Kai Manje Restau­rant 2016 ‘Best of Award of Ex­cel­lence’ two years in a row

The Star (St. Lucia) - - LOCAL -

Kai Manje Restau­rant at Ti Kaye Re­sort & Spa has re­ceived Wine Spec­ta­tor’s pres­ti­gious Best of Award of Ex­cel­lence for the sec­ond year in a row.

Food & Bev­er­age Di­rec­tor and Gen­eral Man­ager Sarah Watts over­sees the wine se­lec­tion along with Restau­rant Man­ager Kim Wil­liams and Wine Waiter Key­gan James. “Two years in a row! This is just fab­u­lous,” said Watts. “Wine and food is such an im­por­tant pas­sion of ours and it is won­der­ful for our team to re­ceive this recog­ni­tion. Sus­tain­abil­ity is in­te­gral to the day-to-day func­tion of Ti Kaye.”

Sus­tain­able food ini­tia­tives at Ti Kaye Re­sort & Spa are the prod­uct of tire­less work from Ex­ec­u­tive Chef De­nis Jari­cot along with Op­er­a­tions Man­ager Cheryl François, who work to bring lo­cal ingredients to the Kai Manje menu when­ever pos­si­ble. “We work with lo­cal farm­ers and sup­pli­ers to en­sure we in­fuse as many Saint Lu­cian ingredients into our menu as pos­si­ble,” ex­plained Watts. “This in­cludes lo­cally-grown cho­co­late, all our herbs, and some of our fruits grown in the Ti Kaye Gar­dens.”

Fol­low­ing this lat­est ac­co­lade, the Kai Manje team will be in­tro­duc­ing a va­ri­ety of new food and bev­er­age ini­tia­tives in­clud­ing a Rum Tast­ing Menu fea­tur­ing 40 aged rums from through­out the Caribbean, evolv­ing Seven Course Cre­ole Tast­ing Menus, and a new Wine & Cho­co­late Tast­ing Menu to cel­e­brate Cho­co­late Her­itage month in Au­gust us­ing lo­cally-sourced Saint Lu­cian cho­co­late.

Since 1981 Wine Spec­ta­tor has been hon­our­ing restau­rants fea­tur­ing ex­tra­or­di­nary wine pro­grammes. The last four years have seen Kai Manje Restau­rant ris­ing in the ranks of the Caribbean’s best restau­rants, earn­ing Wine Spec­ta­tor’s Award of Ex­cel­lence in 2013 and 2014. 2015 saw Kai Manje reach­ing even greater heights by earn­ing Wine Spec­ta­tor’s Best of Award of Ex­cel­lence, fur­ther high­light­ing Ti Kaye Re­sort’s com­mit­ment to show­cas­ing an in­creas­ing breadth of wines, pro­vid­ing op­tions from a greater va­ri­ety of wine­grow­ing re­gions and de­liv­er­ing a su­pe­rior pre­sen­ta­tion to guests.

The 2016 Best of Award of Ex­cel­lence is a tes­ta­ment to the team’s ded­i­ca­tion, ce­ment­ing Ti Kaye Re­sort & Spa’s rep­u­ta­tion as a va­ca­tion des­ti­na­tion for food & wine lovers. Kai Manje is amongst only a hand­ful of restau­rants in the en­tire Caribbean to achieve this level of award.

Since open­ing in 2001 Ti Kaye Re­sort & Spa has grown into Anse Co­chon’s pre­mier bou­tique re­sort, with 33 cot­tages, two restau­rants, a mod­ern spa, fit­ness cen­tre and an award-win­ning wine cel­lar fea­tur­ing the best se­lec­tion in Saint Lu­cia and the south­ern Caribbean.

Din­ner for two in the wine cel­lar at Ti Kaye Re­sort & Spa.

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