Ed Hamilton & Co.

Oyster 825

  • Guests 8
  • Cabins 4
  • Model Sail
  • Year Built 2014

Rates Per Week

Crew Profiles

Specifications

Accommodations

The 3 main guest cabins are all aft, the master cabin is full width. the two guest cabins are opposite each other, one is a permanent double cabin and the other can be made up with a double or twin beds depending on your preference. The 4th guest cabin is forward of the saloon and it’s ensuite has is a wet room, the other 3 en-suites all have separate shower cubicles, The crew accommodation is forward of the galley.

Sample Menu

Breakfast

Seasonal Vegetable Frittata
*
Banana Pancake Stack – with Bacon and Maple Cinnamon Butter
*
Shakshuka – Baked eggs, Tomato, Sauteed Spinach and Crumbled Feta

*
Smoked Salmon and Scrambled Eggs – served with Confit Tomatoes
*
Smashed Avocado on Toast – drizzled with Chilli Sauce
*
Bubble and Squeak Poached Egg Cups
*

Blueberry Granola Crunch Muffins

 

Lunch

Chicken Bacon Caesar Salad
*
Hot Rock Seafood Bisque – Seafood selection around a hot stone with soup to pour

*
Fish Tacos – With Avocado Cream, Spicy Salsa and Black Bean Nachos
*
Char Sui Bao Buns – served with a chopped cucumber salad
*
Caprese Salad – with Freshly Baked Olive & Rosemary Focaccia
*
Pulled Pork Sliders – with Apple Slaw in Brioche Buns
*
Sushi Platter – with Edamame and Mango Asian Salad

 

Dinners

Baby Beet, Citrus Goats Cheese Foam with toasted Walnut and Arugula

Pan Seared Fish with Tabbouleh Salad

Coconut Macaroons

*

Truffle and Forest Mushroom Arancini with Arrabiata

Black Garlic Filet Mignon, Crushed Garlic Potatoes and Fresh Green Salad

Champagne Poached Pears

*

Crispy Pan Fried Dumplings

Shrimp Pad Thai

Mango Souffle

*

Beef Carpaccio with Pistachio and Pink Peppercorn

Shrimp Linguini with Garlic Bread

Seasonal Fruit Panna Cotta

*

Thai Green Soup

Seared Sesame Tuna with Coconut Rice and Teriyaki Greens

Passionfruit Roulade

*

Bloody Mary Gazpacho

Spanish Paella

Lemon Posset with Pistachio Shortbread

*

Octopus Salad with Parsley and Lemon

Rosemary Crusted Butterfly Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad

Deconstructed Kirsch Brownie

 

 

Additional Rate Information

Weekly Rates

Discounted 2021 Mediterranean
€20,665 plus 21% Spanish VAT
APA €6,000

Caribbean 2021/22
€34,500 (Christmas week must finish 26th December, New Year week can start 27th December in the same port)
€30,000
APA €6,000

2022 Mediterranean
€30,000 plus 21% Spanish VAT
APA €6,000

US dollars conversions also available.

Additional Rate Information

Summer Area: W. Med – Spain/Balearics

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter 2020/21 she will remain in the Med and be available from March 2020 in Portopetro

Summer 2020 based in Portpetro, Mallorca

Winter 2021/22 As a Category Zero MCA coded yacht she can take paying passengers across the Atlantic, this is with the ARC in November or from Antigua to Palma in April – May.

She will be base between Antigua and St Lucia and available to charter in the BVIS down to Grenada.

Additional Rate Information

Weekly Rates

Discounted 2021 Mediterranean
€20,665 plus 21% Spanish VAT
APA €6,000

Caribbean 2021/22
€34,500 (Christmas week must finish 26th December, New Year week can start 27th December in the same port)
€30,000
APA €6,000

2022 Mediterranean
€30,000 plus 21% Spanish VAT
APA €6,000

US dollars conversions also available.

Location Details

Summer Area: W. Med – Spain/Balearics

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Location Details: Winter 2020/21 she will remain in the Med and be available from March 2020 in Portopetro

Summer 2020 based in Portpetro, Mallorca

Winter 2021/22 As a Category Zero MCA coded yacht she can take paying passengers across the Atlantic, this is with the ARC in November or from Antigua to Palma in April – May.

She will be base between Antigua and St Lucia and available to charter in the BVIS down to Grenada.

Jake was born and grew up on the North Norfolk Coast. 2021 is Jake’s 5th year in the industry and is delighted to be joining Champagne Hippy this season. Jake has been sailing in the Ionian the last few years, has just spent the winter in the Caribbean and can’t wait to explore the Balearics this summer. Previous to working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.

Jake takes great pride in his work and his primary concerns are quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.

Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). Which made her first experience of cruising yachts a pleasant surprise!

From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming.
She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat’s cooking and baking is always full of fun flavours and ideas that she is keen to share with friends. Always the host, she loves entertaining and making everyone feel welcome.

Jake and Kat look forward to welcoming you onboard S/Y Champagne Hippy.

Title Name Nation Born Languages
Captain Jake Elsden-Powell British 1994 English
Crew Katherine Miller British

Captain

Jake Elsden-Powell

Chef/ First Mate

Katherine Miller

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator 2
Water Maker Yes 73.92 gallons
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 25.1
Pax 8
Cabins 4
Refit 2018 - 2019
Year Built 2014
Cruise Speed 9knots
Guest Smoke On deck only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Williams Jet Tender 320
Dinghy Hp 100hp
Adult W Skis Yes
Stand Up Paddle Yes
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Other Toys Cockpit table has a magnetic chess board built in.

The 3 main guest cabins are all aft, the master cabin is full width. the two guest cabins are opposite each other, one is a permanent double cabin and the other can be made up with a double or twin beds depending on your preference. The 4th guest cabin is forward of the saloon and it’s ensuite has is a wet room, the other 3 en-suites all have separate shower cubicles, The crew accommodation is forward of the galley.

Breakfast

Seasonal Vegetable Frittata
*
Banana Pancake Stack – with Bacon and Maple Cinnamon Butter
*
Shakshuka – Baked eggs, Tomato, Sauteed Spinach and Crumbled Feta

*
Smoked Salmon and Scrambled Eggs – served with Confit Tomatoes
*
Smashed Avocado on Toast – drizzled with Chilli Sauce
*
Bubble and Squeak Poached Egg Cups
*

Blueberry Granola Crunch Muffins

 

Lunch

Chicken Bacon Caesar Salad
*
Hot Rock Seafood Bisque – Seafood selection around a hot stone with soup to pour

*
Fish Tacos – With Avocado Cream, Spicy Salsa and Black Bean Nachos
*
Char Sui Bao Buns – served with a chopped cucumber salad
*
Caprese Salad – with Freshly Baked Olive & Rosemary Focaccia
*
Pulled Pork Sliders – with Apple Slaw in Brioche Buns
*
Sushi Platter – with Edamame and Mango Asian Salad

 

Dinners

Baby Beet, Citrus Goats Cheese Foam with toasted Walnut and Arugula

Pan Seared Fish with Tabbouleh Salad

Coconut Macaroons

*

Truffle and Forest Mushroom Arancini with Arrabiata

Black Garlic Filet Mignon, Crushed Garlic Potatoes and Fresh Green Salad

Champagne Poached Pears

*

Crispy Pan Fried Dumplings

Shrimp Pad Thai

Mango Souffle

*

Beef Carpaccio with Pistachio and Pink Peppercorn

Shrimp Linguini with Garlic Bread

Seasonal Fruit Panna Cotta

*

Thai Green Soup

Seared Sesame Tuna with Coconut Rice and Teriyaki Greens

Passionfruit Roulade

*

Bloody Mary Gazpacho

Spanish Paella

Lemon Posset with Pistachio Shortbread

*

Octopus Salad with Parsley and Lemon

Rosemary Crusted Butterfly Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad

Deconstructed Kirsch Brownie

 

 

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.