I’m sitting in a chair, looking through a picture window to the turquoise sea.

There’s a four poster bed behind me, a telescope at my right. There are no sounds, no speakers, just waves and birds and wind.

This might be the prettiest window in the world, my wife tells me. And she isn’t wrong.

The years fall away to the point that it could just as easily be 1957 as 2017.

When you’re in a perfect hotel room, a timeless hotel room, years don’t matter.

It’s no surprise then that this room was designed by Ralph Lauren.

This is Round Hill, the iconic resort property near Montego Bay (in the town of Hopewell in Hanover, to be exact) of which Lauren is a part owner (with a pair of villas on the property) and where Lauren designed all of the guest rooms in a renovation a few years back.

This is Lauren’s love letter to an island that has long been a second home for him and his family, an homage to the golden age of Jamaican hospitality.

Walking the grounds , you see that they don’t make hotels like this anymore, with black and white tile floors and a tuxedoed concierge and shelves of mailboxes at the front desk.

It’s the sort of place where a passing hotel employee will greet you by name, where the cocktails are simple and powerful, where you can write a novel sitting by the spa.

All the elements of great luxury are fulfilled, from superb, truly local food to happily and conscientiously delivered service. (Along with a truly incredible infinity pool designed for Jamaican sunsets).

But everything comes back to these beautiful rooms, designed to make you feel grand in the way few hotels try anymore.

Isn’t that what Lauren has always been about? Trying to honor virtues like elegance, grace and noble comportment?

Round Hill is not of this era, and that’s precisely why it transcends it.

That’s the thing with timeless hotels – they’ll outlast us all. And that’s what makes them unforgettable.

— Alexander Britell

To book a stay at Round Hill, click here.

The post Ralph Lauren’s Caribbean Hotel appeared first on Caribbean Journal.

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Cayman-based Cayman Airways will be launching new nonstop flights to the island of Roatan in Honduras.

The new flights, which will debut March 16, will operate twice weekly on Boeing 737 aircraft.

Cayman Airways already operates year-round flights from Grand Cayman to La Ceiba, Honduras, twice weekly.

“It will definitely be a positive step for both countries so we’re looking forward to starting this service in March,” said Phillip Rankin, chairman of the airline’s board of directors. “The new Roatan twice-weekly service will further enhance direct and connecting travel opportunities for both business and leisure travelers.”

The new flights will operate on Thursdays and Saturdays, with the return legs from Roatan on Fridays and Sundays.

“The Cayman Islands have had a long history with Honduras and particularly the Bay Islands. New service between Grand Cayman and Roatan reconnects that link and will provide convenient travel options for Caymanians and inbound visitors. In addition to the direct service between our two countries, we also see opportunities to explore dual destination Travel in the future.”

The post Cayman Airways to Launch Nonstop Flights to Roatan appeared first on Caribbean Journal.

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The holidays flew by in a blink of an eye and here we are in the New Year, and a new year brings new food trends. Carefully curated, sustainable foods are predicted to take 2017 by storm. Another food trend that I’m particularly looking forward to in 2017 is the transformation of desserts.  Hybrid and ‘extreme’ desserts are becoming more popular, often times becoming the highlight of the meal. These ‘extreme’ desserts are a combination of ingredients and toppings crafted into one extravagant and decadent creation that is more complex, leaving the palette excited for more. So, if your New Year’s resolution didn’t involve giving up sweets, you’re in for a real treat.

The Caribbean is rich with vibrant and natural sweet flavors, which puts us at an advantage for creating sustainable and hybrid desserts. Naturally-occurring sweets such as tamarind, coconut, mango, guava and cacao can be found throughout Trinidad & Tobago, allowing us to create indulgent desserts with ingredients that can often times be found in our own backyard. At Hyatt Regency Trinidad, we source local produce and products as much as possible. We are at an advantage with so many fresh fruits and vegetables at our immediate disposal.

Here is one of my favorite decadent desserts that will be featured at Hyatt Trinidad during the first quarter of 2017:

Yogurt Panna Cotta

Oatmeal crunch, Vodka poached apricots, olive oil sponge, cucumber gelee and Vanilla Chantilly

Panna Cotta Ingredients:

1 cup Heavy cream

5 tbsp. Granulated Sugar

½ cup Plain yogurt

Zest of one orange

1 ½ tsp gelatin powder

Method:

Bloom gelatin.

Combine the heavy cream, sugar and orange zest in a sauce pan. Bring to a slight boil.

Add in Bloom gelatin and set aside.

Combine the yogurt to the mixture and then strain.

Pour mixture into mold place in chiller overnight. 

Cucumber Gelee Ingredients:

2/3 cup water

3 tbsp. granulated sugar

1 cup Cucumber juice

5 tsp lime juice

6 leaves gelatin

1 pinch salt

Method:

Bloom the gelatin and set aside.

Boil water and sugar until the sugar has dissolved.

Add the cucumber to the mix and remove from heat.

Add the lime juice and gelatin with a pinch of salt.

Olive oil micro Sponge Ingredients:

2 egg whites

1 egg yolk

¾ cup whole milk

1 cup sugar

¾ tsp salt

2 tbsp. canola oil

4 tbsp. olive oil

¾ cup all-purpose flour

Method:

Combine all ingredients.

Using a stick blender or a food processor, combine the ingredients to a smooth mixture and then strain to avoid any lumps.

Pour the mixture into a whip cream canister with No2 chargers, shake well and dispense from canister into microwavable coffee cups.

Cook in microwave for 40 seconds.

— Submitted by Hyatt Regency Trinidad’s executive chef Fernando Franco and his team, who are members of the 2016 ‘Caribbean National Team of the Year’ at Taste of the Caribbean in Miami.

The post A New Dessert Recipe from Trinidad appeared first on Caribbean Journal.

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We’ve long hailed the wonders of the Caribbean’s gastronomic scene, and in many ways it’s never been better, with culinary capitals in places like St. Martin, Puerto Rico and Anguilla, to name a few. But there are so many more great spots to indulge in the Caribbean that you may not have heard of, places with rich food cultures, happening restaurants and world-class chefs. These are five “secret” foodie hotspots in the Caribbean that need to be on your radar. Now.

Marigot, St. Martin

While Grand Case deservedly gets high praise as the Caribbean’s culinary capital, French St. Martin’s tiny waterfront capital has a robust culinary scene, with great eateries both in the heart of town (like La Vie en Rose) and, more importantly, the terrific collection of restaurants inside Marigot’s Marina Royale like Tropicana, Le Galion and the seafood Mecca La Petite Auberge Des Iles. (Make sure you lunch at the creole stalls near the ferry terminal like Sandy’s.)

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We all love the beach, but there is so much more to discover in the Caribbean — and there’s nowhere better to experience the authentic Caribbean than some of its remarkable cities.

The Caribbean’s urban centers offer a mix of nightlife, culture, art and culinary adventure that will always reward the adventurous traveler. These are our favorites for 2017.

Santo Domingo

The Caribbean’s largest metro area is a pulsing, vibrant city with a modern, energetic vibe. But it’s also home to the Colonial Zone, the oldest city in the New World and a wonderful destination in its own right. The best trips to Santo Domingo combine both of these worlds.

What You Must Do:

Stay at the JW Marriott Santo Domingo

Eat at Pat’e Palo European Brasserie

Drink at the lobby bar at the Hostal Nicolas Ovando

Experience a walk around the Colonial Zone and its myriad sidewalk cafes and art galleries.

The post Five Caribbean Cities to Visit in 2017 appeared first on Caribbean Journal.

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