AURELIUS

AURELIUS is a 111 ft Holland sailing monohull accommodating up to 6 guests in 3 cabins. Built in 2011 and refitted in 2023. Cruising areas: W. Med - Spain/Balearics.

Designed by Dijkstra & built at JOM (Jacht Ontwikkelings Maatschappij) in the Netherlands as a “modern classic” sloop she is truly a masterpiece of Dutch naval architecture & yacht construction. Maintained in top condition AURELIUS has an overall length of 33.9 meters / 111 feet.

AURELIUS comfortably accommodates six guests in a master cabin with Queen bed & ensuite bath. The two guest staterooms each have twin beds plus a Pullman berth & ensuite bath (head & walk-in shower). The Port and Starboard guest cabins both have a sliding system to enable the beds to be converted from two twin beds to a Queen bed (port) and Double (starboard).

Crew quarters are separately accessed forward in two crew cabins, accommodating up to three crew, with separate crew head and shower. AURELIUS is fully air-conditioned throughout.

We have successfully combined the bunks in the port guest cabin on several occasions, so please inquire for further details.

Rendez-vous diving where available.

Captain Will Lowes

Born and raised on the East Coast of the UK in the vibrant fishing town of Whitstable, Captain Will Lowes grew up surrounded by the sea, sunsets, and a strong maritime community. His passion for sailing began at his uncle’s sailing school and quickly grew into a full-fledged competitive career. Throughout his youth, Will sailed at an international level, training with world-class coaches and competing in regattas and championships year-round. Among his many achievements are SE Zone Champion Overall, 2nd Junior Overall at the RS Feva European Championship, and 3rd Junior Overall at the RS Feva World Championship.

After two years traveling through Australia and New Zealand, Will rediscovered his passion for a life on the water and began building his professional sailing career. He worked as a rigger in Falmouth to deepen his technical knowledge before returning to full-time sailing—teaching, delivering yachts worldwide, and earning advanced qualifications including Ocean Yachtmaster and Yachtmaster Instructor. He continues to invest in his education with a Diploma in Marine Biology and is currently working toward his MCA Master 200, with future plans for a meteorology diploma as he sets his sights on a solo round-the-world race.

Teaching remains one of Will’s greatest joys. Whether he’s introducing beginners to sailing or training candidates toward their Yachtmaster, he brings patience, enthusiasm, and a genuine love for sharing knowledge. On charter, guests immediately notice his warm, interactive style. Will thrives on active charters—hoisting sails around remote islands, guiding snorkel adventures, leading hikes with unforgettable views, or discovering hidden anchorages. His season running “sail-to-ski” expeditions and summer adventure charters in Norway’s Lofoten Islands further sharpened his ability to create unique, unforgettable guest experiences.

Among his favorite cruising grounds are Scotland’s Western Isles and the remote Orkney and Shetland Islands, where wildlife, empty anchorages, and dramatic landscapes create magic on every passage. He also holds a soft spot for Norway’s Arctic beauty and the sun-soaked Ionian Islands of Greece—where he began his early yachting years.

Friends describe Will as laid-back, driven, and adventurous. When not working, he spends his time outdoors—climbing, hiking, camping, and cooking over a fire. He is currently refitting and sailing his own Contessa 32, and whenever the wind picks up you’ll likely find him windsurfing. He also enjoys spearfishing and freediving whenever the location allows.

With a lifetime of sailing experience, a calm and friendly presence, and an infectious passion for adventure, Captain Will creates a charter atmosphere that is welcoming, safe, and full of memorable moments—both on the water and beyond.

Chef Alissa-Christina Smith (also known as Alissa)

Whilst I was born in Germany, I was lucky enough to grow up in Southwest England in Cornwall on the South coast. The area I grew up in is teeming with small holdings, tiny hamlets and fantastic village pubs. My younger sister and I were lucky enough to grow with our own horse on our doorstep in a sleepy valley.

I was an avid horse rider growing up, competing in various disciplines all over the Southwest. Horse riding took a lot of my time, but I also found time to be on the school sailing team, which is where I learned to sail.

After school I went to a college to do my A level and cultivate my interests in history and current affairs, but I choose not to continue to university and travelled and worked for the best part of 7 years, starting in India, where I backpacked alone, through the north of the country, volunteering and sampling the amazing food.

At 21 years old, after a short time at home, I decided to embark on a career on the high seas as a stewardess on sailing boats. I got my first position in France and, that autumn I was lucky enough to cross to the Caribbean on the same boat as the chef. I have never looked back and my interest n the culinary arts has grown from there.

Recently, I took my first formal chefs’ qualification at the prestigious culinary school; Ashburton.

I have worked with in and around the hospitality and service sector for close to 20 years in various roles from the bottom to the top and have a solid understanding of how to create a meaningful and relaxing experience for my guests.

I am passionate about sourcing quality healthy food as locally as possible for both the sake of the environment and our health. In the past I have cultivated many Kitchen Gardens around the world and have worked in small and in large scale farming at a grass root level; both in arable and animal husbandry. Recognizing quality produce is something I am well versed in.

I speak fluent German as well as English and am always trying to improve my Frenchand Spanish.

STARTER

Steamed julienned vegetable rice paper Asian wraps,

served on soy ginger infused chiffonade red cabbage

STARTER

Pan seared scallops with Indian spices, chilli

and butter served with curried crispy cauliflower florets

STARTER

Ancient grains aubergine schnitzel, with fresh San Marzano tomato sauce and parmesan

MAIN

Golden Thai vegetable curry, served with steamed jasmine black rice, mango chilli slaw and steamed leeks with a miso and fried chive salsa

MAIN

Grouper stuffed aubergine rolls in dal, served coconut and cauliflower puree, and with cardamom and yoghurt tomato salsa alongside homemade pickled ginger

MAIN

Homemade squid ink pasta, coated with a moules marinaire sauce with a hint of lemon grass, served with fresh mussels and chervil

DESSERT

French chocolate mousse cake, made with ginger infused chocolate mousse layers, served with green tea ice cream

and a crispy Asian nut tuille

DESSERT

Sugar free coconut ice cream drizzled with passionfruit and coconut shavings

DESSERT

Poached apricots, served with pistachio and amaretto mascarpone cream