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Captain Bungie Flynn & Chef Diana Flynn

Diana and Bungie Flynn have been welcoming guests on board Inxs since 1991 - the only charter boat of its class in the Caribbean owned and operated by an Irish couple.

After quitting the London stock market for a more peaceful life, Bungie already a very experienced skipper of both racing and cruising yachts in Europe ran a charter boat out of the Bahamas before settling in Tortola. He is a fully certified and qualified yacht master and a very patient and willing water ski instructor.

Diana has sailed and scuba-dived since her teens and is an accomplished - and much-praised - cordon bleu cook. During her travels she compiled a repertoire of dishes from many countries and prides herself on being able to tailor a menu to accommodate virtually any requests or dietary requirement. She is also a scuba dive master, always keen to show others how rewarding diving can be.

Together Diana and Bungie keep INXS on an even keel, always on hand with refreshments when they're needed, eager as ever to seek out remote coves and beaches, ever ready to join in the fun.

Exceptional food - and lots of it - is one reason why INXS is known throughout the Caribbean for being just that little bit different from all other boats. You wouldn't expect to find food this good except in a highly-rated restaurant.

Guests - many of whom rate meals as the highlight of their voyage - admit they never envisaged such a choice of cuisines, tantalizing tastes, limitless hospitality or culinary splendor afloat. Partly it comes from Bungie's Irish background. " I was brought up" he says "to be welcoming whenever possible and generous with it and I can't imagine being any other way. I'm delighted when guests enjoy our food so we always add a little extra to whatever provisions we stow aboard, just in case".

The other reason INXS galley can predictably turn out awesome meals and tasty treats is Diana's cordon bleau background enabling her to create succulent concoctions from available fresh local produce to satisfy any special diets or food preferences. "I prefer to wait until we meet our guests before I finalize the menu for each cruise" she says "because that way I can find out what guests really like and dislike and tailor meals specifically to individual tastes."

"I don't like to fix menus too rigidly" she adds "because it tends to stop people asking for what they want so this is just a guide to the type of menu most popular with many of our guests over the years.