MEET YOUR CREW:
CAPTAIN: Jake Edwards
CHEF: Maddie Pow

Jake and Maddie, originally from England, are a dynamic duo with over a decade of experience working together in hospitality and yachting. Their shared passion for the outdoors, adventure, and delivering unforgettable guest experiences has taken them around the world — and now to the beautiful waters of the British Virgin Islands.

Jake
From a young age, Jake has been drawn to the great outdoors. He studied Outdoor Adventure at college before becoming a dinghy instructor, sharing his love for sailing and water-sports. His sense of adventure then took him and Maddie to Canada, where he worked at a ski resort. There, he developed a deep understanding of mechanics, safety, and customer service — skills that have served him well in his yachting career.
Since moving into the yachting industry, Jake has worked on vessels up to 42m, logging many sea miles and gaining invaluable experience in seamanship, guest care, and yacht operations. His approachable nature, professionalism, and extensive knowledge ensure guests feel safe, relaxed, and able to fully enjoy their time on the water. Now captaining luxury catamarans, Jake is excited to share his passion for sailing and adventure with every charter.

Maddie
Maddie’s love for adventure and hospitality matches Jake’s perfectly. After studying Outdoor Adventure Education at university, she developed a strong belief in the importance of immersing oneself in nature — and for her, there’s no better way to do that than on the water. Alongside her adventurous spirit, Maddie has always had a passion for food. Maddie combines a lifelong passion for food with professional culinary training, holding a Culinary Arts diploma. She has a plethora of experience as a stewardess on yachts up to 70m, giving her a strong background in guest service and attention to detail. She went on to work as a private chef for a family on land as well as a yacht chef on a 28m motor yacht, where she created fresh, homemade dishes tailored to guest preferences.
For Maddie, cooking is about creating memorable moments around the table. She loves tailoring menus to guests’ preferences, sourcing fresh ingredients, and combining flavour with presentation to elevate every meal onboard. Her warmth and creativity shine through in everything she serves.

Together
With their combined backgrounds in outdoor adventure, hospitality, and yachting, Jake and Maddie bring energy, professionalism, and a personal touch to every charter. Whether it’s sailing through the turquoise waters, guiding a snorkelling adventure, or serving up a delicious meal, Jake and Maddie are dedicated to providing you with an exceptional and seamless experience in the BVI and can’t wait to welcome you onboard Esperanza II soon.

Esperanza II Sample Menu

BREAKFAST

Blueberry and Lemon Pancakes

Served with a selection of fresh fruit, blueberry compote and maple syrup

Chorizo Shakshuka

A Middle Eastern breakfast of poached eggs and chorizo in sauteed tomatoes and spices, topped with crumbled feta, olives and a side of crusty bread

French Toast

Thick sourdough slices topped with strawberry cream cheese, finished with maple drizzle and crispy bacon, dusted in cinnamon sugar

Eggs Royale

Poached eggs on a bed of avocado and smoked salmon topped with silky dill hollandaise sauce on an English muffin

Acai Bowl

A sweet and savoury healthy delight - Acai smoothie bowl freshly made accompanied by a Spanish omelette

Breakfast Burrito

Flour tortilla stuffed with scrambled eggs, sausage, bacon, sauteed mushrooms and tomatoes, served with Bloody Mary ketchup

Smashed Avocado on Toast

Rustic artisanal bread loaded with avocado, roasted balsamic tomatoes, creamy burrata, bacon and a poached egg

 

LUNCH

Salmon Poke Bowl

Soy marinated salmon on sticky rice with Asian edamame and cucumber salad

Sweetcorn fritters

Stacked with crispy bacon and smothered in tart lemon yoghurt and sweet chili sauce

Smashburger

Double stacked smashburger beef patty with melted cheddar cheese and pickles on a toasted seeded brioche bun with a side of truffle fries

Tuna Nicoise Salad

Sesame seared tuna on a bed of romaine lettuce with soft boiled eggs and crunchy green beans

Pulled Pork Tacos

Served with fresh Mexican slaw, chipotle mayo and pineapple salsa

Chicken Ceasar Salad Wrap

Crouton crusted chicken, romaine lettuce and creamy Ceasar dressing in a flour tortilla served with seasoned sweet potato wedges

Quiche Lorraine

Smokey bacon, 3 cheese quiche served with fresh apple and walnut salad

 

APPETIZERS

Bacon wrapped Dates

Salmon, Cucumber and Cream Cheese Rolls – with a sprinkle of dill

Caprese skewers - Mozzarella, Tomato & Basil brushed with basil pesto

Prawn, Pineapple & Chilli Skewer

Chicken & Waffle Stack – with hot honey drizzle

Prosciutto wrapped Melon

Sweet chilli Halloumi Bites

Bruschetta

Freshly diced tomatoes, basil and garlic on toasted sourdough with a balsamic glaze

Bacon, Brie & Cranberry Tart

Filo pastry case filled with crispy bacon, melted brie and sweet cranberry sauce with a sprinkle of rosemary dust

Crab Arancini

Deep fried rice croquette on a bed of rocket and garlic aioli topped with shaved parmesan

Pan Seared Scallops

Placed on Pea Puree drizzled with lemon butter

Charcuterie Board

Selection of cured meats, cheeses and crackers accompanied with fig jam and grapes

Chicken Satay Skewers

Chicken skewers smothered in Thai peanut satay sauce served with fresh mango salad

 

DINNER

 Seafood Linguine

Mussels, prawns and squid in a creamy white wine sauce with crusty garlic bread

Pork Medallions

Pork tenderloin medallions served with dauphinoise potatoes and roasted vegetables in a cranberry and port jus

Chicken Katsu Curry

Panko crusted chicken on a bed of sticky rice with Asian slaw topped with Japanese Katsu

curry sauce

Morrocan Roasted Sweet Potato

Caramelised sweet potato with roasted chickpeas and creamy tahini dressing topped with pomegranate seeds

Fillet Mignon

Tender beef fillet served with creamy garlic mashed potato, blistered vine tomatoes, asparagus and peppery mushroom sauce

Chorizo & Seafood Paella

Spicy chorizo with a selection of seasonal seafood on crispy saffron rice

Blackened Mahi

With grilled peppers and green beans, coconut rice, cilantro-lime crema and mango salsa

 

DESSERT

 Triple Chocolate Brownie

Served with a raspberry coulis and vanilla ice cream

Apple Puff Rose

Baked apple pastry with salted caramel sauce

Lemon Posset

Rich lemon cream served with boozy berries

Millionaire Cheesecake

buttery base with a caramel cheesecake filling, topped with a layer of chocolate ganache

Caribbean Pineapple

Grilled Pineapple soaked in local rum caramel served with lime crème fraiche and coconut crumb

Crème Brulée

Silky vanilla custard with a crunchy caramel top

Bailey’s Tiramisu

Kahlua soaked sponge fingers layered with baileys mascarpone cream dusted in cocoa powder

 

 

STANDARD SHIP’S BAR

Non-alcoholic 

Coke, Diet Coke, Sprite, Ginger Ale, La Croix, Club Soda, Tonic Water, Assorted Juices

Spirits

Vodka: Tito’s, Smirnoff

Gin: Bombay Sapphire, Tanqueray  

Rum: Cruzan, Bacardi

Tequila: Milagro, Herradura

Whiskey: Dewar’s, Jameson

Bourbon: Maker’s Mark, Bulleit

Assorted Liqueurs

Wine

Red: Cabernet Sauvignon, Malbec, Pinot Noir

White: Chardonnay, Sauvignon Blanc, Pinot Grigio

Rosé, Prosecco

Beer

Corona, Carib, Landshark, Miller Lite, Coors Light

Please let your broker know your preferred brands.

If you wish to have premium wines and/or spirits of your choice, please notify your broker. Your crew will be happy to source these for you and have them on board when you arrive. These would be at an additional cost to you.