Yacht Kelpie, located in Sag Harbor, is one of the most sought-after experiences in the Hamptons. Offering private sailing charters for special events and occasions, sunset sails, half-day and full-day excursions, Kelpie is an atmospheric outing like no other.
Captain Shannon Carleton is a genuine mariner who has spent her lifetime out on the water. She has a special connection to Yacht Kelpie that propelled her to travel around the world to buy the yacht, battling the Mediterranean seas to bring her home to Sag Harbor. Today, Kelpie is one of the most desirable charter yachts on the water.
Captain Shannon spoke about Kelpie’s history, her own history with Kelpie, and what sets the experience of Kelpie apart from any other charter around.
What is Yacht Kelpie all about?
SC: Kelpie isn’t just a sailboat—she’s an atmosphere. Think 1920’s Gold Coast elegance, cinematic charm, and that rare, transportive feeling you get in places with soul.
Can you talk about the story behind the yacht, when she was designed and built, and how much she’s evolved?
SC: Kelpie was built in 1928 for a New York banker who lost her before he ever set foot aboard, right as the Great Depression hit. She began her life in service with the U.S. Coast Guard during World War II, then spent decades on the West Coast playing host to Hollywood royalty, including Elizabeth Taylor and Paul Newman. After an extensive refit in Falmouth, England in 2014 she was a big part of the Mediterranean regatta circuit before finding her current home in Sag Harbor. In nearly a century, she’s been a war vessel, a Hollywood starlet, and, today, a figure of Hamptons elegance, welcoming guests aboard for some of the East End’s most beautiful private charters.
What’s the story behind the name Kelpie?
SC: A Kelpie is a shape-shifting water spirit from Scottish mythology. They were said to lure people to the water—part danger, part enchantment. I think Kelpie’s the perfect name for a little ship with so much presence. As someone of Scottish descent, I wanted to honor that mythology by designing a tartan in her name. It’s in the Scottish Register of Tartans and you’ll find the design woven through many pieces in our Ship’s Store.
Can you discuss your personal story with Kelpie, how you became owner and captain, and what drew you to the yacht?
SC: Kelpie was the greatest leap of faith I’ve ever taken. I was at a crossroads in my life, and it felt like I had to jump—and I trusted her to catch me (yes, I know how this sounds, mariners can be poetic about their love for a little schooner).
I’d just lost my mother, and I’ve never been drawn to anything the way I was to Kelpie. She was in Barcelona; I was in Sag Harbor. I still don’t know where I got the nerve, but alas, I flew to Spain and returned with a 78-foot schooner.
Kelpie is both a mother and a daughter to me now. We protect each other.
Can you talk about the different Yacht Kelpie experiences offered—events, charters, etc., and what guests can expect?
SC: Kelpie is a lot of things, but most of all, she’s a floating platform for really intentional, beautiful gatherings. We host everything from corporate outings and post-golf cocktail sails to “ladies who lunch” afternoons, milestone birthdays, engagement celebrations, and intimate weddings. She’s also become a favorite for brand shoots, influencer collaborations, and editorial campaigns.
But at the heart of what we do, is hospitality. Kelpie is essentially a floating restaurant, built around menus we’ve curated with some of the best names in the Hamptons. It’s caviar and oysters under the sun, passed hors d’oeuvres at sunset, and white-glove service that’s thoughtful but never overbearing. Kelpie is consistent in her elegance, but no two sails are ever the same.
What goes into the day-to-day operations?
SC: Half of our crew lives on land, and half of us live on the water. First mate Cody and I are out in the harbor—me aboard Kelpie, and Cody aboard Vinyasa with his wife and their little girl. Mornings start for us before the rest of the crew arrives. After adjusting Kelpie’s solar panels to catch the morning sun, we may need to raise the sails to spill any rainwater that may have settled in the flakes. Then we assess the freshwater level in the tanks (we do a lot of dishes aboard). Because Kelpie’s draft is too deep for any local marina, Cody brings fresh water to her via our launch, Siren-filling a 300-gallon bladder up at the yacht club while waiting for the rest of the crew to arrive. The polishing begins while the water is being transferred from Siren to Kelpie—winches, portholes and helm—while the stewardess and I review the day’s menu and choose the appropriate serving ware to set aside. Once the mates head in to retrieve the guests, we wait for the radio call on VHF—our cue to fire up the instruments and get into position to greet the guests.
What are you most looking forward to for the summer 2025 season?
SC: We’ve worked with the same vendors for years, and it’s hard to change something that already works so beautifully. But with 90% of our clientele returning each season, we knew it was time to get creative—within that trusted circle.
I sat down with Michael Cavaniola to create a beautifully educational caviar guide that makes it feel approachable—even for hosts who’ve never served it before. I wanted to take the guesswork out; how much to order, what pairs well, and how to serve it with confidence for a larger group.
And of course, the biggest highlight of this season is our collaboration with Chef Jean-Georges. Together we created The Captain’s Table—a custom menu designed specifically for Kelpie. The menu is based on what I know our guests love, what they tend to avoid, how food behaves in the wind and sun, and what feels genuinely luxurious at sea. It’s thoughtful, original, and made just for us.
Any new partnerships or collaborations you’re excited about this summer?
SC: Yes! This season I’ve partnered with Hamptons Jolly and will be driving one of their Fiat 500s around the East End. The moment I saw it, I was transported back to the months spent sailing Kelpie around the Mediterranean, anchoring off the Italian coast, sun-soaked and barefoot. There’s something so inherently chic and nostalgic about this little car, it certainly softens the return to land.
What’s one of your other favorite pastimes in the Hamptons?
SC: I love taking Le Launch to the Pridwin for lunch with my friends. In a perfect world we’d take Kelpie, but it’s a nice change of pace to get there a bit quicker via water taxi. Plus, it’s the one time I get to be a passenger and indulge in a glass of rosé along the way!
What sets Yacht Kelpie apart from other yachts and experiences?
SC: The crew, without question. I’ve been aboard plenty of yachts over the years, both privately owned and chartered, and there’s always a distinct feel. But aboard Kelpie, the difference is immediate. You don’t just have the owner aboard as captain, you have a crew who treats her like she’s alive. There’s a shared sense of emotional stewardship, a kind of unspoken agreement that we’re all here to protect something special.
This isn’t hospitality as performance—it’s instinct. My crew has been with me since the very beginning, and guests feel that closeness. When someone steps aboard Kelpie, it feels like entering a home. Only in this home, the entire crew welcomes you like you belong here. Welcome to what we call the Kelpisphere.
What advice would you give to someone booking a charter for the first time?
SC: I’m personally involved with every booking, alongside my assistant Katie, so don’t overthink it—we’re here to guide you through every detail.
The guest list is always the most important piece. Get the right people recipe and the rest will fall into place. Also, don’t crowdsource the date. Pick the time that works for you, and send the invite. The rest will fall into place.
I actually wrote a piece on this in my Captain’s Log. It’s called Charting Perfection: A Guide to Seamless Entertaining at Sea. It’s full of tips on how to take virtually all the effort out of hosting, and still have it feel perfect.
What inspires the way Kelpie is styled and set for each charter?
SC: It’s a mix of instinct, experience, and really paying attention. We consider everything: the angle of the sun, the wind, whether the awning can be up on the foredeck, whether truffle chips will fly away, or if we should stick to blinis for the caviar, if we should swap out serving trays based on how tall the sides are when there’s a breeze.
If it’s going to be a chilly sunset, we might arrange the tartan wool blankets on deck—or if we think it could kill the summer vibe, we might hold back and simply offer them as the sun gets low. Are the guests the kind who’d enjoy silver service, or would a bohemian chic picnic feel more natural for them? We take our cues from everything, from the forecast to the catering order to the tone in the client’s email correspondence.
Most of our guests are regulars, so that makes it easier. But even with new clients, we’re reading between the lines from the moment they book. Style onboard isn’t about staging—it’s about making people feel completely at ease without ever having to ask for anything.
To learn more about Yacht Kelpie and book your charter, click here.
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