BRITISH VIRGIN ISLANDS · 7 DAYS
BVI Itinerary: A Perfect 7-Day Week Starting at Trellis Bay
BVI itinerary that starts at Trellis Bay (the Tortola airport, no ferry) — White Bay, The Baths, North Sound, Haulover Bay. A perfect 7-day week, crewed.
55
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
From
$37,000
Per Week
29 reviews29 reviews
The Yacht
'GULLWING ' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.
GULLWING Description and Charter Summary Information
2024 Winner Best in Show 54' to 59' BVI Charter Yacht Society Show
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Specifications
At a Glance
- Length
- 55 ft
- Beam
- 31 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- Queen Beds
- 4
- Year Built
- 2024
Yacht Information
From the Logbook
Our take: GULLWING
Gullwing is a 2024 Lagoon 55, offering a well-balanced mix of luxury and performance for up to 8 guests. With a flybridge that includes a wet bar and dining space, a forward lounge area near the trampoline, and both indoor and outdoor dining areas, guests have plenty of room to relax and socialize. The hydraulic swim platform provides easy water access, making it convenient for swimming and launching water toys.
The yacht is equipped with an impressive selection of water toys, including transparent paddleboards, underwater scooters, tankless diving systems, wakeboards, water skis, and floating lounges. Entertainment options include a smart TV, a 4K projector, karaoke, and high-end speakers throughout the yacht.
The crew—Captain Will, Chef Anna, and Stew/Deckhand Natia—bring a strong mix of sailing expertise, high-end culinary training, and hospitality experience. Will has been in the industry since 16 and holds an RYA Yachtmaster Offshore. Anna trained at the Ballymaloe Cookery School and Ashburton Culinary Academy, ensuring restaurant-quality meals. Natia brings a background in service, holistic health, and hospitality, rounding out a well-balanced team dedicated to creating memorable charters.
This is a well-appointed, brand-new yacht with a standout water toy selection and an experienced crew, making it a great choice for active groups or families looking for a mix of adventure and comfort.
Additional yacht details including amenities and standard equipment for GULLWING
Explore GULLWING
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
| Summer 2026 | $41,000 | $41,500 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 |
| Winter 2026 to 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 |
| Summer 2027 | $42,000 | $42,500 | $43,000 | $43,500 | $44,000 | $44,500 | $45,000 |
Chef's Anna Sample Menu
BREAKFAST
Blueberry Muffins
Homemade blueberry muffins with a cinnamon streusel topping.
“Full Irish Breakfast”
Sausages, bacon, eggs, baked beans, breakfast potatoes, tomatoes and mushrooms served with a loaf of homemade bread.
Avocado Toast
Smashed avocado with pickled red onion, feta, hot honey and eggs.
Crepes
Classic French crepes served with orange butter and whipped cream.
Eggs Benedict
Poached eggs with hollandaise sauce and ham served on English muffins.
Bagel Board
Build your own bagel with a big spread of toppings.
Shakshuka
Eggs cooked in a tomato and pepper sauce, topped with feta and fresh herbs.
LUNCH
Chicken Caesar
Classic Caesar salad served with freshly baked bread.
Baja Style Fish Tacos
Chilli and beer battered mahi mahi with chipotle aioli served with Elotes and patatas bravas.
Bacon Tart
Sundried tomato, feta, thyme and bacon tart served with a green salad.
Pad Thai
Shrimp and chicken pad thai served with an Asian style slaw.
Burgers
Served with homemade buns, homemade pickles and all the toppings, alongside a green salad and sweet potato wedges.
Linguine alla Vodka
Linguine in a tomato vodka sauce served with shrimp skewers, salad and homemade focaccia.
Poke Bowls
Seared sesame tuna with coriander lime rice and a mix of toppings.
AFTER LUNCH SNACKS
Cookies
Freshly baked chocolate chip cookies
Chocolate Strawberries
Strawberries dipped in milk and white chocolate
Affogato
Espresso poured over ice cream with caramelised walnuts.
Sorbet
Tropical coconut lime sorbet
STARTERS
Crab Cakes
Thai spicy crab cakes with a sweet chilli dip
Scallops
Served with coconut cauliflower puree, bacon crumb and curried cauliflower.
Roasted Butternut Soup
Served with creme fraiche and toasted pumpkin seeds.
Caramelised Onion and Brie Tart
Served on a bed of salad
Mussels in the Goan Style
Mussels cooked in a coconut, turmeric and ginger broth, served with crusty bread.
Spring Rolls
Thai style spring rolls with a honey soy dipping sauce.
Sushi
A selection of different sushi rolls.
MAIN
Pork Tenderloin
Served with dauphinoise potatoes, tenderstem broccoli and a spiced apple puree.
Thai Green Curry
Served with basmati rice, arjard salad and homemade flatbreads.
Red Snapper
Chermoula baked red snapper with an aubergine yoghurt and tabbouleh.
Beef Short Rib
Braised short ribs on a bed of creamy polenta with roasted carrots.
Truffle Risotto
Wild mushroom and truffle risotto with baked chicken thighs.
Caribbean Salmon
Sticky Jerk salmon with a spicy black bean plantain salad and a mango red pepper slaw.
Fillet Steak
Served with pomme puree, balsamic roasted onions, green beans and a red wine jus.
DESSERT
Sticky Toffee
Sticky toffee pudding served with creme anglaise, butterscotch sauce and softly whipped cream.
Coconut Rice
Sticky coconut rice pudding with grilled pineapple and a lime caramel sauce.
Tropical Panna Cotta
Honey panna cotta with a tropical fruit salad.
Tiramisu
Layers of boozy coffee soaked savoiardi biscuits and mascarpone mousse.
Deconstructed Cheesecake
Vanilla cheesecake mousse served with a lemon curd, biscuit crumb and lemon cream.
Guinness Cake
Chocolate Guinness cake with Baileys cream and a dark chocolate ganache.
- TENDER: Highfield 14' with ladder , 70 HP engine, with room for 8pax
- 2 standup paddleboards
- Snorkeling gear
- Sea scooter
- Fishing Gear
- Underwater camera/video
- Floating dock
Captain
Will Hamilton
Chef
Anna Kane
Stewardess
Alicia Friden
Will grew up on the water spending summers sailing, fishing, water skiing and wake boarding in Ireland. He began working in the sailing industry at the young age of 16 as an instructor. Each year working his way up the ranks gaining the skills to eventually start teaching learn-to-sail holidays in Greece. He then moved on to be a charter skipper while studying for his degree in Computing. At the time, sailing was a fun summer job. He never thought of it as a full time career until Anna joined him in Croatia.
The dream of working in the Caribbean formed quickly between them but they decided to finish their studies and gain experience in respective fields before taking the plunge. Will took a job as a Graphic Designer for a PR company in London which really taught him what kind of life he wanted to live. He appreciates living on the water everyday and knows how lucky he is to do so! He loves delivering holidays of a lifetime to guests, with many of them becoming lifetime friends.
Anna grew up in Dublin, Ireland. After graduating University she went into education and became a teacher for children with special educational needs. However, her love for cooking kept growing, when Will began working in the charter industry she jumped at the opportunity to go with him and become a chef on board.
Anna always dreamed of attending the world renowned Ballymaloe Cookery School to expand her culinary skills, which finally became a reality in 2021. The intensive 12 week course taught so many new skills and gave her invaluable experience. Anna also studied cooking further last summer at the Ashburton Yacht Chef course. She loves learning new techniques that she can bring into the galley. Her biggest passion is creating food that brings joy to guests and makes their holiday that little bit more special.
Alicia grew up in Sweden, spending much of her childhood outdoors- on the lake, in the forest or skiing in the mountains. Her genuine interest for helping people is what inspired her to pursue a service centered career. After completing her studies, she moved to the United States for three years, working as an au pair and exploring the country. She left knowing that she wanted to keep challenging herself and exploring more of the world. By chance, Alicia secured a job in the British Virgin Islands where she managed a busy bar for three years, while gaining valuable yachting experience in her free time. The transition to yachting felt like a natural next step- where her biggest interest in providing an extraordinary and personal service is possible in a more refined setting.
Alicia takes pride in creating memorable and seamless experiences- whether by crafting a great cocktail, offering a listening ear, or ensuring that even the smallest details are perfectly executed. She provides a warm, genuine and detail oriented service where guests can fully relax and trust that they’re about to have a trip of a lifetime, sailing around the BVI and enjoying themselves to the fullest.
Captain Will Hamilton Qualifications
RYA Yachtmaster Offshore 200GT
STCW Safety Training
PADI Dive Master in Training
IYT Recreational Instructor Certificate
IYT International Certificate of Competency (ICC)
RYA Senior Instructor
RYA Safety Boat Certificate
Chef Anna Kane Qualifications
Ashburton Culinary Academy Yacht Chef Certificate
Ballymaloe Cookery School 12 Week Certificate
PADI Rescue Diver
Wine tasting and pairing Certificate
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Alicia Friden Qualifications
SRC VHF Radio
ENG1
STCW 10
March 2026 BVI Charter
From the moment we woke each morning until we retired for the evening, the crew provided an exceptional level of attentiveness and care. Captain Will demonstrated an impressive depth of knowledge, while Alicia maintained a constant and reassuring presence throughout our time onboard. Chef Anna, in particular, was truly outstanding — consistently delivering remarkable culinary experiences that elevated the entire charter.
What struck us most was the crew's impeccable sense of presence. They were attentive and ready to assist at a moment's notice, yet equally adept at stepping into the background during our private family moments. Their awareness of when to engage and when to give space was masterful — a balance that is difficult to achieve and speaks to the professionalism and emotional intelligence of the entire team. Without question, the crew was the highlight of our trip, and their dedication to guest comfort was evident at every turn.
The culinary experience, led by Chef Anna, deserves particular recognition. Every meal was a genuine occasion, but it was her desserts that left a lasting impression — her skill and creativity in the kitchen surpassed anything we had anticipated and elevated the entire charter experience.
Stewardess Alicia's attention to detail was equally remarkable. Her quiet dedication to ensuring the boat was immaculate and every comfort attended to created an environment that always felt welcoming, polished, and effortlessly luxurious.
Perhaps most impressively, Captain Will demonstrated an almost intuitive understanding of our preferences and desires. On numerous occasions, he had already anticipated exactly what we hoped to do each day before a word was even spoken — a testament to his experience, attentiveness, and genuine commitment to delivering a truly personalized charter experience.
Together, Anna, Alicia, and Captain Will formed an extraordinary team that made our time onboard feel less like a charter and more like a home away from home.
What struck us most was the crew's impeccable sense of presence. They were attentive and ready to assist at a moment's notice, yet equally adept at stepping into the background during our private family moments. Their awareness of when to engage and when to give space was masterful — a balance that is difficult to achieve and speaks to the professionalism and emotional intelligence of the entire team. Without question, the crew was the highlight of our trip, and their dedication to guest comfort was evident at every turn.
The culinary experience, led by Chef Anna, deserves particular recognition. Every meal was a genuine occasion, but it was her desserts that left a lasting impression — her skill and creativity in the kitchen surpassed anything we had anticipated and elevated the entire charter experience.
Stewardess Alicia's attention to detail was equally remarkable. Her quiet dedication to ensuring the boat was immaculate and every comfort attended to created an environment that always felt welcoming, polished, and effortlessly luxurious.
Perhaps most impressively, Captain Will demonstrated an almost intuitive understanding of our preferences and desires. On numerous occasions, he had already anticipated exactly what we hoped to do each day before a word was even spoken — a testament to his experience, attentiveness, and genuine commitment to delivering a truly personalized charter experience.
Together, Anna, Alicia, and Captain Will formed an extraordinary team that made our time onboard feel less like a charter and more like a home away from home.
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07 / Open Weeks
'GULLWING ' Availability
Cruising Grounds
Where GULLWING voyages
Sample Itineraries
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Yacht Information
Special Offer
Gullwing 4th of July Special – 10% Off in St. Martin.
10% discount on Gullwing for July 4th week (June 28–July 5).
Discount: 10%