Retire Early Lifestyle
Retirement; like your parents, but way cooler

In 1991 Billy and Akaisha Kaderli retired at the age of 38. Now, into their 4th decade of this financially independent lifestyle, they invite you to take advantage of their wisdom and experience.

The Yachtsman Grill

The Hamilton Beach Villas & Spa in Cotton Ground

 Nevis, West Indies

Billy and Akaisha Kaderli

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Conveniently for us, The Yachtsman Grill is located at The Hamilton Beach Villas & Spa where we are staying.

Just a 3 minute walk from our Villa, we have a restaurant on prime beachfront property that serves Breakfast, Lunch and Dinner.

Presenting local dishes like lobster and fish straight from the sea, one could also order Fried Calamari Mediterranean style or enjoy Buffalo wings reminiscent of Anchor Bar in Buffalo, New York where they were invented in 1964.

The Yachtsman also offers an award winning wine list.

With relaxed, upscale dining, the waitstaff were warm, attentive and often times quite funny.

Take a look.

The view of The Yachtsman Grill with the bar

The Yachtsman Grill restaurant is located in the small village of Cotton Ground on the island of Nevis.

From here you can enjoy the golden sands of  Pinney's beach - one of Nevis' most beautiful stretches of volcanic sand with calm, swimmable waters - and dramatic Caribbean sunsets.

Since the beach is public, non-guests are welcome also.

The outdoor bar is to the right in the photo, and there is another bar inside where you can enjoy the latest sport games on TV.

View from the inside looking out

It's easy to while away a morning or afternoon here in the lounge and bar area of the restaurant.

It's a popular spot for both resort guests and visitors. 

Looking out toward the Caribbean, you can see the sister island of St. Kitts.

Pinney's and the Yachtsman Grill are just under 2 miles north of the Four Seasons Resort. You can walk the beach to here, or take transport for the 3-minute drive.

Chalk board menu with current specials

All breads, sauces, dips, glazes and desserts are homemade daily by the talented team in the kitchen.

Pricing is considered to be Upscale casual. Pizzas run around $15–20, and seafood entrees are $25–40.

You can purchase wine by the bottle or by the glass.

The dining room with white table cloths

The Hamilton Beach Villas & Spa, which houses the Yachtsman Grill, was developed as a boutique resort in the early 2000s. It blends modern luxury with Nevis’ laid-back charm.

Nevis was dependent on a sugar plantation economy until the late 1950s, when the island began reorienting toward tourism services.

The decades of 1980s and 1990s made the full pivot to tourism with this industry now being the island's leading economic driver.

Billy's morning espresso with an ocean view

Our daily routine on Nevis was casual and appealing. After a morning cup of coffee at our villa, we took the 100 steps to visit the glass enclosed gym. Here we looked out on manicured gardens and rode a stationary bicycle.

After a shower and breakfast, Billy would walk to The Yachtsman Grill and "set up his office." When he was settled in, he'd swim in the Caribbean Sea enjoying a perfect view of Nevis's sister island, St. Kitts.

Friday night happy hour specials

It was so easy to come back down to Yachtsman later in the day and have a brew, a pizza and watch the spectacular sunset.

Nothing to do, no where to go, and no pressure - just dazzling sunsets night after night.

Chicken wings with marinated cabbage

Buffalo wings became popular as a bar food in the United States during the late 1970s and early '80s.

First created in 1964 at the Anchor Bar in Buffalo, New York, these spicy, sauce-coated chicken wings were a hit.

 Initially a local specialty, their popularity grew as word spread.

Soon Buffalo wings started appearing on bar menus across the country. With the rise of sports bars and the Super Bowl culture in the 1980s chicken wings - with all the various flavors and sauces - became a staple bar food.

Now you see them here in the Caribbean and all over the world!

Crispy deep fried calamari

Calamari, the Italian word for squid, has been a staple in Mediterranean diets for centuries. 

The dish was simple: squid rings or tentacles coated in a light batter or flour, then fried in olive oil, and served with lemon wedges.

It was Italian immigrants who brought this preparation to the United States in the late 19th and early 20th centuries, and it gained traction in Italian-American restaurants. 

The dish’s appeal—crisp texture, mild flavor, and versatility with dipping sauces—made it a hit in casual dining spots and seafood restaurants. By the 1980s, fried calamari was a common menu item in chain restaurants and bars across the U.S., often served with marinara sauce or garlic aioli.

Calamari is considered to be a "fry-friendly seafood" and creative sauces like spicy sweet chili or a tempura-style batter keep the dish appealing to modern tastes.

Our bill for 2

Here's our Happy Hour bill for the 2 of us. We had some Caribs - considered to be the beer of the Caribbean - a few wings, a plate of calamari and a scoop of ice cream!

Total was $46USD before tip.

A mesmerizing sunset was provided by Nature.

Warrior Princess and a tropical drink

I introduced Warrior Princess to you in a previous pictorial. Her Father chose her African name and I'm sorry to say I have forgotten it. However this young woman lives up to her namesake. She is proud, self-reliant, funny, smart, creative and won't take any nonsense from anyone.

 Historically, where the Yachtsman Grill is located, is tied to the island’s plantation economy.

 While Nevis was a major sugar-producing hub in the Caribbean, Cotton Ground was named for its role in cotton cultivation. Old plantation ruins and stone walls dot the island.

While the restaurant itself is modern, its beachfront setting on Pinney’s Beach connects it to the historical trade routes and maritime culture of Nevis, where ships once anchored to export sugar, rum, and cotton.

Fresh fish burger with salad

Having been raised in the Midwest, to us, a fish burger was a deep-fried square patty on a bun with tartar sauce.

If you have never had a fresh fish burger, I can tell you there is absolutely no comparison!

Doesn't this baby look delicious?

Ntinghe was interested in fashion

This young woman named Ntinghe was hoping for a career in fashion.

She was going to Fashion School and was learning how that whole world operates.

The women on Nevis patterned their hair in dozens of braided styles, many of these styles created uniquely by themselves.

Their hair was awe inspiring!

Fish tacos

Another popular dish on Nevis are fish tacos.

Soft corn or flour tortillas wrap around white fish like cod, mahi-mahi or tilapia with various toppings. Shredded cabbage or lettuce, salsa, crema, avocado, lime juice, and hot sauce all top the list.

Fish tacos are believed to have originated in Baja California, Mexico in the 1940s and '50s—particularly in Ensenada and San Felipe.

Fried fish tacos were heavily influenced by Japanese immigrants in Mexico, who introduced tempura-style frying techniques in the early 20th century.

This fusion may have inspired the light, crispy batter used in traditional Baja fish tacos.

Rum punch and a sun hat

Rum punch is one of the oldest and most enduring cocktails in the world, with deep roots in Caribbean culture, colonial history, and even maritime tradition.

One of the most well-known traditional Caribbean versions follows a simple rhyme: "One of sour, two of sweet, three of strong, four of weak." (Lime juice, sugar, rum, and water/juice)

So now you know how to make your own tantalizing rum punch!

Back in the day when Britain and other colonial powers expanded into the Caribbean, rum was cheap, plentiful, and strong. Local fruits like lime, orange, and pineapple gave rise to the Caribbean rum punch, now a staple across the region.

Drifting away watching a Nevis sunset

Pinney’s Beach has long been a social and economic hub. In the 18th century, it was a bustling shoreline for trade and fishing, and today, it remains a focal point for community events where the Yachtsman Grill often participates.

The beach’s calm waters and proximity to St. Kitts also made it a strategic spot historically for inter-island travel and commerce.

Crispy cracked conch with mango sauce

Deep frying conch—a large sea snail prized for its firm, mildly sweet meat—has deep roots in Island cuisine.

While conch itself has been a dietary cornerstone for indigenous peoples for millennia, the specific technique of deep frying emerged later, blending native harvesting with European battering and frying methods introduced during colonization.

"Cracked conch," was invented on Harbor Island, Bahamas, after WWII. In the 1940s, during a conch surplus, Greek immigrants tenderized strips with a bottle (no mallets available), dipped in egg, coated in cracker meal or flour, and deep-fried in vegetable oil.

It gained fame as a crunchy alternative to tough boiled conch. By the 1950s, it spread via tourism; Time magazine later called fritters "the Bahamas' own original fast food." Cracker meal gave way to flour for accessibility, yielding golden, calamari-like strips.

Chicken fritters and chutney

Chutneys have been made in India for over 2,000 years.

So how did they get to the Caribbean?

After the Abolition of Slavery and with the following labor shortage, the British began importing indentured laborers from India to the Caribbean. Well, these half a million Indians brought their chutneys with them, influencing the local cuisine.

Mango or tamarind-based chutneys are part of the broader Caribbean food culture.

Ah, yes. Bread pudding

Bread pudding is a humble dessert, born out of necessity. Through the centuries it has been a way to avoid waste and turn simple ingredients into comfort food.

In the Middle Ages, bread pudding was called a “poor man’s pudding.” People would soak hardened bread in hot water or milk, then mix it with fat (like suet) and sweeteners (like honey or dried fruits), then bake or steam it.

Suet has been used for centuries for its rich flavor and ability to create flaky textures in pastries.

Over time, bread pudding became more refined, incorporating eggs, cream, and more spices. In France, similar concepts led to dishes like what Americans today call French toast. In the Southern United States bread pudding is often served warm with bourbon sauce or custard.

Bread pudding's adaptability and cultural variations keep it alive today, from high-end restaurant menus to home kitchens all around the world.

Our bill for 2 people

Here's our tally for lunch for 2 people before tip. The bread pudding dessert above was $12USD. However, we took most of it home and had it again for breakfast!

Gorgonzola pizza with sweet onions and mushrooms

The Yachtsman is known for their pizzas and they sell a lot of them! This was a very good combination with the contrast of the Gorgonzola and sweet onions.

Since we live just 3 minutes walking distance away, we ordered this to go, and had it at home in our Villa.

Grouper and Caesar salad

One of Billy's favorite choices of fish is Grouper.

We saw it on the chalkboard menu as a special and it came with buttered vegetables, rice and bread. To this order we decided to add a Caesar salad and then we would share the two meals together.

But...

That's not the way the waitress heard us.

She gave us a small Caesar salad and a side of Grouper - with no vegetables or rice. Not only that, but the hot fish was placed on top of the lettuce, which wilted the greens underneath...

Ooops.

She insisted that is what we ordered, and unfortunately made no effort to supply the vegetables, rice and lemon sauce for the fish.

Having been in the restaurant business for years, we know it doesn't really matter what you think the customer ordered. You get to the customer what they want. Our waitress wanted to be right more than she wanted us to have the meal of our choice.

We found this to be a very odd approach.

Not wanting to cause trouble (after all, we are living here for 2 months and come here every day) we simply ate what she served us.

However, for two people, we walked away from the table after our meal a little bit hungry.

Our lunch bill for 2

I know our bill shows a LARGE Caesar salad, which made me wonder if the small size fit on a coffee saucer!

$29USD before tip.

Would we recommend going to The Yachtsman Grill?

Of course!

__________

Yachtsman Grill

Corrine Hodge Manager

The Hamilton Beach villas Cotton Ground, Nevis

Tele: +1. 869. 469. 1382 / +1. 869. 662. 1382

Email:  Yachtsmanhost@gmail.com 

Website:  www.YachtsmanGrill.com

Retire Early Lifestyle appeals to a different kind of person – the person who prizes their independence, values their time, and who doesn’t want to mindlessly follow the crowd.

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