The charter yachts with top chefs

Stats: 76m, Oceanco, 12 guests, 22 crew

Andrew Reagen has worked across some of the most famous yachts in the world during his 16 years at sea, including the 126m Lürssen superyacht Octopus, and now works as the head chef on board the 76m yacht Wheels. Making diners part of the experience is important to Reagen, with guests invited to come along to the food markets to help create the menu for the evening. Built by Oceanco, this superyacht offers 2,000 GT of interior space for luxury amenities including a private cinema, a split-level master suite with a a mezzanine-style study, a fully equipped gym and a main saloon that can convert into a club complete with disco lights and smoke machines. There's also an abundance of lounging on the sundeck to unwind and a vast array of water toys for maximum entertainment.

Summer/Winter cruising destinations: Mediterranean/Caribbean & Bahamas

Wheels is managed for charter by Fraser

Stats: 62 m, Oceanco, 2002, 10 guests, 15 crew

Lucky Lady’s head chef Ruan Tait’s love for food was influenced heavily by his growing up in South Africa. Having worked in some of Cape Town’s top restaurants before finding the world of yachting, no request is too large or obscure for Tait. He prides himself on being at the ready for any type of scenario. Lucky Lady is an impeccably decorated yacht built for long-range cruising and luxury. Her immense sundeck is an alfresco paradise featuring spaces for dining, entertaining, relaxing and sunning. The oversized waterfall hot tub is a favourite feature of all guests. Adventurous guests will enjoy the fleet of water toys providing endless entertainment.

Summer/Winter cruising destinations: Mediterranean/Caribbean & Bahamas

Lucky Lady is managed for charter by Fraser

Stats: 45m, Feadship, 2008, 12 guests, 9 crew

Head chef of Bella Matthew McKay studied cookery as a young adult before entering the yachting world by chance. With Japanese and Asian cuisine as his passion, McKay loves to assess his guests’ palettes and experiment with new flavours and methods to create a unique experience for everyone who comes aboard. Bella boasts plenty of crowd-pleasing features including a Jacuzzi located on the sundeck, which is surrounded by a semi-circle of plush sun loungers. Bella also has a palatial bridge deck aft with direct access to the sundeck, along with a delectable lounge area and an elegant al fresco dining area.

Summer/Winter cruising destinations: Caribbean Sea

Bella is managed for charter by Camper and Nicholsons

Stats: 38m, Oceanline, 2009, 12 guests, 6 crew

One Blue’s head chef Marijo Gotovac incorporates his love for home-cooked, fresh food he enjoyed growing up and puts it into what he creates for his guests on board. Having worked in kitchens across the world, he has a diverse experience that allows him to transfer his love and passion for food to the plate. On board, One Blue features an exterior designed by the renowned Frank Mulder with modern, sleek lines. The spacious saloon is cosy and comfortable, leading to the formal dining area with seating for 12 guests.

Summer/winter cruising: East/West Mediterranean including: Croatia, Naples, Sicily, Riviera, Corsica & Sardinia

One Blue is managed for charter by Ocean Independence

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, 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: 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: 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 chef Ellie Girling.

Summer/winter cruising: Mediterranean/Caribbean, Bahamas

G3 is managed for charter by Burgess