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2011 56ft Catamaran Sleeps 6 Guests In 3 Cabins, The BEST recipe!


From $25,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 56ft

Cabins: 3

Built: 2011

Crew: 2

Builder: Lagoon

The Recipe is a 2011 Lagoon 560 S2 cruising catamaran available for crewed charter vacations sailing based in Antigua in the Leeward Islands. The yacht offers the best in high-tech sailing innovation and stylish, comfortable accommodations, and four separate social areas so there is always a choice of where best to enjoy the moment. The catamaran’s spacious salon is surrounded by vertical windows offering 360-degree visibility and plenty of natural light. A large u-shaped lounge is the central social area and converts to an elegant space for formal indoor dining. The large up-galley has a convenient storage console that separates it from th...



6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

Salon & Cabin Headroom: 7 ft.
Separate Crew Quarters...




WiFi internet access


Sun Awning


Cockpit and flybridge speakers

Air conditioning and fans

Inverter Yes

Bimini Top

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Water Maker

Deck showers

Ipod/device docking station


Water fun

Lomac/4.6m 40 Dinghy


1 Man Kayak

Fishing Gear

Adult Water Skis


Floating Mats

Beach Games

Kids Water Skis

Stand Up Paddle

Snorkeling Gear

Underwater Camera


Colin McGurran is a Michelin-starred chef who's better known for cooking fish rather than catching them. He and his wife Bex form the dynamic couple who started their own business in the UK over 20 years ago.

They started out as publicans before purchasing their current restaurant and hotel, Winteringham Fields, awarded 1 Michelin Star, and their sister pub, The Hope and Anchor, Michelin Recommended, in Lincolnshire, UK.

Their passion for hospitality led to Colin becoming a regular on BBC programs such as Great British Menu and Saturday Kitchen. But after a number of years of striving for success with their restaurants and projects back i...




<p><span style="font-style:italic"><span style="font-weight:bold">Breakfast:</span></span></p><ul><li>Selection of cereals and oats</li><li>Porridge, berries, almond milk</li><li>Eggs benedict</li><li>Smoked salmon and scrambles eggs on brioche</li><li>Eggs and bacon</li><li>Pancakes, maples syrup, smoked bacon</li><li>Selection of yogurts and</li><li>Fruit bowl</li><li>Pain au chocolates and croissants</li><li>Selection of smoothies and fresh fruit juices</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Snacks:</span></span></p><ul><li>Daily cakes, and biscuits</li><li>Ham and gruyere cheese buns</li><li>Flavoured humus dips, crudities</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Lunch:</span></span></p><ul><li>Velouté of artichoke, mushroom truffle</li><li>Pokie bowls, ceviche tuna, black rice, Feves, mixed leaves, avocado, feta cheese dressed figs, harissa</li><li>Blackened local caught fillet Mahi mahi, braised leeks, baby potatoes, madeira</li><li>Fragrant BBQ Chicken satay skewers, lemon grass ginger, passion fruit salsa</li><li>Colin’s Mexico experience, fajita’s, guacamole, Pico d Gallo, jalapenos, served with mixed chicken, shrimp and the famous Yucatan cochinita pibil and sour cream</li><li>Mixed sushi, salmon, tuna, wasabi, soya sauce. * Can be taken as a Colin culinary class</li><li>The Recipe VIP beef wagyu beef burger, home made brioche and relish</li><li>Ravioli of duck egg, madeira, cauliflower, caviar</li><li>Beef tartar, toasted sourdough, red onion relish</li><li>Roasted Eggplant wraps, Smokey tomato confit</li><li>Stuffed avocados, tuna, onion salsa, coriander</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Dinner:</span></span></p><ul><li>Locally caught lobster, thermidor, mixed green salad, mango chutney,</li><li>Seared Mahi Mahi, pickled cabbage lightly spiced, cooked with king prawns, with shellfish cappuccino</li><li>S n T. Grilled fillet steak, shrimp skewers, Hasselback potatoes, bearnaise sauce. Mixed micro greens</li><li>Hand cut Truffle linguini, parmesan, spiced garlic oil</li><li>USDI bone in ribeye, pommes dauphinoise, roasted cos lettuce</li><li>Braised short rib of wagyu beef, pommes mousseline, caramelised mixed carrots</li><li>Blackened tuna fillet, toasted sesame, shredded radish, mango salsa, wild rice.</li><li>Assiette of cornfed chicken katsu, smoked wing, confit leg and roasted breast, potato pave, chicken velouté.</li><li>Roast duck breast, wild cherries, pak choi confit leg dumpling.</li><li>24hr Braised lamb tagine, cooked in the ground, spiced, cous cous, beets.</li></ul><p><span style="font-style:italic"><span style="font-weight:bold">Desserts:</span></span></p><ul><li>Cheese board selection, figs, walnuts, grapes and breads</li><li>Vanilla crème brulee red berries</li><li>78% Valrhona Chocolate delice, salted caramel, ice cream</li><li>Classic English trifle, short bread</li><li>Lemon tart, meringues, peppered strawberry dressing.</li><li>Selection of ice creams and sorbets.</li></ul>