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Anguilla's new benchmark for luxury is Altamer, on the beach at Shoal Bay West. . . .
2002/01/06 - Click to enlarge pictures

When we went to stay the night, Altamer sent a taxi to pick us up, so that we wouldn't have to make the "arduous" 10-mile drive from our end of Anguilla. John the butler gave us a gracious tour and explained the amenities to us, including the touch screen sound system that allows you to select what type of music you want in each room (or outdoor area!) and the volume. Even bring your own CDs and create your own ambience.

After a special greeting cocktail and canapes, we took a swim in the enormous pool, then refreshed ourselves with cold handcloths that had been cooled with just a hint of anisette.

After a nap in our equally enormous master suite, and a cocktail on the porch at sunset, Carl the assistant butler walked us over to the restaurant where Chef Leduc prepared a memorable dinner.

In the morning we had brunch by the pool, with fresh banana muffins by Maurice Leduc, another swim, read our books, and enjoyed an expert massage by Yvette and Hope. After a final look at the beach, we were whisked back home by taxi again! A 24 hour taste of the good life.

Master bed with linen bedclothes Elegant villa entry way The beach Rooftop deck and telescope

The dining table The skywalk! One of the sitting areas Cigar humidor

What you get is Pampered.

Naturally you get a beachfront villa with private pool, plus tennis court, pool table, the beach, watersports, and a fitness center.

But you also get a cigar humidor, an elevator, your choice of air conditioning or breeze cooling (with windows that open!), your own butler, and two assistant butlers. Your own fully stocked kitchen.

Executive Chef Maurice Leduc supervises all the meals in the adjoining restaurant, plus you have a dedicated chef just for your own private villa. Before you arrive, John the butler emails you with sample menus to select from, a survey to find out your personal preferences, and a guide to what to expect at Altamer.

If you arrive at St. Maarten's airport, you can be picked up by boat and dropped right on the beach at Altamer!

Hand-made bed linen from Turkey, ironed with lavender water (and you can order a set for home from only $3000).

Beautiful displays of fresh tropical flowers at every turn. Fresh squeezed orange juice by the pool.

Fully equipped office with computer, printer, high-speed internet access, incoming fax machine and outgoing fax machine too!

Entertainment room with large flat-screen TV, hundreds of movies on DVD and Video.

A Further Report on Altamer:

After our experience at Altamer, we sent our reporter Janine Edwards out to the resort to find out how they did it and to take many more pictures. Here is a portion of her report:

"I had an opportunity to get a glimpse of the behind-the-scenes world at Altamer Resort, while chatting with Rebecca Eggleton, the young, vibrant Owner-Manager of the six-acre estate set on the ocean at Shoal Bay West..."

You can also read our previous news stories about the construction of Altamer and about the newly opened Altamer restaurant.

Home page: www.altamer.com

Email: [email protected]

Telephone: 1 (264) 498 4000

Fax: 1 (264) 498 4010

Dolled up to the nines and obviously very well rehearsed, the children performed individual and group pieces including Christmas carols, poetry, biblical recitals and skits. The concert hall was decorated with lovely pieces of art and craft created by the children.

The Principal Teacher Heather and the other teachers work hard in providing a well-rounded, stimulating program for the children based on the motto: "Developing the mind... caring for the soul."

Prophecy School is always grateful for contributions of art and craft items including crayons, markers, paper and other craft supplies. Donations can be delivered to Teacher Heather between the hours of 9am and 12 noon, weekdays at the school located in The Quarter, just opposite the Chinese Restaurant.

Telephone 254-497-2038.

Story and pictures by Janine Edwards

Cliffside Riding Centre located in North Hill, now in operation for 5 years provides English and Western riding for the complete beginner to accomplished riders. The rides are conducted at a relaxed and gentle pace�and more experienced riders can go faster if they wish.

They have eight horses (creole and pure bred) ranging from Rainbow who is six months old to Nelson who is 21 years old. The horses have several years of beach/trail riding experience and are well-mannered and gentle.

Tonia runs the center and guides each riding tour. Tonia, married to Garfield Richardson of the GOTCHA charter boat, grew up around horses in a town in the west of England since the age of six. They offer 1 hour rides and 2 hours rides. The ride is a combination of beach and trail. The rates are: 1 hour - US$35 per person and 2 hour rides US$50 per person; $20 for children under five years old riding double with an adult. Rides are now available at 9:30am; 2:15pm and sunset (time varies according to the whims of the sun). Private rides are also available at any time of day once pre-arranged. Rides are tailor made according to ability and the maximum number of riders in a group is 4 - 5.

Tonia and Garfield's cute 4 year old daughter Zoe is very comfortable on the horses. There are special pony rides available for children of all ages and miniature Shetland pony rides for tiny tots. A 15 minute pony rides for kids costs US$10. Tonia has taught quite a few kids in the North Hill village how to ride and they enjoy exercising the horses from time to time. Riding lessons are also available for children and adults.

Space is limited so reservations are required. Call (264)-497-3667 or cell (264)-235-3667

Directions: Cliffside Stables is located on the cliffs in North Hill village. Take the turning into North Hill from the main road. Once you reach the center of the village, go past the pink pizza hut on the right until you meet a fork in the road. Follow the signs, take the right run, go fifty yards and take the next right lane behind the basket ball stadium. The stables are on your left within the next 200 yards.

Opening Hours: Open year round, 7 days a week, 9am to dusk.

Story and pictures by Janine Edwards

Other areas joined in the spirit of the season as community groups and villagers got together and decorated their homes and central spots in their communities.

Here's a glimpse of a few displays, starting with the main tree in The Valley, the Little Harbour tree, the Sandy Hill tree and ending with the dinosaurs..

Story and pictures by Janine Edwards

The staff was cordial and attentive, especially considering that we were not staying at the resort.

The bocce ball fields were well manicured and empty (lucky, since we couldn't reserve them).

After two hours of learning and playing bocce ball, we had a delicious breakfast.

The Goal of Bocce Ball

As you surely know, the game's aim consists in putting more bocce of your colour close to the pallino (the small boccia). This can be an individual game as well as a team game (maximum 6 against 6).

For individual competition, each player has four bocce, while in team games each team player has always 2 bocce to launch.

The Field and Tools

The fields is generally between 22 and 28 metres long and 3.5 metres wide; at CuisinArt there are two fields, side by side, so you play down one, then play back up the other.

In Italy, the ground is usually pounded sand and the borders must have a wooden frame 20 cm high. At CuisinArt the ground was indoor/outdoor carpet.

The bocce are generally in plastic or other synthetic material; their diameter is a maximum 12 cm and their weight is 1.3/1.4 Kg. They come in two colors, one for each team.

The pallino diameter is a maximum 4 cm in diameter, and of the same material of the bocce, but white.

The Game

Then the first play launches his boccia (bocce is plural) trying to get as close as possible to the pallino. This sets a goal for the remaining bocce: to get closer to the pallino.

There are three kinds of launches:

Al punto - you make the boccia roll on the ground in order to make it get close to the pallino. Normally tossed with the hand under the bocce.

Di raffa - you launch it into the air with a spin effect so that when it touches the ground it stops close to the pallino. Normally tossed with the hand over the bocce, getting some backspin as the bocce is released.

Al volo - you launch it into the air trying to hit the pallino or any other boccia in order to move the game into another field's area or steal the point.

Then it is your adversary's turn. If he gets closer than you, it is your turn, otherwise he will throw his bocce until he gets closer than you, or exhausts his supply of bocce.

To measure the distance between boccia and pallino when there are more of them close to it, you use a little wooden stick.

The score is given to the team with the closest boccia, consisting of one point for each boccia that is closer to the pallino than any of the other team's bocce. A typical game is to 21 but we played a two-man tournament, where each match was just up and down the field once.

Explanation of Bocce Ball by Gaetano Di Palo

But the "news" is a Sunday Brunch at the Dune. Normally, if you want to hear Bankie, you need to stay up late, but now he has a special buffet brunch on Sundays, followed by entertainment. When we went, the Sunday brunch included johnny cakes and special guacamole, mackerel and spinash, eggs, bush tea, tofu spinach dish, fruit salad, green salad, more... total price $15 per person.

The Dune is a unique place, built of driftwood, wrecked boats, discarded bottles, even recycled sliding glass doors. Grab a drink or take a swim on the beach. Outdoor concerts are held in the "front yard" where a bandstand was created out of a boat hull (see picture below). For a contrast, walk next door and explore the grounds of the CuisinArt resort.

Regular Dune Menu:

Black bean soup $8.00
Garden salad $8
Chicken salad $15
Seafood salad $17
Vegetarian plate $17
Curry Chicken $17
Ginger Chicken $17
Baby back ribs $17
Grilled fish $20

Served with salad, rice and peas.

Directions: take the CuisinArt resort turn off, but when you get to the end of paved road continue on the gravel road to the beach.