAFT:
– Tomato and Basil Daquiri (fresh basil and cherry tomatoes bundles with lime, simple syrup, rum and a splash of bitters)
– Breakfast Martini (egg white, grapefruit, ginger marmalade, simple syrup, lemon juice, gin or vodka and hot sauce)
– Rasberry Mint Mojito (fresh raspberries, mint and lime, muddled with white rum, club soda and sugar cubes)
– Da Cucumber Ting (muddled cucumber shaken with vodka or gin, topped with pink Ting and served martini-style with Tajin spice)
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