The Lunch Charter
Five hours, two snorkel stops, a chef on board.
Booking
Private charter
By inquiry
Departs
Apes Hill Beach Club, Speightstown
How the day runs
We leave Speightstown at ten and follow the Platinum Coast south. The first stop is for snorkelling with green turtles in their breeding bay; the second is a quiet shipwreck where the tropical fish keep close company. Lunch is cooked fresh on the back deck — flying fish, pepper-pot stew, breadfruit, the rum punch you'd expect from people who actually live here. We're back in port before three.
In the price
- Open bar — Mount Gay rum punch, Banks beer, prosecco, soft drinks
- Bajan lunch cooked fresh on the back deck
- Two snorkel stops — masks, fins, and noodles on board
- Bathroom on board (no holding it for five hours)
- Child life jackets in sizes XS, S, M, L
- Kid-sized snorkel masks (ages four and up)
- Shaded back-deck seating, sun on the bow
- Bluetooth speaker — bring your own playlist
- Reef-safe sunscreen, towels, and freshwater rinse
The Itinerary
A lunch charter, hour by hour.
Every day looks a little different — the bay we anchor in, the order of the snorkel stops, the catch of the morning. This is the shape of a typical Lunch Charter, give or take an hour.
- 01
10:00
Speightstown departure
Meet at the Apes Hill dock. Safety brief, coffee, pastries, then we push off into the channel.
- 02
11:00
Folkestone — turtles
First snorkel stop, in the marine park. Sea turtles year-round — often six or eight at a time.
- 03
12:30
Carlisle Bay — the wrecks
Three shipwrecks within a hundred metres of one another, all in fifteen feet of water.
- 04
13:30
Lunch on the back deck
Anchor in the bay. Flying fish, peas-and-rice, pepper-pot stew if it's running. Rum punch.
- 05
14:30
Holetown — the long swim
Optional last swim. Paddleboards and kayaks come out for anyone who wants them.
- 06
15:00
Return to port
Follow the coast back north. Tea on board for anyone who wants it. Dock just before three.
The Kitchen
Cooked fresh. On board. By people from here.
We don't do buffets. The chef cooks lunch on the back deck while you snorkel — the smell will reach you on the way back to the boat. Almost everything comes from the inland markets we know personally.
— On arrival
Coconut water and fresh fruit
Straight from the husk, plus mango, papaya, and pineapple from the inland markets
Coffee and pastries
Sweet bread, currant rolls, conkies if it's the right season
— Lunch
Flying fish, lightly seared
The Bajan national fish, caught off the south coast at dawn
Pepper-pot stew
Slow-braised pork in cassareep, the dish that's been simmering in some form since the seventeenth century
Macaroni pie
Comfort food, no apologies. Sharp cheddar, a hint of mustard, baked until the top blisters
Breadfruit and rice peas
Local sides, cooked the way Julius's grandmother cooks them
— Open bar
Mount Gay rum punch
House recipe. Ice cold. Easy on the bitters
Banks beer, sparkling, prosecco
All on ice from the moment you step on board
Soft drinks for the kids and the drivers
Coconut water, ting, ginger beer, fresh juices
The Route
South down the Platinum Coast, then back.
Built for parents who'd rather not negotiate.
We do this trip for our own families. Everything you'd think to pack we already have on board, and the kid plate is real food, not a chicken nugget compromise.
- Child life jackets in XS, S, M, L — no scrambling at the dock
- Kid-sized snorkel masks and fins (from age four)
- Kids' lunch plate — pasta, grilled chicken, fresh fruit, no spice
- Shaded seating area for nap windows
- Bathroom on board, with a step for smaller hands
- Reef-safe sunscreen, hats, and rash guards on board if you forget yours
Gallery
What a day on board looks like.
