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Captain Jamie and Chef Susannah

Crew Profiles: 
Jamie Deehan Qualifications:

IYT Master of Yachts Limited 200T Sail
· STCW 2010
· Maritime Security Awareness
· IYT VHF Operator
· BVI Marine Telecommunications Operating License (B)
· ENG 1
· PADI MSDT (2012)
· PADI Open Water Scuba Instructor (2011)
· Emergency First Response Instructor (2010)
· Peak Performance Buoyancy Instructor (2011)
· Project Aware Instructor (2011)
· AWARE Coral Reef Conservation Sp Instructor (2011)
· Care for Children w/AED Instructor (2010)
· Digital Underwater Photography Instructor
· Fish Identification Instructor
· Night Diver Instructor
· Wreck Instructor
· Deep Instructor

Susannah King Qualifications:

CTH level 2 award in Culinary skills
· CIEH level 2 award in Food Safety in Catering
· Ballymaloe Cookery School Food safety and hygiene
· Ballymaloe Cookery School 3 month Culinary Certificate
· Ashburton Chefs Academy level 2 course
· ENG 1
· STCW 95
· RYA power boat handling Level 2
· PADI advanced water diver

Jamie and Susannah are a team forged through their shared passion for the environment, adventure and a love for life, both travelling the world their paths crossed in the Caribbean and they have been inseparable ever since. As a couple, they set their sights on the charter industry from the word go and their accomplishments are a testament to their abilities. Their unmistakable passion for what they do creates an unforgettable experience where an atmosphere of safety and professionalism allows their guests to immerse themselves in the care free and fun loving Caribbean vibe they themselves fell in love with. They thrive on creating an environment where no task seems to be a chore, no effort to great in the search of creating the perfect experience for their guests.

Captain Jamie grew up on the shores of South Africa. His parents being avid SCUBA divers, he was taught from an early age to understand the ocean and all that goes on above and below its surface, to protect it, to love it and most of all, to respect it. Growing up the Indian Ocean was his natural playground and at a young age he was already an accomplished surfer, free diver and spearfisherman he became a qualified SCUBA diver at the age of 12 and spent much of his free time in his early teens racing 30ft monohulls up and down the coast. The ocean became a way of life and from a young age Jamie knew the sea would forever be his home. He began his professional life as a SCUBA instructor at the age of 18, working for a company specializing in the conservation and research of aquatic life. He then used his natural affinity to share his love and knowledge of the underwater world to travel the eastern coast of Africa from the vast shores of south Africa, up through Mozambique, into Tanzania and Zanzibar. All the while honing his skills captaining dive boats and sailing yachts in some of the most challenging environments on earth. His adventures ultimately landed him in the British Virgin Islands in 2013, working initially for shore based companies he ran SCUBA diving excursions throughout the BVI as well as working for a commercial diving operation specializing in yacht maintenance, repair and salvage. No longer able to be confined to land he joined a dive liveaboard as a dive instructor but his knowledge and natural ability saw him promoted through the ranks of engineer and up to Captain of the 105ft vessel all in the space of a year. Mentored by a true legend in the BVI charter industry Jamie was gifted with knowledge of the area that took his employer forty years to accumulate, combined with years of experience in the area, you can safely say Jamie is an expert on the area and can truly show you “Natures Little Secrets”.

Chef Susannah hails from Northern Ireland but is no stranger to the water, with her family being very active members of the Royal Yacht Club, she was taught to sail on Lasers from a young age in waters where the consequences of a mistake could mean a dunk in the Atlantics dangerously could waters. She was also taught to handle the large rescue Ribs and was present on many safety and rescue operations coordinated by her father. Her thirst for adventure soon had her travelling the world, visiting countries such as Australia, New Zealand, Fiji, Thailand, Vietnam and the list goes on. Her travels and her outgoing nature has allowed her to immerse herself in a variety of cultures which ignited her passion for people and of course food. Drawn to the water she was soon a qualified diver and keen surfer. Her travels brought her to the BVI in 2015 and she fell in love with the Caribbean way of life. The beauty of the Virgin Islands combined with the endless possibilities for adventure and exploration both above and below the water meant she knew she had found a place she could call home. After many months working as a stewardess Susannah found the galley calling her name and so her professional culinary journey began. Not one to do things halfheartedly Susannah went on to complete not one but two professional chef courses. Under the guidance of many excellent teachers at Ashburtons Chef Academy (Devon, England) she completed the level 2 course in culinary skills and food safety in catering. Just a few months later motivated and ready to learn more she attended the prestigious Ballymaloe cookery school (Co.Cork Ireland) and graduated from their intensive 3 month course. Susannah’s cooking reflects seasonal local produce and contemporary plating whilst always considering guests preferences. 

Having sailed over two thousand miles together, in the last two years, throughout the Caribbean, Jamie and Susannah are excited to embark on their next adventure, Island Hoppin’. Trading bigger yachts and larger numbers for the luxury, comfort and performance of a new Lagoon 52. They cannot wait to show their guests the beauty of the Virgin Islands and share their love for the water and all the amazing activities available. Why not come Island Hoppin’ with a crew that’s made for it and a vessel named for it!

Sample Menu-Susannah King

Breakfast

Homemade buttermilk pancake stack served with bacon, dusted with icing sugar and a fresh berry sauce

Traditional Italian sausage frittata

Classic eggs benedict with black forest ham, homemade hollandaise sauce and wilted spinach

Full Irish: Authentic potato bread served with bacon, sausages, fried eggs and oven roasted vine tomatoes

Caribbean French toast served with fried bananas, toasted coconut and drizzled with local Virgin Islands honey

Smoked salmon, cream cheese and dill bagels

Individual egg soufflés with feta cheese, spinach, tomatoes and oregano

 

Lunch

Moules marinere with freshly baked granary bread

Citrus glazed salmon on a bed of seasonal greens

Chicken pad thai tossed with beansprouts, fresh cilantro and roasted peanuts

Seared scallops and crispy prosciutto with roasted tomatoes and smashed white beans

Grilled swordfish, green beans and spicy tomato salsa

Sweet okra shrimp curry with plantain puree

Caribbean jerk burgers with pineapple relish and spicy coleslaw  

 

Appetizers

Tomato and burrata bruschetta

Oven baked brie with sautéed cinnamon walnuts

Asian infused tuna on toasted bread

Charcuterie platter with an assortment of international cheeses, crackers and olives

Conch fritters with a chilli lime dipping sauce

Smoked salmon rosette with a sweet cucumber salad

Homemade falafel with cucumber yoghurt sauce

 

Dinner

Pork escalope Holstein with fried duck egg, buckwheat tomato salad, anchovies topped with parsley and capper beurre noisette

Braised lamb breast, boulangere potatoes, green beans and griddled courgettes

Honey glazed ham knuckle with buttered new potatoes, parsley sauce, sautéed cabbage and sweet piccalli

Confit duck ravioli with sage and hazelnut butter

Marasala pork tenderloin with roasted asparagus and sweet potato puree

Filet steak with café paris butter, homemade fries, roasted tomatoes and portobella mushroom

Mahi mahi fillet with saffron risotto and a mango cilantro sauce

 

Dessert

Ginger crème brulee

Panna cotta with orange glazed figs

Chocolate fondant pudding with raspberry and champagne sorbet

Irish cream Tiramisu

Homemade profiteroles filled with crème diplomat and coated in dark chocolate sauce

Fluffy lemon pudding with limoncello cream

Elderflower fruit jelly