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Yacht Charter THEIA OF LONDON from $15,647 USD Weekly

60ft 0in (18.3m) Sail • Sleeps 6 Guests • 3 Cabins • 2 Crew


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Theia of London is a true mini super yacht.  A “Bordeaux 60” built by French yacht CNB in Bordeaux and designed by Philippe Briand, she was launched in 2012, hull no.30 and has spent most of her life as a private sailing yacht, never having been chartered previously.

In early 2018 she changed hands to her new owners who have completed refitted her throughout and significantly upgraded her sailing capabilities to include a new sails wardrobe for regatta racing.

Theia is now being offered for charter between the owner’s family use.

She has a beautiful custom coloured hull and freshly repainted accents, which enhance her fresh modern lines, sweeping coach roof windows and large airy saloon giving her a real “wow” factor.  Her cockpit seating area is generously apportioned and creates comfortable sheltered seating, whether at anchor or under sail.  Head down the companionway stairs you find yourself surrounded by all the comforts of a luxurious saloon and a modern, well apportioned galley.

Forward is the master cabin with double bed and en-suite and aft are two identical guest cabins, they can be made up as double or twin beds and have their own en-suite bathrooms. The crew cabin is forward and accessed through the deck.

Thanks to her great lines, simple, efficient and safe deck layout, Theia is a reassuringly capable sailing yacht.  Extremely easy to manoeuvre, responsive at the helm and impressively stable.  She has a very fast hull and slips through the water with great ease, even in heavy swell.


Theia has spent the summer in the Mediterranean, primarily in Sardinian and Corsica.  At the end of September, she is heading up to the South of France for post-season servicing works before then heading down to the Canary Islands in October.  In December, she is going to sail across the Atlantic and will spend the winter in the Caribbean where she will be available for charter in Antigua and the British Virgin Islands.


Length 60ft 0in (18.3m)
Beam 16ft 9in (5.1m)
Draft 9ft 10in (3m)
Sleeps 6 Guests
Cabins 3
Crew Captain James Richman & Chef
Year Built 2011 / Refit 2018
Cruising Speed 8kts
Max Speed 11kts
Stabilisers None
Engines VOLVO D4 - 180
Builder CNB
Designer Phillipe Briand
Flag United Kingdom
VAT Registered Yes
US Duty Paid No


High  USD $17,500 | Low  USD $15,647


DVD player saloon, Indoor audio system, iPod dock, Outdoor audio system, TV saloon, Wi-Fi, 10ft / 3.20m 40hp RIB, Banana boat - towable, Paddleboards multiple, Tube - towable, Coffee machine, Deck shower, Swim platform, Water maker


Sleeps 6 In 3 Cabins

Head down the companionway stairs into the modern saloon and on into the galley. Forward is the master cabin with double bed and en-suite and aft are two identical guest cabins, they can be made up as double or twin beds and have their own en-suite bathrooms. The crew cabin is forward and accessed through the deck.


Not Insured, Diving by arrangement


Captain: James Richman (29)Captain: James Richman

James was born and raised in Suffolk England. Very much the adventurous type he took to sailing from the age of six when he undertook his first RYA course sailing a Mirror dinghy. He made the steady progression to yachts from dinghies in his teenage years, cruising the east coast of England and crossing the North Sea to Northern Europe. At eighteen he became a dock master at the local marina, a dream job that allowed him to pursue his passion for boats.

Two years later James was on his first Atlantic crossing, taking part in the 2009 ARC. He spent the season in the Caribbean taking part in regattas and working as a deck hand on charter yachts. He sailed back to the UK after his first season and undertook some educational qualifications, doing delivery work in between to fund it. James achieved his Yachtmaster and has spent his subsequent career between the UK, Caribbean and Mediterranean.

James was also a reservist for the Royal Navy. He passed basic training in 2013 at HMS Raleigh where he was appointed class leader and won the Captain’s prize for best recruit. The Navy allowed James to further practice his passions for team work, good seamanship and professionalism.

He met his partner Elyse in 2013 in Antigua. They have been together ever since and have worked together on a number of different yachts around the world. They’re due to be married in August 2019.

James has over 70,000 sea miles and has raced in offshore campaigns including the Fastnet, Caribbean 600 and the Middle sea race. He has cruised extensively with Elyse around the Mediterranean and Caribbean and has crossed the Atlantic four times.

Sailing is James’ career and hobby. He will be on the water for many more years and he enjoys every minute of it.

Chef/Stewardess: Elyse Labrecque (29)Chef/Stewardess: Elyse Labrecque

Elyse was born in the country side near Quebec City, Canada, then moved to Montreal at the age of 19 to look for new challenges. She studied Visual Arts in College and then excelled in a Professional Pastry course at the ITHQ of Montreal. She has been a keen cook since the age of 8 and loves to experiment and create wonderful meals for her friends and family. Having her first job as a Pastry Chef in a reputable bistro in Montreal at the age of 24, she then moved to Antigua the following year where she worked as Pastry Chef as well as Raw Bar Chef in a busy waterfront restaurant.

Elyse got the bug for sailing when starting to work with James chartering around the Mediterranean, the perfect vehicle for her love for adventure, gastronomy and hospitality.

She is looking forward to sharing those passions, concocting your favourite meals and making sure you are having the time of your life.



Homemade scones with butter and guava jam

Ancient grains porridge with poached fruits and mascarpone

Panko French toasts with caramelised apples 

Granola and Greek yogurt bowls with fresh fruit salad

Lobster crepes with Newburg sauce and roasted asparagus

Garlic prawns and chorizo thin omelette

Eggs Benedict/Florentine

Salmon-dill creamy scrambled eggs


Mahi-mahi ceviche w/ sourdough crostini

Gazpacho w/ buffalo mozzarella and tapenade quesadillas

Homemade gnocchi w/ gorgonzola and toasted walnuts

Crispy salmon fillet w/ red quinoa, kale, edamame, cherry tomato salad

Homemade pizza w/ beetroot & green apple slaw in a mint-yogurt sauce

Huevos rancheros w/ flat bread and avocado

Spaghetti vongole w/ black garlic-gremolata sauce

Leek and goat cheese quiche w/ sweet pepper chutney and Caprese salad



Beetroot, drunken grapes, pecan & chèvre chaud salad

Prawn bisque with herbs & sea salt focaccia 

Salmon and ikura tartare w/ pickled radishes

Fresh herbs marinated prawn salad with confit tomatoes

Duck breast tataki with pickled cabbage and poached pineapple-jalapeno salsa

Pan-seared scallops with fennel, lemon puree and prosciutto chips

Roasted butternut squash w/ ricotta, spiced honey and pumpkin seeds

Wahoo goujons w/ aioli and remoulade


Maple glazed pork fillet w/ chimichurri, white bean puree and roasted tomatoes

Madeira wine marinated beef fillet with jus reduction, beurre noisette smooth mash and asparagus

Goat cheese crusted rack of lamb w/ crispy herbs potatoes and ratatouille

Casserole roasted quail w/ foie gras sauce, grapes and smoked squash puree

Veal piccata on orzo w/ garlic-parmesan radicchio

Pistachio crusted Monkfish with creamy polenta and fennel salad

Lobster risotto with truffle oil & green beans

Seared tuna w/ miso noodles and pureed edamame, wasabi sauce


Eggless chocolate fondant w/ burnt caramel and strawberry brunoise

Lemon & lime meringue pie

Blueberry and maple syrup Eton mess 

Pina colada panna cotta

Crème brûlée w/ caramelised apple and crumble

Mango sorbet w/ vanilla bean frozen yogurt and pecan tuiles

Dark chocolate and espresso pudding w/ orange blossom cream

White cheese tart and fresh fruit coulis

Gluten free peach-polenta cake w/ mascarpone

Pastel de nata w/ brandy-cinnamon cream


Layout plan


Straight out of refit late Spring 2018, Theia of London has never been chartered previously.  James and Elyse worked on Tillymint, Discovery 67 for a year before she was sold in Spring 2018. 










Length: 60ft 0in (18.3m)
Max no of guests: 6
Crew: 2

Approximate Weekly Rate
High  USD $17,050
Low  USD $14,500

Available in 1 area
Length: 71ft 10in (21.9m)
Max no of guests: 6
Crew: 2

Approximate Weekly Rate
High  USD $22,000
Low  USD $14,500

Available in 1 area
Length: 57ft 1in (17.4m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $23,500
Low  USD $15,500

Available in 1 area


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