Location 5.4

Crew Profile

Captain Nik Dorward

Growing up just outside London, Nik was captivated by the food scene that surrounded him. This led to him training as a chef and working in various roles within hospitality at some of the capital's most prestigious restaurants and hotels. Nik’s sailing career started in dinghies, sailing in lakes and braving the elements along the UK’s coast. As his passion developed so did his desire for a slightly warmer climate which led him to Greece and slightly bigger boats.

Whilst in Greece and the Med, Nik married his love for hospitality and sailing. Working as a flotilla skipper and charter skipper exposing him to an array of different yachts and destinations. More recently Nik has been back in the UK putting his experience to good use training new sailors and running adventure cruises.

Nik has a real love for the sea and the unique perspective that sailing gives. He is as much at home in the sea doing water sports as he is exploring the shores. You can expect him to uncover the local haunts for excursions ashore and dropping the hook in bays that provide the perfect backdrop for sunset cocktails.




Chef Lily Davison

Growing up close to London, Lily was born with a passion for cooking, influenced by the chefs in her family and her travels around the world. She pursued a career as a private chef on yachts after completing her Bachelor's and Master's degrees in Geographical Sciences and Environmental Policy and Management at the University of Bristol, in United Kingdom. As a manager at the Wimbledon Tennis Championships for 5 years, Lily also enjoys hosting and has a high standard for guest interactions.

When it comes to her creativity in the kitchen, she enjoys incorporating fresh local ingredients and loves immersing herself in culture. She has signature dishes that are heavily influenced by her travels to Mexico, Italy, and Spain. Lily isn't afraid to merge local, sometimes exotic ingredients into her dishes. Making her style unique, and giving her an ever expanding menu.

Sample Menu

DAY BREAK
Fresh Fruit, Yogurt and Granola/Cereals

Sausage and/or Bacon Sandwiches (Can Be on Toasted or Normal Bread)

Scrambled Eggs on Toast

Omelette with Italian Sausage, Tomatoes and Red Peppers with Fresh Herbs, Mozzarella and Parmesan

Sausage, Bacon and Eggs with American Style Breakfast Potatoes

Smashed Avocado Toast with Crispy Bacon

Savoury Crepes (E.g. with Smoked Salmon, Cream Cheese and Dill) or Sweet (Honey and Banana/Nutella/Lemon and Sugar/Fresh Berries)

MIDDAY
Spiced Chicken Verde Tacos with a Chilli and Herb Marinade and Avocado Salsa

Tacos with Seared Chorizo and Argentine-Style Spiced Pork with Sauteed Onion and Cilantro, as well as a Smokey Red Chimichurri Sauce

Shrimp with Chile Lime Sauce, Mango Salsa, Rice, and Seasonal Vegetables

Sesame Chicken Marinated in a Sesame-Soy Glaze with Pickled Carrots and Spring Onions

Catch-Of-The-Day Fish Sandwiches, Blackened on The Grill on Homemade Brioche Buns Served with Chips

Vodka Rigatoni with Bacon and Garlic Bread

Pulpo Gallego - Octopus Tapas Style with Paprika Style Potatoes

Light Salmon Stir Fry, with Grilled Vegetables and Rice Noodles in a Concout Sauce Topped with Fresh Chilli and Coriander and Served with a Lime Wedge

HORS D'OEUVRES
Chicken Satay Skewers

Parma Ham and Melon Salad

Tomato Bruschetta

Muscles in a White Wine Sauce with Fresh Lemon and Parsley

Pork Gyozas with a Soy-Sesame Dipping Sauce

Smoked Salmon, Capers and Lemon on Toasted Bread

Calamari with Lemon and Black Pepper

Guac and Chips

MAIN
Chimichurri Steak with Hasselback Potatoes and Corn on The Cob

Pluma Iberico, Pork Sauce, Confit Potatoes, Shaved Fennel and Apple Slaw Spiced Pomegranate and Lamb Tagine with Rice or Potatoes

Fresh Catch Of The Day with Parsley and Lemon Caper Butter Sauce with New Potatoes and Seasonal Vegetables

Marinated Pork Chops in a Provencal Sauce, Seasonal Vegetables and Roast Potatoes

Roast Chicken with Tomatoes, Capers, Olives Chilli and Cavolo Nero

Cioppino Mussels and Prawns Served with Fresh Baguette

DESSERT
Bread and Butter Pudding

Homemade Pistachio Brownies and with Ice Cream and Fresh Raspberries

Summer Pavlova

Eton Mess

Chocolate Avocado Mousse

Profiteroles

Chocolate Fondant Pudding

More Locations Details

Summer Operations
Bahamas

Winter Operations
Bahamas