Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | David Chown | UK | 1970 | YachtMaster Offshore | English. |
| Crew | Dawn Chown | UK | Day Skipper |
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawn’s idea to leave home and go off to sea, an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVI’s we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years, but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB roadster called “The Baby” whenever I can. I also enjoy old buildings, cooking (if Dawn lets me anywhere near the galley), photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England, I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and both non smokers.
Crew are full vaccinated for COVID 19
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 |
|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 |
| Winter 2024 to 2025 | Inclusive | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 |
| Summer 2025 | Inclusive | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
CHRISTMAS: 1-6/$28,000 – 7 night minimum.
NEW YEARS: 1-6/$30,000 – 7 night minimum.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December.
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Location Details: Available in the Virgin Islands.
Inquire for down island.
We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawn’s idea to leave home and go off to sea, an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVI’s we are still saying we want to spend another ten years in the job we love!
David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years, but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB roadster called “The Baby” whenever I can. I also enjoy old buildings, cooking (if Dawn lets me anywhere near the galley), photography, and I am attempting to learn the Didgeridoo with limited success!!
Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England, I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!
We are married and both non smokers.
Crew are full vaccinated for COVID 19
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | David Chown | UK | 1970 | English. |
| Crew | Dawn Chown | UK |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed.
Spacious salon for lounging and game playing.
Very roomy cockpit for relaxing and dining alfresco under hard top bimini.
Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.
Breakfast
All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves
Croissant Soufflé
Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé
Coddled Tarragon Eggs
Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread
Blueberry Pancakes
Silver dollar blueberry pancakes with lashings of maple syrup
Lunch
All served with fresh baked bread and butter shells and accompanying wines
Tropical Shrimp Salad
Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves
Chicken Tacos
Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos
Filet Steak and mixed Bean Salad
Seasoned filet steak layered over a mixed bean salad with a creamy dressing
Hors d’oeuvres
Served with the Captain’s Happy “Island” Hour cocktails of the day!
Bacon pin wheels
Crisp lean bacon in a garlic puff pastry swirl
Chicken Satay
Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce
Garlic Mushrooms
Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown
Dinner
Served alfresco with accompanying wines
Steak Giovanni
Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato
Anise de Mer
Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips
Pork lion
Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.
Desserts
Brandy Butterscotch Bananas
Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble
Lemon three ways
A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset
Rum and chocolate cheesecake
A rich rum soaked chocolate mousse with a sweet biscuit base
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