"it's a good question actually "
¿can you tell me the price of charter high scenes? is 195,000 a week and low seasons 165,000
okay so yeah- that's euros - you still have a "VAT" on that depending where
you start the charter -can you tell me? - this is a question i get an awful lot on my channel-
if i come to you and i say i want the chart of the vessel -so i pay you 195, 000 euros ¿what
does that include? and what doesn't it include- only includes hire of the vessel- doesn't include fuel
birthing food "VAT" anything like that -right yeah so - that's just okay- i've secured the boat
for a week -now you need to pay for everything else- correct? - yes, i think
a good example just to understand it's like here in Monaco's about 680 euros a night for birthing
right and you get to Ibiza so it's 5,000 euros a night- wow -so the difference is astronomical yeah-
so can you tell me -on an average charter - you might not want to tell me this but -
¿what would be the cost like when i leave the boat ?so i paid you 195K yeah- I've had my charter
i'm leaving the boat how much have i spent? well think about in Italy it's 22 that on top of that
which goes directly to the Italian government and then there's the fuel - luckily in Italy we can
still get duty-free fuel so we're paying about 65 cents a liter compared to 150 here in France -wow
huge difference- i mean you know, a boat uses a lot of fuel - as i said birthing it ranges from 600
Monaco 1400 central Spain to 5000 Ibiza so it's a huge variation okay but if i take the boat
and i say right i want to go to Capri for a week and i just want to sit there at anchor
and do some swimming and diving or whatever well Capri is 440 miles from Monaco so it's quite far
so you'd be looking at probably to get there 16,000 euros in tour each way so
36 on top and the problem is depending on how you charge the vessel there's often a re-delivery fee
right because you've got to come back to where you started yeah so even if i leave in Capri
i've got to pay the thing is if you give us enough notice in advance we'll try and work it in with
another charge if you cut the costs down but it's you know last minute is always an issue okay
for me what i always find is all the years i've been yachting all the chefs i worked
with i insist there is no menu because for me you come on a yacht it's up to you what you feel like
eating it's not what somebody presents you and if you don't have an idea the chef can construct
something for you but if we try and get everything fresh from the market so if she's got a wild sea
bass which is just from the market you can see the eyes are super fresh then we'll try and sell that
to the client right and then also as well as once we get the clients on board the first day is the
most telling day from there - the chef has every single menu from every single client we've ever
done in the last 7 years written down day by day what they eat right so you construct a
whole plan and that's what we then pass on to the brokers the brokers can deal when they go to a new
yacht- how the client wants to eat and what they like so do you get in advance an idea
of what they're going to eat because you've got a provision for that for that problem about those
sort of preference lists is -it's often just one of the clients filling it in right and it's not
catering for the other 7 people so you use that as a guideline and then the rest you just
construct once you've got the chef you know one the clients on board the first day
decides how we're going to run the whole thing with because yeah as i said sadly most preferences
written by one person -so you can understand the level of sort of stress i mean the great thing
about chartering the Mediterranean you can get all this kind of supplies everywhere and you as
after years of doing it you build up all your contacts and you can always cater for it so
i understand that every charge is different but you're going to have a massive supply of alcohol
on board as well over the magic because you've got to again you don't know what they're going to
ask for what we do is obviously a preference list they say what they like okay we have a boat stock
on board which we can tap into and then re-stock and that's you just you just run it like that okay
yeah okay so -i would imagine people will ask for things like i'd like a Cognac they
won't specifically ask for like this particular one i like how i run it to kind of keep it fair
on everybody it's like you know the dry stones the chef has bought in flour two weeks ago you didn't
pay for the flour but she'll buy something to top up some of the other dry stores and
that it just sort of keeps the flower going and then with it you know if you asked for a Cognac
and you still got Cognac from board and you had one the whole week charter we wouldn't charge
you for that right but if you're having two or three a day you'd have to replace the bottle so
it's just sort of a fair spread system okay okay otherwise it's impossible to stock everything
yeah you're buying sugar every time for each client you can end up with 100 kilos of sugar
on board so it's kind of and there's no space for storing obviously -right so that's
another issue with a vessel any vessel even even -people think that 140 meter vessels got
you know endless storage but they don't they they're all because they're more the bigger the
boat the more stuff they've got exactly right yeah the bigger the salary the more you spend
smaller salary less you spend okay all right well thanks very much- thank you