In attendance from the IYC fleet were IRON BLONDE, REMEMBER WHEN, BIG EASY, and LEXINGTON. Two of the four yachts on display were proudly crowned winners in this year’s competitions.

In the tablescaping competition, the rules were to use only items already on the vessel. With their Moroccan-themed tablescape 'Spice Market', REMEMBER WHEN were proud to take first place!

For the cocktail competition, the rules in place were to use two key ingredients: pineapple and mint rum. BIG EASY, this time, proudly took third place with their cocktail 'Bahamas Sea Breeze'. 

To make this winning cocktail at home, you will need: 

• 2 parts Pink Sand rum 
• 1 part Malibu rum
• 8 oz (250ml) freshly made pineapple juice 
• 1 oz (30ml) coconut cream 

Blend the above together with 3 cups of ice. In the bottom of a glass, pour one shot of balls blue, then top it off with the blended rum mix and add a splash of grenadine to give the cocktail a fun rainbow hue. 

BIG EASY, generally was a big hit at this year's show. As the yacht has spent the last two summers chartering very heavily in the Mediterranean, brokers had not had a chance to see her in several years. Many stopped by, keen to say hello to the crew and finally meet the yacht. 

The biggest hit on board was the 80s-themed disco party broker's dinner. The food was outstanding and the atmosphere even better," says the yacht's manager, Heather Hatcher. 

IRON BLONDE played host to a successful broker lunch on January 26th. Executive Chef, Matthew Jones put together a beautiful menu for the affair aided by the yacht's polite, attentive, and experienced crew. The menu featured Pan Seared Scallops, Jerusalem artichoke, scallop sauce, baby kale, and crispy chicken skin to start, followed by a beautiful Wagyu Eye Fillet, Pommes Anna, glazed carrots, baby leek as a main complemented by horseradish and a spiced jus. The meal ended on a sweet note with a Dark Chocolate Delice with coffee crumb, hazelnut tuille, vanilla mascarpone, dulce de leche, mandarin, and coffee ice cream. The yacht's manager, Terry Hines, looks back fondly on the event and shares, "All of the crew are very proud of the yacht and her international charter reputation and look forward to a busy charter season in the Mediterranean for Summer 2024."

LEXINGTON wowed with their 'Bahamian Rainbow' cocktail, made with pineapple mint rum, blue curacao, pineapple orange juice, and grenadine. Chef Ranada Riley put together a wonderful broker's lunch, serving up a zucchini and mozzarella salad with fresh mint, basil and a lemon and champagne vinaigrette, followed by crab-stuffed black grouper with mild curry and tabouleh. The sweet finale was a bourbon cinammon poached pear topped with rum scented whipped cream. 

 

 

A heartfelt congratulations is in order for all those who were present and embraced the competitions as well as the Captains and crews who championed service.

Interested in experiencing these yachts yourself? Contact our charter team here.