Special Offer
The Crewed Lagoon 55 Catamaran ‘Island Hoppin’ is offering 10% charters sailing in November & December 2026 and June & July 2027. Minimum of 6 nights. Excludes holidays.
Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| 2026-27 Season Captain | Kyle Mealand | Scotland | English |
| 2026-27 Chef | Tilly Painter Jones | Scotland | English |
2026-2027 Season Crew
Kyle and Tilly have been running luxury charters for the last 4 years and bring a wealth of experience, energy and fun onboard. With over 60 charters around the Virgin Islands and time chartering in the Windward Isles, Scotland and even Tonga together, Kyle and Tilly know how to make your vacation truly unforgettable.
Kyle was brought up on the wild west coast of Scotland and spent every moment on the sea, whether that be teaching sailing at his local club, catching the ferry to school every day or kayaking round the coast line he calls home. After a summer spent teaching sailing in France he came back and met Tilly, they quickly realized they shared the same passion for adventure and the ocean and spent two years working and exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic towards the sunshine.
Tilly was always drawn to fresh food, finding joy in growing produce and creating dishes that champion local and seasonal flavours. Most of her professional life has been spent in the hospitality industry, both front and back of house, cooking in cafes, restaurants and for one summer a tent in the English countryside! After graduating university she moved to a remote Scottish island where she met Kyle. Although Tilly had plenty of experience driving power boats, sailing was a different story, and her first sailing trip was crossing the Atlantic ocean with Kyle in 2021. Completely hooked, they started chartering on a 50ft catamaran, before moving onto a larger vessel and then taking on a brand new 51ft lagoon which they delivered from Annapolis to the Virgin Islands together. After a break back home in Scotland they set out on another adventure, running vacations in the Pacific nation of Tonga on a catamaran and eco island retreat.
As a captain in the Virgin Islands, Scotland and Tonga, Kyle is known for his level headed attitude, commitment for creating the best vacation ever and his slight Scottish cheekiness! Charters with Kyle never have a dull moment whether that be non stop activities or finding the calmest bay with no other boats around to simply float and be. Tilly prides herself on making real connections with everyone that steps onboard through good food, special moments and her infectious laughter. Often found up early making homemade sourdough or sneaking in an early morning snorkel, she is our onboard marine biologist after all! Kyle and Tilly are delighted to now be chartering in the Virgin Islands where their career began and can’t wait to welcome you aboard.
Captain Kyle Mealand Qualifications:
RYA Yachtmaster Offshore(Power/Sail)
PADI divemaster
AEC 1&2
STCW 95
Powerboat lvl 2
SRC VHF
RYA Dingy Instructor
Food Safety lvl 2
IOSH Managing safely
Chef Tilly Painter Jones Qualifications:
Ashburton Chef’s Academy- Yacht Chef Course
PADI Divemaster
STCW Basic Safety Training
Food Safety & Hygiene level 2
RYA Day Skipper (power) commercial endorsement
2026-27 Season Captain
Kyle Mealand
2026-27 Chef
Tilly Painter Jones
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $37,000/week | $37,500/week | $38,000/week | $38,500/week | $39,000/week | $39,500/week | $40,000/week |
| Summer 2027 | Inclusive | $37,000/week | $37,500/week | $38,000/week | $38,500/week | $39,000/week | $39,500/week | $40,000/week |
Additional Rate Information
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Bahamas, Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)
2026-2027 Season Crew
Kyle and Tilly have been running luxury charters for the last 4 years and bring a wealth of experience, energy and fun onboard. With over 60 charters around the Virgin Islands and time chartering in the Windward Isles, Scotland and even Tonga together, Kyle and Tilly know how to make your vacation truly unforgettable.
Kyle was brought up on the wild west coast of Scotland and spent every moment on the sea, whether that be teaching sailing at his local club, catching the ferry to school every day or kayaking round the coast line he calls home. After a summer spent teaching sailing in France he came back and met Tilly, they quickly realized they shared the same passion for adventure and the ocean and spent two years working and exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic towards the sunshine.
Tilly was always drawn to fresh food, finding joy in growing produce and creating dishes that champion local and seasonal flavours. Most of her professional life has been spent in the hospitality industry, both front and back of house, cooking in cafes, restaurants and for one summer a tent in the English countryside! After graduating university she moved to a remote Scottish island where she met Kyle. Although Tilly had plenty of experience driving power boats, sailing was a different story, and her first sailing trip was crossing the Atlantic ocean with Kyle in 2021. Completely hooked, they started chartering on a 50ft catamaran, before moving onto a larger vessel and then taking on a brand new 51ft lagoon which they delivered from Annapolis to the Virgin Islands together. After a break back home in Scotland they set out on another adventure, running vacations in the Pacific nation of Tonga on a catamaran and eco island retreat.
As a captain in the Virgin Islands, Scotland and Tonga, Kyle is known for his level headed attitude, commitment for creating the best vacation ever and his slight Scottish cheekiness! Charters with Kyle never have a dull moment whether that be non stop activities or finding the calmest bay with no other boats around to simply float and be. Tilly prides herself on making real connections with everyone that steps onboard through good food, special moments and her infectious laughter. Often found up early making homemade sourdough or sneaking in an early morning snorkel, she is our onboard marine biologist after all! Kyle and Tilly are delighted to now be chartering in the Virgin Islands where their career began and can’t wait to welcome you aboard.
Captain Kyle Mealand Qualifications:
RYA Yachtmaster Offshore(Power/Sail)
PADI divemaster
AEC 1&2
STCW 95
Powerboat lvl 2
SRC VHF
RYA Dingy Instructor
Food Safety lvl 2
IOSH Managing safely
Chef Tilly Painter Jones Qualifications:
Ashburton Chef’s Academy- Yacht Chef Course
PADI Divemaster
STCW Basic Safety Training
Food Safety & Hygiene level 2
RYA Day Skipper (power) commercial endorsement
| Title | Name | Nation | Languages |
|---|---|---|---|
| 2026-27 Season Captain | Kyle Mealand | Scotland | English |
| 2026-27 Chef | Tilly Painter Jones | Scotland | English |
2026-27 Season Captain
Kyle Mealand
2026-27 Chef
Tilly Painter Jones
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
3 dives included per certified diver
Diving group number depends on certified divers experience.
3 dives per week included for certified divers - charters 6 nights or more.
Additional dives $50 per dive per person.
Other Specs
Lift 4 Electric Surfboard
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef Tilly’s Sample Menu
Breakfast
All served with yoghurt, tropical fruit platter & fresh sourdough.
Eggs Benedict
Brown butter hollendaise, poached egg, scottish smoked salmon, crispy capers and microgreens, served on a warm English muffin
French toast
Pina colada inspired french toast with coconut milk, rum fried pineapple and toasted coconut
Shakshuka
Tomato and pepper stew, baked eggs and smokey chorizo finished with labneh, pistachio and fresh pitta
Breakfast muffins
Banana bread chocolate muffins with candied walnuts
Avocado toast
Toasted sourdough, smashed avocado, poached egg and hot honey halloumi, finished with rocket and crispy bacon crumbs
Cinnamon rolls
Soft and sticky cinnamon rolls with whipped maple and cream cheese frosting
Croque madame
Gruyere cheese and honey roast ham sandwiched between sourdough, finished with mustard béchamel, fried egg and chives
Lunch
Peach and prosciutto salad
Chargrilled peaches, fresh mozzarella and prosciutto over dressed leaves, served with homemade rosemary and smoked salt focaccia
Rigatoni alla vodka
Spicy homemade tomato vodka sauce with chargrilled cajun prawns, served with crispy caesar salad and garlic sourdough croutons
Chicken chimichurri salad
Flamegrilled chicken breast with homemade chimichurri dressing, avocado roses, pickled onion, served with homemade jalapeno cheddar bread.
Tuna poke bowls
Sushi grade ahi tuna in a ponzu and ginger sauce, a rainbow of vegetables and sticky rice, finished with spicy sriracha mayonnaise
Greek flatbreads
Oregano and lemon marinated chicken thighs wrapped in a homemade greek flatbread with fresh tzatziki and sumac onions, served with mediterranean salad
Pork bao buns
Slow cook pork belly bao buns with sticky korean gochujang sauce, pickled carrots and fresh coriander, served with crunchy peanut noodle salad
Bacon and leek tart
Crispy bacon and white wine poached leeks wrapped in crispy filo pastry, served with tomatoes, burrata and balsamic pearls
Appetizers
Salmon croquettes
Dill and lemon poached salmon and potato cakes rolled in panko breadcrumbs, served with homemade garlic aioli
Hummus and crudites
Smoked paprika and whipped tahini hummus with fresh pitta bread and cucumber dippers
Sushi
Freshly made spicy tuna uramaki, california rolls and cucumber maki
Charcuterie
A selection of cheeses, cured meats and chutney
Nachos
Pulled pork barbecue nachos with sour cream, guacamole and peach salsa
Whipped goats cheese
Goats cheese whipped with lemon on a pitta triangle finished with hot honey and pistachio
Bruschetta
Toasted baguette in garlic oil with confit cherry tomatoes and fresh basil
Main
Lamb and couscous
Harissa and date glazed lamb rack with pearl couscous, pomegranate and chermoula
Fish tacos
Blackened mahi with pineapple and jalapeno salsa, avocado crema, chipotle mayonnaise and purple slaw
Beef short rib with pumpkin
Four hour braised red wine short rib with roasted pumpkin and maple purée and finished with chili parsley sourdough breadcrumbs and asparagus
Risotto with cod
Lemon infused risotto with pan fried cod, served with crispy capers and dressed lemon rocket salad
Burgers and wedges
Wagyu beef burgers and whisky bacon jam sandwiched in homemade Japanese milk buns, served with truffle wedges
Jerk salmon and rice
Quick cured salmon with local jerk seasoning served with mango slaw, black bean rice and crispy plantain
Steak and potatoes
Filet mignon steak with duck fat potato pavé, parsnip puree and roasted heirloom carrots.
Dessert
Pavlova
Chocolate pavlova nests with macerated strawberries and raspberries
Sticky toffee pudding
Spiced banana and date sponge served with homemade salted caramel and brûlée bananas
Chocolate brownie
Brown butter chocolate brownies with homemade tonka bean ice cream and chocolate soil
Pannacotta
White chocolate and rosemary pannacotta with marinate orange and pine nut praline
Olive oil cake
Olive oil polenta cake soaked with lemon and thyme syrup and served with homemade salted honey ice cream
Poached pears
Red wine poached pears with whipped mascarpone, sesame praline and candied orange peel
Celebration cake
Four layers of chocolate sponge with vanilla icing and salted caramel sauce. A perfect way to celebrate!
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