LA FORZA yacht is a 80.00 ft long sailboat monohull and spends the summer in New England and winter season in Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards. It was built by Nautor Swan in 1992. A refit was done in 2010/11. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 queen cabin, 2 double cabins, 2 pullman cabins.
The sailboat features Perkins 225 hp diesel 16kw generator engines and a generator.
In addition to the full width Master Stateroom there are 2 portside en suite guest cabins with one lower double and one pullman each. One is aft of the main salon, the other forward. All cabins have walk-in showers.
Weekly price low-high season
Price from: €24,000
High season rate: $28,298
Winter 2018/2019: Caribbean
Inclusive except fine wines/liquors, cruising taxes/fee, dockage and communications.
Christmas/NY 2018-9 Caribbean
$28,298/6 plus all
APA 20 %
Summer 2019: New England
$24,000/6 + all expenses
Captain: Peter John Houghton
Peter Houghton grew up in the United Kingdom, where he started sailing at an early age. Since 1992, Peter has been working in the United States as a yacht captain, overseeing motor yachts, sailing yachts and also racing sailing boats. Peter has spent extensive time in the Caribbean and in New England, including Maine, sailing with both owners and charter guests. Peter is well respected in the boating world and his past clients include personalities like Walter Cronkite and the King and Queen of Norway.
Simon King is an accomplished chef with a strong combination of culinary experience on land and diverse menu preparation while under way and offshore. He views food preparation as an art with immediate gratification, and he truly enjoys the challenges of preparing a wide range of cultural dishes from around the world. His preference are the tastes of the Mediterranean, but also traditional American, Tia, Indian, French, West Indies Soul Food, Creole, Cajun.
He likes to ask prospective guests their needs and desires:
a list of favorite dishes for breakfast, lunch and dinner, plus any type of snack food, tidbits, or hors d’oeuvres
A list of foods guests don’t particularly care for
A list of foods guests are or might be allergic to