Rich in royal fables, beautiful beaches, unspoilt vistas and laid back vibes the Grenadines, from St Vincent to Grenada encompass everything you could desire from a Caribbean yacht vacation.
DAY
1
St Vincent
Flying in to St Vincent, it’s a short taxi ride to Young Island where your yacht is anchored in the shallow turquoise waters. After a champagne reception and lunch on board, lift anchor and set course for Bequia, a pretty island full of hiking trails and smiling islanders. Spend the night on anchor enjoying a sumptuous meal on board prepared by your personal chef.
DAY
2
Mustique
Stop for lunch at Petit Nevis, before heading off to the regal island of Mustique to discover all that has enchanted the British royal family for so many years. Take a mountain bike or golf cart to explore the island, enjoy a swim at the beautiful Macaroni Bay on the east side of the island. Visit the legendary Basil’s bar, the cultural heartbeat of Mustique, listen to live music and dance the night away under the stars.
DAY
3
Mayreau
After a relaxing breakfast on anchor, head to the island of Canouan. Enjoy a round of golf at the excellent 72-Par Jim Fazio designed 18-hole golf course, or visit the acclaimed spa at the Mandarin Oriental Hotel. Later in the day head to the the pristine tropical island of Mayreau and spend the evening at anchor in Salt Whistle Bay.
DAY
4
Tobago Cays
Tobago Cays, another jewel in the crown of the Grenadines awaits. A small archipelago of tiny uninhabited islands, this marine park offers crystal clear waters, every shade of blue imaginable. Snorkel with stingrays and turtles or simply relax on the desert island beaches. Try out some of the onboard water toys for an afternoon of fun and activity. Spend the evening ashore around a camp fire whilst locally caught lobster tails sizzle on the barbecue.
DAY
5
UNION Island
Head to Palm Island, another beautiful island a short cruise from Tobago Cays, known for its stunning beaches and lush tropical landscapes. After a relaxed lunch on board, cruise the short distance to Union Island for the evening anchorage. Take a stroll ashore on this volcanic island with vistas straight out of Jurassic Park. Browse the colourful outdoor market with its exotic Caribbean fruit and bright paintings, crafts and clothing.
DAY
6
Petit Martinique
Cruise south to Petit Martinique, a small island north of Grenada. Hike up the Piton, the highest point of the island, offering breathtaking views of the surrounding islands. Spend the afternoon on Sanchez Beach, a haven for surfing, diving, snorkelling and kayaking, have a picnic lunch on the calmer Mang Beach, great for swimming and beach lounging.
DAY
7
GRENADA
Sail to Grenada, the southern most island in the Windward Islands. Known as the Spice Island, for its production of nutmeg, mace and cinnamon, this laid back island is home to some of the worlds best beaches, including the 1.9 mile long Grand Anse beach. Take a taxi land tour or for those seeking more adventure, mountain bike to secluded beaches and secret swimming spots. Snorkel or dive the underwater sculpture park on your way towards the colourful town of St Georges. Dine ashore at the excellent Rhodes Restaurant, named after and inspired by the highly acclaimed British Celebrity chef Gary Rhodes and considered one of the best restaurants in the Caribbean.
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Spice Island infused Creme Brûlée
Savour the taste of the Grenadines with this spiced up version of the French classic.
Spice Island infused Creme Brûlée
INGREDIENTS
- For the Brûlée topping
75g caster sugar
- For the custard
600ml heavy cream
75g caster sugar
2 cinnamon sticks
1 (whole) star Anise
2 teaspoons of Vanilla extract
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
6 egg yolks
- Equipment
A culinary chefs torch
Large oven proof dish at least 7.5cm deep
6 china ramekins 5oz/150ml capacity
METHOD
- You will need to start the recipe at least one day before so the custards have time to chill overnight.
- Begin by infusing the cream with the whole cinnamon sticks and the star anise, bring to a gentle simmer, add the ground spices and switch off the heat, leave to infuse for at least 30 minutes.
- Preheat the oven to 170°C/150°C fan
- Strain the infused cream through a sieve, pour back in to the clean sauce pan and a gently heat until it just begins to simmer.
- In a large bowl with a cloth underneath to steady it, whisk the egg yolks with the sugar until they are fluffy (one minute with an electric whisk or 4 minutes with a hand whisk). Whilst constantly whisking gradually pour the hot cream over the egg yolk mixture, before pouring the whole mixture back in to the sauce pan. Over a gentle heat, continue whisking the custard until it coats the back of a spoon, (approximately 8 minutes) be careful not to over heat as the egg mixture will scramble.
- Pour the mixture through a sieve one more time, then divide between ramekins. Place the ramekins in a large over proof tray at least 7.5cm high, and pour hot water in to the dish to come half way up the sides of the ramekin dishes.
- Bake in the oven for 30 minutes until the custards are set, and have a slight wobble in the center. Don’t let them get too firm. If you notice the tops are browning, switch down the heat. Carefully remove the pan from the oven and lift the ramekins out of the baking tin with oven gloves, place on a wire tray to cool for 10 minutes before covering with cling film and placing in the fridge over night.
- When you are ready to serve, sprinkle 1 to 1.5 teaspoons of caster sugar over the top of the custard and gently tip the ramekin from side to side to evenly distribute. Using a blow torch, gently aramelise the top by using small circular motions until the sugar has melted and the top is hard.