Amy & Biff have been sailing together since 2003 when they first met on a beach in Greece. They were supposed to meet at the ferry port of sleepy Porto Heli but Biff forgot to pick Amy up and she found him instead at the bar on the beach, entertaining his guests! That was the start of something special and they have worked, lived & sailed together ever since. Having always worked in the marine tourist industry they love meeting strangers who at the end of their vacation leave as friends!

Biff
Captain Biff learned to sail at the Cub Scouts at a tender age and was hooked! As soon as he was old enough to teach sailing he packed his bags & found his way to the Mediterranean coast of France to start his first overseas instructor job. Working his way around France and Spain he finally settled down in Greece running his own sailing school on the chic Greek Riviera. Cold winters of Europe called him to work in Kenya briefly before settling in the BVI’s running luxury charters in warm waters!

Amy
Having learned to cook at the age of 9 so she could watch ‘neighbours’ (Aussie Soap) on TV, Amy added windsurfing & then sailing to her interests after finishing university in order to travel. First working in Turkey, Italy & France Amy finally moved to Greece & met Biff. Wherever she travels she picks up local recipes and cooking techniques, which she refined at the renowned Ashburton & River Cottage cookery schools, both in Devon, UK. Fresh, seasonal & local produce are her favourite ingredients put together in a fusion of worldwide flavours for all to enjoy!

Between them, Amy & Biff have the experience & knowledge to steer you a course to a truly memorable vacation. With their water sports background they are able to teach even the most reluctant swimmers, sailors, paddle boarders to confidently make the most of their time on the water regardless of age. Their years working in family orientated resorts in Europe also lend them to be dab hands at arranging fun and relaxing family charters. Known for their flexibility & competence, your wish is their command.

Piers Reid
A third crew member, Piers Reid, rounds out the team. Piers holds a RYA/MCA Yachtmaster Offshore Sail endorsement. He has been sailing professionally around the world since 2014. Piers is happy to lend a hand wherever needed; guiding you on a hike ormaking your favorite cocktail just to name a few.

Crew are fully vaccinated for Covid 19

Amy Edmonds Suggested Menu Plan, 2023

 Breakfasts:

Crusty sourdough slices with smashed local avocado, feta & pumpkin seeds.

Baked muffins with wilted nutmeg spinach & soft poached egg.

Scrambled organic eggs with smoked salmon on granary sliced toast.

Blueberry pancakes with crispy bacon & fruit.

Fresh baked croissants with selection of cheese, ham, compots & fresh fruit.

Caribbean French toast with crispy bacon & fruit platter.

Stacked sausage sandwich with sweet & spicy fresh tomato relish.  

Lunches:

Roasted vegetable open sandwich topped with melted cheddar, local leaf salad & kettle chips.

Spinach & feta quiche with broccoli, cranberry & walnut salad.

Spicy jerk chicken wrap with sweet mango salsa, avocado, green leaves & sour cream.

Local Kale & shrimp Caesar Salad with  parmesan croutons.

Zesty Tuna ceviche with picked radish & cucumber salad, mango & avocado cubes.

Creamy crab & avocado salad with organic leaves & quinoa.

Burrata caprese salad with local arugula & basil, olives, cured prosciutto twists & fresh bread rolls.  

Snacks:

Devils on horseback (baked prunes wrapped in bacon)

Teriyaki chicken wings.

Hellenic Eggplant dip with crispy vegetable crisps.

Baked whole brie with apricot & ginger glaze, baguette for dipping.

Baked mushrooms stuffed with goats cheese & fresh herbs.

Zingy shrimp lettuce wraps with tart apple slaw.

Bourbon infused duck liver pate on melba toast.  

Dinner:

Cajun spiced mahi mahi fillet with coconut rice & local vegetables doused in mango & ginger puree.

Slow cooked lamb shank on a bed of creamed cauliflower with minted peas and red wine gravy.

Sun-dried tomato, basil & Mozzarella stuffed chicken breast, wrapped in prosciutto ham, served with a creamy garlic mushroom risotto and buttered asparagus.

Home made Caribbean bean & quinoa burgers, grilled with fresh pineapple and mature cheddar, served with crunchy slaw and garlic plantain.

Tender peppered salmon nicoise salad with local leaves & baked mini potatoes.

Lemon marinated chicken skewers, grilled Greek style, served with tzatziki, crunchy greek salad, grilled zucchini & hot fresh bread.

Grilled beef fillet mignon and buttered shrimp served with buttery sweet potato mash, sautéed sprouts & bacon and a creamy roasted red pepper sauce.   

Desserts:

Rich chocolate & avocado mousse with crispy coconut flakes.

Sweet pears poached in red wine served with roasted walnuts & mascarpone cheese.

Profiteroles filled with coconut ice cream & drizzled with bitter chocolate ganache.

Baked peach melba with raspberry coulis & vanilla ice cream.

Zesty lemon posset with dark chocolate ball filled with cherry liquor.

Warm mango & coconut cake with creamy vanilla rum custard.

Local passionfruit cheese cake.   

House Wine List

Red Wine

Jordan, Cabernet Sauvignon. Sonoma County, USA.
Cakebread, Pinot Noir. Napa Valley, USA.
Duckhorn, Merlot. Napa Valley, USA
Penfolds, Shiraz Bin 138. South Australia

White Wine

Jordan, Chardonnay. Sonoma County, USA.
Cloudy Bay, Sauvignon Blanc. Marborough, NZ.
Astoria, Pinot Grigio. Veneto, Italy.
La Poussie, Sancerre. Loire, France.

Rose Wine

Figuere, Cuvee Magali, Rose. Provence, France.
Whispering Angel, Rose. Provence, France.

 Sparkling Wine

Veuve Cliquot, Brut Champagne. France.
Perrier Jouet, Grand Brut, Champagne, France.
Santa Margherita, Prosecco. Veneto, Italy.

Other wines are available, please request them in advance through your preference sheet or enquire with your broker.