From the instant you set eyes on Castaway – A Grenadian Idyll, you can help but think “WOW”. Even with all the hustle and bustle of the flower show going on around, the exhibit has an amazing ability to transport you to a tranquil beach in the tropics.

Then the steel pans start up and the party began. Passersby, media and celebrities immediately flocked over to the exhibit, drawn in by the bright colours, music and the rum punch. Even other exhibitors abandoned their own stands and made a beeline over to us – Grenada stood out like a shining beacon and we all new we were headed for gold.

Awards are something Suzanne Gaywood is used to. As we speak she is down at Buckingham Palace rubbing elbows with the Royals to collect her well deserved MBE.  This is her 9th Chelsea Award, and I imagine they’ll be many more to come.

For more photos of the flower show, have a look at the album on our facebook page - http://www.facebook.com/calabashhotel

Grenada’s devastating beauty resonates from its golden lined shores to its mountainous interior, which seems to reach up to the heavens and is showered the most fantastic tropical flowers that will adorn the little beach shack at the centre of the exhibit.

Entitled Castaway, the exhibit is an inspirational piece of art with a very powerful message:

“We want to send a clear message about the importance of preserving the natural riches of islands like Grenada for future generations.  Action now to embrace sustainability can help to ensure Grenada survives as a paradise for the castaways of today and tomorrow, and RHS Chelsea provides an opportunity to raise environmental awareness.’’ – (Suzanne Gaywood, Exhibitor and Designer)

Suzanne was recently appointed a Member of the Order of the British Empire (MBE). A regular exhibitor at the Chelsea Flower Show, where she has mounted displays of plants from the Caribbean island for more than a decade, her honour is in recognition of her services to tourism in Grenada and to horticulture.

Team Grenada will be joined on Press day, Monday 23^rd May, by LCpl Johnson Beharry VC , recent semi -finalist of ITV’s ‘Dancing on Ice’ programme, & Celebrity chef Gary Rhodes OBE

At the end of the week Kevin Derbyshire our head chef will be leaving to go back to England. Although we are very sad to see Kevin go we are also very excited about the fact that Grenadian’s will now be in charge of the “Rhodes Restaurant” kitchen.

Dexter Burris will be taking over as head chef while Dandy Smith will be his sous chef. Both Dexter and Dandy have been trained to the highest standards by Gary Rhodes who is very pleased that locals will be running the kitchen.

So from all at The Calabash Hotel & Villas, we would like to wish Kevin the best of luck for the future.

Grenada Chocolate... Yum.

We all love Grenada chocolate and what could be better than a Grenada Chocolate Mousse? One our guests has very kindly shared her recipe for a delicious Grenada Chocolate Mousse so we can all enjoy it!

This is our version of a chocolate mousse recipe found in my 1997 edition of Joy of Cooking. The Grenadian chocolate elevates an already good recipe to superb. It only matters to your taste whether you use the 60% cocoa or 71% cocoa varieties of the chocolate. The 60% is a little sweeter.

Grenadian Chocolate Mousse

6      Ounces Granada Chocolate Company Chocolate, plus some more for shavings

3      Tablespoons unsalted butter

5      Tablespoons water separated 2 Tbls and 3 Tbls

1      Teaspoon Chocolate Liqueur (optional)     I use Lady Godiva but any will do.

1 ½  Teaspoon Vanilla Extract

¼     Teaspoon Cream of Tartar

1 ½ Teaspoons unflavored gelatin

3      Large Egg Yolks

3      Large Egg Whites

¼     Cup granulated sugar plus 3 Tablespoons Sugar separated

½     Cup heavy cream (cold)

Sprinkle gelatin over 3 Tablespoons of water. Allow to set for 5 minutes as you complete the next step.

Melt 6 ounces of chocolate, and butter with 2 Tablespoons of water and vanilla in a heat resistant bowl by setting it in a large sauté pan with simmering water. Stir until melted and then set aside.

In another heat resistant bowl combine the 3 egg yolks, gelatin water and 3 tablespoons of sugar. Place in the simmering sauté pan water bath. Whisk constantly until it thickens up like a marshmallow sauce. Whisk the egg yolk mixture thoroughly into the chocolate mixture. Set aside to cool.

In another bowl, beat the 3 egg whites until frothy and then add the Cream of Tartar beating until soft peaks form. Gradually add in ¼ cup of granulated sugar and continue beating until the peaks are stiff. Stir ¼ of the egg whites into the chocolate mixture. Now gently fold the rest of the egg whites into the chocolate mixture.

In yet another bowl, beat ½ cup of cold heavy cream until soft peaks form. Gently fold this into the chocolate mixture.

Make sure it is thoroughly folded or there will be white streaks in the mousse.

Pour into any style of serving bowl or individual cups. Using another bar of Grenada Chocolate Company chocolate grate some shavings over top of the mousse. Cover and refrigerate for at least 3 hours. Serve within 24 hours.

Where to buy Grenada Chocolate in the UK.

River Antoine Rum, 75% - 86% Alcohol

You’ll find a few varieties of local rum lurking in the bar backs of all the watering holes on the island. None is more potent however than Rivers – the local firewater, quite literally. When Grenada first entered my world some 20 odd years ago my Dad (now Calabash hotel owner) was working at the River Antoine Rum Distillery, he bought a few bottles back home with him and one evening showed us a trick, holding a burning spill in front of his face and with a mouthful of River’s he proceeded to breathe fire with the rum. This is quite an art, as he explained, since the rum very quickly numbs your mouth which makes it very difficult to keep your lips pursed and therefore maintain the necessary pressure with your mouth to force the stuff far enough away from you so as to avoid severe burns.

Rivers is the only drink I’ve ever seen that ice sinks in.

Strength varies from year to year and since the rum isn’t exported (except in hand luggage) the specific strength doesn’t have to be displayed on the label. Typically the stuff is 75% alcohol by volume, although the label lists the alcohol content by proof: 140% – most other rums are around the 40% alcohol by volume mark. This varies though from year to year depending on how much rain has fallen on the sugar cane from which the rum is made, some years it can get up to 86% volume / 180% proof if it’s been dry.

Strictly speaking the rum is not actually allowed on planes, it’s just too flammable. You can however buy a bottle at the airport to take back home with you, this is the aviation friendly stuff at a mere 69% volume.

Production hasn't changed in over 200 years

The distillery hasn’t changed its production methods since production began in 1785. Sugar cane is cut by hand and taken to the distillery which claims to run the only operating water wheel in the western hemisphere, this and the conveyer that moves the cane to the press have been in use since production began over two centuries ago. Tours are available and visitors are very welcome, our front desk staff or on site taxi drivers will be happy to arrange this for you.

The rum is an island favourite and the distillery can’t make enough to satisfy demand. My advice is to go easy on the stuff, it’s lethal.

From Christmas time until next March our guests will be able to take advantage of our new lunch and drinks package, this gives each guest daily lunch (breakfast is already part of the deal) and drinks all day. Combine this offer with our Winter Added Value Offer (which gives one free dinner in our restaurant per suite per day) and you are at Calabash on a FULL BOARD & DRINKS package!! (so it’s almost All Inclusive…but not quite).

The new Lunch & Drinks package will include: Lunch daily, all soft drinks, cocktails, mixed drinks, house wine, beers and mineral waters throughout the day.

The offer is valid for stays completed between 21st December 2009 and 31st March 2010 (excluding 25th and 31st December 2009).

So now you can come to Calabash knowing exactly what you are going to pay upfront. The only extras will be motorized watersports, mini bar drinks, food & beverages offered to other guests who are not on the full board package and spa treatments!

The new menu is inspired by Gary’s recent television programme ”Rhodes around the Caribbean” which aired in April on the UKTV Food channel. In August Gary came over to Grenada to work on the new menu with our kitchen staff and next week Gary is sending over his right hand man Wayne Tapsfield to make sure that all of our staff are trained on the menu and that everything is up to Gary’s exacting standards in time for our reopening on the 7^thof October.  

Below is a copy of the delicious new menu.

STARTERS

Caribbean minestrone soup

Crispy pork fritters with an apple, pink grapefruit, celery and walnut salad

Beetroot, fig and onion tart with soft goats cheese and red wine, port syrup

Citrus cured salmon with a lime and vanilla fennel and paw paw salad

Curried goat soup with coconut cream

Local crab and new potato salad, crispy poached egg, red pepper and Caribbean green seasoning vinaigrette

Butter fried shrimps citrus souscaille

Avocado mousse, tomato jelly, goat’s cheese cream and cucumber sorbet

Pan fried red snapper, pissaladiere tarts and rosemary cream

MAIN COURSES

Grilled swordfish steak with chicken, prawn, scallop, crab and Caribbean paella risotto

Buttered salmon with a shrimp ginger butter sauce and passion fruit and pineapple vinaigrette

Roast grouper fillet with a lobster bouillabaisse

Fillet of beef on a roast potato cake with butter mushrooms and wholegrain mustard cream

Roast loin of lamb, spicy aubergines, steamed pak choi with lime sour cream dressing

Roast chicken with sweet and sour papaya, coconut and chilli prawns

Steamed butternut squash mousse on a sweet potato cake with a roast carrot jus

Roast coffee rubbed pork fillet with crushed sweet potato, pak choi and watermelon chutney

DESSERTS

Warm treacle tart with paw paw salad, sorbet and orange custard cream

Dark chocolate jelly with white chocolate mousse and caramelised mango

Caribbean fruits on warm toasted vanilla and nutmeg custard brioche with ice cream or sorbet

Tiramisu with homemade ginger shortbread biscuits

Iced pink grapefruit chiboust with mango, pink grapefruit and passion fruit salad

Now that we’ve got your mouth’s watering – You know what you have to do to sample to real deal!

This is just a quick post to let all our viewers know about our newest special for this Winter.

It’s very simple. One guest in each suite will receive complimentary dinner in our Rhodes Restaurant every evening for the length of the occupants’ stay, provided it’s at least 7 nights.

Here are all the details:

• Book a minimum 7 nights BP double occupancy and one person per suite receives free dinner supplement daily (value US$65), excluding drinks
• Valid for all new bookings, in any room/suite category, for stays completed between 21st Dec 2009 to 31st Mar 2010. Excluding the nights of 25th Dec and 31st Dec 2009
• Dinner can be exchanged for lunch on any day
• On single occupancy a 50% discount will be given on lunch or dinner
• Please note that we will be closing on Thursday 6th August and reopening on Wednesday 7th October

To make a booking enquiry please click here.

Winter Added Value

OK, this is a really simple one and we believe it’s a great offer for the Winter season. It will be appearing on our website soon but in the meantime here are the details.

• Book a minimum 7 nights BP double occupancy and one person per suite receives free dinner supplement daily (value US$65), excluding drinks
• Valid for all new bookings, in any room/suite category, for stays completed between 21st Dec 2009 to 31st Mar 2010. Excluding the nights of 25th Dec and 31st Dec 2009
• Dinner can be exchanged for lunch on any day

This offer is combinable with other Calabash promotions and incentives.

Click here to make a reservation enquiry.