Catamaran RIPPLE
At Barrington Hall we provide yacht charters around the world on motor yachts, catamarans and monohull sailboats. The Catamaran listed below, RIPPLE, is one of the many yachts we offer for charter. Please contact us for up to date information on RIPPLE or any other yachts in your desired location. RIPPLE
Low Price: $31,000 High Price: $40,000
Length: 62Ft
Beam: 32 Ft
Draft: 5.2Ft
Year: 2016
# Crew: 2
A/C: Full
Guests: 8
Cabins: 4
King: -
Queen: 4
Double: -
Single: -
Twin: -
Pullman: -
Builder: Lagoon
Refit: 2023
Accommodations: $25,0000 Refit Summer 2023- Rybovich Boat Yard West Palm Beach
Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.
Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.
Fans throughout the boat.
Amenities
Salon Tv: Yes
Salon Stereo: Yes
# Dine In: 8
Deck shower: Yes
Sun Awning: Yes
Hammock: No
Windscoops: No
Bimini: Yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
Gay Charters: Inq
Nude Charters: Inq
Hair Dryers: Yes
Guest Smokes: Transom steps
Crew Smokes: No
Children Ok: Yes
Minimum Age: no
Pets Aboard: Yes
Pet Type:
Guest Pets: Yes
Generator: 19kw and 10Kw
Ice Maker: Yes
Water Maker: 75gph/300L
Water Capacity: 1000L
Water Sports
Dinghy Size: 15ft
Dinghy Hp: 50
Dinghy # Pax: 8
Skis Adult: Yes
Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Scurfer: Yes
Wake Board: Yes
Snorkel Gear: Yes
Tube: Yes
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Floating Mats: Yes
Swim Platform: Stern Scoops and platform
Boarding Ladder: Stern Transom
Fishing Gear: Yes
Gear Type: Various
Rods: 4
Other Toys: 2 Sea Scooters, Sublu Brand
Snuba – Third Lung – Onboard
Kite Gear Purchased, 2 Boards, 2 Kites, 1 Harness and 1 Bar
Mini Malibu Surf Board
Kneeboard
Wakeboard
3 Stand-Up Paddle Boards
Tube
Floating Mat
2 Bote Floating Chairs
Sunchill
Snorkel Gear
4 Fishing Rods and Tackle
Spearfishing Equipment Onboard (USVI Only)
Underwater Lights
Sun Shade Shibumi w/ 8 Deck Chairs & Cooler Bags for Drinks
Snuba – Third Lung – Onboard
Kite Gear Purchased, 2 Boards, 2 Kites, 1 Harness and 1 Bar
Mini Malibu Surf Board
Kneeboard
Wakeboard
3 Stand-Up Paddle Boards
Tube
Floating Mat
2 Bote Floating Chairs
Sunchill
Snorkel Gear
4 Fishing Rods and Tackle
Spearfishing Equipment Onboard (USVI Only)
Underwater Lights
Sun Shade Shibumi w/ 8 Deck Chairs & Cooler Bags for Drinks
Other Toys: Entertainment:
Speakers on Deck
Sonos Sound Units
Karaoke Machine
Movie Projector and Screen
Fire Stick TV and Sports Streaming Unit
4 Hair Driers
3 Hair Straighteners
1 Steam Iron
Shower Gel, Shampoo, Conditioner, Sun Creams (Reef Friendly)
Cabin and Beach Towels
Mid-Week Linen Change of Cabins
Soda Stream
Speakers on Deck
Sonos Sound Units
Karaoke Machine
Movie Projector and Screen
Fire Stick TV and Sports Streaming Unit
4 Hair Driers
3 Hair Straighteners
1 Steam Iron
Shower Gel, Shampoo, Conditioner, Sun Creams (Reef Friendly)
Cabin and Beach Towels
Mid-Week Linen Change of Cabins
Soda Stream
Communications: Starlink
VHF
Internet
Cell Phone
VHF
Internet
Cell Phone
Crew Profile
Captain and Bio Coming Soon!
Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.
Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.
Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.
A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.
When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.
“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn
Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.
Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.
Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.
A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.
When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.
“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn
