MARK HOLROYD
Sailing Experience
and Qualifications
Mark 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. In 1985 he started sailing yachts and cruised and raced his first fist boat a 34’ UFO extensively. He has raced in the Fastnet, the Arc, at Cork, Cowes, BVI and Antigua and completed many ocean passages logging over 150,000 miles.
He has an amazing amount of knowledge and experience having lived on Meniscus since 1996 and sailed in all the worlds oceans as well as doing Yacht Deliveries and Relieving Crew on other yachts and motor vessels up to 25 meters.
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 Courses around the world. He has run many RYA Practical and Theory Courses and given additional Instruction. He has taken clients on Voyages Cruises in all the world oceans.
Currently Meniscus is cruising in SE Asia with destinations to Langkawi, Malaysia - Phuket, Phi Phi, Thailand - Mergui - Myanmar Burma
RYA Yachtmaster Instructor Examiner
Since leaving his position as an executive in the leisure industry in 1993, Mark has run Yacht Voyages a Royal Yachting Association Recognised Sailing School and Meniscus has been surveyed by the MCA as an approved RYA sailing school vessel. Mark is a fully qualified RYA Yachtmaster Instructor Examiner and certified by the RYA to teach RYA Sailing Courses - Competent Crew, Day Skipper, Coastal Skipper, Yacht Master and to examine students for Coastal Skipper and Yacht Master Offshore and Ocean Exams.
RYA Yachtmaster Commercial
Licensed to skipper boats up to 80’ or 24 metres, trained in Survival at Sea and holds the Ships Captains Medical Certificate. Available for Yacht Deliveries and Crew Relief work.
Advanced BSAC Diver - Assistant Instructor
As an experienced diver Mark enjoys exploring new areas especially when there is a possibility of food for the pot.
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.
