Kelea’s Crew - Phil Pattat-Barrat and Florence Laidler
Captain Phil
Growing up in London Phil worked extensively within the hospitality industry. His vast experience managing teams in different restaurants throughout London and the quaint English countryside of Kent taught him the high standards of excellent customer care and service he brings to yachting.
Travelling with Florrie to Bali, Australia and California before settling in Antigua where Phil qualified as an RYA yacht master offshore has transformed Phil’s passion in life to sailing. He loves being on the ocean and enjoying the outdoors. Phil has a broad and in depth knowledge of the Caribbean from Antigua to Grenada; and has even completed an Atlantic crossing - an experience and adventure he will never forget!
He looks forward to sharing his passion with guests and taking them around the beautiful Virgin Islands. His favourite part of the day is entertaining guests with craft cocktails and tales of adventures while the sun sets.
Florrie - First mate/ Dive Instructor/ Chef
With an incredibly lively, outgoing, sparkly personality Florrie will make your vacation as enjoyable and as fun as possible! Florrie takes great delight in sharing the flavours of the world with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking.
A traveller from an early age Florrie has a great appreciation for the cuisine and culture of many different countries. With a degree in Marine Science she has travelled and worked extensively in the marine industry, as well as earning her dive instruction certification. Working aboard the largest commercial sailing Trimaran in the world as the chief stewardess in the British Virgin Islands allowed her to refine her skills and cement her belief in superior customer service. Armed with the knowledge of awesome diving and snorkelling spots throughout the BVI she’s sure to add amazing adventures to your vacation.
As a RYA Yacht master with experience across the Caribbean including an Atlantic crossing she’s a great help to Phil when she’s not in the galley!
Menu
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A sampler from Florrie’s Galley aboard KELEA
Breakfast
Fresh fruit, juice or fruit smoothie, coffee and a selection of tea are served with breakfast every day. Thick cut toast topped with smashed avocado, scrambled or poached eggs with crispy bacon and baked 'on the vine' cherry tomatoes. Smoked salmon on a toasted bagel spread with cream cheese, capers and topped with pickled red onion and a sprinkle of dill. American style pancakes served with butter and/or maple syrup with a side of crispy bacon and/or mixed berries. English breakfast with a choice of fried or scrambled egg, baked beans, fried mushrooms, sliced baked tomatoes, crispy bacon, sausages and toast with butter. Breakfast burritos made with scrambled cheesy eggs, crumbled sausage, tomato salsa, guacamole and sour cream. Mixed egg muffins served three ways with a choice of tomato, spinach, mozzarella and/or bacon, cheddar and/or garlic, mushroom and pepper. Breakfast sausage served on the side. Continental style breakfast which includes a selection of yoghurt, local organic honey and granola with fresh baked banana bread, mini croissants and with a choice of spreads and butter.
Lunch
Served family style Mahi Mahi fish tacos and pink chilli mayo served with tortilla chips, salsa and guacamole. Classic chicken or grilled fish Caesar salad and/or wrap with homemade croutons and homemade anchovy based creamy dressing. Spicy jerk chicken thighs with potato salad and corn on the cob. Grilled shrimp and broccoli with cashew sauce served with Asian noodles. Chicken fajitas. Traditional European salad Nicoise. Garlic, honey and rosemary chicken over a mixed salad with arugula, sliced avocado, cherry tomatoes, toasted pine nuts and a balsamic glaze with a choice of lemon vinaigrette dressing.
Appetizers
Traditional cheese board Sundried tomato, pesto and parmesan pinwheel Greek meze platter Mini Bruschetta Baked brie or camembert drizzled with honey and/or almonds Asparagus cigars wrapped in puff pastry with cream cheese and salmon Charcuterie board
Dinner
Pork tenderloin with a creamy Dijon mustard sauce served mashed potato and roasted asparagus. Sticky jerk salmon served with basmati rice and a red pepper and mango slaw. Prosciutto wrapped chicken served with roasted vegetables, green salad and a buttery white wine sage sauce. Homemade beef burgers served in a brioche bun with salad, grilled onions and cheese, paprika potato wedges and your choice of sauce. Seared Wahoo with a honey, soy glaze and pineapple salsa served with rice. Chicken marinara served on a bed of spaghetti with grilled garlic bread on the side. Coconut curried sweet potato, butternut squash and chickpea stew served with rice and roti skin.
Desserts
Tropical filo pastry nest with pineapple, mango and banana served with a scoop of vanilla ice cream. Classic Pavlova with mixed fruits. Chocolate fondant in individual ramekins served with a scoop of coconut ice cream. Red wine poached pears with mascarpone cream. Banoffee pie. Blueberry cheesecake with single cream. Chocolate orange pot de crème with candied orange peel.
