Yacht Corus
Ph # 284-499-2768
Bill and Ann Hasted. 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.
Guest Comments for Corus
Winters Charter
We enjoyed our charter very much. The sailing and snorkeling were wonderful. Bill and Ann are extremely friendly and fun to be around. They really went all out to make the charter special for us. Our meals were excellent – Ann is a wonderful chef. Corus is beautiful and very comfortable, we liked our cabin very much.
Scott and Lori Winters, Nashville, Tn. U.S.A.
(Accountants)
Bill and Ann were very friendly , accommodating and entertaining. Both were excellent companions. Ann is an extraordinary cook –Three*** rating. The yacht is very well kept and just right for a twosome.
Giuseppe and Angela Basoli, Cuernavaca, Mexico.
(C.E.O. German Int. Co.)
Bill and Ann were friendly, very personable and fun to be with. They were considerate and most interested in providing whatever we wanted. The meals were excellent – the best we’ve had in the Caribbean and on a par with New York and Philadelphia restaurants we are used to.
Chris and Susan Goodritch, Pt. Pleasant, P.A., U.S.A.
(Owner Advertising Agency)
Dear Ann and Bill,
We wanted to thank you for going out of your way to make this trip a Honeymoon to remember. We want to come back and see some more of the islands with you and do some more diving.
Sincerely,
Kathleen and Darren Tremblay, Philadelphia, P.A., U.S.A.
(Medical Doctor)
Sample Menu
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 sweetbreads
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 Crisps
LUNCH
Chargrilled sliced sirloin steak and gorganzola 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 portabellos, spinach and pine nuts
Provençal seafood salad with aiõli
Calamari ceviche with Greek salad
DINNERS
Consommé of wild mushrooms, Arugla 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 slad with fiery mango-papya salsa
DESSERT
Ann was the winner for Best Dessert at the BVI 2006 Charter Yacht Society Boatshow with her Ginger Snap Basket with Caramelized pineapple!
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
