Your crew : Richard + Di

Richard holds an RYA/MCA Yachtmaster 200 tonne licence, and is also a PADI advanced scuba diver.

Having graduated in 1983, he embarked on a professional career, followed by a lengthy spell in the hospitality industry.

Di's love of cooking started when she lived in Sardinia, where she also learned to speak  Italian. She enjoys preparing delicious and imaginative dishes, with the emphasis on light and healthy cuisine using the freshest local ingredients.

Twenty years, and many adventures later, we bought Sobriyah and ventured off in search of distant shores. Several years cruising the Mediterranean followed. After sailing Sobriyah across the Atlantic Ocean, we have become a familiar sight in the Caribbean, and welcome you aboard for the sailing vacation of your dreams.

Food + Drink

Sobriyah is normally booked for charter full-board. We provide you with breakfast, lunch, and dinner.

If we have a long passage to make, between islands, brunch may be provided instead, while sailing.

Our specialities are pasta, salads, fresh fish and grilled meat dishes; served with fresh Caribbean vegetables and tropical fruits, plus aromatic and spicy curries of every kind.

We usually trail a fishing line or two while sailing. What can be better than to enjoy the fresh fish you caught yourself earlier in the day.

Lobster can be provided when available in season, but is not included in our rates.

Sobriyah is always well stocked with quality wines, usually from New World vineyards, local beers, spirits and mixers. We operate an honesty bar, you just pay us for what you have consumed at the price it cost us.

Fine wines and champagne can also be stocked by arrangement, as can premium branded spirits.