Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Adam Bagnall | Irish | 0 | ||
| Crew | Samantha Reed | British |
Captain Adam
Originally from Ireland, Adam’s passion for sailing was sparked on the rugged West Coast at the Sligo Yacht Club, where he spent countless summers as a young camper before stepping into an instructor role. His dedication and leadership culminated in two seasons as Senior Instructor—during which the club earned the prestigious title of Irish Sailing Club of the Year. A formative sail around the entire island of Ireland deepened his love for offshore cruising and set the stage for his career on the water.
Adam is a graduate of Maynooth University, where he studied International Business on a rugby scholarship and spent a year abroad through the Erasmus+ program in Valencia, Spain. Yet no matter where academics took him, the sea was never far behind—he spent his summers skippering flotilla armadas across the Mediterranean, quickly rising to the role of lead skipper.
In December 2024, Adam expanded his horizons with a memorable passage around Guadeloupe, Antigua, and Barbuda, where he fell in love with the vibrant rhythm of the Caribbean. He went on to complete the 2024/2025 charter season in the British Virgin Islands and now looks forward to welcoming guests aboard, sharing his seamanship, stories, and the spirit of adventure that brought him here.
Chef Samantha
“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf
Originally from the UK, Chef Samantha has spent much of her twenties living between France, Croatia, and Colombia—drawn to destinations with rich cultures, vibrant food scenes, and life by the water. Her path to the galley began early, inspired by a love of hosting and an ever-growing curiosity about food. What started with dinner parties at home evolved into a full-time culinary career at sea.
Samantha has now completed three successful charter seasons across Croatia and the British Virgin Islands, most recently serving as sole Chef and First Mate aboard the luxury catamaran Luna Bliss. There, she was responsible for everything from provisioning and crafting customized menus to sailing, line handling, and maintaining a pristine guest-ready yacht.
With a background in hospitality and formal culinary training, Samantha brings both creativity and composure under pressure to every charter. She specializes in vibrant fusion cuisine that blends global flavors with fresh, local ingredients, and holds a special appreciation for classic French cooking. Each menu she creates is tailored to the guests, with flexibility, flavor, and beautiful presentation always at the forefront.
When she’s not in the galley, Samantha stays active through sailing, tennis, skiing, scuba diving, and exploring new cultures through food and language. For her, the magic of yachting lies in creating unforgettable moments—through thoughtful service, meaningful connections, and meals that bring people together. And as a trained salsa dancer, guests might just find themselves picking up a few new moves if the music and mood are right!
Captain
Adam Bagnall
Chef/First Mate
Samantha Reed
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 2025 to 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
| Summer 2026 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
| Winter 2026 to 2027 | Inclusive | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
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)
Location Details: BVI Pickups preferred.
Captain Adam
Originally from Ireland, Adam’s passion for sailing was sparked on the rugged West Coast at the Sligo Yacht Club, where he spent countless summers as a young camper before stepping into an instructor role. His dedication and leadership culminated in two seasons as Senior Instructor—during which the club earned the prestigious title of Irish Sailing Club of the Year. A formative sail around the entire island of Ireland deepened his love for offshore cruising and set the stage for his career on the water.
Adam is a graduate of Maynooth University, where he studied International Business on a rugby scholarship and spent a year abroad through the Erasmus+ program in Valencia, Spain. Yet no matter where academics took him, the sea was never far behind—he spent his summers skippering flotilla armadas across the Mediterranean, quickly rising to the role of lead skipper.
In December 2024, Adam expanded his horizons with a memorable passage around Guadeloupe, Antigua, and Barbuda, where he fell in love with the vibrant rhythm of the Caribbean. He went on to complete the 2024/2025 charter season in the British Virgin Islands and now looks forward to welcoming guests aboard, sharing his seamanship, stories, and the spirit of adventure that brought him here.
Chef Samantha
“One cannot think well, love well, sleep well if one has not dined well.” – Virginia Woolf
Originally from the UK, Chef Samantha has spent much of her twenties living between France, Croatia, and Colombia—drawn to destinations with rich cultures, vibrant food scenes, and life by the water. Her path to the galley began early, inspired by a love of hosting and an ever-growing curiosity about food. What started with dinner parties at home evolved into a full-time culinary career at sea.
Samantha has now completed three successful charter seasons across Croatia and the British Virgin Islands, most recently serving as sole Chef and First Mate aboard the luxury catamaran Luna Bliss. There, she was responsible for everything from provisioning and crafting customized menus to sailing, line handling, and maintaining a pristine guest-ready yacht.
With a background in hospitality and formal culinary training, Samantha brings both creativity and composure under pressure to every charter. She specializes in vibrant fusion cuisine that blends global flavors with fresh, local ingredients, and holds a special appreciation for classic French cooking. Each menu she creates is tailored to the guests, with flexibility, flavor, and beautiful presentation always at the forefront.
When she’s not in the galley, Samantha stays active through sailing, tennis, skiing, scuba diving, and exploring new cultures through food and language. For her, the magic of yachting lies in creating unforgettable moments—through thoughtful service, meaningful connections, and meals that bring people together. And as a trained salsa dancer, guests might just find themselves picking up a few new moves if the music and mood are right!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Adam Bagnall | Irish | 0 | |
| Crew | Samantha Reed | British |
Captain
Adam Bagnall
Chef/First Mate
Samantha Reed
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
SUPs
Towable Tube
Snorkel Gear
Noodles
SportsStuff Noodeler
Face to Face Double Inflatable Floats
Hammock Floats
Saddle Floats
Fishing Gear
Beach Games
Galaxsea offers 1 owners suite and 3 queen staterooms for guests use, all en-suite with electric seawater flush toilets
DAY BREAK
Yogurt & Granola Parfait
Layers of creamy yogurt, crunchy granola, and seasonal berries.
Vanilla & Blueberry Chia Seed Pudding
Chia pudding infused with vanilla and layered with blueberries.
Chocolate & Raspberry Overnight Oats
Creamy oats layered with raspberries and dark chocolate.
Honey & Almond Chia Seed Pudding
Chia pudding with honey and toasted almonds.
Maple & Pecan Banana Bread
Moist banana bread with maple syrup and toasted pecans.
Blueberry Muffins
Freshly baked with sweet blueberries.
Freshly Baked Pastries
Selection of boatmade pastries.
Fruit Platter
A colorful spread of seasonal fruits.
Meat & Cheese Charcuterie Board
Selection of cured meats, cheeses, crackers, and accompaniments.
Red Pepper, Chili & Feta Shakshuka
Baked eggs with roasted red peppers, chili, and crumbled feta.
Poached Eggs on Toast with Honey
Served with toasted bread and drizzled honey.
Halloumi & Chili Avocado
Seared halloumi with smashed avocado and chili flakes.
Cinnamon French Toast with Mixed Berries
Golden French toast with cinnamon sugar and seasonal berries.
Fluffy American Pancakes
Served with maple syrup, honey, and Nutella.
Waffles with Maple Syrup
Crispy waffles with syrup on the side.
Turkish Poached Eggs
Served over garlicky yogurt with chili butter drizzle.
Breakfast Burritos
Stuffed with bacon, sausage, egg, tomato, black beans, and cheese.
Big Breakfast Bagel Spread
Assorted bagels with smoked salmon, cream cheese, eggs, meats, and cheeses.
Banana & Peanut Butter Crêpe Cake
Layered crêpes with banana, peanut butter, and cream.
Full English Breakfast
Fried egg, sausages, bacon, beans, hash browns, roasted tomatoes, and garlic mushrooms.
MIDDAY
Fresh Tuna Poke Bowls
Soy-marinated tuna over rice with pickled vegetables, seaweed salad, and edamame.
Beef & Black Bean Nachos
Loaded nachos with seasoned beef, black beans, cheese, and jalapeños.
Prawn Tacos
Topped with yogurt & lime Mexican slaw.
Peri Peri Grilled Corn
Charred corn with peri peri seasoning and crumbled feta.
Fusilli with Pesto
Tossed with prosciutto, mozzarella, parmesan, sun-dried tomato, cherry tomato, rocket, and pine nuts.
Homemade Black Olive & Rosemary Focaccia
Freshly baked focaccia with olives and herbs.
Greek Buffet
Chicken and roasted vegetable skewers, lamb meatballs, lemon & feta orzo, Greek salad, chickpea & cucumber salad, tzatziki, hummus, and warm pita bread.
Crispy Falafel & Halloumi Bowls
Served with Moroccan spiced raisin couscous, mint slaw, cucumber & tomato salad, harissa hummus, and flatbread.
Roast Beef Mini Baguettes
With béarnaise sauce and fried plantains.
HORS D’OEUVRES
Prawn Spring Rolls
Served with Thai sweet chili dipping sauce.
Grilled Peach & Burrata Sharing Board
With pistachio pesto, crusty bread, and balsamic glaze.
MAIN
Satay Chicken Noodles
Served with Asian mango slaw.
Miso Glazed Mahi Mahi
With sesame sugar snap peas.
Crispy Chicken Milanese
Served with sun-dried tomato linguine.
Creamy Tuscan Salmon
With golden vegetable rice.
Chicken & Butternut Squash Thai Red Curry
Aromatic curry with tender chicken, butternut squash, and Thai spices.
Pea, Lemon & Pancetta Risotto
Finished with a crispy parmesan crumb.
Creamy Coconut Salmon Laksa
Rich coconut broth with salmon and noodles.
BBQ Pulled Pork Burgers
With classic slaw, Cajun wedges, and buttery corn.
Beef Lasagna
Traditional layered lasagna with beef ragu and creamy béchamel.
DESSERT
Chocolate Fondant
With vanilla ice cream.
Tiramisu
Classic Italian layered dessert with coffee and mascarpone.
White Chocolate Mousse Pots
Creamy mousse with a light finish.
Lime Cheesecake
Topped with citrus zest.
Vanilla Panna Cotta
With berry garnish.
Caramelized Pineapple in Rum
Served warm with syrup.
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