Ed Hamilton & Co.

Vivid

  • Guests 6
  • Cabins 3
  • Model Sail
  • Year Built 2001

Rates Per Week

Crew Profiles

Specifications

Accommodations

1 master cabin and two identical twin cabins, all located aft of the saloon, galley and crew quarters are all forward of the saloon

Sample Menu

VIVID Sample Menu

 

Breakfast served with teas, coffee, fresh breads, toasts and pastries, juices and a fresh fruit platter.

Pecan Pancakes with Warm Rum Banana Maple Syrup 

Spinach and Salmon Egg Cups with Hollandaise Sauce 

Boursin Baked Eggs

Vegan French Toast with Tempeh Bacon and Maple Syrup Served

 

Lunch 

Seared Fresh Tuna Salad Nicoise served with Rosemary Focaccia 

Thai Beef Salad with Marinated Vegetables, Asian Noodles and Peanut Dressing

Shrimp Ravigote with Mozzarella, Cherry Tomato and Mint Salad 

Curried Chicken and Mango Salad with Spiced Couscous and Baby Mixed Salad Leaves 

Vegan Mediterranean Tartlets with Soy Cream Cheese and Arugula Edamame and Shiitake Salad 

 

Appetizers 

Caramelised Red Onion and Melted Brie Filo Cups

Salt and Pepper Shrimp with Spicy Chilli Dipping Sauce 

Goat Cheese, Sun Dried Tomato and Pesto Torte with Pine Nuts 

Vegan Asian Summer Rolls with Fresh Mango and Bean Sprouts and Soy Dipping Sauces

 

Dinner 

Fillet of Pork Tenderloin with Blackberry Sauce, served with Mango, Lime and Mint Salsa, Snow Peas and Leek Mashed Potato 

Seared Four Seeded Ahi Tuna with Wasabi Cream, Stir Fried Chilli Broccoli Florets, Bean Bundles and Basmati Rice Towers 

Grilled Caribbean Spiny Lobster with Garlic Lemon Butter, Roasted Butternut Squash, Ratatouille and Wild Rice

Stuffed Roasted Chicken Breast with Asparagus, Basil, Prosciutto, and Parmesan, a Shallot Balsamic Glaze, Buttered Baby Carrots and New Potatoes

Herb Crusted Beef Tenderloin with Cabernet and Cognac Reduction, Steamed Asparagus, Sugar Snap Peas and Scalloped Potatoes 

 

Dessert with assorted liquors, a selection of herbal teas and coffee 

Warm Chocolate Lava Cakes with Raspberry Coulis and Vanilla Ice Cream

Grand Marnier Crème Brûlée with Brandy Snap Tuiles 

Amaretto and Pistachio Cheesecake

Coconut, Banana and Passion Fruit Pavlova

Vegan Apple and Blackberry Crumble with Soy Ice Cream Served

Additional Rate Information

2020 Rates
GBP £30,000 7 nights
GBP £20,000 4 nights
all inclusive except special requests eg, wines and champagnes
weekend rates also available

No VAT due on UK & Ireland charters

DISCOUNTS
Discounts available for clients booking 5+ weeks in a 12 month period and for reduced numbers of guests onboard

Additional Rate Information

Summer Area: Northern Europe

Location Details: Minimum 4 night charter

No VAT on UK charters

Vivid will move from Lymington to Scotland in April 2021 ready to start charters middle of May as restrictions lift.

Based on the west coast at Dunstaffnage Marina, Oban.

Additional Rate Information

2020 Rates
GBP £30,000 7 nights
GBP £20,000 4 nights
all inclusive except special requests eg, wines and champagnes
weekend rates also available

No VAT due on UK & Ireland charters

DISCOUNTS
Discounts available for clients booking 5+ weeks in a 12 month period and for reduced numbers of guests onboard

Location Details

Summer Area: Northern Europe

Location Details: Minimum 4 night charter

No VAT on UK charters

Vivid will move from Lymington to Scotland in April 2021 ready to start charters middle of May as restrictions lift.

Based on the west coast at Dunstaffnage Marina, Oban.

Patrick has been sailing since he was a young child; he has a keen interest in fishing, snorkelling and scuba diving. When he is off the water he loves to travel, read and photography. He has covered approximately 150,000 sea miles which includes; South Africa, the Caribbean, Bahamas, Mexico, the Mediterranean and Canary Islands. Patrick holds a RYA Yachtmaster Ocean and Offshore licences. Patrick is an excellent captain and has extensive experience in a all aspects of yacht maintenance, engineering and repair.
Patrick has been working with his wife, Sarah for the last twenty years. They have worked together on a variety of yachts primarily as Captain and Chef.

Sarah has been sailing since a child, when her father taught her in their family built and owned Mirror dinghy. Since then she has covered approximately 50,000 sea miles including three transatlantic crossings. Sarah has a wide experience as a chef and has completed several chef courses; City and Guilds Level 2 Award in Food Safety and Catering and Corden Bleu Cookery Course, The Wirral. Sarah studied French at the University of London so speaks fluent French and has a basic understanding of Italian and Spanish. When Sarah is not working she has a passion for
swimming, fitness, travel and reading.

Nadia’s experience in the hospitality and events sector has given her a valuable skillset for the yachting industry. She has worked as both a waitress and bartender and enjoys cooking and creating new cocktail recipes in her spare time.

Nadia has a degree in Event Management from the University of Sussex and a qualification in Food and Hygiene which makes her a valuable asset to Vivid as she is able to apply her skillset to the yacht’s interior while also lending a hand in the galley or on deck as required. Nadia brings a positive energy to the yacht and is highly organised, enthusiastic and motivated to provide the best service possible, and all with a smile on her face.

Title Name Nation Born Languages
Captain Patrick Phelan British and South African 1962 English and French, Greek, Croatian, Macedonian.
Crew Sarah Phelan British

Captain

Patrick Phelan

Chef

Sarah Phelan

Stewardess

Nadia Ronksley

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Internet Onboard WIFI

General

Length 26.8
Pax 6
Cabins 3
Refit 2012, 2016, 2018, 2019
Year Built 2001
Cruise Speed 9
Guest Smoke On Deck Only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13.12 ft.
Dinghy Hp 40hp
Stand Up Paddle 2
Tube Yes
Wake Board Yes
Fishing Gear Yes
Other Toys two person ringo
Recessed dinghy storage that converts into plunge pool

1 master cabin and two identical twin cabins, all located aft of the saloon, galley and crew quarters are all forward of the saloon

VIVID Sample Menu

 

Breakfast served with teas, coffee, fresh breads, toasts and pastries, juices and a fresh fruit platter.

Pecan Pancakes with Warm Rum Banana Maple Syrup 

Spinach and Salmon Egg Cups with Hollandaise Sauce 

Boursin Baked Eggs

Vegan French Toast with Tempeh Bacon and Maple Syrup Served

 

Lunch 

Seared Fresh Tuna Salad Nicoise served with Rosemary Focaccia 

Thai Beef Salad with Marinated Vegetables, Asian Noodles and Peanut Dressing

Shrimp Ravigote with Mozzarella, Cherry Tomato and Mint Salad 

Curried Chicken and Mango Salad with Spiced Couscous and Baby Mixed Salad Leaves 

Vegan Mediterranean Tartlets with Soy Cream Cheese and Arugula Edamame and Shiitake Salad 

 

Appetizers 

Caramelised Red Onion and Melted Brie Filo Cups

Salt and Pepper Shrimp with Spicy Chilli Dipping Sauce 

Goat Cheese, Sun Dried Tomato and Pesto Torte with Pine Nuts 

Vegan Asian Summer Rolls with Fresh Mango and Bean Sprouts and Soy Dipping Sauces

 

Dinner 

Fillet of Pork Tenderloin with Blackberry Sauce, served with Mango, Lime and Mint Salsa, Snow Peas and Leek Mashed Potato 

Seared Four Seeded Ahi Tuna with Wasabi Cream, Stir Fried Chilli Broccoli Florets, Bean Bundles and Basmati Rice Towers 

Grilled Caribbean Spiny Lobster with Garlic Lemon Butter, Roasted Butternut Squash, Ratatouille and Wild Rice

Stuffed Roasted Chicken Breast with Asparagus, Basil, Prosciutto, and Parmesan, a Shallot Balsamic Glaze, Buttered Baby Carrots and New Potatoes

Herb Crusted Beef Tenderloin with Cabernet and Cognac Reduction, Steamed Asparagus, Sugar Snap Peas and Scalloped Potatoes 

 

Dessert with assorted liquors, a selection of herbal teas and coffee 

Warm Chocolate Lava Cakes with Raspberry Coulis and Vanilla Ice Cream

Grand Marnier Crème Brûlée with Brandy Snap Tuiles 

Amaretto and Pistachio Cheesecake

Coconut, Banana and Passion Fruit Pavlova

Vegan Apple and Blackberry Crumble with Soy Ice Cream Served

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.