
| Length: | 56 ft |
|---|---|
| Builder: | Lagoon |
| Year Built: | 2014 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Max Speed: | 10 |
| Cruising: | 8 |
| Beam: | 31 ft |
| Draft: | 5 ft |
| Base Port: | Virgin Islands |
| Bluewinds is the perfect platform for experiencing the majesty of the Caribbean! An ongoing 2022/23 refit brings all new interior and exterior decor, new generators, water maker, tender and a "boat load" of new gear, making Bluewinds will be the premiere Lagoon 560 chartering the British Virgin Islands and Greater Caribbean region. Her crew, Travis and Peta, are industry professionals that will not only take care of guest needs, but lead experiences and create an active, albeit luxurious charter experience for groups of friends and families alike. No expense was spared in outfitting this gorgeous luxury sailing yacht which offers four guest cabins (for 8 guests), each with their own private bathroom, a salon with 360 degree windows, 2 dining areas and a foredeck sitting area. Amenities and toys include TVs in each cabin, 2 trampolines, a 15-foot tender for wakeboarding, tubing or zipping to gorgeous beaches, 2 standup paddleboards, a floating dock, a hydraulic swim step for easy water access, and snorkeling and diving gear. Bluewind’s elegant yet minimalist design provides the handling of a performance sailing catamaran while offering the ambience and amenities of a world class resort on the water. Spacious design of the cockpit and flybridge areas offer guests panoramic vistas, al fresco dining and ample space for lounging, whether in sun or shade. If you are looking for world class dining, sailing, diving and adventure, look no further than BLUEWINDS! |
| BlueWinds features 4 queen guest suites, all with full A/C and ensuite head and shower. Crew will take bunk Cabin | |
| Queens: | 4 |
|---|---|
| Twin Cabins: | 1 |
| Scuba: | Onboard |
|---|---|
| License Info: | Master |
| Compressor: | Onboard |
| Dive Tanks: | 8 |
| BCs: | 8 |
| Regs: | 8 |
| Divers: | 8 |
| Dives: | 3 |
| Dive Info: | |
| Captain Kyle and Chef Tilly are both PADI Dive Masters | |
| Dive Costs: | |
| 3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. Online course required before charter commences. | |
| Dinghy: | 15 ft |
|---|---|
| Dinghy HP: | 50 |
| Dinghy Pax: | 8 |
| Adult Skis: | Yes |
| Snorkel Gear: | 12 |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| 2 Man Kayak: | 1 |
| Float Mats: | Yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Other Toys: | |
| 2 Stand-Up Paddle boards Complementary USVI and BVI map to track your charter | |
| BBQ: | Yes |
|---|---|
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| CamCorder: | Yes |
| Board Games: | Yes |
| Other: | |
| Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen | |
Amenities | |
| Voltages: | 110v & 220v |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | Transoms only pls |
| Crew Smokes: | No |
| Guest Pet: | No |
| Children?: | Yes |
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Kyle grew up on the wild west coast ofScotland, in a tiny wee village by the sea. He learnt to sail in a loch close to his home and became a watersports enthusiast. After studying outdoor leadership at college he qualified as a mountain bike, kayak and sailing instructor. Kyle moved to the south of France to teach sailing at an outdoor activity centre and he now loves getting everyone behind the helm and helping with sails when he charters. Working on commercial salmonfarms developed his experience handling vessels and made himthe level headed and safety-oriented captain he is today.
Tilly was born in a landlocked English town and owes her love of the ocean to her surf-mad dad. As she grew up her passion for the ocean was matched only by her love of food and different cuisines from around the world that she now enjoys sharing with guests. After studying her degree in marine biology and a brief stint in a luxury ski chalet in France, Tilly moved to Scotland to pursue her career as a biologist. Here she found a love of growing food and championing local produce which she
loves to incorporate as often as possible. Although she worked on boats her first real sailing experience was crossing the Atlantic Ocean and she hasn't looked back since.
Kyle and Tilly met on a small island off the west coast of Scotland back in 2018 while they were both farming Scottish salmon, Tilly as the on-site biologist and Kyle as the site supervisor. They quickly realized they shared the same passion for adventure and the ocean and spent
two years working and exploring the highlands and Islands. After an especially cold and wet winter they jumped on a boat and sailed across the Atlantic towards the sunshine.
Kyle and Tilly have been chartering together in the British Virgin Islands for over a year and love to create the perfect vacation experience for everyone that steps onboard. Whether your dream trip is anchoring in remote bays, diving breathtaking reefs, enjoying bespoke cocktails at world famous bars or anywhere in between, Kyle and Tilly have got you covered.
Captain Kyle Mealand Qualifications:
RYA Yachtmaster Offshore(Power/Sail)
PADI divemaster
AEC 1&2
STCW 95
Powerboat lvl 2
SRC VHF
RYA Dingy Instructor
Food Safety lvl 2
IOSH Managing safely
Chef Tilly Painter Jones Qualifications:
Ashburton Chef's Academy- Yacht Chef Course
PADI Divemaster
STCW Basic Safety Training
Food Safety & Hygiene level 2
RYA Day Skipper (power) commercial endorsement
Chef Tilly's Sample Menu
Breakfast
All served with homemade yoghurt, fruit platter & fresh sourdough.
Banana muffins with salted caramel and pecan
Eggs benedict with smoked salmon
Brioche French toast with berries
Orange and cardamon cinnamon rolls
Shakshuka with feta, avocado and pistachio
French crepes with blackberry coulis
Breakfast burritos with hash browns
Lunch
Tuna nicoise and focaccia
Homemade pork bao buns with Vietnamese salad
Bacon cheese burgers, secret sauce, sweet potato fries
Blackened mahi tacos with guacamole and corn salsa
Vodka tomato pasta with honey chorizo and caesar salad
Chicken souvalaki with Greek salad and flatbread
Parma ham, nectarines and mozzarella salad with hot honey
Appetizers
Tomato gazpacho with basil oil
Coconut prawns with chilli dipping sauce
Whipped lemon feta and roasted beetroot salad
Goats cheese and caramelised onion tart
Scallops with cauliflower puree and crispy bacon
Tuna carpaccio
Sushi selection
Main
Seared steak with shallot tarte tatin and parsnip puree
Squid ink risotto with prawns, chorizo and micrograms
Pork fillet with potato dauphinoise, apple puree and cider sauce
Jerk salmon with mango slaw and black bean rice
Red wine braised short ribs with polenta and asparagus
Lobster tails with garlic parsley butter, baked macaroni cheese and spinach
Coconut crusted snapper with papaya salsa and sticky rice
Dessert
Coconut Pannacotta with raspberry and pineapple
Chocolate torte with kalhua cream and candied orange peel
Sticky toffee pudding with salted caramel sauce
Baileys sponge with coffee ice cream and almond tuille
Red wine poached pears with ginger ice cream
Chocolate Pavlova with strawberries
White chocolate and macadamia brownies
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2025 to 2026 | $31,000 | $32,000 | $33,000 | $34,000 |
| Summer 2026 | $31,000 | $32,000 | $33,000 | $34,000 |
| Winter 2026 to 2027 | $31,000 | $32,000 | $33,000 | $34,000 |
| Summer 2027 | $31,000 | $32,000 | $33,000 | $34,000 |