Livin | All-Inclusive BVI Catamaran Charter

About This Leopard 50

What’s Aboard

Worth Knowing

• LIVIN is a brand-new 2025 Leopard 50, arriving in the BVI in late October 2026
• Rendezvous diving only – no dive compressor onboard, arranged in advance with the crew
• Captain Emil is happy to teach guests the basics of sailing (not a certified instructor)
• 4-night minimum charter, with a standard 48-hour turnaround between charters
• Sleep-aboard rate available at half the daily rate, including a welcome cocktail and breakfast

Discounts

• Half-Board Meal Plan: $150 per person discount off the charter rate — includes ; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at guest expense aboard
• Local Fare Meal Plan: $75 per person discount off the charter rate — includes ; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at guest expense aboard
• Children’s Discount: $200 discount per child under 12, up to a maximum of 3 children.
• Children: $200 per child under 12, up to three children.

All rates are per week and include food, most beverages, and BVI cruising fees. Charters shorter than 7 nights are prorated. Subject to a 4-night minimum and standard 48-hour turnaround between charters.

Meet the Crew

Livin runs two crews on rotation through the 2026/27 season. Captain Jake Le Gassick and Chef Georgie Acland, both British, are aboard from 15 October 2026 to 15 January 2027 and again from 15 April to 15 July 2027. Captain Emil Feuillette and Chef Sophie Bauer take the boat from 16 January to 14 April 2027 and from 16 July to 14 October 2027. Emil is from Cape Town with more than twenty-two years of sailing behind him, starting at five in his father’s garden boatbuilding project, and worked as a river and canyoning guide in the Swiss Alps before yachting; Sophie grew up on a wine farm in the Elgin Valley, which is where the cooking started.

Jake Le Gassick

Captain

Nationality: British
Languages: English

Georgie Acland

Chef

Nationality: British
Languages: English

Sample Menu

A week in Chef Georgie Acland’s galley

Georgie Acland, Chef aboard Livin

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Breakfast

Every breakfast comes with a seasonal fruit platter and yogurt parfaits, and then: Turkish eggs, two delicately poached eggs on garlic herbed yogurt drizzled with frothy paprika chilli butter and toasted sourdough · banana pancakes with maple syrup, vibrant berry coulis and whipped cream · sunshine toast, sourdough layered with velvety beetroot hummus, pan-seared tomatoes, avocado and folded eggs · smashed avocado toast with soft-boiled eggs, sautéed mushrooms, spring onions and chilli flakes · eggs Florentine on a bed of spinach under silky hollandaise · a bagel board of smoked salmon, cured meats, creamy cheese, avocado, cucumber, tomato, capers, red onion and boiled eggs · or an açaí smoothie bowl with freshly scrambled eggs, buttery croissants and a salmon cream cheese butter board

Lunch

Tuna poke bowl, marinated tuna with an array of fresh toppings and sticky rice · slow-roasted lamb shoulder with mint and labneh, pomegranate seeds, blistered tomatoes on herbed yogurt, green bean salad and warm pita · steak salad with homemade chimichurri and Parmesan shavings · fish tacos, crispy fish in homemade soft tortillas with avocado, crisp greens, zesty mango salsa and dill yogurt · pulled pork Reuben on fresh ciabatta with mustard, cheese and pickles, with homemade fries and aioli · rainbow noodle salad, Asian rice noodles with crunchy vegetables, grilled prawn skewers, crushed peanuts and sesame · or creamy truffle pasta with exotic mushrooms, crispy bacon, a Parmesan crisp and a zucchini ribbon salad

Dinner

To begin: fresh ceviche, citrus-marinated fish in lemon coconut milk with basil, beetroot oil, avocado and grapefruit · moules frites with homemade aioli and golden fries · prawn and mango Vietnamese spring rolls with peanut and spring onion dipping sauce · pork and spring onion dumplings with chilli crisp · pear and prosciutto salad with basil and lemon zest · charred lettuce with olive oil and Parmesan shavings · or spinach and blue cheese phyllo tarts with seared balsamic cherry tomatoes. Mains: grilled beef fillet with onion fondant, crispy potatoes, green beans and mushroom sauce · pan-seared Mediterranean cod in tomato basil sauce over roasted bell peppers with crusty sourdough · giant pappardelle filled with spinach and ricotta over ragù alla bolognese · stuffed chicken breast with feta, spinach and sun-dried tomato on pesto orzo with pan-seared mushrooms · sun-dried tomato and salmon pasta in a creamy sauce · crunchy fried chicken green curry with coconut rice, green curry broth, pickled ginger and smashed cucumber salad · or pan-seared gnocchi in a foamy sage and brown butter sauce

Dessert

Zeppole, Sardinian doughnuts dusted with cinnamon sugar and lemon zest with tangy lemon curd for dipping · chocolate mousse with a drizzle of olive oil and sea salt · gooey chocolate hazelnut brownies topped with tiramisu cream · snickers bars layered with date caramel, creamy peanut butter, crushed peanuts and dark chocolate · mini pavlova with fresh berries, cream and passionfruit · baked cheesecake with a sesame maple crisp · or a chocolate-chip ice cream sandwich with homemade vanilla

A taste of what Chef Georgie Acland cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.Read the full menu

Guest Reviews