Captain Miltos,Chef Eugenia and Steward: Ierotheos

Crew Profiles: 

Captain: Miltos Skouras

Captain Miltos, born in 1955, has an extraordinary background. He has been on the sea all his life and yet he also holds a diploma in Architecture and he owned an advertising company for 8 years, working between Greece and Italy. He got his first skipper license 30 years ago and he even owned a couple of boats, sailing through the North Mediterranean, Aegean and Ionian seas gaining an excellent knowledge of every harbour, marina, small secluded bays and can tell you about every place worth seeing. He has also taken part in several sailing competitions with a lot of success throughout his career. 

He has a very friendly character, always equipped with a smile and a kind attitude. Being very communicative he always make you feel very comfortably around him. Also being the father of two, he has a thoroughly gentle way with children, getting them to enjoy the journey for sure.

He speaks perfectly English, Greek, French and Italian.


Chef: Eugenia Iskou

Chef Eugenia, born in 1970, is an amazing cook, who will make your trip unforgettable. Being educated in International and Greek Cuisine, based on seasonal and local products, she will create for you the most delicious meals and culinary delicacies. She owns her Skipper license since 2007 and has taken part, as a solid member of the crew, with various distinctions in various sailing competitions.

Having obtained an additional diploma in Archaeology and History of Arts (she has worked as an Archaeologist for 10 years for the Ministry of Culture) she is always willing to give an insight in the ancient history of each place you visit. She speaks fluently English.

She has an extremely kind charisma and a lovely personality and makes everyone around her smile. Eugenia especially loves to make children on board feel comfortable and always has a fascinating story from the Greek Mythology to tell them.


Steward: Ierotheos Moustakas

Ierotheos is an outstanding sailor and steward, always smiling and cheerful. He is highly attentive and caring for everyone and has a great sense of humor. He is very helpful and at all times will strive to make your time on board the Yacht as pleasant as possible. 
He is very experienced being involved with the sea-life all his life, owning, besides his skipper license and a speedboat license, also a professional diving license.

His hobbies are obviously free diving and underwater fishing. He also holds a Marble Sculpture degree and can, therefore, tell you everything about the various temples and statues you are going to encounter.

 

HIGHJINKS SAMPLE MENU

Day 1

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - BBQ chicken drumsticks, Quinoa salad with prunes, goji berries and a plum dressing, sautéed spinach with sesame seeds and fresh bread.

Dinner - Baked whole local fish with a lemon cream dressing, oven roasted rosemary chips, Greek style salad and garlic bread.

Day 2

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Linguini Putanesca, rocket, pear & Parmesan salad, grilled asparagus and prosciutto and steamed radicchio with balsamic glaze.

Dinner - Slow cooked pork ribs with sticky plum glaze, roasted sweet potato puree, grilled corn on the cob, slaw salad and blistered cherry tomatoes.

Day 3

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Steamed garlic & chili mussels, crunchy bread, mixed bean salad, blanched kale with anchovies and walnut, roast potato wedges.

Dinner - Red wine braised beef neck, mint yogurt sauce, smashed red kidney beans with bacon, green leaf salad, steamed broccoli.

Day 4

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beef tomatoes stuffed with rice, spiced chickpea & pomegranate salad, smoked eggplant and fried zucchini.

Dinner - Prawn satay skewers, sesame noodles, bean sprout, carrot and baby corn salad, steamed cavollo nero and bok choy.

Day 5

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beetroot curry with sweet potato, saffron rice, tzatziki, spinach, red onion salad & goats cheese, naan bread and spicy chutney.

Dinner - Chicken thighs in a mascarpone sauce, roast new potatoes, rocket, cherry tom & avocado salad, honey glazed beetroot & carrot.

Day 6

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Creamy smoked salmon tagliatelle, green leaf and caper salad, crunchybread, roast tomatoes with pinenuts.

Dinner - Meatballs in thick tomato salsa, cauliflower gratin, baby kale salad, guacamole and steamed local greens.

Day 7

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Pesto crumbed mackerel fillets, salad of wild rice, beetroot & feta dip, roasted sweet peppers.

Dinner - Roast leg of lamb, grilled eggplant & zucchini, mint crème fraiche, buckwheat, tomato & green leaf salad, fried potato chips.