Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Robin Willows | South African | 0 | RYA Yachtmaster | |
| Crew | Rebecca Willows | South African | City & Guilds |
Captain Rob has saltwater in his veins, having first taken to the sea at the age of seven sailing Optimists. By his teens, he was racing Hobie Cats, driven by a love of speed and wind. At just 16, he landed a deckhand position that took him island-hopping through the Indian Ocean for six unforgettable months—a formative experience that cemented his lifelong passion for life on the water. Rob has now spent over a decade sailing the breathtaking British Virgin Islands, a place he fell in love with during his travels to over 60 countries. His enthusiasm for sailing is infectious; he thrives on hoisting the sails, harnessing the wind, and showing guests a true sailing adventure. Ever ready to “show you the ropes,” Rob loves sharing his knowledge with curious minds. With his signature sense of humor, love of watersports, and deep appreciation for the great outdoors, he’s not only your captain but also your guide to unforgettable fun.
Chef Bex is a professionally trained yacht chef with a sharp eye for detail and a passion for creating memorable dining experiences at sea. With a lifelong background in hospitality, looking after others comes naturally—she intuitively anticipates guests’ needs and goes above and beyond to make them feel right at home. Her adventurous spirit perfectly complements her dual love of sailing and cooking, resulting in fresh, vibrant meals crafted with creativity and care. Whether she’s sourcing local ingredients or preparing an elegant sunset dinner, Bex brings warmth and energy to every dish she serves.
Together, Rob and Bex are a dynamic and harmonious team who are passionate about delivering unforgettable charter experiences. Their combined love for the sea, dedication to hospitality, and genuine care for their guests ensure every trip is filled with laughter, adventure, delicious food, and lasting memories.
3rd crew TBA soon!
Captain Rob
Chef Bex
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 | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | Inclusive | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 |
| Summer 2026 | Inclusive | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $68,500 | $69,000 |
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 $80,000 must be finished on or before 26 DEC
New Year $84,000 must not start before 28 DEC
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Captain Rob has saltwater in his veins, having first taken to the sea at the age of seven sailing Optimists. By his teens, he was racing Hobie Cats, driven by a love of speed and wind. At just 16, he landed a deckhand position that took him island-hopping through the Indian Ocean for six unforgettable months—a formative experience that cemented his lifelong passion for life on the water. Rob has now spent over a decade sailing the breathtaking British Virgin Islands, a place he fell in love with during his travels to over 60 countries. His enthusiasm for sailing is infectious; he thrives on hoisting the sails, harnessing the wind, and showing guests a true sailing adventure. Ever ready to “show you the ropes,” Rob loves sharing his knowledge with curious minds. With his signature sense of humor, love of watersports, and deep appreciation for the great outdoors, he’s not only your captain but also your guide to unforgettable fun.
Chef Bex is a professionally trained yacht chef with a sharp eye for detail and a passion for creating memorable dining experiences at sea. With a lifelong background in hospitality, looking after others comes naturally—she intuitively anticipates guests’ needs and goes above and beyond to make them feel right at home. Her adventurous spirit perfectly complements her dual love of sailing and cooking, resulting in fresh, vibrant meals crafted with creativity and care. Whether she’s sourcing local ingredients or preparing an elegant sunset dinner, Bex brings warmth and energy to every dish she serves.
Together, Rob and Bex are a dynamic and harmonious team who are passionate about delivering unforgettable charter experiences. Their combined love for the sea, dedication to hospitality, and genuine care for their guests ensure every trip is filled with laughter, adventure, delicious food, and lasting memories.
3rd crew TBA soon!
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Robin Willows | South African | 0 | |
| Crew | Rebecca Willows | South African |
Captain Rob
Chef Bex
Amenities
General
Leisure
Other Specs
5 ensuite queen cabins.
D A Y 1
Chicken ceasar salad wrap bowls
Shrimp spoons | Pork gyosa
Teryaki salmon on fresh made tagliatelle with steamed bok choy and asparagus
Flambed banana spring rolls and fresh mango sorbet
DAY 2
Captain Rob’;s famous Pancakes with bacon and berries
Thai Calamari Salad with freshly baked bread | Moroccan meatballs and tzatziki
Shrimp cocktail
Grilled Pork Tenderloin with butternut squash puree & grilled brussel sprouts, served with a rich red wine gravy
Key lime pie
DAY 3
Spanish omelettes and toast
Tuna Poke bowls
Red pepper hummus dip and crackers
Black rice Arancini balls with tomato and boat grown basil sauce
Chicken Marsala on creamy mashed potato with pea tendrils.
Baked riccotta cheesecake covered in a passionfruit coulis
DAY 4
Bagels, cream cheese and lox
Charcuterie smorgasbord
Maple syrup glazed pigs in blankets
Burratta and peach caprese salad
Tradtional Indian chiken and shrimp curry with popadoms and fragrant rice
Chocolate cake
DAY 5
Italian prosciutto toast
Cheese burger in paradise
Whipped beetroot and feta dip with crackers
Butternut soup
White wine streamed Mahi Mahi on shrimp risotto covered in a cream sauce and peas
Prosecco poached pear cremaux with ice cream and a biscuit tulle
Poached pears with red wine and chocolate sauce
DAY 6
Huevos rancheros
Baked scallops and salad with fresh made bread
Vietnamese spring rolls
Bruschetta
Greek chicken and orzo with tomatoes and olives
Raspberry white chocolate mousse cake
DAY 7
Full English Breakfast
Grilled Peri Peri shrimp skewers and salad
Flatbreads
Spanakopita
Surf and turf, fillet mignon and lobster with roasted broccoli and carrots.
Meringues with berry coulis
D A Y 8
Last morning continental breakfast
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