Stewart Bottomley
Stewart's sailing journey began at a young age when he attended sailing camps in Ireland during the long, adventurous summer holidays. A way to keep him out of the house, these camps quickly sparked a deep passion for the sea that would stay with him.
After spending the COVID lockdown in London, Stewart realized it was time for a change. In 2022, he completed his RYA Yachtmaster and made the bold decision to pursue a life on the water. Since then, he has not looked back, spending three incredible seasons sailing in the Caribbean and three in the Mediterranean. Each experience has only deepened his love for the ocean and strengthened his desire to share that passion with others. Stewart is also an avid traveler, having explored over 50 countries across the globe. Whether it’s a bustling city or a quiet island, he loves immersing himself in new cultures and discovering hidden gems around the world.

A keen diver, Stewart began scuba diving at the age of 14 and hasn’t stopped since. He loves to take guests snorkeling and he’s always on the lookout for undiscovered snorkel havens, eager to explore the underwater world and share his discoveries with guests.

Reeve Forget
Reeve is an experienced yacht chef with a passion for cooking and sailing. She began her career as a sous chef and transitioned to yacht cuisine five years ago, blending her culinary expertise with her love for the ocean. Learning to sail small dinghies about a decade ago in France made her realize she feels most at home on the water. With a keen artistic eye and a background in photography from university, Reeve truly appreciates the beauty of sailing through picturesque islands and crystal blue waters. She thrives on the ever-changing conditions and challenges of cooking at sea, which enhances her love for crafting exceptional meals. To further refine her skills for life onboard, Reeve completed a specialized yacht chef cooking course in the UK. This training helped her master the unique demands of galley kitchens and provisioning in remote locations. Her food is a reflection of her creativity, adaptability, and deep connection to the sea.

Reeve has completed several successful charter seasons in both the Mediterranean and Caribbean, building a strong reputation for high standards and guest satisfaction. She has also nannied with children in the past, making her confident and comfortable hosting families on board. Her warm, approachable nature ensures guests of all ages feel welcome and well cared for.

 

While the following dishes offer inspiration, your menu will be personally curated by Reeve to reflect your preferences.

Breakfast

Açaí bowl:
Fresh fruit, granola, bee pollen, edible flower
Breakfast Sliders:
Brioche bun, bacon, egg, gruyere, siracha aioli
Personal Shakshuka:
Simmered spiced tomato, pepper, and onion mix, poached egg, feta crumble
Latkes
Poached egg, smoked salmon, arugula, creme fraiche
Mini Quiche:
Individual quiche of the day
Brioche French Toast Stack:
Fresh berries, coconut yogurt, maple syrup

Lunch

Ahi Tuna Poke Bowl:
Freshly caught Yellowfin Tuna, crisp vegetables, fragrant rice, secret sauce
Burrata Prosciutto and Peach Salad:
Grilled peaches, lemon pesto dressing made from boat grown basil, prosciutto, burrata, fresh greens
Prawn Stack:
Tiered dish with sticky rice, prawns, avocado mash, mango salsa, sweet and creamy siracha sauce
Curried Chicken Salad Lettuce Wrap:
Tender aromatic chicken salad wrapped in crisp lettuce
Red Snapper Crudo:
Fresh snapper, Harissa dressing, sliced cherry tomatoes, cilantro, lemon shavings, warm crostini
Lobster Roll:
Local lobster tossed in a tangy dressing in a buttery roll, summer salad

Starter

Deconstructed Sushi
Mango Halibut Ceviche
Sundried Tomato Wontons
Gazpacho
Mushroom Leek Croquettes
Prawn Cocktail
Scorched Pomelo Oysters

Mains

Steak:
Ribeye steak with King Oyster mushrooms, roasted potatoes, tangled asparagus, parsnip puree and a red wine jus
Pasta:
Creamy mixed mushroom Bucatini with Camembert, topped with dandelion sprouts, served with garlic bread
Scallops:
Seared scallops with bok choy in a soy honey glaze atop a celery root coulis
Chicken:
Creamy tomato chicken breast with lightly fried sage gnocchi
Mahi Mahi:
Blackened Mahi Mahi with coconut saffron rice, greens, mango sauce, topped with edible flowers
Salmon:
Seared salmon in a lemon beurre Blanc with a minted pea puree

Dessert

Dragon Fuit, Berry Cheesecake Jars
Chocolate Lava Cake
Strawberry and Cream Mousse
Affagato
Fudge Brownie with Matcha Coconut whip
Passionfruit Panna Cotta

 

(Updated September 2025)