Hands-on Offshore Sailing to the Outer Hebrides

Owned and skippered by husband and wife team Marielle and Jan-Willem, sailing with Steady is a relaxed and inspiring way to explore the Hebrides. With a real passion for nature, the landscape and living well, Marielle and Jan-Willem love to share their love of Scotland with their guests.

GETTING INVOLVED

Jan-Willem and Marielle can sail Steady comfortably on their own, but they invite and encourage guests to take part in all aspects of sailing. From taking the helm, sorting and setting the sails, basic navigation and rope work, Jan-Willem and Marielle provide a safe and supported environment for guests.

A Typical Day

The day starts with a hearty and wholesome breakfast to get ready for a day of sailing. Below decks, everything is cleared, and above deck, the sheets and sails are prepared before you get underway. Departure is around 9.30 am to make the most of the day. The skippers often have a destination in mind, but the weather will influence the decision, so they never guarantee an itinerary. As with all our fleet, the sails are used as much as possible, so Steady will go where the wind takes her.

Usually, lunch will be enjoyed outside when under sail and in good weather. You will then spend the evening and night in a calm anchorage. Being close to shore means you’ll be able to be dropped off by dinghy to stretch your legs and spend some time exploring the diverse landscape that the Hebrides have to offer.

The number of hours of sailing can vary between 4 and 7 hours a day, so you’ll be sure to work up an appetite ready for dinner to be served at around 7 p.m. The evenings are relaxed, with time to chat with new friends or find a quiet spot on board with your book.

Sleeping and Relaxation

Whatever the weather, it is wonderful to be out on the sea. Enjoy the beautiful views and the clean air that fills your lungs – not to mention the exhilaration of seeing Steady’s full rig being filled by the wind. Steady has a spacious deckhouse with views in all directions, so you can still enjoy the surroundings when the weather isn’t behaving. Below decks, there is a spacious, modern, fitted galley with a generous sofa area, dining table, and multi-fuel stove to keep out the evening chill.

After a full day in the open air, you can sleep peacefully in our cosy and comfortable private cabins, ready for a new day of seafaring adventure. There is a full-size domestic shower and a separate toilet for guests to use too.

Dining Aboard

Both Jan-Willem and Mariëlle love good food and cooking. The menu includes meat, fish and vegetarian dishes. Throughout the day, guests are offered coffee & tea and soft drinks to keep hydrated in the salty sea air.

Breakfast is varied each day, often including bread, cheeses, jams and spreads in addition to yoghurt and porridge or granola – sometimes there are boiled eggs, or fried bacon and eggs on offer if you’re doing a longer sailing day.

Lunch is a relaxed affair on deck, usually consisting of soup or salad, served with a selection of different breads. Examples include pumpkin, tomato or lentil soup, fish chowders, tuna salad or couscous salads; all made with the finest fresh produce.

Dinner is heartier, really filling you up after a day in the fresh air. It’s really varied but uses the best ingredients and draws on cuisines from around the globe, from Moroccan lamb stew to a simple lasagne to an authentic chicken curry made with fresh herbs and spices. Sometimes, if the skipper has bought some fresh fish, it’ll be barbecued up on deck. Dinner is always served with a selection of vegetables or salad.

There is, of course, dessert, which includes Greek yoghurt with fresh fruit, a selection of ice creams or simply coffee and chocolates.

Sample menu

All food is freshly prepared on board using locally sourced produce as much as possible. Please note that this is an example of what you may be served.

BREAKFAST

• Scottish Porridge
• Fresh fruit, yoghurt
• Toast and preserves
• Eggs (how you like them!)

LUNCH

• Homemade pumpkin soup with naan bread
• Fish soup served with a canapé with smoked salmon
• Tuna salad with bread

DINNER

Appetisers: toast with different cheeses, nuts, olives

Mains

• Mussels from the Isle of Mull, served with bread, potatoes and mixed salad
• Lamb stew served with couscous salad and green beans
• Crispy-skinned salmon, served with sweet potatoes, bimi, salad and homemade mayonnaise
• BBQ with meat from Kerrera Balliemore Farm, served with baked potatoes, salad and fresh vegetables
• Pumpkin curry, Jack fruit with coleslaw (V)

DESSERT

• Homemade chocolate mousse and cream
• Homemade cheesecake with lemon sorbet
• Crepe with ice cream, fruit and chocolate sauce

After dinner, coffee/tea with chocolate or bonbons