Ed Hamilton & Co.

FUERTE 3

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2004

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71″ in length, standard bunks are 79″ in length).

Spacious salon for lounging and game playing.
Very roomy cockpit for lounging and dining alfresco under hard top

Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.

Sample Menu

Breakfast

All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves

Croissant Soufflé

Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé

Coddled Tarragon Eggs

Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread

Blueberry Pancakes

Silver dollar blueberry pancakes with lashings of maple syrup

Lunch

All served with fresh baked bread and butter shells and accompanying wines

Tropical Shrimp Salad

Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves

Chicken Tacos

Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos

Filet Steak and mixed Bean Salad

Seasoned filet steak layered over a mixed bean salad with a creamy dressing

Hors d’oeuvres 

Served with the Captain’s Happy “Island” Hour cocktails of the day!

Bacon pin wheels

Crisp lean bacon in a garlic puff pastry swirl

Chicken Satay

Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce

Garlic Mushrooms

Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown

Dinner

Served alfresco with accompanying wines

Steak Giovanni

Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato

Anise de Mer

Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips

Pork lion

Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.

Desserts

Brandy Butterscotch Bananas

Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble

Lemon three ways

A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset

Rum and chocolate cheesecake

A rich rum soaked chocolate mousse with a sweet biscuit base

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the �divide-by-6 rule� for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire. This yacht has a FOUR night minimum.

CHRISTMAS/NEW YEARS: BVI Ports – 48 hr turn.
CHRISTMAS: 1-6/$26,000 – 7 night minimum.
NEW YEARS: 1-6/$28,000 – 7 night minimum.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December. 48 hour turn please.

Additional Rate Information

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Available in the Virgin Islands.
Inquire for down island.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $19,500 $20,000 $20,500 $21,000 $21,500
Summer 2022 Inclusive $19,500 $20,000 $20,500 $21,000 $21,500

Additional Rate Information

GENERAL RATES NOTE: All rates are for 7 nights, 8 days.
For short charters please use the �divide-by-6 rule� for figuring short charter premiums.
Charters of less than 6 nights available depending on schedule and season, please inquire. This yacht has a FOUR night minimum.

CHRISTMAS/NEW YEARS: BVI Ports – 48 hr turn.
CHRISTMAS: 1-6/$26,000 – 7 night minimum.
NEW YEARS: 1-6/$28,000 – 7 night minimum.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December. 48 hour turn please.

Location Details

Summer Area: Caribbean Virgin Islands, Caribbean Leewards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards

Location Details: Available in the Virgin Islands.
Inquire for down island.

We met over 20 years ago in eastern England while skating. When Dawn was not busy working in restaurants, she was the top skating coach for the UK. David was working as a systems engineer and electrician, as well as a chef at weekends. We spent our first few years together restoring our cottage which was built in 1585. Having sailed in many different areas we went to the BVIs and fell in love with the islands.
It was Dawns idea to leave home and go off to sea; an idea that David greatly relished! We decided that David would update his license at the top sailing academy in the world, whilst Dawn had one to one lessons with one of the regions top cookery teachers.
We have been the longest constantly serving and busiest captain and chef for the largest crewed charter company in the world, working on various yachts always in the BVI. Our original idea was to work in this career for ten years. Having spent 12 years and almost 300 charters in the BVIs we are still saying we want to spend another ten years in the job we love!

David:
My family has been sailing for longer than I can remember. I trained in hotel management for 2 years. but somehow ended up becoming a electrician which I loved. I am a MCA/RYA commercially endorsed Yachtmaster 200 ton. I love to drive my 1963 MGB. roadster called The Baby whenever I can. I also enjoy old buildings, cooking, if Dawn lets me anywhere near the galley, photography, and I am attempting to learn the Didgeridoo with limited success!!

Dawn:
I was brought up travelling around Europe and North Africa with my parents. When they finally settled down back home in England I found my love of skating. Skating once again took me travelling! Having settled down with David in our Cottage I thought my traveling days were over. Then the BVIs and sailing found me and off to new adventures we went. I have worked in restaurants for many years and when I have time off, I love to do cookery courses for fun!

We are married and are both non smokers..

Title Name Nation Born Languages
Captain David Chown UK 1970 English.
Crew Dawn Chown UK

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 17Kw & 7.5Kw
Water Maker Yes 120 GP
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 67
Pax 6
Cabins 3
Refit 6607.93 ft. refit
Year Built 2004
Cruise Speed 10
Guest Smoke Aft step only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 17 Cntr Console
Dinghy Hp 70HP
Adult W Skis No
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 1
Float Mats No
Games Beach Yes
Fishing Gear No

Other Specs

Beam 37'
Draft 5'3
Queen 3
Pref Pickup Nanny Cay, Trellis Bay
Other Pickup BVI
Turn Around 48hrs
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 500+
Board Games Yes
Num Books 25
Cam Corder Yes
Num Dine In 8
Sun Awning No
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 35
Engines 2 x 160 HP Yanmar new 201417Kw & 7.5Kw new 2014
Inverter 5000w
Voltages 110V
Water Capacity 324
Dinghy Pax 8
Kids Skis No
Sea Bob No
Sea Scooter No
Fish Permit No BVI Fishing
Swim Platform Walk down stern
Boarding Ladder Off scoop stern
Fish Gear Type None
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products. Organic and local produce when available. Twelve (count them) 3.17 gallons solar panels. WAter filtration for drinking water.
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 3
Ac Night Yes
Ac Sur Charge N/A
Deep Sea Fish No
Sail Instruct Yes
Other Toys (2) Stand-up Paddle Boards

3 cabins with ensuite heads & showers: 2 cabins with over-sized queen beds, 1 cabin with queen bed or 1 bunk cabin for children only with singles bunks (these bunks are 71″ in length, standard bunks are 79″ in length).

Spacious salon for lounging and game playing.
Very roomy cockpit for lounging and dining alfresco under hard top

Total refit in 2014 including: new engines, new generators, all new refrigeration and freezers, new air-conditioning new ice-maker, and all new cushions.

Breakfast

All served with tea, coffee, fruit juice, fruit platter, cereals, toast and preserves

Croissant Soufflé

Farmhouse ham and English cheddar baked in a croissant in a soft mustard and scallion soufflé

Coddled Tarragon Eggs

Eggs gently coddled in a Bain Marie with a creamy tarragon sauce served on oven baked bread

Blueberry Pancakes

Silver dollar blueberry pancakes with lashings of maple syrup

Lunch

All served with fresh baked bread and butter shells and accompanying wines

Tropical Shrimp Salad

Juicy tiger prawns cooked in a sweet chili and pineapple piquant sauce with a mango and lime dressing on a bed of crisp leaves

Chicken Tacos

Dawn’s secret taco sauce drenching succulent chicken and roasted mixed peppers, homemade guacamole, and crispy tacos

Filet Steak and mixed Bean Salad

Seasoned filet steak layered over a mixed bean salad with a creamy dressing

Hors d’oeuvres 

Served with the Captain’s Happy “Island” Hour cocktails of the day!

Bacon pin wheels

Crisp lean bacon in a garlic puff pastry swirl

Chicken Satay

Marinated chicken breast strips gilled on a bamboo skewer served with a peanut dipping sauce

Garlic Mushrooms

Button mushrooms stuffed with an herb and goat cheese filling baked until golden brown

Dinner

Served alfresco with accompanying wines

Steak Giovanni

Fillet steak cooked on the BBQ to your liking with a port wine and mushroom reduction. Served with a Julian of baby Vichy carrots and a slow baked jacket potato

Anise de Mer

Scallops, sea bass and salmon in a light fennel and pernod crème fresh sauce. With buttered parsley new potatoes and asparagus tips

Pork lion

Sauvignon Blanc braised tender pork loin sliced onto a bed of Dijon mash, with an infused rosemary and garlic sauce. Served with seasonal glazed vegetables.

Desserts

Brandy Butterscotch Bananas

Sliced banana caramelized in a brandy butterscotch and coated in a chocolate crumble

Lemon three ways

A zesty lemon sorbet, a crispy lemon brulee, and a smooth lemon posset

Rum and chocolate cheesecake

A rich rum soaked chocolate mousse with a sweet biscuit base

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. Please contact us for the most current yacht information, availability and rate details.