Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Paul Bowring | UK | 0 | Commercially endorsed RYA Yachtmaster Offshore | |
| Crew | Lexy DeRiggs | American/Vincentian | Certificate in Culinary Nutrition from Leith’s School of F |
In 2017, Paul and Lexy unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 year olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean Sea. Since then, the couple spent six years in St. Vincent & the Grenadines and stints aboard privately owned vessels across the Caribbean, the UK and the Mediterranean.
Captain Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside, his fascination with travel and other cultures began quite early. When his family settled in Brixham, Paul and his father bonded through sailing. What started as a hobby soon became a passion, and that passion turned into a career. In 2015, Paul left his life in England as a hotel manager and sailed across the Atlantic. Along with a group of three others, he sailed from the Canary Islands and landed in the Southern Caribbean. After exploring the diverse islands, Paul made Bequia his home, where he captained the jewel of the Grenadines, The Friendship Rose – a classic 100-foot wooden schooner built in Bequia. After three years in this role, he moved on to captain Star of the Sea, a 35-meter motor yacht, for another three years. During this time, he also captained a wide variety of yachts, including his own catamaran, Cataja.
In his spare time, Paul volunteered with Bequia Junior Sailors, an organization that encourages young people to expand their knowledge and skills within the historical sailing community in the Grenadines. In 2019, Paul transitioned to freelance work, captaining a variety of boats throughout the Caribbean islands. Before embarking on his sailing career, Paul climbed the hospitality ladder, working in various hotels, bars, and restaurants, eventually earning a general manager position at Queen’s Court Hotel & Quayside Hotels in the UK. Paul holds an RYA Yachtmaster Offshore certification and an AEC 1.
Lexy was born and raised in Brooklyn, New York, but as an island girl at heart, the sea has always felt like home. While living in New York City, Lexy had a career in event planning and marketing, which she continued when she relocated to St. Vincent & the Grenadines (her father’s home country), working for the Bequia Beach Hotel. After a year behind the desk with the sea right outside her office door, Lexy quit her 9-to-5 job to pursue her career as a yoga instructor and started her own studio, Wild Thing Wellness, alongside her family’s Airbnb business, Ohana House Bequia.
In 2019, Lexy began her professional sailing career, acting as first mate and chef aboard Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. For Lexy, cooking is a form of creativity and exploration, so she invites her guests to savor the selections of her carefully curated menu, which is healthy, locally sourced, fresh, and delicious.
“Coming from a multicultural household with roots in the Caribbean and South Korea, my understanding of cooking has always been interlinked with one’s personal history and community. I’m so excited to prepare delicious meals for guests to enjoy as they spend quality time together in some of the most beautiful cruising destinations in the world.”
Each dish fuses luscious local flavors with global inspiration and is truly prepared with love. Some of the best memories are shared around a table with good wine, good food, and good company! Lexy holds a certificate in culinary nutrition and her Food & Hygiene Level 2, and she recently completed a culinary nutrition certificate from Leith’s School of Food & Wine.
As innate adventurers and people-people, Paul and Lexy’s passions for travel and hospitality come together magically through the yachting industry. “We really put in the effort to make our guests feel a true sense of adventure and ease while they’re aboard their home away from home. Through sharing our love for food & sailing we create a high-end adventure that is also authentic and true to us, so our guests truly enjoy a slice of paradise aboard the yacht.”
Yoga Charter Add On Brought To You By Chef Lexy
Lexy is a highly skilled yoga instructor with over 600 hours of training. Her journey began with 200 hours of basic training in New York, followed by 300 hours of advanced training in Portugal. Lexy also had her own yoga studio in Bequia, where she further developed her expertise and passion for teaching. She now offers personalized yoga sessions onboard during your charter, designed to help you relax, increase flexibility, and build strength.
1 session per day and is relative to the sailing itinerary and weather.Available for $150 per session and paid to the instructor.
Captain
Paul Bowring
Chef/First Mate
Alexa DeRiggs
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 2026 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Winter 2026 to 2027 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
| Summer 2027 | Inclusive | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
In 2017, Paul and Lexy unknowingly began an adventure of a lifetime when they met working for Broadreach as a sailing instructor and scuba diving instructor respectively. During that summer season, they sailed up and down the Southern Caribbean leading groups of 13-17 year olds from all around the world. When parting ways after that summer, they knew somehow it was fate that they would come together again somewhere in the Caribbean Sea. Since then, the couple spent six years in St. Vincent & the Grenadines and stints aboard privately owned vessels across the Caribbean, the UK and the Mediterranean.
Captain Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside, his fascination with travel and other cultures began quite early. When his family settled in Brixham, Paul and his father bonded through sailing. What started as a hobby soon became a passion, and that passion turned into a career. In 2015, Paul left his life in England as a hotel manager and sailed across the Atlantic. Along with a group of three others, he sailed from the Canary Islands and landed in the Southern Caribbean. After exploring the diverse islands, Paul made Bequia his home, where he captained the jewel of the Grenadines, The Friendship Rose – a classic 100-foot wooden schooner built in Bequia. After three years in this role, he moved on to captain Star of the Sea, a 35-meter motor yacht, for another three years. During this time, he also captained a wide variety of yachts, including his own catamaran, Cataja.
In his spare time, Paul volunteered with Bequia Junior Sailors, an organization that encourages young people to expand their knowledge and skills within the historical sailing community in the Grenadines. In 2019, Paul transitioned to freelance work, captaining a variety of boats throughout the Caribbean islands. Before embarking on his sailing career, Paul climbed the hospitality ladder, working in various hotels, bars, and restaurants, eventually earning a general manager position at Queen’s Court Hotel & Quayside Hotels in the UK. Paul holds an RYA Yachtmaster Offshore certification and an AEC 1.
Lexy was born and raised in Brooklyn, New York, but as an island girl at heart, the sea has always felt like home. While living in New York City, Lexy had a career in event planning and marketing, which she continued when she relocated to St. Vincent & the Grenadines (her father’s home country), working for the Bequia Beach Hotel. After a year behind the desk with the sea right outside her office door, Lexy quit her 9-to-5 job to pursue her career as a yoga instructor and started her own studio, Wild Thing Wellness, alongside her family’s Airbnb business, Ohana House Bequia.
In 2019, Lexy began her professional sailing career, acting as first mate and chef aboard Cataja and freelancing with Paul on multi-day charters throughout the Southern Caribbean. For Lexy, cooking is a form of creativity and exploration, so she invites her guests to savor the selections of her carefully curated menu, which is healthy, locally sourced, fresh, and delicious.
“Coming from a multicultural household with roots in the Caribbean and South Korea, my understanding of cooking has always been interlinked with one’s personal history and community. I’m so excited to prepare delicious meals for guests to enjoy as they spend quality time together in some of the most beautiful cruising destinations in the world.”
Each dish fuses luscious local flavors with global inspiration and is truly prepared with love. Some of the best memories are shared around a table with good wine, good food, and good company! Lexy holds a certificate in culinary nutrition and her Food & Hygiene Level 2, and she recently completed a culinary nutrition certificate from Leith’s School of Food & Wine.
As innate adventurers and people-people, Paul and Lexy’s passions for travel and hospitality come together magically through the yachting industry. “We really put in the effort to make our guests feel a true sense of adventure and ease while they’re aboard their home away from home. Through sharing our love for food & sailing we create a high-end adventure that is also authentic and true to us, so our guests truly enjoy a slice of paradise aboard the yacht.”
Yoga Charter Add On Brought To You By Chef Lexy
Lexy is a highly skilled yoga instructor with over 600 hours of training. Her journey began with 200 hours of basic training in New York, followed by 300 hours of advanced training in Portugal. Lexy also had her own yoga studio in Bequia, where she further developed her expertise and passion for teaching. She now offers personalized yoga sessions onboard during your charter, designed to help you relax, increase flexibility, and build strength.
1 session per day and is relative to the sailing itinerary and weather.Available for $150 per session and paid to the instructor.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Paul Bowring | UK | 0 | |
| Crew | Lexy DeRiggs | American/Vincentian |
Captain
Paul Bowring
Chef/First Mate
Alexa DeRiggs
Accomodation
Amenities
General
Leisure
Other Specs
Eisenglass Weather Protection
Irridium GO satellite tel/com
e-Foil
2 Subwings
2 Stand Up Paddle Boards
Towable Tube
1 Floating Mat/Dock
2 Floating Chairs
4 Luxury Noodles
1 Flamingo
4 Beach Chairs
Snorkel Gear
Fishing Gear With 2 Offshore 250lb Rods & Hand Line
Beach Games
4 Yoga Mats
3 Queen Cabins
Crew in forward starboard cabin
MAJOR REFIT IN 2023
Installed Equipment and Upgrades
– New Garmin GPS Map 8410 xsv chartplotter installed on Helm position.
– New Garmin charts installed in plotter.
– New watermaker installed.
– New mainsail installed from North Sails.
– New main halyard (New England Endura braid 14mm), new genoa halyard, new genoa sheets, new backstay line (New England Stay Set solid 14mm).
– New VHF antenna at masttop.
– New bilge pump and sensor in port engine room.
– New arch for solar panels built in stainless steel.
– 5 new Victron solar panels (360W each, 1800W total) mounted with new Victron charge controller.
– 2 new Victron 100A “buck boosters” ordered for full performance of charging lithium bank from alternators.
– New flexible clutch plate installed on starboard side.
– New canvas in “Titanium” color.
– New cushions and seats in upgraded color Sunbrella, including back cushions.
– New sun protection covers mounted on saloon windows.
– New Bose loudspeakers in cockpit.
– New trampoline.
– New furling genoa (Incidence) stored in port bow storage.
– New mainsail retrieved from storage at North Sails in Cascais, mounted and done by North Sails.
– Stack Pack new in color “Titanium” made by North Sails, delivered and installed with mainsail.
– New washing machine mounted.
– New 12V outlet installed at fuse panel for emergency portable bilge pump.
– New bilge pumps (port engine room and starboard hull).
Replacements and Repairs
– 2x Whale Orca Auto 1300 bilge pumps.
– 1x Johnson L4000 heavy-duty manual bilge pump (for emergency).
– New bilge pump + sensor in port engine room.
– Relayswitch for freshwater pump changed.
– Coppercoat applied to both rudders; rudders taken down, fixed, and remounted.
– Both transom fenders fixed.
– Rudder bearings replaced with new ones.
– Oil-return pipe from turbo replaced with new.
– Exhaust mixing elbow replaced with new.
– Motor mounts replaced with new.
– All new parts painted with original VP color, and whole engine painted where needed.
– Intake water pumps replaced with new.
– All new belts, oils, coolant.
– Drive shafts replaced with new original.
– Saildrives reassembled with new seals and oil.
– Saildrives below the rubber cuff stripped down to bare metal and treated with “propspeed” (same treatment applied to props).
– All hoses replaced with new high-quality “Vetus sanitary hoses”.
– All septic tanks disassembled, taken out, cleaned, and reassembled.
Every choke valve replaced with better quality “Johnson” quick-remove models.
– All toilets seats replaced with “soft close” models.
– All toilets dismantled, taken out for cleaning/inspection, all internal pipes acid cleaned, macerator internal choke valves replaced with new ones, membranes replaced on all, water-in valves replaced on all.
– All lifeline wires replaced.
– Aft bollards on both sides redone with extra support (stainless steel solid plate) inside hull due to extra pressure when docked.
– Hinges on several kitchen cabinets replaced.
– AC units vacuum cleaned, seawater pumps dismantled, cleaned, fixed for corrosion, painted, test run before reinstallation with new filters.
– Some interior dismantled and reinstalled for access.
– Pressure relief valve, fittings, and hoses for both water heaters replaced.
– Accumulator tank replaced.
– All shower heads and hoses replaced.
– One AC unit in front starboard cabin replaced.
– Both water heaters/boilers dismantled, flushed, heating elements cleaned from cavitation.
– Cockpit load speakers replaced with new 7″ Fusions.
– Small “blue lights” in cockpit/transoms replaced.
– Some shower glass mountings replaced.
– Stair noses on starboard side replaced.
– New dehumidifiers in each hull.
– Davits dismantled, stripped to bare metal, treated, primed, and repainted.
– Both hydraulic engines maintained and checked.
– Replaced underwater lights with new ones, protected from barnacles with “light speed”.
– Gas bottles (2 pcs) and system replaced from US to EU standard, including gas lines and hoses.
– Genoa overhauled with cleaning, fixing seams, and new UV band, delivered and installed by North Sails.
– Windlass serviced.
– Complete trampoline mounting.
– Port and starboard forward cabin deck hatches replaced with new Lewmar hatches.
– Seawater pump for AC port side replaced.
– Installed new Victron Bucs to absorb all available charge current from Volvo alternator
Services and Maintenance
– Full service carried out: heat exchanger acid cleaned.
– Turbos sent to VP workshop for overhaul.
– All new parts painted with original VP color, and whole engine painted where needed.
– Cleaning/rubbing and polishing, full service on Yamaha (oil, filters, anodes, spark plugs, etc.).
– Remounted davits with new Dyneema lines.
– Technical and functionality check of all bilge pumps onboard.
Miscellaneous
– Labeled anchor chain with color tabs every 10 meters.
– Replaced “blue lights” in the mast.
DAY BREAK
Always served with fresh tea, coffee, fruit juice, bread, and local fruit.
Choice of Sausage, Bacon, or Smoked Salmon & Eggs
Cooked to preference with breakfast accompaniments.
Quiche
Savory baked egg dish with seasonal ingredients.
French Toast
Golden toasted bread with classic accompaniments.
Pancakes
Fluffy pancakes served warm.
Crêpes
Delicate thin pancakes with sweet or savory options.
Shakshuka
Eggs poached in a spiced tomato sauce.
Breakfast Sandwiches
Served on fresh bread with classic fillings.
Frittata
Oven-baked egg dish with mixed ingredients.
Omelets Made to Order
Customized with a selection of fillings.
Smoothies
Fresh blended fruit smoothies.
MIDDAY
Duck Breast
Served on a bed of arugula with pomegranate dressing and pistachio dukkah.
Baja-Style Fish Tacos
Served with corn, pineapple, and quinoa salad.
Grilled Squid
Served with pear, arugula, and shaved parmesan salad.
Mixed Seafood Paella
Traditional rice dish with mixed seafood.
Grilled Chicken Breast
Served over sweet potato and fig salad with chamomile dressing.
Orzo-Stuffed Peppers
Served with lemon-baked chicken thighs.
Chicken Satay
Served with peanut dipping sauce, jasmine rice, and green papaya salad.
Flank Steak
Served with chimichurri and plantain frites.
Sea Bass
Served with lemon verbena beurre blanc over citrus green salad and chilled cream of beetroot soup.
HORS D’OEUVRES
Scallops
Served over pea and mint purée.
Truffle Mushroom Arancini
Crispy risotto balls infused with truffle.
Smoked Salmon
Served with hash brown, dill cream, and caviar.
Mango Tuna Tartare Wonton Bites
Fresh tuna with mango in crispy wonton shells.
Roasted Grapes
Served with herbs, burrata, and prosciutto.
Greek Stuffed Tomatoes
Tomatoes filled with Mediterranean ingredients.
Rosemary, Truffle & Parmesan Sweet Potato Fries
Crispy fries with aromatic seasoning.
Zucchini Feta Fritters
Served with tzatziki.
Tuna Crudo
Served with passionfruit and lemon.
MAIN
Pork Loin Chop
Served with almond salsa, glazed figs, purple sprouting broccoli, and roasted carrots.
Crispy Skin Salmon
Served in a lemongrass coconut sauce with mixed vegetables.
Braised Halibut
Served with cherry tomatoes, tahini, and herb-stuffed tomatoes.
Lemon Pesto Gnocchi
Served with greens and Italian sausage.
Ginger Garlic Lobster Tails
Served with brussel sprouts and lemon crumb spaghetti.
Marinated Tiger Prawns
Served with pil-pil sauce and cauliflower shawarma.
Ribeye Steak
Served with cumin butter, sumac onion salad, and couscous.
Grilled Fish
Served with homemade babaganoush, beet purée, and wild rice.
Greek-Style Lamb Shank
Served with couscous.
Thai-Style Steamed Fish
Served with garlic sautéed greens.
DESSERT
Rose-Infused Crème Brûlée
Classic custard infused with rose.
Spiced Pears with Ice Cream
Warm spiced pears served with ice cream.
Coconut Date Truffles
Sweet coconut and date confections.
Chocolate Tahini Mousse
Rich chocolate mousse with tahini.
Earl Grey & Dark Chocolate Cake
Fragrant tea-infused chocolate cake.
Blood Orange Tart
Citrus tart with blood orange.
Dragonfruit Cheesecake
Creamy cheesecake with tropical dragonfruit.
Ginger & Lime Custard
Smooth custard with ginger and lime.
Tropical Pavlova
Crisp meringue with tropical fruit.
Coconut Panna Cotta
Silky coconut dessert.
Iara is a 2017 Fountaine Pajot Saba 50 sailing catamaran offering private crewed yacht charters in the BVI. She was beautifully refurbished in 2023 for a fresh, light, and relaxed feel in the Virgin Islands. Iara acccommodates 6 guests in 3 en suite cabins, 1 Master suite plus 2 Queen cabins. The bright saloon is practical and inviting, with panoramic windows, a convertible lounge area, and a well-appointed galley— with ample storage throughout. Large cabin windows and an easy cockpit connection keep the sea always in view. Expect easy island-hopping on your BVI charter with plenty of space to lounge, swim, snorkel, and enjoy classic on-the-water fun between beaches and sunset anchorages.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.