First Mate/Stewardess: Candace Flatley

About the Crew:

Captain Harry reached the BVI at the end of a 10-year voyage through mountains and oceans across the world. He sailed in dinghy and keelboat classes in international competitions and taught and coached sailing from the age of 14. After school he spent 2 winters in the ski industry in British Columbia, first working on the lifts in Lake Louise and then as a ski patroller in Smithers, much further North. He then took 2 years managing a sailing club in Abu Dhabi, before spending time at university where he met Martha and Candace, and developed his side-line in marine photography.
After university he found his way back to sea, working in the charter industry, and delivering a yacht across the Atlantic. Last year he became engaged to Martha, after working alongside her wonderful cooking for 4 years. He has sailed modern and classic yachts through the Mediterranean, Aegean, and Ionian seas, as well as the Arabian Gulf and Phang Nga Bay in Thailand, finally landing in the British Virgin Islands, the most beautiful workplace of all!

Meet Chef Martha, originally from Devon, her 4 favourite things in life are cooking, skiing, and being on or under the water. She's had a diverse career in these activities, from sailing across the Atlantic to skiing in the Alps and leading diving trips with sharks. Her love for cooking began from a young age cooking at home with her family. It then developed further whilst working in the service industry at age 18 and inspired her to pursue a career as a chef. Starting in the mountains and eventually transitioning to yachts, Martha finds that cooking at sea allows her to flourish in a varied and fulfilling environment. She loves to make fresh, vibrant food and has extensive experience catering to dietary requirements in particular vegetarian and vegan foods. She enjoys the ever-changing nature of her job and delights in getting involved in all aspects of the boat, particularly sailing.

Meet Candace, a seasoned stewardess with a passion for water sports and sustainability. Hailing from Manchester, England, Candace completed a degree in Zoology with Conservation which led her to a career in Carbon Reduction. This paired with her years of being a water sport instructor started her on a journey of combining her passions into pursuing a career in yachting. Candace has spent the last year immersed in the British Virgin Islands in which she has prided herself on delivering high levels of service whilst creating unique and unforgettable experiences for guests. Her expertise includes mixology, water sports and guided snorkeling tours made fun and engaging for all ages. Beyond her duties, Candace is a dedicated advocate for sustainability, implementing eco-friendly practices onboard. With her warm demeanour and commitment to excellence, Candace ensures that every guest aboard experiences the magic of the British Virgin Islands with a touch of environmental consciousness.

Collectively, they cannot wait to welcome you aboard Endless Summer III!

Harry's qualifications:
RYA/MCA YachtMaster Ocean Commercially Endorsed
RYA Cruising Instructor
MCA Approved Engine Course Part 1 and 2
GMDSS General Operators Certificate
RYA/MCA YachtMaster Ocean Shorebased
STCW Basic Safety Training (STCW 95/2010)
Food Hygiene Level 2 MCA Approved
MCA Proficiency in Designated Security Duties
RYA Senior Dinghy Instructor
RYA Radar
MCA Proficiency in Security Awareness
MCA Crowd and Crisis Management
RYA GMDSS Short Range Certificate
RYA Professional Practices and Responsibilities
RYA Level 2 Coach
RYA Powerboat Instructor
RYA Powerboat 2
RYA Safety boat Course
Ski Boat Driver level 2
80 Hour Advanced Adventure Medic

Martha's qualifications:
Ashburton Chefs Academy Certificate in Culinary Arts
CTH Level 2 Award in Cookery Skills
Food Hygiene Level 2
STCW Proficiency in Medical First Aid
PADI Divemaster
Emergency first response primary and secondary care with AED
RYA Powerboat level 1
Level 1 Freediver
STCW 95/STCW 2010

Candace's qualifications:
Bachelors Degree in Zoology and Conservation
RYA First aid
RYA Start Windsurf Instructor
STCW 95/STCW 2010
Level 2 Powerboat
Level2 Food and Hygiene
Advanced Open Water Diver
Emergency First Responder
GMDSS SRC

Chef Martha's menu onboard Endless Summer III

Breakfast
Everyday a fresh fruit platter, yogurt, boat baked goods, cereal, coffee and juice are served alongside:

Build Your Own Bagel Board
A customisable spread featuring a selection of freshly baked bagels, accompanied by an array of toppings such as cream cheese, smoked salmon, sliced tomatoes, onions, capers, and smashed avocado

Shakshouka
A Middle Eastern-inspired dish consisting of poached eggs in a flavourful tomato and pepper sauce, seasoned with aromatic spices such as cumin, paprika, and chilli flakes. Served piping hot with crusty bread or pita for dipping

Turkish Eggs
Also known as "Çilbir," this dish features poached eggs nestled on top of a bed of creamy yogurt infused with garlic and dill, then drizzled with a spiced butter sauce and finished with a sprinkle of Aleppo pepper or paprika for a burst of flavour.

Breakfast Tacos
Soft corn or flour tortillas filled with scrambled eggs, crispy bacon or sausage, diced potatoes, and some cheese, salsa, and guacamole. A Tex-Mex favourite that offers a satisfying start to the day

Pancake and Waffle Day
A special occasion where guests can indulge in fluffy pancakes and crispy waffles made to order, accompanied by an assortment of toppings such as maple syrup, fresh berries, whipped cream, chocolate chips, and nuts for a sweet and decadent breakfast treat

Eggs Benedict
Poached eggs on English muffins, topped with a choice of savoury options like ham, smoked salmon, or spinach, all smothered in creamy hollandaise sauce

French Toast
Thick slices of bread soaked in a mixture of eggs, milk, and spices, then fried until golden brown and crispy on the outside and soft and custardy on the inside. Served with a dusting of powdered sugar, a drizzle of maple syrup

The Full Monty
A hearty and indulgent breakfast feast that typically includes a combination of eggs (cooked to your preference), crispy bacon, savoury sausage, grilled tomatoes, sautéed mushrooms, baked beans, and perhaps some hash browns or fried potatoes, all served with toast

Lunch

Earth, Surf and Turf Trio of Tacos
Oyster mushroom tacos, baja fish tacos, pork carnitas tacos, pico de gallo, spicy pineapple salsa, cilantro jalapeno crema, guacamole, quick pickled red onions, and a red cabbage and apple slaw

Steak Sandwiches
Ribeye steak, boat made beer-onion bread, caramelised onions, horseradish mayonnaise, and a burrata, tomato and arugula salad

Teriyaki Salmon Grain Bowl
Teriyaki wild salmon, bulgur wheat base, red cabbage, carrot salad, stir fried brussels, edamame, seaweed, and sriracha

Greek Feast
Grilled chicken souvlaki, dukkah flat breads, tzatziki, hummus, babaganoush, courgette fritters, Greek salad

Seared Ahi Noodle Bowl
Sesame crusted seared ahi tuna, zucchini soba noodles, wasabi mayonaise, pickled ginger, watercress and sugar snap peas

Sailors Beef Burgers
Wagyu beef burger served on a boat made brioche bun with a smoked tomato relish, sweet potato fries, arugula salad and slaw

Lobster Rolls
BVI caught spiny lobster tails dressed in an island spiced drawn butter, boat made brioche buns, grilled corn ribs, and truffle parmesan roasted baby potatoes

 Appetisers

Cheese and charcuterie board

Red snapper ceviche with chilli, coconut and plantain chips

Fresh summer rolls and spring rolls with sweet chilli sauce and a peanut dipping sauce

Jalapeno poppers, boat made nachos with guacamole and roasted tomato salsa

Trio of Spanish tapas - serrano ham croquettes, grilled sardines, red wine poached chorizo

Tomato bruschetta, smoked gouda arancini and olives

Greek mezze platter - pittas, muhammara (red pepper and walnut dip), hummus, artichokes, kalamata olives, and vegetable crudités

Dinner

Pan-Seared Sea Bass
Delicately seared sea bass accompanied by a crab cake, served with a refreshing fennel salad and topped with a tomato caviar velouté

Slow-Cooked Beef Shin Rendang Curry
Tender beef shin cooked to perfection in a rich rendang curry sauce, served with aromatic turmeric rice, toasted coconut, and a zesty cilantro chutney

Mahi Mahi
Succulent Mahi Mahi fish served atop creamy black rice risotto, complemented by thyme-balsamic roasted tomatoes, red onion with balsamic pearls adding a burst of flavour

Braised Pork Belly with Black Pudding
Melt-in-your-mouth braised pork belly paired with savoury black pudding, accompanied by sweet potato puree, crunchy celeriac remoulade, and a luscious Madeira jus

Herb-Crusted Rack of Lamb
Tender rack of lamb coated in mediterranean herbs, served with pesto-roasted smashed potatoes, a tangy lemon-garlic and minted yogurt, and a vibrant raw ratatouille salad

Jamaican Jerk Snapper
Spicy Jamaican jerk-seasoned snapper served with island rice and peas, a tropical mango coconut salsa, and roasted okra for a burst of Caribbean flavours

Filet Mignon Steak
Filet mignon steak accompanied by earthy chanterelle mushrooms, tender confit asparagus, and vibrant tender stem broccoli, served with a rich café de Paris sauce

Dessert

Limoncello Tiramisu
A zesty twist on the classic tiramisu, featuring layers of ladyfingers soaked in limoncello liqueur, creamy mascarpone cheese, and a hint of lemon zest

Chocolate Lava Cake
Indulge in a rich and decadent chocolate lava cake with a molten chocolate center, served warm and topped with a dusting of powdered sugar.

Jelly and Ice Cream
Refreshing lychee-lime sorbet paired with delicate champagne jelly, creating a delightful combination of sweet and tangy flavours reminiscent of childhood treats

Crème Brûlée
A timeless dessert consisting of creamy vanilla custard topped with a layer of caramelised sugar, creating a satisfying contrast of textures and flavours.

Dulce de Leche Cheesecake
Creamy cheesecake infused with the rich caramel flavour of dulce de leche, nestled atop a buttery graham cracker crust

Chocolate, Peanut, and Banana Galette
A delectable pastry filled with a combination of chocolate, creamy peanut butter, and ripe banana slices, all wrapped in a flaky crust and baked to perfection.

Passionfruit and Mango Mini Pavlovas
Delicate meringue nests filled with luscious passionfruit and mango curd, topped with a dollop of whipped cream and fresh fruit for a light and tropical dessert experience.

 

Chef Martha can cater to many dietary needs such as gluten free, dairy free, vegetarian and vegan to name a few. Please inquire for more specific dietary restrictions.