With millions of would-be travellers under “lockdown” restrictions, Marigot Bay Resort and Marina on the stunning Caribbean island of Saint Lucia has come up with a number of ways to experience the destination without leaving home.

“We want to give our past and potential future guests some Marigot Moments they can enjoy at home at a time when they are unable to travel,” said Director of Operations at Marigot Bay Resort and Spa, Perle Flavien.

She added: “We all know that by staying home today, we will be able to travel again tomorrow. We can't wait to welcome you to Marigot Bay and look forward to seeing you.” 

Set the scene

Enjoy a virtual tour of Marigot Bay Resort and Marina from the comfort of your sofa. Turn up the central heating, tune into some Reggae vibes and transport yourself via video to Marigot Bay—described as “the most beautiful bay in the Caribbean” by novelist James A Michener. 

Imagine you are luxuriating in one of the resort's 124 suites or at the swim up bar with every need and desire met by your personal assistant and the highly skilled team of Marigot Bay hospitality professionals while mega yachts come and go from the marina docks.

All the flavours of the bay

Take a sip of your signature Marigot Bay Rum Punch while you prepare dishes created by Director of Food & Beverage and Culinary Operation Daniel Echasseriau to capture the flavours of the bay and spices of the region.

Try Peri Peri calamari with chorizo, or blackened shrimp, watermelon and feta salad with a lime and chili dressing and your taste buds will feel they're already on holiday (recipes below). 

Relax and unwind with a home-made body scrub

You may not be able to get to the Marigot Bay Resort Spa Village, but spa manager Elezer Charles wants to make sure you're getting your spa fix wherever you happen to be.

Her body scrub recipe will not only leave your skin smooth and soft, but it's a great way to use up the mountain of coffee grounds we seem to be generating while working from home and to ensure your skin is beach-ready once the restrictions are lifted and flights to the Caribbean resume.

Essentially the benefits of using a body scrub are the removal of dead skin cells and impurities, leaving you feeling fresh and your skin looking rejuvenated, revitalised.and glowing—all good things when we may not be getting enough fresh air and sunshine.

Suggested Ingredients:

Coconut Oil; Almond Oil; or Olive Oil                                  

Brown Sugar or White Sugar     

Epsom Salt; Himalayan salt; Sea salt; Dead Sea salt; or Kosher salt

Variety of Essential Oils (if desired, lavender is great for inducing a state of calm)

Coffee (used grounds work well); Cocoa; or Oats

Nutmeg; Honey; or Cinnamon                                    

Directions

1. Use any sugar or salts of your choice
2. Add 3 tablespoons of your desired ingredients to a mixing bowl (Sugar or Salt; Coffee, Cocoa, Oats, etc.)
3. Add the carrier oil (coconut oil, almond oil or olive oil). Mix thoroughly
4. If needed, add more sugar, salt or other ingredient until you are satisfied with consistency.
5. Add essential oils of your choice for fragrance
6. When you're satisfied with the consistency and fragrance of your scrub, spoon it into a container. 

How to use scrub

Wet body all over, then use scoop of scrub and apply from neck down to feet scrubbing and exfoliating in circular motions. Be sure to pay close attention to areas where dead skin cells are more apparent like the elbows, knees, back and heels. When you have scrubbed your entire body, shower and towel dry then moisturise with a lotion of your choice.

To make the experience more authentically spa-like, enlist the assistance of your partner or a friend as a “therapist” to help apply the scrub and be sure to play soothing and calming tunes at the same time.

 

About Marigot Bay Resort and Marina

 

Nestled in Saint Lucia's Marigot Bay—described as “the most beautiful bay in the Caribbean” by novelist James A Michener, the Marigot Bay Resort and Marina re-opened in December 2014 following an extensive multi-million-dollar renovation. The resort's 124 suites feature spacious balconies and extensive views of the bay or lush tropical gardens. Many suites offer private hot tubs. The Grill at 14°61° offers thoughtfully prepared farm to fork dining, while guests enjoy breath taking views of Marigot Bay. An intimate Rum Cave houses specialty local rums and offers rum tasting classes in a space reminiscent of an authentic distillery, while the swim-up Pool Bar and Brut Bar serve fresh sushi and ceviche. Guests are afforded even more luxury at the world class onsite spa. Inspired by Saint Lucia's natural environment, the spa utilises indigenous ingredients in innovative rituals based on the phases of the moon and speaking to the island's Amerindian heritage. In addition to treatments from international spa brand, VOYA. Marigot Bay Marina accommodates some of the most luxurious mega yachts in the world, and guests of the resort are able to arrange exclusive charters. Proud members of the Preferred Hotels and Resorts' LVX Collection and American Express Fine Hotels and Resorts, the resort's magnificent setting places guests nearby St Lucia's majestic rainforests and iconic UNESCO World Heritage-listed Pitons, providing easy access to activities including water sports, horseback riding, fishing, diving and hiking.

Website: www.marigotbayresort.com

Instagram: www.instagram.com/marigotbayresort/

For more press information contact:

Molly McDaniel

molly@mollymcdanielpr.com

Tel. +44 (0)7776 511 000

Recipes

Marigot Bay Rum Punch

1/2 ounces dark St Lucian Rum (St Lucia Distillers Bounty Rum or Chairman's Reserve)

1/4 ounce grenadine syrup

2 ounces pineapple, orange, or passion fruit juice

Pinch of nutmeg

Optional: 2 ounces club soda

Garnish: seasonal fruit

Put all ingredients over ice in a cocktail shaker (excluding the club soda). Shake well. Strain into a highball glass filled with crushed ice. Top with club soda if desired and garnish with fresh fruit such as orange slices or pineapple. For a sweeter, more potent punch, you can also an additional 1 ½ ounces of Marigot Coconut Liquor created by St Lucia Distillers

Blackened Shrimp, Watermelon, Feta, Arugula Leaves

Lime & Chili Pepper Dressing

Serves 4

Ingredients

For the dressing:

¼ cup (65ml) Extra Virgin Olive oil

3 tbsp (45ml) fresh lime juice

1 tbsp (15ml) Finely grated fresh ginger

1 ½ tsp (7.5ml) garlic, finely chopped

½ tsp (.5ml) scotch bonnet pepper, finely chopped

2 tsp sugar

Salt and pepper to taste

For the watermelon salad:

3 cups Arugula leaves

1 cup parsley leaves

1 cup torn mint leaves

2 lb. piece seedless watermelon, cut into 1” cube

20 kalamata olives, pitted and halved

1 small red onion, thinly slices and soaked in ice water for 30 minutes

4 oz. feta cheese, crumbled

2 tbsp (30ml) extra virgin olive oil

2 limes, halved

Salt and pepper to taste

For the Shrimp:

4tbsp (60gm) blackened spice

1½ lbs shrimp uncooked, peeled

1 tbsp (15ml) olive oi 

Method

First make the dressing. Combined all dressing ingredients and stir well to combine. Taste and add more chili, salt or pepper to taste.

Make the salad: In a large bowl, toss together the arugula, parsley, mint. Divide green between 4 serving bowl or plates. In another bowl, toss together watermelon, olives and onion. Spoon the watermelon mixture, with its juice, evenly over the greens. Sprinkle each salad with some feta and drizzled with olive oil.

Cook the shrimp: Mix the shrimp with the blackened spices, Heat the olive oil. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes.

Add dressing to each salad plate and place the shrimp on each salad.

Calamari with chorizo sausage

Serves 4

Ingredients

For the dressing:

Juice and finely grated zest of 2 lemons

2 tsp (10ml) chili oil

1 tsp (5ml) powdered chili

1 fresh, deseeded and finely chopped red chili (Optional)

1 1/2 tsp (7.5ml) paprika

For the calamari:

800g cleaned tubes and tentacles calamari

2 litres boiling water

3 Tbsp (45 ml) olive oil

1 large skinned chorizo sausage

1 red onion (finely chopped)

3 cloves peeled and finely chopped garlic 

Salt and black pepper

2 large fresh tomatoes (diced)

1 cup green peas

1/2 cup (125ml) chopped fresh parsley

8 lemon wedges

Method

First make the dressing. Combine all dressing ingredients and stir well.

Cut along the long sides of the calamari tubes and spread flat. Scrape away the membranes and score the inner side of the flesh into a diamond pattern, using the tip of a sharp knife. If the tubes are very small, leave them whole or sliced ring. Fill a large bowl with the just-boiled water. Drop the tubes and tentacles into the water, leave for 1 minute, drain, and pat quite dry with kitchen paper. Heat 2 Tbsp (30 ml) of the olive oil in a frying pan set over a medium-high heat. Crumble half the chorizo sausage and finely slice the other half. Sizzle the chorizo pieces in the hot oil for a minute or two, or until lightly browned. Remove from the pan and drain on kitchen paper. Turn the heat under the pan to its maximum and fry the calamari tubes and tentacles, in small batches, for 11⁄2 minutes, but no longer. Tip the calamari into a mixing bowl. Wipe out the frying pan, add another tablespoon of oil, turn down the heat and gently fry the garlic for 1 minute, without allowing it to brown. Pour in the prepared dressing and bubble over a low heat for another minute. Tip the calamari and sausage bits back into the pan, turn up the heat, and cook for a further minute, or until heated right through. Season with pepper and more salt, if necessary.

Tip the calamari onto a heated platter. Scatter with chopped parsley and serve hot, with lemon wedges and crusty bread.