Crew Profile Menu Features & Amenities

CORUS Specifications

CORUS Accommodations

Sleeps 2 In 1 Cabins

CORUS can accommodate 2 guests in 1 cabins.
The Master cabin has a queen size bed, shower and toilet.
CORUS  has no air conditioning.  The voltage onboard is 110 volts.  Smoking is allowed on deck.  CORUS´s crew has a separate companionway, heads and shower. Guests are not allowed to bring pets onboard.

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CORUS Crew Profile

We are Bill and Ann Hasted, owners of sailing yacht CORUS.

Bill is an accomplished, experienced RYA yachtmaster. He began sailing as a child in Gallway Bay, Western Ireland and on his father's ketch in England. He has since sailed extensively throughout Europe, the Med, Australia, the Bahamas and the Caribbean Sea, from South America to the Eastern seaboard of the USA, including four Atlantic crossings logging over 50,000 sea miles. He has enjoyed an interesting and varied working life, starting as a dairy farmer in Devon, England. He then emigrated to  Australia where among many things he helped to survey the virgin rainforest of Tasmania. He played a lot of rugby and cricket, became a PADI Dive Master, and has since made thousands of dives.

When he returned to England he and Ann restored a 30-room country mansion with twenty acres of gardens and transformed it into a very successful, award winning Country House Hotel and Restaurant. They have completed hundreds of charters in the Caribbean since 1995 and worked together in the hospitality industry for over 25 years.

Ann has been a chef most of her career working in top restaurants, private establishments and the catering industry. She is an experienced sailor, an RYA skipper, and has accompanied Bill on many of his sailing adventures including two Atlantic passages.

The enjoyment of gourmet food is a highlight of your charter on Corus and Ann will share her expertise and recipes with those who are interested.  As a PADI Dive Master, she shares Bill's love of scuba diving and snorkelling. She is a wine enthusiast, enjoys reading and is an accomplished needlewoman.

While Ann prepares a menu to tempt the most discerning palette, Bill will entertain you with tales from island history, or introduce you to star gazing.

Both were good athletes in their youth and retain an interest in sport world wide. They are very interested in travel, history, anthropology and conservation issues.

CORUS Menu

Ann will prepare food to delight you, whether your liking is for classic French, healthy Mediterranean , American , East Asian , whatever you prefer. Special dietary requirements are effortlessly accommodated.

All meals are included in the charter price: breakfast , lunch , and dinner.

Please review these menu samples , they are but a few of the options from the galley of sailing yacht Corus.  Menus are planned "a la minute" for each charter using whatever is best and freshest at the market, and with your preferences in mind.
  
 Breakfast    
 
CONTINENTAL: Fresh Fruit - chilled pure fruit juice - Tropical Smoothies served with Freshly Ground Coffee - Indian, China or Herb Tea - Iced Coffee - Parisienne Hot Chocolate, A Selection of breads, croissants, muffins, scones, doughnuts, bagels and sweet pastries.
 
FULL ENGLISH or AMERICAN: this includes your choice from the continental selection plus more substantial fare which might on occasion be enjoyed sas Brunch.
 
• Home Baked Virginia Ham, Scrambled Eggs, Rosti Potatoes
• Field Mushroom Cobbler with English Pork Sausages
• Smoked Fish Soufflé and Crisp Home Fries
• Scallop and Bacon kebabs with Foaming Hollandaise
• Pumpkin Waffles with Strawberry Maple Syrup
• Banana Walnut Pancakes with Rum Butterscotch Sauce
• Cherry Blintzes
• Apple Mango Crisp
  
Lunch    
 
• Char-grilled sliced sirloin steak and gorgonzola cheese on toasted rye bread
   with salad leaves and fresh tomato and olive relish
• A warm salad of roasted fresh local chicken, baby potatoes and French bread in
   a sherry vinegar and mint dressing
• Terrine of Duck with green peppercorns served with a salad of wilted endive
   and orange
• Homemade poppardelle pasta with portabellas, spinach and pine nuts
• Provencal seafood salad with aiõli
• Calamari ceviche with Greek salad
  
Dinner    
 
• Consommé of wild mushrooms, Arugula salad with figs, walnuts and blue cheese,
   Chargrilled Fillet Mignon Bernaise with shoestring "pomme frites"
• Chilled tomato, roasted garlic, & basil soup, Gravlax on a sweet onion tart,
   Three mustard Stroganoff of Pork Tenderloin with sauté of bell peppers in sage
    butter and timbales of Pomes Anna
• Warm Crab Pancakes, Roasted pumpkin and coconut Soup, Roast Rack of
   Spring Lamb with rosemary and Madeira spiked gravy, Moroccan couscous
   and ratatouille
• Roast Dates with smoked ham, Coquille St. Jacques, Twice cooked duck served
   with its own juices seasoned with thyme and port, whole wheat crêpes stuffed
   with olives, anchovies & Tomatoes
• Cornets of goat cheese and sundried tomato, Vichyssoise, Pan seared Mahi Mahi
   served atop garlic mash drizzled with saffron and roasted red pepper sauces
• Parmesan cheese soufflé, Spinach and mushroom salad with balsamic vinegar
   and truffle oil, Rum and soy glazed yellow fin Tuna over a rice noodle and cilantro
   salad with fiery mango-papaya salsa
  
Dessert    
 
• Profiteroles with chocolate sauce
• Hazelnut Meringues and Apricot Coulis
• Bavarian Apple Tarte
• Sticky Toffee Pudding
• White Chocolate Cheesecake with Caramel Bananas
• Raspberry Syllabub
• Peaches in Champagne

CORUS Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING