MEET YOUR CREW:
CAPTAIN: Harry Bowerman
CHEF: Martha Hall

Harry’s journey to the British Virgin Islands was the culmination of a decade of adventure across mountains and oceans worldwide. A lifelong sailor, he competed internationally in dinghy and keelboat classes and began teaching and coaching at just 14. Beyond the water, he spent two winters in the Canadian ski industry—first operating lifts in Lake Louise, then patrolling the slopes in northern British Columbia.
He went on to manage a sailing club in Abu Dhabi, before studying at university, where he also developed a passion for marine photography and met Martha. Since then, Harry has worked extensively in the charter industry, delivered yachts across the Atlantic, and sailed in waters ranging from the Mediterranean to Southeast Asia. Now based in the BVI, he skippers Sip Sip, and volunteers with VISAR.

Martha grew up in Devon, where her love of cooking, skiing, and life on (and under) the water began. After crossing the Atlantic, working ski seasons in the Alps, and leading diving trips with sharks, she pursued a professional career as a chef. Her love for cooking truly began when she started working in an award-winning floating restaurant under the guidance of a former yacht chef and used the skills she learned there to pursue a career as a chef. This began in the mountains and later transitioned to yachts. Martha discovered that being a yacht chef allows her to flourish in this varied and fulfilling environment where her creativity can expand under the autonomy that this work affords her, as well as, the challenge to accommodate guest’s differing requests and dietary requirement. Every day is different and it combines her love of food with her passion for adventure.
Martha’s style focuses on fresh, vibrant dishes, and she has extensive experience creating menus that cater to diverse dietary needs, particularly vegetarian and vegan. Beyond the galley, she enjoys every aspect of yacht life—whether sailing, exploring, or welcoming guests aboard.

Martha and Harry are thrilled to be able to host you aboard Sip Sip and share the beauty and the fun the Virgin Islands have to offer with you.

 

Martha’s Sample Menu

BREAKFAST

Daily Offerings

A selection of fresh tropical fruit, creamy yogurt, house-baked pastries, assorted cereals, fresh-pressed juices & locally roasted coffee.

Build Your Own Bagel Board

Freshly baked bagels served with cream cheese, smoked salmon, tomato, red onion, capers & smashed avocado.

Shakshouka

Poached eggs in a fragrant spiced tomato & pepper sauce, served with warm crusty bread.

Turkish Eggs (Çilbir)

Poached eggs over garlic-dill yogurt, finished with Aleppo-spiced butter.

Breakfast Tacos

Soft tortillas filled with scrambled eggs, bacon or sausage, potatoes, cheese, salsa & guacamole.

Pancake & Waffle Morning

Made-to-order with berries, maple syrup, whipped cream & toppings of your choice.

Eggs Benedict

Classic poached eggs on English muffins with your choice of ham, smoked salmon, or spinach, topped with hollandaise.

French Toast

Custard-soaked bread, golden fried and served with maple syrup & powdered sugar.

The Full Monty

A hearty breakfast with eggs your way, bacon, sausage, tomato, mushrooms, baked beans, toast & hash browns.

 

LUNCH

Earth, Surf & Turf Tacos

A trio of oyster mushroom, Baja-style fish, and pork carnitas tacos with pineapple salsa & fresh slaw.

Steak Sandwich

Grilled ribeye on beer-onion bread with caramelised onions, served with burrata, arugula & tomato salad.

Teriyaki Salmon Grain Bowl

Grilled salmon with bulgur, red cabbage, carrots, Brussels sprouts, edamame & a sriracha kick.

Greek Feast

Chicken souvlaki with dukkah flatbreads, tzatziki, hummus, courgette fritters & Mediterranean salad.

Seared Ahi Noodle Bowl

Sesame-crusted tuna over soba noodles with pickled ginger, wasabi mayo & crisp snap peas.

Sailor’s Beef Burger

Wagyu beef patties on brioche with tomato relish, arugula salad, slaw & sweet potato fries.

Lobster Rolls

BVI spiny lobster on brioche with corn ribs & truffle parmesan baby potatoes.

 

APPETISERS

Cheese & charcuterie board

Red snapper ceviche with chilli, coconut & plantain chips

Fresh summer & spring rolls with sweet chilli & peanut dipping sauces

Jalapeño poppers & house-made nachos with guacamole & roasted salsa

Spanish tapas: croquettes, grilled sardines, red wine chorizo

Bruschetta, smoked gouda arancini & marinated olives

Greek mezze: muhammara, hummus, artichokes, pittas & crudités

 

DINNER

Pan-Seared Sea Bass

Served with a delicate crab cake, fennel salad & tomato caviar velouté.

Slow-Cooked Beef Shin Rendang

Richly spiced beef with turmeric rice, toasted coconut & cilantro chutney.

Mahi Mahi

Pan-roasted with black rice risotto, slow-roasted tomatoes & balsamic pearls.

Braised Pork Belly & Black Pudding

With sweet potato purée, celeriac remoulade & a silky Madeira jus.

Herb-Crusted Rack of Lamb

With pesto-roasted potatoes, minted yogurt & raw ratatouille salad.

Jamaican Jerk Snapper

With rice & peas, mango-coconut salsa & roasted okra.

Filet Mignon

Grilled to perfection with chanterelle mushrooms, confit asparagus, broccoli & café de Paris sauce.

DESSERTS

Limoncello Tiramisu

Ladyfingers soaked in lemon liqueur with mascarpone & lemon zest.

Chocolate Lava Cake

Warm chocolate cake with a molten centre.

Jelly & Ice Cream

Lychee-lime sorbet with champagne jelly.

Crème Brûlée

Classic vanilla custard topped with a caramelised sugar crust.

Dulce de Leche Cheesecake

Creamy caramel cheesecake on a graham cracker base.

Chocolate, Peanut & Banana Galette

Flaky pastry filled with chocolate, peanut butter & banana.

Passionfruit & Mango Pavlovas

Mini meringue nests filled with tropical curd & cream.