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 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. Where ever 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.

Join this award winning crew!

2020 Charter Yacht Show winners of both the 'Most Innovative Presentation' but also 'Best in Virtual Show'! Plus 2nd place in the Cocktail Competition.

Biff & Amy are also proud winners of the Addison Yacht Charters 'Share Our World' award which was presented to them at the 2018 Charter Yacht Society show in the BVI. The President of the CYS, Ruth Ross, mentioned their following endeavours during the recovery of Hurricane Irma in September, 2017, when she proudly gave the award to Biff and Amy: "Helping to feed 180 East End children daily with the Free Food For Kids Programme, collecting donated teddies with the help of Travelling Teddy to give to kids who had lost everything, from painting schools to clearing playgrounds, delivering dog food and assisting with animal evacuations, plus giving 50% of their charter gratuities to grassroots charities which helped with the on going rebuild."

Biff and Amy are 100% committed to helping the BVI recover and after experiencing Irma first hand, they feel a stronger connection to the islands and the communities around them. They are grateful for the work the islands provide them and they are proud to be able to call the BVI home! 

crew@mygypsyprincess.com

Sample Menu

Each day Chef Amy will create delicious meals to suit your tastes. Before your vacation begins you will be asked to complete a preference sheet, giving you the opportunity to tell the crew not only about your vacation expectations but also your groups dietary needs, allergies and favourite foods & drink. The more information you can put on these sheets the more incredible your vacation will be!

Typically aboard Gypsy Princess you can expect to be served an American or Continental breakfast, one course lunch, nibbles with sunset cocktails and a two course evening meal (main & dessert). Snacks are available throughout the day for your further enjoyment. Amy also loves to bake so expect a few surprise cakes or cookies during your stay!

Day One Arrive Midday

LUNCH:

Locally caught tuna tartare,

with avocado & mango salad, zesty couscous & fresh leaves

 

NIBBLES:

Lettuce wraps of piquant shrimp with apple & radish slaw

 

DINNER

Roasted duck breast

Served with wild berry coulis, minted new potato & buttered peas

Roasted peach melba with amaretto syrup

 

Day 2

BREAKFAST:

Scrambled eggs with smoked salmon & parsley

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

 

LUNCH:

Baked Mahi Mahi,

Stacked on toasted ciabatta with melted gruyere, buttered spinach & a poached egg

 

NIBBLES:

Sticky Chicken lollipops

 

DINNER:

Tangy honey mustard roasted pork medallions,

served on a bed of egg noddles, steamed bok choy & a scallion, mango & asparagus salad, all topped with peanut dust.

Lemon shortbread stack with lime mascarpone & fresh tropical fruit drizzled with caramel sauce

 

Day 3

BREAKFAST:

Blueberry pancakes with crispy bacon

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

 

LUNCH:

Quinoa & lentil stuffed peppers, 

zingy tomato salsa & mixed organic leaves

Rosemary & garlic focaccia

 

NIBBLES:

Pear & goats cheese bites

 

DINNER

Homemade Captains beef burgers,

with cheese & fresh organic pineapple, cooked on the grill to your taste. With fresh made buns, spicy garlic plantain fries & coleslaw.

Banoffee mess with peanut brittle dusting

 

Day 4

BREAKFAST:

Fresh pastry selection, cheese & ham with salted cucumber, feta & local honey.

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

 

LUNCH:

Lightly breaded lemon plaice

Tabouleh salad with cumin and red pepper hummus

 

NIBBLES:

Mediterranean meze of olives, figs wrapped in palma ham, eggplant dip, roasted peppers.

 

DINNER

Greek inspired Rosemary infused Lamb chops

accompanied by zucchini fritters, tzatziki, lemon potatoes from the oven & authentic Greek salad

Zesty lemon curd ice cream with mint

 

Day 5

BREAKFAST:

Sausage & egg in fresh baked rolls with fragrant tomato relish

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

 

LUNCH:

Baked goats cheese

On a bed of caramelised onions & walnuts & bitter leaves

Beetroot & orange side salad with fresh baked bread

 

NIBBLES:

Garlic baked brie with crusty French bread and ginger apricot sauce

 

DINNER

Lemon & Thyme Roasted Chicken,

cabbage & lardon parcels & roasted potato cubes

Pears poached in cider with crème fraiche and cinnamon

 

Day 6

BREAKFAST:

Baked mushrooms stuffed with herby goats cheese on granary slices

Granola with yoghurt & fresh fruit

Cereals, toast & jam

 

LUNCH:

Jerk chicken wraps

Filled with green mango & coconut salsa, fresh green leaves, avacado & sour cream

 

NIBBLES:

Baked pepper boats stuffed with cheese & bacon

 

DINNER

West Indian lime shrimp 

Accompanied by coconut rice & sweet buttered snap peas

Rum and orange infused chocolate tart

 

Day 7

BREAKFAST:

Delicious Caribbean French Toast

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

 

LUNCH:

Seared local tuna niscoisse salad,

 

NIBBLES:

Bourbon infused duck liver pate with toasted white bread

 

DINNER 

Filet Mignon Steak, 

cooked on the grill to your liking, served with café de paris butter, dauphinoise potatoes 

& sautéed vegetables

Cardamom & white chocolate parfait

 

Day 8 Depart Midday

Hot buttered muffins with poached eggs, asparagus & ham

Fresh local fruit platter

Cereals, yoghurt selection, toast & jam

Gypsy Princess  |  +1 (284) 344-6057

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