Stats: 55m, Amels, 2017, 12 guests, 13 crew

"'That’ll do' is not in my vocabulary", says Richard Lewis, head chef on board Lili. After stepping aboard a 50 metre Mangusta in 2011, he went on to cook on board 91.44 metre classic superyacht Nahlin, and the 58 metre Illusion V, before setting foot on Lili in 2017. A master of global cuisine, one night you might find your tastebuds transported to the foothills of mid-west Japan, and the next, to the bustling markets of Delhi. Yet, there's no fear of overindulging on board Lili, as she's equipped with a full gym and a four-metre pool with counter current jets.

Summer/winter cruising: West Mediterranean/Indian Ocean

Lili is managed for charter by Imperial

Stats: 45m, Feadship, 2007, 12 guests, 6 crew

Harle’s chef Sebastian Springer won the 2018 Culinary Contest at the Antigua Charter Yacht Show with his 1920’s inspired dinner party menu. He began with an amuse bouche of seared scallops with kimchi and a tuna ceviche starter, followed by a K2 beef fillet served with a peppered glaze and truffle. After dinner, guests can retreat to the sun deck Jacuzzi flanked by sunpads, or work off dinner on the water. Harle's catalogue of water toys include two laser sailing dinghies, SeaBobs, waverunners and an eight-person inflatable island.

Summer/winter cruising: Mediterranean/Caribbean, British Virgin Islands, Turks and Caicos

Harle is managed for charter by Northrop & Johnson

Stats: 36m, Siar-Moschini, 1990, 8 guests, 6 crew

Sunliner X promises an action-packed charter vacation. With an array of water toys including a Jetsurf and stand-up Jet Ski, you're sure to work up an appetite. Chef Nicolas Ott has more than 20 years of experience, five of which were spent serving as the Executive Chef of the Kremlin, cooking for Russia’s President Vladamir Putin. Born in France, Nicholas’s favourite dishes stem from modern French classics but with a Russian twist – making an unusual but delectable combination.

Summer/winter cruising: Mediterranean

Sunliner X is managed for charter by CSO Yachts

Stats: 45m, Astilleros de Mallorca, 1977, 12 guests, 8 crew

This classic was designed with the charterer in mind, boasting an impressive catalogue of water toys and a first class chef. Mauritian chef, Arotee “Harry” Bhiwa is known for his outstanding culinary skills with a speciality is tropical cuisine. Creative dishes range from blue parrotfish fillet to roasted lamb fillet with white bean ragout and chorizo, and seared blue lobster with cardamom spiced potato fondant.

Summer/winter cruising: West Mediterranean

Berzinc is managed for charter by Ocean Independence

Stats: 41.5m, Big Blue Yachting, 2017, 10 guests, 5 crew

Offering relaxed sailing and access shallow waters, guests can explore until their heart's content on board Satori. Highlights include an open air cinema, extensive range of water toys and gourmet meals prepared by Michelin-starred chef Andrew Mattei. Guests can enjoy sun set suppers served al fresco, paired with wine from _Satori'_s 250-bottle wine cellar.

Summer/winter cruising: Mediterranean

Satori is managed for charter by Edmiston

Stats: 82m, Abeking & Rasmussen, 2015, 12 guests, 23 crew

A charter on board RoMea is all about indulgence, from her bridge deck spa and lower deck 'wellness zone' with a Finnish sauna, to her her five-star cuisine. On land, head chef Alexander Frey has worked in three-Michelin star restaurant Ducasse; at sea, he's a seasoned chef, cooking on board 75 metre Phocea, 90 metre Arkley and now the 82 metre RoMea. Alexander has been around the world picking up new culinary skills along the way, from pasty courses in Switzerland to Asian cooking masterclasses and lessons in Sri Lankan cuisine.

Summer/winter cruising: West Mediterranean/The Maldives

RoMea is managed for charter by Imperial

Stats: 39m, Vitters, 2009, 8 guests, 5 crew

World Superyacht Award winner G2 is perfect for a post-summer season detox. G2's chef Marie trained at a health and nutrition school and is a specialist vegan nutritionist. She takes pride in producing the best possible dishes, using the freshest and organic ingredients, and is an avid supporter of local farmers and businesses.

Summer/winter cruising: Mediterranean/Caribbean

G2 is managed for charter by YPI

Stats: 58m, Benetti, 2014, 12 guests, 13 crew

Afternoons are best spent up on the sun deck complete with a Jacuzzi, bar and BBQ, or down by the sea where you can take the Jetsurf or Snuba out for a spin. Illusion V has not one, but two chefs on board, one of which is award-winning Kdn Lyne. Both chefs excel in fresh, flavoursome and, above all, healthy food. Rumour has it you can eat like a king without putting on a pound. They can happily cater for any diet, vegan, raw, paleo, or gluten-free too.

Summer/winter cruising: Mediterranean/Caribbean

Illusion V is managed for charter by Camper & Nicholsons

Stats: 50m, Feadship, 2000, 12 guests, 11 crew

Broadwater's head chef Stuart Lewis has won a number of accolades from London’s 2013 Chef of the Year to Young Chef of the Year in Europe 2014. On his resumé you'll find embassies, country clubs, New York’s platinum rated restaurants and private Swiss chalets. Charter guests can expect intricate, wow-factor dishes that taste even better then they look.

Summer/winter cruising: Mediterranean/Caribbean

Broadwater is managed for charter by Worth Avenue Yachts

Stats: 44m, Heesen, 2008, 12 guests, 8 crew

Highlights on board G3 include an outdoor cinema, beach club bar, and a water toy box with Jetskis, a jet board and two electric hydrofoil surfboards. Among her crew, there's a fully qualified masseuse, dive and kitesurfing instructors, and British chef James Hitchens (who was once the head chef on board a 93 metre royal family yacht based in Dubai).

Summer/winter cruising: Mediterranean/Caribbean, Bahamas

G3 is managed for charter by Burgess