2026-2027 Season Crew
Kyle and Tilly have been running luxury charters for the last 4 years and bring a wealth of experience, energy and fun onboard. With over 60 charters around the Virgin Islands and time chartering in the Windward Isles, Scotland and even Tonga together, Kyle and Tilly know how to make your vacation truly unforgettable.

Kyle was brought up on the wild west coast of Scotland and spent every moment on the sea, whether that be teaching sailing at his local club, catching the ferry to school every day or kayaking round the coast line he calls home. After a summer spent teaching sailing in France he came back and met Tilly, they quickly realized they shared the same passion for adventure and the ocean and spent two years working and exploring the Highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic towards the sunshine.

Tilly was always drawn to fresh food, finding joy in growing produce and creating dishes that champion local and seasonal flavours. Most of her professional life has been spent in the hospitality industry, both front and back of house, cooking in cafes, restaurants and for one summer a tent in the English countryside! After graduating university she moved to a remote Scottish island where she met Kyle. Although Tilly had plenty of experience driving power boats, sailing was a different story, and her first sailing trip was crossing the Atlantic ocean with Kyle in 2021. Completely hooked, they started chartering on a 50ft catamaran, before moving onto a larger vessel and then taking on a brand new 51ft lagoon which they delivered from Annapolis to the Virgin Islands together. After a break back home in Scotland they set out on another adventure, running vacations in the Pacific nation of Tonga on a catamaran and eco island retreat.

As a captain in the Virgin Islands, Scotland and Tonga, Kyle is known for his level headed attitude, commitment for creating the best vacation ever and his slight Scottish cheekiness! Charters with Kyle never have a dull moment whether that be non stop activities or finding the calmest bay with no other boats around to simply float and be. Tilly prides herself on making real connections with everyone that steps onboard through good food, special moments and her infectious laughter. Often found up early making homemade sourdough or sneaking in an early morning snorkel, she is our onboard marine biologist after all! Kyle and Tilly are delighted to now be chartering in the Virgin Islands where their career began and can't wait to welcome you aboard.

Captain Kyle Mealand Qualifications:

RYA Yachtmaster Offshore(Power/Sail)
PADI divemaster
AEC 1&2
STCW 95
Powerboat lvl 2
SRC VHF
RYA Dingy Instructor
Food Safety lvl 2
IOSH Managing safely


Chef Tilly Painter Jones Qualifications:
Ashburton Chef's Academy- Yacht Chef Course
PADI Divemaster
STCW Basic Safety Training
Food Safety & Hygiene level 2
RYA Day Skipper (power) commercial endorsement


 

Chef Tilly's Sample Menu
 

Breakfast

All served with yoghurt, tropical fruit platter & fresh sourdough.

Eggs Benedict

Brown butter hollendaise, poached egg, scottish smoked salmon, crispy capers and microgreens, served on a warm English muffin

French toast

Pina colada inspired french toast with coconut milk, rum fried pineapple and toasted coconut

Shakshuka

Tomato and pepper stew, baked eggs and smokey chorizo finished with labneh, pistachio and fresh pitta
 

Breakfast muffins

Banana bread chocolate muffins with candied walnuts

Avocado toast

Toasted sourdough, smashed avocado, poached egg and hot honey halloumi, finished with rocket and crispy bacon crumbs
 

Cinnamon rolls

Soft and sticky cinnamon rolls with whipped maple and cream cheese frosting

Croque madame

Gruyere cheese and honey roast ham sandwiched between sourdough, finished with mustard béchamel, fried egg and chives

Lunch
Peach and prosciutto salad

Chargrilled peaches, fresh mozzarella and prosciutto over dressed leaves, served with homemade rosemary and smoked salt focaccia

Rigatoni alla vodka

Spicy homemade tomato vodka sauce with chargrilled cajun prawns, served with crispy caesar salad and garlic sourdough croutons

Chicken chimichurri salad

Flamegrilled chicken breast with homemade chimichurri dressing, avocado roses, pickled onion, served with homemade jalapeno cheddar bread.

Tuna poke bowls

Sushi grade ahi tuna in a ponzu and ginger sauce, a rainbow of vegetables and sticky rice, finished with spicy sriracha mayonnaise

Greek flatbreads

Oregano and lemon marinated chicken thighs wrapped in a homemade greek flatbread with fresh tzatziki and sumac onions, served with mediterranean salad

Pork bao buns

Slow cook pork belly bao buns with sticky korean gochujang sauce, pickled carrots and fresh coriander, served with crunchy peanut noodle salad

Bacon and leek tart

Crispy bacon and white wine poached leeks wrapped in crispy filo pastry, served with tomatoes, burrata and balsamic pearls

Appetizers
Salmon croquettes

Dill and lemon poached salmon and potato cakes rolled in panko breadcrumbs, served with homemade garlic aioli
 

Hummus and crudites

Smoked paprika and whipped tahini hummus with fresh pitta bread and cucumber dippers

Sushi

Freshly made spicy tuna uramaki, california rolls and cucumber maki

Charcuterie

A selection of cheeses, cured meats and chutney

Nachos

Pulled pork barbecue nachos with sour cream, guacamole and peach salsa

Whipped goats cheese

Goats cheese whipped with lemon on a pitta triangle finished with hot honey and pistachio

Bruschetta

Toasted baguette in garlic oil with confit cherry tomatoes and fresh basil

Main
Lamb and couscous

Harissa and date glazed lamb rack with pearl couscous, pomegranate and chermoula

Fish tacos

Blackened mahi with pineapple and jalapeno salsa, avocado crema, chipotle mayonnaise and purple slaw
 

Beef short rib with pumpkin

Four hour braised red wine short rib with roasted pumpkin and maple purée and finished with chili parsley sourdough breadcrumbs and asparagus

Risotto with cod

Lemon infused risotto with pan fried cod, served with crispy capers and dressed lemon rocket salad
 

Burgers and wedges

Wagyu beef burgers and whisky bacon jam sandwiched in homemade Japanese milk buns, served with truffle wedges
 

Jerk salmon and rice

Quick cured salmon with local jerk seasoning served with mango slaw, black bean rice and crispy plantain
 

Steak and potatoes

Filet mignon steak with duck fat potato pavé, parsnip puree and roasted heirloom carrots.

Dessert
Pavlova

Chocolate pavlova nests with macerated strawberries and raspberries

Sticky toffee pudding

Spiced banana and date sponge served with homemade salted caramel and brûlée bananas

Chocolate brownie

Brown butter chocolate brownies with homemade tonka bean ice cream and chocolate soil

Pannacotta

White chocolate and rosemary pannacotta with marinate orange and pine nut praline

Olive oil cake

Olive oil polenta cake soaked with lemon and thyme syrup and served with homemade salted honey ice cream

Poached pears

Red wine poached pears with whipped mascarpone, sesame praline and candied orange peel

Celebration cake

Four layers of chocolate sponge with vanilla icing and salted caramel sauce. A perfect way to celebrate!