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THE RECIPE Yacht Description

THE RECIPE yacht is a 56.00 ft long sailboat catamaran and spends the season in Sardinia. It was built by Lagoon in 2011. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.

The sailboat features Yanmar engines and a generator.

Accommodation

Salon & Cabin Headroom: 7 ft.
Separate Crew Quarters

Cabin Breakdown

Queen Cabins: 3

THE RECIPE Yacht Details

56'

Length

6

Guests

3

Cabins

2

Crew

Lagoon

Built by

€25,000 - €29,000

Weekly price low-high season

10 US Gall/Hr

Consumption

8 knots

Cruising Speed

12 knots

Max. Speed

THE RECIPE Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Summer 2022 $25,000 $26,000 $27,000 $28,000 $29,000 $0 $0 $0 $0 $0 $0
Winter 2022 to 2023 $25,000 $26,000 $27,000 $28,000 $29,000 $0 $0 $0 $0 $0 $0
Summer 2023 $25,000 $26,000 $27,000 $28,000 $29,000 $0 $0 $0 $0 $0 $0

THE RECIPE yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Taxes: 22%, exceptions available Total Note
14 day charter 50,000€ to 58,000€ 10,000€ to 17,400€ 11,000€ to 12,760€ 71,000€ to 88,160€ Discounts outside the main season are common.
7 day charter 25,000€ to 29,000€ 5,000€ to 8,700€ 5,500€ to 6,380€ 35,500€ to 44,080€ Standard charter rate, base for all calculations.
3 day charter 12,500€ to 14,500€ 2,500€ to 4,350€ 2,750€ to 3,190€ 17,750€ to 22,040€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
25,000€ / 6 * 3 days = 12,500€

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: €25,000

High season rate: €29,000

Christmas and New Year rates $33,350 all inclusive. Christmas and New Year rates $33,350 all inclusive.

Price Terms

Inclusive

THE RECIPE Yacht Charter Locations

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: 15
Crew Pets: No
Guest Pets: No
Camcorder: Yes
Number Dine In: 8
Water Maker: Yes
Water Capacity: 1200L
Ice Maker: No
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Yes
Hairdryers: Yes
Number Of Port Hatches: 10
Smoking: On back steps
Crew Smokes: No
Children Ok: Yes
Generator: Yes
Inverter: Yes
Voltages: 240
Hammock: Yes
Windscoops: No

Specifications

Tube:
Guests: 6
Maxspeed: 12 knots
Draft: 6
Cruising Speed: 8 knots
Helipad:
Ac:
Ac Night:
Built: 2011
Turnaround: 48 hours
Cabins: 3
King:
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 3
Basins: 3
Heads:
Electric Heads: 3
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: Yes
Cruising Speed: 8 knots
Max Speed: 12 knots

Layout

Layout of THE RECIPE

More Specifications

Flag: British
Homeport: Antigua
Resort Course: 75USD per person per dive
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance:

Diving Onboard

Tanks: 5
Wet Suits: 5
Number Of Dives: 2 per day
Full Course: 365 USD
Air Compressor: Onboard
Bcs: 5
Number Of Divers: 4
Registrations Number: 5
Dive Lights: 1
Dive Costs: equipment is available for rent
Scuba On Board: Onboard

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 3
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 40
Floating Mats:
Dinghy Pax: 8
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2

Crew

Crew Information

Crew of THE RECIPE|

Captain: Colin McGurran

Colin McGurran is a Michelin-starred chef who's better known for cooking fish rather than catching them. He and his wife Bex form the dynamic couple who started their own business in the UK over 20 years ago.

They started out as publicans before purchasing their current restaurant and hotel, Winteringham Fields, awarded 1 Michelin Star, and their sister pub, The Hope and Anchor, Michelin Recommended, in Lincolnshire, UK.

Their passion for hospitality led to Colin becoming a regular on BBC programes such as Great British Menu and Saturday Kitchen. But after a number of years of striving for success with their restaurants and projects back in the UK, they decided to take time out to sail round the globe with their daughters and dogs, and ended up home schooling their three daughters for the last three years while documenting their adventures online.

When travel plans became unbalanced by the pandemic, the McGurrans found a home for themselves in Antigua and are now keen to share the exquisite service they provided back home, onboard The Recipe. This incredible experience combines adventures of a life thyme with irresistible food, the perfect plaice, and top quality hosts. With its easy access to and from the UK and fabulous beaches, shopping and restaurants, Antigua has become a home from home, one that we look forward to sharing with you.

Colin and Bex met while Bex was at University in Canterbury, and Colin was spending time with the Forte Posthouse Group to train in various management roles before he took the leap into his own business. From Canterbury they moved to Yorkshire and their first Pub, The Woolpack Country Inn, which was where Colin cut his teeth on owning and running his first business.

From there they moved on to a 45-bedroom hotel in Wakefield, Faulty Towers, which they equate to the best learning period of their lives. It taught them how to deal with just about everything that could go wrong in a hotel/restaurant situation. After some time out with the birth of their first daughter, they moved to Lincolnshire and the home that is now Winteringham Fields.

Throughout their time together, holidays have been about chartering boats in the Mediterranean and Thailand. Colin has his Power Boat Day Skipper as well as Sail Boat qualifications. He is also Padi Certified, Advanced Open Water, a kite surfing enthusiast, and has an enduring love of all things ocean. Bex is Competent Crew Certified, with her Power Boat qualifications and Padi Certified, Advanced Open Water, loves kayaking, hiking and open water swimming. She is the perfect snorkel buddy for your Antiguan getaway.

Menu

Break fast:



  • Selection of cereals and oats

  • Porridge, berries, almond milk

  • Eggs benedict

  • Smoked salmon and scrambles eggs on brioche

  • Eggs and bacon

  • Pancakes, maples syrup, smoked bacon

  • Selection of yogurts and

  • Fruit bowl

  • Pain au chocolates and croissants

  • Selection of smoothies and fresh fruit juices


Snacks:



  • Daily cakes, and biscuits

  • Ham and gruyere cheese buns

  • Flavoured humus dips, crudities


Lunch:



  • Velouté of artichoke, mushroom truffle

  • Pokie bowls, ceviche tuna, black rice, Feves, mixed leaves, avocado, feta cheese dressed figs, harissa

  • Blackened local caught fillet Mahi mahi, braised leeks, baby potatoes, madeira

  • Fragrant BBQ Chicken satay skewers, lemon grass ginger, passion fruit salsa

  • Colin’s Mexico experience, fajita’s, guacamole, Pico d Gallo, jalapenos, served with mixed chicken, shrimp and the famous Yucatan cochinita pibil and sour cream

  • Mixed sushi, salmon, tuna, wasabi, soya sauce. * Can be taken as a Colin culinary class

  • The Recipe VIP beef wagyu beef burger, home made brioche and relish

  • Ravioli of duck egg, madeira, cauliflower, caviar

  • Beef tartar, toasted sourdough, red onion relish

  • Roasted Eggplant wraps, Smokey tomato confit

  • Stuffed avocados, tuna, onion salsa, coriander


Dinner:



  • Locally caught lobster, thermidor, mixed green salad, mango chutney,

  • Seared Mahi Mahi, pickled cabbage lightly spiced, cooked with king prawns, with shellfish cappuccino

  • S n T. Grilled fillet steak, shrimp skewers, Hasselback potatoes, bearnaise sauce. Mixed micro greens

  • Hand cut Truffle linguini, parmesan, spiced garlic oil

  • USDI bone in ribeye, pommes dauphinoise, roasted cos lettuce

  • Braised short rib of wagyu beef, pommes mousseline, caramelised mixed carrots

  • Blackened tuna fillet, toasted sesame, shredded radish, mango salsa, wild rice.

  • Assiette of cornfed chicken katsu, smoked wing, confit leg and roasted breast, potato pave, chicken velouté.

  • Roast duck breast, wild cherries, pak choi confit leg dumpling.

  • 24hr Braised lamb tagine, cooked in the ground, spiced, cous cous, beets.


Desserts:



  • Cheese board selection, figs, walnuts, grapes and breads

  • Vanilla crème brulee red berries

  • 78% Valrhona Chocolate delice, salted caramel, ice cream

  • Classic English trifle, short bread

  • Lemon tart, meringues, peppered strawberry dressing.

  • Selection of ice creams and sorbets.

Reviews

Families Enjoying their time on The Recipe!
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Relaxing and Having Fun on The Recipe
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Delicious Quisine on The Recipe
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  • THE RECIPE

    Price Terms: Inclusive

    Price from €25,000/week

    High season €29,000/week

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    MM slash DD slash YYYY


    Yachts in Sardinia for Summer 2023 are 30% reserved. If you are considering a charter in this time period, inquire now!

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