Preparing Our $50M Superyacht for The Atlantic!

Preparing Our $50M Superyacht for The Atlantic!

[Music] good morning Captain Paul Clark here from Mod yach Lon we’re currently here in Fort Lauderdale Florida and in this video we’re going to take you through what it takes to prepare a super yacht for a 21-day passage as we across the Atlantic over to the Mediterranean so stick around and let’s [Music] go what’s up guys um space opened up on the boat recently uh for another deck hand so we’ve taken on Jackson hey guys yeah this is him he’s he’s going to be with us obviously starting now we got the crossing going and he’s coming on as one of the new deham so it’ll be good to have him on board he just flew in from Sydney last night long flight long flight 24 hours or so um broken up flights how many did you do about three flights to get here so nice welcome man starting starting him off today with a wash down so we got the boys up on the bar some of the guys been doing the windows nice way to learn to takes a bit of time to get used to it wash down so welcome BR enjoy it thank you I’m excited to be here um came for the mid season get a few charers on under my belt and yeah cool to get the season going all right guys here we go we got Bo back you might have seen him earlier in some of our other videos we poached him off of Neer Island and you know now he’s here with us both Kat surfing and uh diving and fishing extraordinaire going to be doing the Crossing with us so dude epic to have you absolutely thank you so much for having me can’t wait for the passage and what a what a treat to be here on the lon Fort lale epic man let’s get across let’s go do some shopping so it’s Saturday today and on Saturday next week the boat starts us crossing over to the Mediterranean I also switch out with Dean before that so what I need to do in this week is I need to get it ready to crop I need to get it ready and clean for Dean to come in and I also need to get it stocked up for the Mediterranean season we’re going to get quite a bit of stuff here in the states so that when we get to the med Dean can basically hit the ground [Music] running so I am switching to the GoPro cuz the osmo is a delicate Little Flower and uh I’m going to be tossing this around in Trolley look it’s not very interesting to seeing me stuff pull off shelves so let’s just do a trolley count I reckon I’ll probably go four or five trolleys full of stuff [Music] that took a little bit longer than expected you take it off the shelf you put it in the trolley then from the trolley you put it on the conveyor belt from the conveyor belt you put it in the bag from the bag you then put it back in the trolley then from the trolley you put it back in the car and then I go back to the boat and I take it out of the car onto the boat and I put it down to the Dy Store and put it onto the shelves positive thoughts people positive [Music] thoughts part of me getting the boat ready for the next season means a very deep clean of the walk-in fridge and freezer now we’re going to defrost this freezer but it’s still got stuff in it so we have turned this fridge into a freezer we’re going to shift everything across defrost that one I’ve got a day worker coming in to clean it and then we’ll reverse that and by we I mean the engineers the engineers have done the switch thank you Engineers love you appreciate you all of the above [Music] [Music] wait that wasn’t too bad you can see the one behind me is all empty check that out first time I’ve seen it that empty and I think I’ve ever seen it that empty and then we have all that stuff over here now so going to defrost that bad boy and then day work and give it a clean Steve look who we have here I’m back he’s back yeah I’m back from my leave been spending in Mexico eating uh Mexican food and kind of just traveling around but uh yeah back to hand over with Nina so she’s she’s off I’m off now so I’ve got 8 nine weeks off woohoo um so today we’ve actually um spent time together today sometimes our Handover days work where we don’t actually see each other din will leave and then I’ll fly in the moment he leaves but yeah we this morning we had a meeting with Paul just to make sure we’re on the same page for the next season and we’ve been going through the whole of the galley stuff up here downstairs the fridge the provisions so you’re ready to go crush the next few TI my perspective of the person coming in it’s always like overwhelming and you haven’t cooked I haven’t cooked for like 8 weeks N9 weeks now so that’s it I’m going to see you guys later bye so taking over from Nina she pretty much did most of the provisioning um up until now but we have a final fruit and vegetable order about to come on from uh company here um this is best to get on basically the day before we depart um so everything stays fresh for the next 2 weeks maybe 3 weeks at se you never know um but yeah check it out we’re about to get it all on now and yeah see you at the other [Music] end okay so it’s all going on it’s a little before noon fuel’s flowing with the bunkering we currently about two trucks in and then the divers have just showed up they’re going to finish off cleaning the bottom of the hole the girls are out provisioning it’s all happening [Music] what’s up guys we just finished at the storage unit we got the bikes in the back ready for Charter got the girls in the front yeah we were all the muscles obviously yeah yeah credit for it so now we’re on to another shop to get some shoes and yeah [Music] so just completed my last very very challenging day on board and I am going to be off for the next 3 weeks we’ll be flying back to the UK I’m going to be working on my own boat cuz I’m a bit twisted and that’s what I like doing my time off work on boats um going to do a camping I’m going to go and build the kitchen in my new house which I’ve spent maybe 3 weeks in so far had it for a year yeah going to keep myself busy bit of Surfing bit of sailing and then yeah I’ll be right back in 3 weeks or about 3 weeks and I’ll meet you in Italy very excited all right so it’s the day before Crossing and we’re just wrapping up final last little bits one of those things is who’s going to look after you guys and so Steve’s going on vacation I’m going on vacation but we got this guy here D yeah that’ll be me he uh used to do the videos on Lon 180 and uh we poached him earlier in the year you might have seen him as a he’s now just I’ve been helping around on Deck as much as I can but when the time comes I guess I’m needed up here so yeah so time to step up so everyone’s going to be judging you for the next couple I got big boots to full here for sure well there we go let’s see how many joints you crash ex so here we are we awesome all right man good luck we’re looking forward to seeing the footage enjoy your time mate you know definitely yeah all right anyway got to keep moving awesome to work thanks guys cheers okay so day before Crossing final weather update just came through so we figured to have a look at it Captain Ben’s just being on board and gone I’m not doing the crossing but even though I’m not on board I still help with a lot of the passage planning and I will be part of the decision making as the pass continues so yet again we’re on the time zero where we are for a lot of our passages we’ve got two routes to do we got the great circle route which basically takes us up north skirts bermudo and then to the azors and down to the jib another one that’s kind of keeping us a little bit further south but it’s a longer passage so if you want to look over here we’re currently in Fort Lauderdale Florida we’re going to leave about 7 8 a.m. tomorrow morning and then we’re going to cross the Gulf Stream again straight through that Northwest Passage as we did as we came into Fort laerdal and then from there we’re going to go What’s called the hole in the wall the bottom of the abacos in the Bahamas and then sort of go a northeasterly direction to start taking that great circle route so weather for tomorrow doesn’t look too bad should be pretty pretty nice as we cross the golf stream you can see here it’s mostly greens and yellows but not not too bad at all going through the Northwest Passage looks beautiful uh and then uh and then as we start the thing as always blue is good red is bad so we’re now on midday Thursday coming through Friday still staying in the blue this is what we’re concerned about and we’re watching right there which is on Saturday about 10:00 a.m. looks like we’re getting about 25 to 30 knots of wind coming straight out of the North so that’s going to be right on our Port nose and could be a little bouncy and that’s one day two days that’s coming around to our beam and then 3 days sort of coming around and starting on our Stern so that’s a much nicer there but could be a little bumpy for a couple of days and then you see now we get onto the other side of that low pressure system it switches around to our starboard side and then you know bouncy bouncy as we go into the next one so the passage overall doesn’t look too bad but it definitely looks like there’s going to be about 3 days of about 8 to 10 out there which you know batten down the hatches and hold on um not much work getting done on the deck at that point um you’re a little uncomfortable for everyone but it’s all okay it’s safe for the boat and then uh we we continue on past the azors through here nice greens and blues past the Azor this is usually the bad part of the passage as you past the Azor and you’re now coming down into Gibralter and then right see right again as we’re approaching jalter um wind right out of the north on the port side that’s a long way away though so anything could change at that point but that’s kind of how it’s looking at the moment the southernly route not much better so not really any big you know reasons to take the southerly route versus the Northerly route at the moment maybe just stay a little bit out of that Passage not really too sure which one we’re going to take you know you’ll find out further on down the video as the rest of the crew and you get to see the the route that they go okay so I’m going to show you uh what we do in the galley to prepare for a Crossing uh show you some of the stock that we hold um which you probably would have seen earlier how much we got on board which is a lot uh it’s always have more than less um so some of the things we do in here to to stoes um when I played up I have this uh nonslip here um which is basically just like a rubber rubber matting that we put down all over the place I’ve got in places like this so when I’m cooking I can put stuff here uh so it doesn’t slide everywhere um another thing we have on board which there’s a debate on what it’s actually called but I call it a spindle um but this thing basically sits on here so the pots don’t um move around if you had something you know hot you can walk away and not worry about it sliding around um and that’s kind of it for up here besides oh sorry these fastenings um I tend to when I leave to gy at night time just in case it’s rough you can just pop these closed and nothing will fall out of the cupboards so I’m going to take you downstairs now and show the cool room dry store and the freezer I’m going to show you the uh dry store you which you’ve probably seen before but um so we have these custommade um plastic inserts like this so they just pop in um keep everything nice nice and secure so things aren’t rocking out of their spaces um so I only pop them on um certain areas cuz a lot of this is actually not going to move so that’s pretty much of the dry store um and then I’m going to take you into the cool room freezer now and show you what I do in there um we we’re not leaving till tomorrow morning so I haven’t secured it yet but basically there’s um some bars that sit in here or some bungee cords um that that come across all this uh produce um so I kind of set that on on all of this Dairy um bread and stuff and then um we’ve got the uh fruit and veg and um the rest is stock in here so same thing we pop the Bunchy cords across here um and yeah that’s pretty much it really the question I get all the time is how much food do I actually get um and how do I know how much food to get um one it’s experience two I usually fill the cool rooms like I usually stock it up and do um certain things like get green avocados ripe avocados um same with tomatoes and stuff like that so you start to go through the produce slowly rather than too quickly over the 2 or 3 weeks but yeah there’s no real right answer to this but uh it’s it’s a lot of food it’s a lot yeah so what you up to then Chrissy right just strapping out everything in our tender garage at the moment so getting our rescue tender all stowed down she so she doesn’t fly away if we had a big wave we’ve got our ski or strapped down xcraft is strapped down J are strapped down and we got some fuel in that corner over there that we’re going to be dumping into all the cars and all the crew scooters just so we don’t take that underway with us and yeah pretty much just going top down Sund deck all the way down to main deck and making sure everything ass secure for a nice [Music] pass okay so that about wraps up our time here in Fort Lauderdale tomorrow morning we’ll be underway and making our way to Europe it’s been a busy couple of weeks we’ve been here almost 2 weeks now we’ve bought thousands of dollars worth of provisions on board the boat we’ve bunkered we’ve got everything ready done all the little jobs that we wanted to do between season and now we’re ready to get this summer season going so let’s get over there

Join Captain Paul Clark and the crew of Motor Yacht Loon as they prepare for an epic 21-day passage from Fort Lauderdale to the Mediterranean. From provisioning and fueling to welcoming new crew members, watch the meticulous preparations for this transatlantic journey. Don’t miss the action as we get ready to set sail!

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