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Meniscus of Gweek - Crew Profile


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Mark's Background

Charter Meniscus and meet the crew!

Mark's career has taken him through many aspects of the liesure industry from the operational management of restaurants and Pubs to executive level.

He has had a passion for the sea since his first experience of sailing, aged 5, in his fathers gaff-rigged fishing boat. Later he sailed dinghies and wind-surfers and became a keen diver. He has been cruising and racing extensively for over 25 years including racing in the Fastnet, the Arc, Cork Week, Cowes Week, BVI and Antigua as well as completing many ocean passages and logging well over 100,000 miles

Captain Mark

Vast Knowledge to Share

He has an amazing amount of knowledge and experience having sailed in all the worlds oceans as well as undertaking deliveries and relieving crew on other yachts and motor vessels.

He has run his own RYA recognised sailing school since 1993 and since then has specialised in running Skippered Yacht Charters, learn to sail Holidays and RYA Sailing Courses around the world. He has run many RYA Practical and Theory Courses and given additional Instruction.

RYA Yachtmaster Instructor Examiner

Mark is a fully qualified RYA Yachtmaster Instructor Examiner which enables him to teach all aspects of the RYA sylabus and examine students for Coastal Skipper and Yacht Master exams. Since leaving his position as an executive in the leisure industry in 1993, Mark has run a Royal Yachting Association approved sailing school and Meniscus has been surveyed as an approved RYA sail school. If requested, instruction can be given towards practical RYA certificates during the trip (see our seperate sailing school site for further information).

Jolly Good Cook!

Some years ago Mark trained as a chef, and has managed both pubs and restaurants. He has effectively adapted these skills to the confined conditions of a yacht’s galley and rustles up hearty meals whatever the conditions. Food on Meniscus is always the freshest and healthiest food available and is bought, whenever possible, direct from local markets and not from supermarkets or other convenience stores. Depending on availability there is always a range of local and international cuisine. He particularly enjoys serving the local delicacies.