- Guests 8
- Cabins 4
- Model Sail
- Year Built 2014
Additional Rate Information
Discounted 2021 Mediterranean
€20,665 plus 21% Spanish VAT
€34,500 (Christmas week must finish 26th December, New Year week can start 27th December in the same port)
€30,000 plus 21% Spanish VAT
US dollars conversions also available.
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.
Chef/ First Mate
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.
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
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
Baby Beet, Citrus Goats Cheese Foam with toasted Walnut and Arugula
Pan Seared Fish with Tabbouleh Salad
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
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
Bloody Mary Gazpacho
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
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