Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Simon Pocock | England | 1991 | RYA Yachtmaster | English |
| Crew | Ashley Cook | American |
Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Ashley
Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest in other cultures and cuisines.
After graduating University with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro, Italy, French Polynesia and the Virgin Islands.
Her love of travel has brought her to 53 countries, including England where she received her Culinary Certification from the Ashburton Chefs Academy, as well as attended The Galley Gang yacht chef workshops.
Chef Ashley is also passionate about health and nutrition. She is currently studying to become a health coach, so her dishes are guaranteed to be full of color and fresh ingredients.
Antonius
A dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. Punctuality, self-motivation, and exceptional guest service are at the core of my work ethic, and my great sense of humor fosters positive team dynamics.
I thrive on outdoor adventures, embrace new languages, and engage enthusiastically with diverse cultures.
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 2024 to 2025 | Inclusive | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 |
| Summer 2025 | Inclusive | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 |
| Winter 2025 to 2026 | Inclusive | $48,000 | $49,500 | $51,000 | $53,000 | $55,000 | $58,000 | $61,000 |
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 Week – Up to 8 guests: US$67,000
Christmas week must end by 27 December.
New Years Week – Up to 8 guest: US$69,000
New Years week may not begin earlier than 28 December
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Simon
Simon is a professional yacht captain and dive master with a great passion for working and living on the water. Born in England, his keenness for the outdoors started young with a thirst for adventure leading to many destinations around the world. Being a Class V White Water Rafting Guide in New Zealand and riding his motorcycle from Canada to Argentina are just some of these experiences that have moulded him into a person who can thrive In a wide range of scenarios and environments. When it comes to yachting, his goal is to provide guests with an experience of a lifetime. He considers himself a very meticulous person with a keen interest in engineering and enjoy the problem solving that comes with being a captain. When he is not on the boat, he enjoys keeping fit and active, with surfing, kite surfing and mountain biking being three of his favourite hobbies.
Ashley
Born and raised in Louisiana, Ashley grew up on soul food and southern hospitality. With her grandparents being travel agents, she started traveling at a young age, which sparked her interest in other cultures and cuisines.
After graduating University with a Bachelor of Science, Ashley became an au pair on the coast of Italy where she was introduced to the Yachting Industry. Since then, she has been a chef on charters and deliveries in various places such as Croatia, Greece, Montenegro, Italy, French Polynesia and the Virgin Islands.
Her love of travel has brought her to 53 countries, including England where she received her Culinary Certification from the Ashburton Chefs Academy, as well as attended The Galley Gang yacht chef workshops.
Chef Ashley is also passionate about health and nutrition. She is currently studying to become a health coach, so her dishes are guaranteed to be full of color and fresh ingredients.
Antonius
A dedicated and motivated Deckhand with extensive maritime industry experience, I bring a diverse skill set to the table. Proficient in guests service, culinary arts, handyman tasks, and power tool usage, I excel both in interior and on deck. My passion for fishing extends to deep-sea and land-based fishing, including techniques like trolling and bottom-line fishing. I possess advanced technology skills, from computer maintenance, programming and software design to photo and video editing. My background includes valuable insights in the medical field, particularly in first aid and intensive care from hospital work. Punctuality, self-motivation, and exceptional guest service are at the core of my work ethic, and my great sense of humor fosters positive team dynamics.
I thrive on outdoor adventures, embrace new languages, and engage enthusiastically with diverse cultures.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Simon Pocock | England | 1991 | English |
| Crew | Ashley Cook | American |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
4 sea scooters
2 "Floating Dock" mats
E-Foil
A master king berth guest suite and 2 VIP queen berth guest suites, and twin suite upper and lower.
SAMPLE MENU for LIQUID SKY
by Chef Ashley Cook
Breakfast
- Huevos rancheros with a fried egg & fresh salsa
- Avocado toast on fresh sourdough with a poached egg
- Moroccan Shakshuka with fresh herbs & warm naan
- Savory waffle stack with heirloom tomatoes, bacon, a fried egg & chipotale syrup
- Chef Ashley’s “elite” bagel sandwich Eggs Benedict: original, royale or florentine
All breakfasts are served with coffee, tea, juices, a fruit platter & a sweet treat
The Sweets
- Lemon ricotta pancakes with blueberry compote
- Chai cinnamon rolls
- Almond biscottis
- Stuffed french toast
- Walnut banana breadLemon poppy seed muffins
Lunch
- Blackened fish tacos with mango salsa & a side of Mexican street corn
- Cajun seafood boil with corn potatoes & andouille sausage
- Vietnamese soba noodle salad with miso glazed cod Fresh tuna poke bowls
- Mediterranean orzo bowl with Greek style chicken & warm pita
- Chimichurri steak with grilled vegetables & pearl couscous
Appetizers
- Burrata, citrus & fennel salad
- Gazpacho with pastry crisp & herb whipped feta
- Pork belly bao buns
- Fresh fish crudo
- Crisp caesar salad
- Garlic & white wine mussels
Dinner
- Italian Cioppino with an olive gremolata & fresh focaccia
- Bacon wrapped scallops, broccolini & a smoky corn puree
- Korean short rib with cashew-pineapple fried rice & okonomiyaki
- Rosemary balsamic pork tenderloin with crispy green beans & garlic butternut squash puree
- Caribbean mahi mahi with tropical salsa, roasted asparagus, coconut rice & a coconut curry sauce
- Crispy duck with a pastry wrapped portobello, fingerling potatoes, brussel sprouts & a cherry thyme demi-glace
Desserts
- Strawberry chocolate tart
- Homemade key lime pie with Italian meringue
- Mini pavlova with coconut cream & fresh berries
- Tiramisu crepe cake
- Salted caramel cheesecake mousse with homemade caramel-corn
- Creme brulee cheesecake
Louisiana Dishes Upon Request
- Shrimp & grits
- Fried shrimp/catfish poboy
- Chicken & sausage jambalaya
- Gumbo
- Crawfish étouffée
- Creole crab cakes
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.