THE SANDY LANE NEWSLETTER

Letter from the General Manager

Dear guests and friends of Sandy Lane,

I would like to wish you all a very happy and prosperous 2003. We were delighted to welcome so many of you back to Sandy Lane over the past six months. As you know the hotel has now been open in its new splendour for nearly two years.

During this time we have transformed the interior design of L’Acajou, our signature restaurant and have also welcomed Michael Hinds as our new Chef de Cuisine.

    

<< NEWSLETTER MAIN MENU
Contents Spring 2003
LETTER FROM THE GENERAL MANAGER
THE VILLA AT SANDY LANE
BEST CARIBBEAN GOLF RESORT
RELAUNCH OF L'ACAJOU
A NEW PASTRY CHEF
HINDS BACK AT SANDY LANE
YOGA & MEDITATION RETREAT
THE SANDY LANE GOLD CUP
RESORT OF THE YEAR





  

Our latest addition to the hotel is The Villa at Sandy Lane, a magnificent, luxurious five-bedroom villa which has recently opened and is adjacent to the Spa on the main hotel complex. It has already proven to be very popular with families and close friends travelling together seeking the privacy and comfort of a private ‘home’.

The Villa comes fully equipped with its own private pool, Jacuzzi, gazebo for intimate dining, private walkway down to the Sandy Lane beach. It also has its own team of staff including a chef.

Many of you will have enjoyed our exciting Christmas and New Year season and celebrations. Highlights included Santa arriving by parachute on Sandy Lane beach on Christmas Day! The wonderful firework display on New Year’s Eve and dancing to Barbados’ most popular band ‘4 de People ’ ensured a good start to the new year ahead.





  

We are pleased to tell you that we have recently received several important awards. Island Destinations voted Sandy Lane ‘Resort of the Year’ for 2003 and we proudly accepted the ‘Best Golf Resort in the Caribbean’ at the ninth annual World Travel Awards ceremony held recently in St.Lucia.

On the staff front, we are delighted to welcome Mr Jan Tibaldi as our new Resident Manager. Jan has previously worked for the prestigious Four Seasons Hotel in New York.

We have promoted Anderson Howard as Food & Beverage Director and Sonja Hinds has taken over the supervision of our Upper and Lower Terrace to improve all aspects of service in these areas. Austrian born Josef Teuschler joins us as Executive Pastry Chef, Max Scuito is the new chef de Cuisine at the Bajan Blue restaurant and Joanna Augustin has joined our team as Head Concierge ensuring that all your requests are dealt with promptly and efficiently.   




I sincerely hope that we will have the opportunity to welcome you back to our warm and peaceful shores during the cold winter months at home. We look forward to being at your service.



  

Warmest regards

Colm Hannon
General Manager

NEXT »