“The moment you arrive in Anguilla, you feel like you belong here thanks to the warmth of the Anguillan people and the easy-going island lifestyle,” says General ManagerIlse Harley, who leads a team of 500 highly experienced Four Seasons veterans and local staff. “We are all so excited to introduce our guests to our island home, and to showing off our newly refreshed Resort to the many people who return here each year.”
Original interiors byKelly Wearstlerhave been enhanced with Four Seasons touches, whileGabellini Sheppard Associateshave redesigned the Resort’s restaurants. Special attention has been paid to lighting design, withBouyea & Associatescharged with creating an updated look throughout. In all, more than USD 10 million was spent in preparation for the Resort’s debut as a Four Seasons.Luxurious guest accommodations
Set on 35 acres (14 hectares) of prime beachfront property overlooking Meads and Barnes Bays on the north side of the island, Four Seasons Resort Anguilla is ideal forfamiliesand friends travelling together, as well ascoupleslooking for a romantic getaway thanks to181 accommodations optionsranging from Deluxe Rooms to Five-Bedroom Villas.
All guest rooms have been upgraded with fresh linens and luxury amenities such as fully-stocked mini-bars, while larger accommodations also boast features such as multiple balconies and patios, spacious living areas, and in-suite kitchens and laundry. Nearly all accommodations face the ocean.
Island Cuisine
With more than 100 restaurants in just 35 square miles (90 square kilometres), Anguilla has emerged asone of the Caribbean’s leading food destinations, much to the delight of Four Seasons veteran Jan Valasek, who arrived from London this summer to lead the Resort’s food and beverage program. “One expects great seafood of course, but I was happily surprised as are many first-time visitors by the unique Anguillan cuisine, and the skill of the island’s cooks.”
Leading the culinary team is Executive Chef Rafael Gonzalez, who continues under the Resort’s new management and who previously worked at Four Seasons hotels in Philadelphia and Vancouver. Menus at theHalf Shell Beach BarandBamboo Bar & Grillfeature innovative new dishes with distinct Anguillan touches, as well as the much-loved favourites of regular guests.
The Resort’s signature restaurantCobàwill present a stylish new seafood concept, inspired by the water’s bounty from near and far.Tantalising menu items include Anguillan salt cod croquettes, conch chowder, Moroccan-style mahi mahi tagine, the spectacular 20 Mile Paella for Two, and the island’s first ceviche bar.
Sports and Leisure in the Sun
With a renewed focus on fitness and fun, Four Seasons Resort Anguilla has expanded its already comprehensive facilities even further in consultation with internationally-renowned fitness expert Harley Pasternak. Those who don’t want to break their fitness regime will love the larger, 24-hourgymplus spaces for spin classes, yoga and Pilates. On the beach, theSea Centreis headquarters for all manner of non-motorised water sports including sea kayaking, snorkelling and paddleboarding.
At the 8,800 square foot (820 square metre) indoor-outdoor beachfrontSpa, guests can choose from a menu of treatments ranging from the indulgent to the therapeutic and results-driven. Spa Manager Murielle Henneigen particularly recommends the Anguilla Trilogy, a three-step massage journey toward internal harmony. The Spa also offers full salon services – ideal for bridal parties – and special treatments for teens and gentlemen.
Four Seasons Resort Anguilla boaststhree pool experiences, including an adults-only option as well as private plunge pools in select accommodations.For guests who wish to participate in popular island pursuits such as fishing, diving and seasonal boat racing, or explore Anguilla’s history and culture through its heritage sites, the concierge team at Four Seasons is happy to provide recommendations and itinerary planning.Golf, horseback ridingandbike tourscan also be arranged.
Find out more about Four Seasons Anguilla here |www.fourseasons.com