Yachts and Cuisine

Some of the world's most expensive superyachts were on show in Antigua, nestled in the warm waters of the Caribbean, in December 2001.   Caribbean food was used as an added bait to those who could easily afford any yacht.

December's Antigua Charter Show attracted brokers worldwide.

Few brokers seem worried about the long-term future of this traditionally recession-proof industry. With more luxury yachts being built than ever before and the Mediterranean market still strong, there is apprehension but not panic.

"I don't think we can say it is going to be as busy as last year. But it's certainly not going to be a quiet season," says Neil Hornsby, a broker for Nigel Burgess.

Food for thought

But it's not just about the boat. Levels of service and cuisine must be high.

The Antigua charter's show's prestigious chef's competition was held on the Perini superyacht Thetis, where chef Lance Walker prepared jerk prawns, coconut yam fritters and banana espresso bread pudding.

"Food and drinking on board the boats is very important," says Boat International chairman Christian Chalmain.

"But it's not really a matter of money, it's a matter of know-how -- to have the right people, to have the right service.

"The cost of food and drink on board a charter is no more than 15 percent of the total charter. But it can ruin it if it is not right and can make it if it is right."

Super rich

In Antigua, hopes remained high. "This is the biggest charter yacht show in the world," says Sarah Sebastian, Nicholson Yachts' show director.

"You can stock yourself up, inspect your yachts for the full year for the Mediterranean, for the West Coast, East Coast and all the cruising grounds around the world."

With some of the yachts on display costing more than $15 million, the typical owner of an exclusive charter vessel is likely to be in the super-rich bracket. But with annual running costs exceeding $500,000, additional income is always welcome.

"Realistically to recoup some of the operational costs, an owner needs to see a boat working for itself and not just sitting around costing money," says Hornsby.

"We'll try to recoup probably 70 or 80 percent of their operational costs during the year."

At a basic price of $68,000 a week, the 130-foot ketch Victoria of Strathearn comes fully crewed, but you can still get your hands dirty if you are a keen sailor.

"You can do as much as you want," says skipper Simon Famer. "You can get behind the wheel, steer the boat, trim the winches, trim the sails, you can have a lot of fun."

But if you don't want the wind in your face, the interiors are like deluxe hotels.

Luxury chartering is a $150 million-a-year business. And with more than 400 yachts in the market, it is increasingly competitive. That's why the shows are vital.

Hume Jones, a broker for Camper and Nicholsons International, says: "Over the course of a year the yacht can change in quality. So one year it can be looking perfect, five star. Other years it can look worn.

"So here at the show it is the only time we that we as retail charger brokers can sell the boat to the client."

cnn.com

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