Ed Hamilton & Co.

GYPSY PRINCESS

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2012

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 Queen cabins with private heads and stall showers. Please note that the starboard forward double berth can be split into a twin V-berth.
Saloon full refit Summer 2020.
New for 2019/20 season – high quality eco, bamboo linens for all cabins.

Sample Menu

BREAKFAST:

Everyday you will be treated to fresh brewed coffee or tea, fruit juice & local fruit platter. Cereals, toast & jam are always available plus a daily treat:

  • Local scrambled eggs with smoked salmon & organic dill.
  • Fluffy blueberry pancakes with crispy bacon and sticky maple syrup.
  • Baked mushrooms stuffed with herby goats cheese on granary slices.
  • Fresh pastry selection, cheese & ham with salted cucumber, feta & local honey.
  • Sausage & egg in fresh baked rolls with fragrant tomato relish.
  • Delicious Caribbean french toast served with fresh pineapple wrapped in bacon.
  • Hot buttered muffins with poached free range eggs, asparagus & ham.

LUNCH:

  • Jerk chicken wraps stuffed with green mango & coconut salsa, fresh green leaves, avacado & sour cream.
  • Baked goats cheese on a bed of caramelised onions, walnuts & bitter leaves. Beetroot & orange side salad with fresh baked bread.
  • Locally caught tuna tartare, with avocado & mango salad, zesty couscous & fresh leaves.
  • Spicy beef & bean nachos with organic tomato salsa, creamy guac & sour cream. Leafy side salad with roasted peppers.
  • Quinoa & lentil stuffed peppers, zingy tomato salsa & mixed organic leaves. Rosemary & garlic focaccia.
  • Baked Mahi Mahi, Stacked on toasted ciabatta with melted gruyere, buttered spinach & a runny poached egg.

NIBBLES:

Served at the end of every day with sunset & captains cocktail!​

  • Lettuce wraps of piquant shrimp with apple & radish slaw.
  • Sticky Chicken lollipops.
  • Mediterranean meze of olives, figs wrapped in palma ham, eggplant dip, roasted peppers.
  • Garlic baked brie with crusty French bread and ginger apricot sauce.
  • Baked pepper boats stuffed with cheese & bacon.
  • Bourbon infused duck liver pate with toasted white bread.

DINNER:

  • Surf ‘n Turf, filet mignon steak grilled to your liking topped with butterfly shrimp doused in a light cajun sauce. Served with creamy sweet potato mash & crispy sprouts.
  • Roasted duck breast, served with wild berry coulis, minted new potatoes & buttered peas
  • West Indian lime shrimp, accompanied by coconut rice & sweet buttered snap peas
  • Homemade Captains beef burgers, with cheese & fresh organic pineapple, cooked on the grill to your taste. With fresh made buns, spicy garlic plantain fries & coleslaw.
  • Greek inspired Rosemary infused Lamb chops accompanied by zucchini fritters, tzatziki, lemon potatoes from the oven & authentic Greek salad.
  • Lemon & Thyme Roasted Chicken, cabbage & lardon parcels & roasted potato cubes.​

DESSERT:

Or ‘pudding’ as we call it in Britain!​

  • Pears poached in cider with crème fraiche & cinnamon.
  • Roasted peach melba with amaretto syrup.
  • Rum and orange infused chocolate tart.
  • Lemon shortbread stack with lime mascarpone & fresh tropical fruit drizzled with caramel sauce.
  • Deconstructed key lime pie with local passionfruit sweetener.
  • Banoffee mess with peanut brittle dusting.

Standard but not limited to wine stock

Pinot Grigio: Santa Margarita
Sauv Blanc: Kim Crawford, Coopers Creek
Cardonnay: Rodney Strong, Clos Du Bois
Sparkeling Wine: Torresella Prosecco, Freixinet Cava.
Cab Sauv: Beringer, Norfolk Rise
Pinot Noir: Kim Crawford, Coopers Creek
Malbec: Catana, Trivento
Merlot: Sterling, Clos Du Bois

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.

Please allow 48 hours between charters so we can follow the best practice for sanitizing.
This yacht uses BVI ports only

HALF-BOARD OPTION:
2/$14,500 – 3/$14,950 – 4/$15,400 – 5/$15,850 – 6/$16,300
Includes: all breakfasts, 3 lunches and 4 dinners OR all breakfasts, 4 lunches and 3 dinners.
Remaining meals and associated beverages to be taken ashore at guest expense.

CHRISTMAS/NEW YEARS:
1-6 guests @ $24,000 – 7 night minimum, full-board option only. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

* * * S P E C I A L S * * *
1 CHILD AGE 6 OR UNDER SAILS FREE
Limit 1 free child per charter.
BOOK BY: OPEN
SAIL BY:OPEN
EXPIRATION: OPEN

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: BVI Based yacht and crew.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $14,800 $15,400 $16,000 $16,600 $17,200

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.

Please allow 48 hours between charters so we can follow the best practice for sanitizing.
This yacht uses BVI ports only

HALF-BOARD OPTION:
2/$14,500 – 3/$14,950 – 4/$15,400 – 5/$15,850 – 6/$16,300
Includes: all breakfasts, 3 lunches and 4 dinners OR all breakfasts, 4 lunches and 3 dinners.
Remaining meals and associated beverages to be taken ashore at guest expense.

CHRISTMAS/NEW YEARS:
1-6 guests @ $24,000 – 7 night minimum, full-board option only. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

* * * S P E C I A L S * * *
1 CHILD AGE 6 OR UNDER SAILS FREE
Limit 1 free child per charter.
BOOK BY: OPEN
SAIL BY:OPEN
EXPIRATION: OPEN

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Location Details: BVI Based yacht and crew.

Amy & Biff have been sailing together since 2003 when they first met on a beach in Greece. They were supposed to meet at the ferry port of sleepy Porto Heli but Biff forgot to pick Amy up and she found him instead at the bar on the beach, entertaining his guests! That was the start of something special and they have worked, lived & sailed together ever since. Having always worked in the marine tourist industry they love meeting strangers who at the end of their vacation leave as friends!

Biff
Captain Biff learned to sail at the Cub Scouts at a tender age and was hooked! As soon as he was old enough to teach sailing he packed his bags & found his way to the Mediterranean coast of France to start his first overseas instructor job. Working his way around France and Spain he finally settled down in Greece running his own sailing school on the chic Greek Riviera. Cold winters of Europe called him to work in Kenya briefly before settling in the BVI’s running luxury charters in warm waters!

Amy
Having learned to cook at the age of 9 so she could watch ‘neighbours’ (Aussie Soap) on TV, Amy added windsurfing & then sailing to her interests after finishing university in order to travel. First working in Turkey, Italy & France Amy finally moved to Greece & met Biff. Wherever she travels she picks up local recipes and cooking techniques, which she refined at the renowned Ashburton & River Cottage cookery schools, both in Devon, UK. Fresh, seasonal & local produce are her favourite ingredients put together in a fusion of worldwide flavours for all to enjoy!

Between them, Amy & Biff have the experience & knowledge to steer you a course to a truly memorable vacation. With their water sports background they are able to teach even the most reluctant swimmers, sailors, paddle boarders to confidently make the most of their time on the water regardless of age. Their years working in family orientated resorts in Europe also lend them to be dab hands at arranging fun and relaxing family charters. Known for their flexibility & competence, your wish is their command.

Crew are fully vacciated for Covid 19

Title Name Nation Born Languages
Captain Christopher (Biff) Smith UK 1977 English
Crew Amy Edmonds UK

The annual CYS Share Our World Award 2018 was presented to Captain Biff & Amy for their efforts helping the territory recover from last years devastating hurricanes

Biff and Amy

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator 11KW 2018 New
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 45
Pax 6
Cabins 3
Refit 2018
Year Built 2012
Guest Smoke On aft Deck Only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 13
Dinghy Hp 40
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board Yes
Stand Up Paddle 2
Wind Surf No
Gear Snorkel 10
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 25.9 Ft
Draft 4.5 Ft
Queen 3
Pref Pickup Nanny Cay, BVI
Other Pickup Trellis Bay, BVI
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd 20
Num Cds iTunes
Board Games Yes
Num Books Lots
Num Dine In 6
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 18
Engines 2 54HP diesels11Kw generator brand new 2018
Inverter 2500w
Voltages 110V and 220V
Water Capacity 92GPD
Dinghy Pax 6
Kids Skis Yes
Sea Bob No
Sea Scooter No
Fish Permit None
Swim Platform yes - 2 stern scoops
Boarding Ladder STERN
Dinghy Sailing No
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other We have been awarded the Green Flag Project Burgee in recognition of our Environmental efforts: -We supply re usable water bottles for all guests to use aboard & take home.-We purchase marine friendly cleaning products & personal hygiene products in bulk and refill. -We supply marine friendly sun cream. -Recycle all glass, aluminium & plastic. -We give unused food from charter to Family Support Network to distribute to those in need in BVI.- We purchase as much produce from local farms and businesses as we can to support the local economy and reduce our carbon footprint. - Old towels & linens are passed on to local animal charities for reuse. - We compost our organic food waste to share with local farmers***We suggest but do not enforce guests use the bins in the heads for all paper & sanitary waste due to the issues of fibrous pollution affecting delicate coral systems negatively. To be clear, our guests have the option to use or not use the heads bin for toilet paper.
Scuba Onboard Yacht offers Rendezvous Diving only
Other Entertain New 2020 cockpit table now sating 8 comfortably
New saloon cushions for 2020/21 season
Padded sun deck on top of flybridge.
Extra large seating on flybridge.
Outdoor projector movie theatre.
Sunken forward cockpit in front of mast for perfect happy hour.
220v hairdryer
New for 2019/20- season double thickness exterior cushions across the whole boat. New drinking glassware.
Communicate WiFi onboard is limited.
Showers 3
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish No
Sail Instruct Yes
Other Toys New "foiling" wake board
Stand Up Paddle Boards (2)
Underwater blue lights
Towed inflatable toys
2 hammocks
New 2020 PFD’s for all ages



Amy is a sailing, windsurfing and paddle board instructor, Biff is a sailing, powerboat, wakeboard and waterski instructor.

3 Queen cabins with private heads and stall showers. Please note that the starboard forward double berth can be split into a twin V-berth.
Saloon full refit Summer 2020.
New for 2019/20 season – high quality eco, bamboo linens for all cabins.

BREAKFAST:

Everyday you will be treated to fresh brewed coffee or tea, fruit juice & local fruit platter. Cereals, toast & jam are always available plus a daily treat:

  • Local scrambled eggs with smoked salmon & organic dill.
  • Fluffy blueberry pancakes with crispy bacon and sticky maple syrup.
  • Baked mushrooms stuffed with herby goats cheese on granary slices.
  • Fresh pastry selection, cheese & ham with salted cucumber, feta & local honey.
  • Sausage & egg in fresh baked rolls with fragrant tomato relish.
  • Delicious Caribbean french toast served with fresh pineapple wrapped in bacon.
  • Hot buttered muffins with poached free range eggs, asparagus & ham.

LUNCH:

  • Jerk chicken wraps stuffed with green mango & coconut salsa, fresh green leaves, avacado & sour cream.
  • Baked goats cheese on a bed of caramelised onions, walnuts & bitter leaves. Beetroot & orange side salad with fresh baked bread.
  • Locally caught tuna tartare, with avocado & mango salad, zesty couscous & fresh leaves.
  • Spicy beef & bean nachos with organic tomato salsa, creamy guac & sour cream. Leafy side salad with roasted peppers.
  • Quinoa & lentil stuffed peppers, zingy tomato salsa & mixed organic leaves. Rosemary & garlic focaccia.
  • Baked Mahi Mahi, Stacked on toasted ciabatta with melted gruyere, buttered spinach & a runny poached egg.

NIBBLES:

Served at the end of every day with sunset & captains cocktail!​

  • Lettuce wraps of piquant shrimp with apple & radish slaw.
  • Sticky Chicken lollipops.
  • Mediterranean meze of olives, figs wrapped in palma ham, eggplant dip, roasted peppers.
  • Garlic baked brie with crusty French bread and ginger apricot sauce.
  • Baked pepper boats stuffed with cheese & bacon.
  • Bourbon infused duck liver pate with toasted white bread.

DINNER:

  • Surf ‘n Turf, filet mignon steak grilled to your liking topped with butterfly shrimp doused in a light cajun sauce. Served with creamy sweet potato mash & crispy sprouts.
  • Roasted duck breast, served with wild berry coulis, minted new potatoes & buttered peas
  • West Indian lime shrimp, accompanied by coconut rice & sweet buttered snap peas
  • Homemade Captains beef burgers, with cheese & fresh organic pineapple, cooked on the grill to your taste. With fresh made buns, spicy garlic plantain fries & coleslaw.
  • Greek inspired Rosemary infused Lamb chops accompanied by zucchini fritters, tzatziki, lemon potatoes from the oven & authentic Greek salad.
  • Lemon & Thyme Roasted Chicken, cabbage & lardon parcels & roasted potato cubes.​

DESSERT:

Or ‘pudding’ as we call it in Britain!​

  • Pears poached in cider with crème fraiche & cinnamon.
  • Roasted peach melba with amaretto syrup.
  • Rum and orange infused chocolate tart.
  • Lemon shortbread stack with lime mascarpone & fresh tropical fruit drizzled with caramel sauce.
  • Deconstructed key lime pie with local passionfruit sweetener.
  • Banoffee mess with peanut brittle dusting.

Standard but not limited to wine stock

Pinot Grigio: Santa Margarita
Sauv Blanc: Kim Crawford, Coopers Creek
Cardonnay: Rodney Strong, Clos Du Bois
Sparkeling Wine: Torresella Prosecco, Freixinet Cava.
Cab Sauv: Beringer, Norfolk Rise
Pinot Noir: Kim Crawford, Coopers Creek
Malbec: Catana, Trivento
Merlot: Sterling, Clos Du Bois

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.