Ed Hamilton & Co.

TWIN FLAME

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

Rates Per Week

Crew Profiles

Specifications

Accommodations

Yacht sleeps up to 8 guests in 4 queen cabins. The master cabin is a full suite with lounge and desk area, spacious bath with glass shower stall and direct access to aft deck. There are 3 queen cabins each with private ensuite electric head, shower and wash basin. Crew have twin bunks forward which they are willing to move into a queen berth cabin if guests require two twins.

Yacht is fully air-conditioned for guests comfort.

Sample Menu

BREAKFAST OPTIONS

Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.

Stuffed french toast: Brie and guava stuffed french toast, caramelized figs and fresh fruits.

 Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.

Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.

Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.

Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.

 Plantain fritatta: served with a fresh herloom tomato and basil salad.

Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.

LUNCH
Shrimp ceviche with fresh mango and passion fruit leche de tigre.

Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.

Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.

 Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.

Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.

Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.

APPETIZERS

Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.

Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.

Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.

Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.

Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.

Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,

Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.

Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.

DINNER
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.

Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.

Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.

Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.

Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.

Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.

Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.

EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.

DESSERTS

Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.

Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.

Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.

Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.

Pear and pistacchio tart with eldelflower gel and white chocolate mousse.

Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.

Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.

POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)

 Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.

Chili and mango sorbet

Tropical fruit pavlova

Vanilla and hibiscus pannacotta cups.

Coconut sticky rice parfaits with fresh mango and lime mint glaze.

Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.

Eldelflower and strawberry triffle cups.

Additional Rate Information

HOLIDAYS:
2022
Christmas Flat Rate $45,000 Tortola pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $50,000 Tortola pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

SLEEP ABOARD:
$3,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

6 Night charter minimum.

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2022 Inclusive $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Winter 2022 to 2023 Inclusive $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000
Summer 2023 Inclusive $39,000 $39,500 $40,000 $40,500 $41,000 $41,500 $42,000

Additional Rate Information

HOLIDAYS:
2022
Christmas Flat Rate $45,000 Tortola pick up and drop off. 7 night minimum. Charter must end on or before 12/26/2022
New Years Flat Rate $50,000 Tortola pick up. 7 night minimum. Charter must start no earlier than 12/27/2022

SLEEP ABOARD:
$3,500 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

6 Night charter minimum.

Location Details

Summer Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)

Kieran & Michelle met back in 2012 in Mexico whilst working in the dive industry as instructors and photographers. Since then they have been on an unstoppable adventure that has taken them across the Caribbean, Americas, Europe & SE Asia.

They have now been in the charter industry for 5 years and are definitely enjoying their home in the British Virgin Islands. A country full of history and secrets that has allowed them to slowly discover more and more as their adventure continues.

Both Kieran & Michelle were led to the ocean by a passion for scuba diving and adventure, it is was this passion that formed the foundation for a life destined on the ocean. Being on boats has been an integral part of their lives since they were young and it was a natural progression to move on to running sailing yachts in the Caribbean.

Michelle is a trained chef, completing the Ashburton Chefs academy in 2017 to add to her extensive personal experience of working under an array of incredible Yacht & Restaurant Chefs. She also has dive instructor rating and is a qualified captain that thrives on deck.
Kieran is an accomplished diver as well as Captain. He enjoys most water sports and has a keen interest in marine life.

Following Irma & Maria in 2017, Kieran & Michelle spent 15 months living on Tortola rebuilding a hurricane damaged catamaran and returned it to the charter fleet. This was an invaluable experience for any charter crew rebuilding a yacht from the ground up and learning every aspect of the rebuild, repairs and upgrades along the way. Here they collectively developed a strong knowledge of Boat Building, Project Management and general Marine Engineering.

In addition to working on charter yachts, Kieran & Michelle’s other passion is adventure and photography. It is this combination that led to the birth of Panga Expedtions. For the past 6 years they have been travelling the world, capturing incredible footage from both above and below the surface and have been featured on countless National TV Channels/Online Media Oulets including Nat Geo, Discovery, Shark Week, GoPro & Google. Whilst enjoying brief sponsorships from GoPro, Light & Motion and other adventure sport companies to help capture incredible footage.

They’re now working on developing a worldwide itinerary that will include guided trips to participate in; Humpback Whales in water interactions, Tiger Shark Dives, Wakeboarding, Whitewater Kayaking, Mountain Biking whilst being filmed in 4K. This will be operated during the hurricane season and will allow them the opportunity to both charter and pursue their dream of running expeditions.

Twin Flame will be accompanied by a third crew member Markee Serecin.

Kierna Brown Qualifications

RYA Sail Yachtmaster 
Offshore CE 200 
Tonnes 

MCA AEC 

RYA VHF 

STCW-95 

ENG-1 

PADI IDC Staff Inst. 

AIDA Level 2 

EFR Inst 


Michelle Preciado Qualifications

Certificate in Professional Cookery
Level 2 Award in Food Safety in Catering
PADI Open Water Instructor
STCW-95
RYA Competent Crew
RYA Day Skipper
ENG-1
RYA VHF Certified
DAN Insured
AIDA Level 2 (Freediving)
EFR Instructor

CHEF Elizabeth Castelan

Chef Elizabeth started her culinary journey and education at Hidalgo Culinary Arts University in Mexico City. It was here where she first discovered her passion for cooking and creating dishes inspired from the variety of great ingredients and flavors available in her homeland.

Soon Elizabeth was traveling in search of more knowledge and experience with new cuisines, she settled in Monaco, France. First visiting the prestigious Lyzee Tecnique et Hotielere, a renowned school for culinary arts, where she developed her menu and skills and secured a position at the Monte Carlo Bay Hotel in Monaco.

It was here working surrounded by the ocean and yachts that a new interest sparked. After 3 years of working in Monaco, Elizabeth decided to complete her yacht training and make the transition to a life at sea.

Elizabeth is your chef onboard Twin Flame. She can meet your every desire no matter the preference. She particularly enjoys cooking French, Mexican, Mediterranean Style cuisines.

When Elizabeth is not cooking you can find her at the gym, she enjoys keeping fit and taking care of herself. She enjoys hiking in nature and reading a variety of books.

Title Name Nation Born Languages
Captain Kieran Bown 0
Crew Michelle Preciado
Twin Flame Crewed Catamaran Captain Kieran Bown

Captain

Kieran Bown
Twin Flame Crewed Catamaran First Mate Michelle Preciado

First Mate

Michelle Preciado

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 17.5Kw + 16Kw
Water Maker Yes, 50GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62
Pax 8
Cabins 4
Year Built 2014
Guest Smoke Aft scoop steps only
Guest Pet No
Children Allowed Yes
Min Child Age None

Leisure

Dinghy 15' RIB Cntr Console
Dinghy Hp 60hp
Adult W Skis Yes
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak 2
Float Mats Yes
Games Beach Yes
Fishing Gear No
Dive Info Gear included in price. Wetsuits, if desired, need to be rented.
Dive Costs 3 Dives per certified diver included. Additional dives are $50 per person per dive
Open Water Certification Dives. $350
Discover Scuba Diving: $150

Other Specs

size Feet 62.00 Ft
Beam 33 Ft
Draft 5 Ft
Queen 4
Pref Pickup Nanny Cay, BVI
Turn Around 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Yes
Board Games Yes
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Yes
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Engines 2X150HP Volvo diesels17.5Kw generator plus 16Kw backup genset new 2017
Inverter Yes
Voltages 220
Water Capacity 200Gal
Dinghy Pax 9
Kids Skis Yes
Sea Bob No
Sea Scooter No
Kite Boarding Yes
Swim Platform scoop steps
Boarding Ladder S/S off steps
Dinghy Sailing No
Under Water Cam No
Under Water Video No
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Eco-friendly cleaning products. Local and organic produce when available.
Scuba Onboard Onboard
License Info Instructor
Compressor Not Onboard
Num Dive Tanks 16
Num B C S 8
Num Regs 8
Num Weights 8
Num Divers 8
Num Dives 6
Num Dive Lights 8
Other Entertain Playstation 4 game
Communicate Onboard phone
Showers 4
Tp In Heads Yes
Ac Night Yes
Sail Instruct Yes
Other Toys Kid water skis
Tube
Jr and adult wake-board
2 2-man inflatable kayaks
2 stand up paddle-boards
Lift Surf Foil Board
Noodles
Hanging hammocks for davits
10 x 8 floating mat
Underwater blue lights
4 rods & tackle box

Yacht sleeps up to 8 guests in 4 queen cabins. The master cabin is a full suite with lounge and desk area, spacious bath with glass shower stall and direct access to aft deck. There are 3 queen cabins each with private ensuite electric head, shower and wash basin. Crew have twin bunks forward which they are willing to move into a queen berth cabin if guests require two twins.

Yacht is fully air-conditioned for guests comfort.

BREAKFAST OPTIONS

Caribbean shakshuka: Caribbean seasoned tomato stew, eggs, fried plantains, fresh avocado and cilantro, served on cast iron skillets.

Stuffed french toast: Brie and guava stuffed french toast, caramelized figs and fresh fruits.

 Avocado toast: Smashed avocado over grilled pan seared sourdough bread, your choice of eggs and a side of arugula, corn and feta salad.

Fluffy banana pancakes: Served with glazed pineapples, passion fruit coulis and a coconut salted caramel drizzle.

Island Benny: Braised pork shoulder over English muffins, cayenne hollandaise and roasted pepper salsa.

Potato and oaxaca cheese galette: served with pulled jerk chicken, sunny side eggs and julienne spring onions.

 Plantain fritatta: served with a fresh herloom tomato and basil salad.

Continental: scrambled eggs, fresh fruit platters, yoghurt, granola, bacon, hash browns, assorted breads, raspberry preserves, butter, served on a buffet style.

LUNCH
Shrimp ceviche with fresh mango and passion fruit leche de tigre.

Pineapple and shrimp fried rice, with fresh citrousy bell pepper, spring onion and cilantro salad.

Grilled lobster over corn puree, roasted seasonal vegetable salad and cilantro dressing. 4) Roast tri tip, pesto orzo, smoked goat cheese mousse and mixed greens and nuts salad.

 Caribbean seasoned slow roasted bbq ribs, baked rainbow potatoes and fresh garden salad.

Rock salt cooked chicken, mashed plantains, fresh chilean salad and plantain chips.

Pan seared Mahi, with creamy coconut quinoa, papaya ginger slaw and pineapple salsa.

APPETIZERS

Seared scallops served over a pea and chili puree, micro greens and cilantro chimichurri.

Mahi mahi tiradito with a sesame ponzu dressing, shaved carrots and ginger garnish.

Braised goat tostones with smoked goats cheese, pickled shallots and cilantro.

Charcuterie board: Selection of cheese and meat, house pickles, grainy mustard, sweet and salty nuts, dried fruit, fresh fruit and mango cilantro chutney.

Grilled bell peppers, stuffed with eggs and cheese served over watercress salad and lime dressing.

Street Tacos: pulled beef, deep fried pork belly and shrimp tacos. Served with pickled onions, cilantro, pineapple and avocado,

Bruschetta capresse: mix of roasted and fresh tomatoes, topped with fresh buffalo burrata, drizzle of extra virgin olive oil and fresh micro basil.

Middle eastern board: Selection of hummus, babaganoush, seared halloumi, pita bread, lamb koftas, yogurt sauce and house pickles.

DINNER
Caribbean curry style goat ossobuco, fungi and roasted baby root veggies.

Roast chicken, root veggies and pan seared juices over a pea and mint mash, and grilled asparagus.

Beef tenderloin, red wine sauce, carrot puree and potato tarragon gratin.

Pan seared catch of the day, celeriac puree, grilled bok choy and confit cherry tomatoes.

Mushroom and truffle risotto, with goat cheese, toasted walnuts and arugula.

Cilantro and garlic marinated pork sirloin, sweet potato puree, corn on the cob and chimichurri.

Olive oil poached hake with truffle and pinto bean puree, black garlic aioli, fennel and pickled shallots.

EXTRA OPTION Lobster bisque: Butter poached lobster, snow peas and coconut foam.

DESSERTS

Bananarama: Raw vegan banana tart with a coconut and banana filling, cacao crunch, deep fried bananas and coconut sorbet.

Passion fruit slice with creme patissiere, passion fruit coulis, mango puree and moscato granita.

Lavander and Mango: lavander custard filled profiterole, with mango coulis and sorbet.

Piña colada: deconstructed cake with flambee pineapple, coconut diplomat cream and rum cake base.

Pear and pistacchio tart with eldelflower gel and white chocolate mousse.

Hazelnut and Chocolate semifreddo, chocolate crunch, maple glazed pears and torched marshmallow.

Rocky road: chocolate mousse cake, with cherry filling, drunk cherries, caramelized nuts and italian meringue.

POTENTIAL LUNCH DESSERTS (simpler presentation and smaller size)

 Suspiro limeño cups: Manjar blanco (evaporated and condensed milk caramel), italian meringue and passion fruit.

Chili and mango sorbet

Tropical fruit pavlova

Vanilla and hibiscus pannacotta cups.

Coconut sticky rice parfaits with fresh mango and lime mint glaze.

Celestino: Dulce de leche filled crepe topped with a quenelle of vanilla icecream.

Eldelflower and strawberry triffle cups.

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.