Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Will Hamilton | Irish | English, Swedish |
| Chef | Anna Kane |
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand her culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna also studied cooking further last summer at the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Nerine grew up on her family’s game lodge in the mountains of South Africa, where she developed a genuine love for working with people and creating memorable experiences. Despite growing up far from the coast, she has always been drawn to the ocean, spending much of her childhood deep-sea fishing, scuba and free diving, which sparked a lifelong love for the sea and marine life. She later went on to study Biodiversity and Ecology, specializing in marine ecology and genetics, and further developed her passion for marine conservation.
After graduating, Nerine followed her love for the ocean into the sailing industry. Having first discovered sailing as a teenager, she quickly fell in love with life on the water. She later qualified as a PADI Open Water Scuba Instructor. Her diving and free diving background has given her a strong understanding of water safety, and she loves leading guests through the water on snorkeling excursions while sharing her knowledge of marine life.
Nerine especially enjoys paddle boarding and exploring the water in different ways, and is always happiest when she can share her enthusiasm for the ocean with others – especially when it ends with good company, a beautiful sunset, and a cocktail in hand.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Nerine van Wyk Qualifications
STCW 95 – 2025
ENG1 – EXP Jan 2028
RYA Competent Crew
RYA Day Skipper
RYA Powerboat Level 2
RYA SAMSA Radio
PADI Divemaster
Captain
Will Hamilton
Chef
Anna Kane
Stewardess
Nerine van Wyk
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 2026 to 2027 | Inclusive | $42,000/week | $42,500/week | $43,000/week | $43,500/week | $44,000/week | $44,500/week | $45,000/week |
| Summer 2027 | Inclusive | $42,000/week | $42,500/week | $43,000/week | $43,500/week | $44,000/week | $44,500/week | $45,000/week |
Additional Rate Information
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US/BVI)
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand her culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna also studied cooking further last summer at the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Nerine grew up on her family’s game lodge in the mountains of South Africa, where she developed a genuine love for working with people and creating memorable experiences. Despite growing up far from the coast, she has always been drawn to the ocean, spending much of her childhood deep-sea fishing, scuba and free diving, which sparked a lifelong love for the sea and marine life. She later went on to study Biodiversity and Ecology, specializing in marine ecology and genetics, and further developed her passion for marine conservation.
After graduating, Nerine followed her love for the ocean into the sailing industry. Having first discovered sailing as a teenager, she quickly fell in love with life on the water. She later qualified as a PADI Open Water Scuba Instructor. Her diving and free diving background has given her a strong understanding of water safety, and she loves leading guests through the water on snorkeling excursions while sharing her knowledge of marine life.
Nerine especially enjoys paddle boarding and exploring the water in different ways, and is always happiest when she can share her enthusiasm for the ocean with others – especially when it ends with good company, a beautiful sunset, and a cocktail in hand.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Nerine van Wyk Qualifications
STCW 95 – 2025
ENG1 – EXP Jan 2028
RYA Competent Crew
RYA Day Skipper
RYA Powerboat Level 2
RYA SAMSA Radio
PADI Divemaster
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Will Hamilton | Irish | English, Swedish |
| Chef | Anna Kane |
Captain
Will Hamilton
Chef
Anna Kane
Stewardess
Nerine van Wyk
General
Accommodation
Amenities
Charter Preferences
Green Initiatives
Leisure
Scuba Diving
Other Specs
4 x Blu3 Nemo Tankless Diving Systems - More Info
2 x Lucid Transparent Paddle Boards
1 x Yacht Beach Floating Multi Dock and Double Lounger
2 x Yacht Beach Floating Hex Party Zones
1 x Water Skis - Adult
1 x Water Skis - Junior
1 x Wakeboard
1 x ZUP YouGotThis2.0 Multi-Sport Board
1 x Subwing
1 x Two Person Tube
Noodles
Selection of Snorkel Gear
Beach Games
8 x Cliq Beach Chairs
2 x beachBUB Umbrellas
Selection of Fishing Gear Including:
2 x Shimano Offshore Rod and Reel Combo
2 x Shimano Spinning Rod and Reel Combo
2 x Deep Sea Hawaiian Handlines
5 Cabin Version
4 Queen en suite staterooms
Crew takes starboard midship cabin
Chef’s Anna Sample Menu
BREAKFAST
Blueberry Muffins
Homemade blueberry muffins with a cinnamon streusel topping.
“Full Irish Breakfast”
Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread.
Avocado Toast
Smashed avocado with pickled red onion, feta, hot honey and eggs.
Crepes
Classic French crepes served with orange butter and whipped cream.
Eggs Benedict
Poached eggs with hollandaise sauce and ham served on English muffins.
Bagel Board
Build your own bagel with a big spread of toppings.
Shakshuka
Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.
LUNCH
Chicken Caesar
Classic Caesar salad served with freshly baked bread.
Baja Style Fish Tacos
Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.
Bacon Tart
Sundried tomato, feta, thyme and bacon tart served with a green salad.
Pad Thai
Shrimp and chicken pad thai served with an Asian style slaw.
Burgers
Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.
Linguine alla Vodka
Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.
Poke Bowls
Seared sesame tuna with coriander lime rice and a mix of toppings.
AFTER LUNCH SNACKS
Cookies
Freshly baked chocolate chip cookies
Chocolate Strawberries
Strawberries dipped in milk and white chocolate
Affogato
Espresso poured over ice cream with caramelised walnuts.
Sorbet
Tropical coconut lime sorbet
STARTERS
Crab Cakes
Thai spicy crab cakes with a sweet chilli dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Caramelised Onion and Brie Tart
Served on a bed of salad
Mussels in the Goan Style
Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.
Spring Rolls
Thai style spring rolls with a honey soy dipping sauce.
Sushi
A selection of different sushi rolls.
MAIN
Pork Tenderloin
Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.
Thai Green Curry
Served with basmati rice, arjard salad and homemade flatbreads.
Red Snapper
Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.
Beef Short Rib
Braised short ribs on a bed of creamy polenta with roasted carrots.
Truffle Risotto
Wild mushroom and truffle risotto with baked chicken thighs.
Caribbean Salmon
Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.
Fillet Steak
Served with pomme puree, balsamic roasted onions, green beans and a red wine jus.
DESSERT
Sticky Toffee
Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.
Coconut Rice
Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.
Tropical Panna Cotta
Honey panna cotta with a tropical fruit salad.
Tiramisu
Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.
Deconstructed Cheesecake
Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.
Guinness Cake
Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.
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.