Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Kyle Mealand | United Kingdom | 1998 | RYA Yachtmaster Offshore, STCW95 | |
| Crew | Tilly Painter Jones | United Kingdom | RYA Day Skipper, PADI Dive Master, STCW |
Captain Kyle Mealand
Qualifications:
-RYA Yachtmaster Offshore motor & sail with 10,000 NM at sea
-PADI rescue diver
-VHF License
-STCW Basic Safety Training
Kyle grew up on the wild west coast of Scotland, in a tiny wee village by the sea. He learnt to sail in a loch close to his home and became a watersports enthusiast. After studying outdoor leadership at college he qualified as a mountain bike, kayak and sailing instructor. Kyle moved to the south of France to teach sailing at an outdoor activity centre and he now loves getting everyone behind the helm and helping with sails when he charters. Working on commercial salmon farms developed his experience handling vessels and made him the level headed and safety-oriented captain he is today.
Chef Matilda “Tilly” Painter Jones
Qualifications:
-PADI Divemaster
-VHF License
-STCW Basic Safety Training
-Food Safety & Hygiene level
-2 RYA Day Skipper
Tilly was born in a landlocked English town and owes her love of the ocean to her surf-mad dad. As she grew up her passion for the
ocean was matched only by her love of food and different cuisines from around the world that she now enjoys sharing with guests. After studying her degree in marine biology and a brief stint in a luxury ski chalet in France, Tilly moved to Scotland to pursue her career as a biologist. Here she found a love of growing food and championing local produce which she loves to incorporate as often as possible. Although she worked on boats her first real sailing experience was crossing the
Atlantic Ocean and she hasn’t looked back since.
Kyle and Tilly met on a small island off the west coast of Scotland back in 2018 while they were both farming Scottish salmon, Tilly as the on-site biologist and Kyle as the site supervisor. They quickly realized they shared the same passion for adventure and the ocean and spent two years exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic toward the sunshine.
Kyle and Tilly have been chartering together in the British Virgin Islands for over a year and love to create the perfect vacation experience for everyone that steps onboard. Whether your dream trip is anchoring in remote bays, diving breathtaking reefs, enjoying bespoke cocktails at world famous bars or anywhere in between, Kyle and Tilly have got you covered.
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 2023 to 2024 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
| Summer 2024 | Inclusive | $27,000 | $27,500 | $28,000 | $28,500 | $29,000 | $29,500 | $30,000 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI)
Captain Kyle Mealand
Qualifications:
-RYA Yachtmaster Offshore motor & sail with 10,000 NM at sea
-PADI rescue diver
-VHF License
-STCW Basic Safety Training
Kyle grew up on the wild west coast of Scotland, in a tiny wee village by the sea. He learnt to sail in a loch close to his home and became a watersports enthusiast. After studying outdoor leadership at college he qualified as a mountain bike, kayak and sailing instructor. Kyle moved to the south of France to teach sailing at an outdoor activity centre and he now loves getting everyone behind the helm and helping with sails when he charters. Working on commercial salmon farms developed his experience handling vessels and made him the level headed and safety-oriented captain he is today.
Chef Matilda “Tilly” Painter Jones
Qualifications:
-PADI Divemaster
-VHF License
-STCW Basic Safety Training
-Food Safety & Hygiene level
-2 RYA Day Skipper
Tilly was born in a landlocked English town and owes her love of the ocean to her surf-mad dad. As she grew up her passion for the
ocean was matched only by her love of food and different cuisines from around the world that she now enjoys sharing with guests. After studying her degree in marine biology and a brief stint in a luxury ski chalet in France, Tilly moved to Scotland to pursue her career as a biologist. Here she found a love of growing food and championing local produce which she loves to incorporate as often as possible. Although she worked on boats her first real sailing experience was crossing the
Atlantic Ocean and she hasn’t looked back since.
Kyle and Tilly met on a small island off the west coast of Scotland back in 2018 while they were both farming Scottish salmon, Tilly as the on-site biologist and Kyle as the site supervisor. They quickly realized they shared the same passion for adventure and the ocean and spent two years exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic toward the sunshine.
Kyle and Tilly have been chartering together in the British Virgin Islands for over a year and love to create the perfect vacation experience for everyone that steps onboard. Whether your dream trip is anchoring in remote bays, diving breathtaking reefs, enjoying bespoke cocktails at world famous bars or anywhere in between, Kyle and Tilly have got you covered.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Kyle Mealand | United Kingdom | 1998 | |
| Crew | Tilly Painter Jones | United Kingdom |
Accomodation
Amenities
Electronics
General
Leisure
Diving group number depends on certified divers experience.
Chef Tilly is a Dive Master
Additional dives $50 per dive per person.
Other Specs
Accommodates 8 guests in 4 cabins with 3 ensuite heads with 3 showers
Chef Tilly’s Sample Menu
Breakfast
Eggs benedict and honey roast ham on an English muffin
Pain Killer French toast with grilled pineapple, orange caramel and rum cream
Shakshuka topped with crumbled feta, avocado and mint
Fluffy American pancakes with berry coulis and cream
Build your own bagel board with smoked salmon, assorted spreads and veggies
Mini red pepper and mushroom breakfast quiches with pork sausage
Smoothie bowls topped with chia seeds, fresh fruits and nuts
Smashed avacado toast with maple bacon
Lunch
Seared sesame tuna steak with spicy mayo and french bean salad
Chicken and prawn pad thai with Asian slaw
Falafel and halloumi couscous salad served with a lemon tahini dressing
Beef koftas and feta salad with toasted pitta, tzatziki and quick pickled red onion
Grilled chicken ceaser salad with garlic croutons and crispy capers
Blackened mahi mahi tacos with guacamole, sour cream and homemade pico de gallo
Beetroot and goats cheese rigatoni with pistachio and mint
Appetizers
Watermelon caprese skewers with basil oil
Roasted onion hummus with crudities and pitta
Caramelized onion and goats cheese tartlets
Sushi selection: Spicy tuna rolls, cucumber and carrot maki, salmon and avocado rolls
Charcuterie board
Scallops with cauliflower puree and crispy bacon
Coconut shrimp with sweet chilli dipping sauce
Main
Red wine braised short ribs with polenta and asparagus
BBQ lobster tails with garlic parsley butter, baked macaroni cheese and wilted spinach
Pan-fried Asian duck breast with soy honey glaze, pak choi and coriander rice
Pork fillet with creamy mash potato, red wine reduction and roast butternut salad
Pea and prawn risotto with lemon arugula salad and fresh Parmesan
Red snapper with plantain, spicy red pepper salsa and black bean rice
Lamb chops with grilled peach, rocket and quinoa
Dessert
Eton mess Caribbean style
Chocolate orange mousse with shortbread thins
Coconut lime sorbet and sugared pineapple
Dark chocolate tart with espresso cream
Deconstructed lemon cheesecake
Celebration cake with baileys cream cheese icing
Apple tart with caramel sauce
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