Island indulgence
It’s time to discover the pristine beaches, incredible coral reefs and celebratory atmosphere of Turks and Caicos, says Hanna Tavner
THE bow of the catamaran rises and falls in stark contrast to the smooth and steady passage we had been enjoying. We’ve sailed into the open ocean where the wind is whipping up a swell in waters that had been, until this point, protected by the outlying reef.
Our plan to visit Pine Cay is abandoned. But with 39 more islands and cays in the immediate vicinity, it’s no great hardship. We simply head into another protected channel, anchoring up at a smaller cay to swim in the tranquil, turquoise waters.
The Turks and Caicos archipelago clusters in the North Atlantic between the Bahamas and the Dominican Republic. While its neighbours are firmly established winter sun destinations, the Turks and Caicos – a British Overseas Territory – have stayed under the radar. However, with new, non-stop Virgin Atlantic flights from Heathrow to Providenciales, the most populated island, it’s now easier than ever to get there.
The name Caicos comes from the indigenous Lucayan ‘caya hico’, or “string of islands” and these islands are separated from the Turks by the deep Turks Islands Passage. Of the 40 different islands and cays, only nine are inhabited. Some are private.
Several of the most beautiful beaches are found in the Caicos cluster on Providenciales, the third largest island, including Grace Bay Beach – regularly ranked as one of the most beautiful in the world. There are three miles of powdery white sand unblighted by seaweed, rocks or pollution. An extensive barrier reef (the third largest in the world) about a mile off-shore protects the bay from the ocean swells of the Atlantic, ensuring calm, crystal-clear waters.
Grace Bay Beach is home to the majority of the resorts on Providenciales and the emphasis here really is on luxury, albeit the barefoot kind so synonymous with the region. The Turks and Caicos are a celebration destination – multi-generational family get-togethers, birthdays and babymoons, honeymoons and anything and everything that warrants dipping g your toe into this s tropical paradise. e.
The Wymara Resort sits on the e widest, most sought- ght after stretch of the beach. Everything at this sleek, boutique resort, from the large pool off the open-sided lobby to the sparkling white design with turquoise accents, is intended to showcase the visually arresting setting, complementing the uninterrupted views of the white sand and turquoise waters.
A short stroll up the beach is Bight Reef, part of the Alexandra Marine Reserve, and the best place to snorkel in Grace Bay. This protected coral ridge starts just off the shore, but the outer edges drop to about 15 to 20 feet deep, where an abundance of colourful marine life can be spotted.
A quick drive whisks guests to Wymara’s secluded, indulgent villas built into limestone bluffs that offer unparalleled views of the turquoise waters off Turtle Tail peninsula. Guests have access to Sunset Cove Beach Club which features the Caribbean’s first ocean pool.
Of course, the best way to see this multi-island destination is in or on the water. The pristine marine environment is a defining feature of the archipelago.
Before embarking on a kayak tour of the thriving mangroves, we are asked by our guides at Big Blue Collective to only use biodegradable, reef-safe sunscreen.
As we slowly and quietly paddle through the shallow channels we learn about the serene mangrove habitats, which are a breeding ground for marine life and birds as well as being a protective barrier for coral and other marine ecosystems. Turtles swim clearly beneath us, curious heads popping out of the water as we watch on in awe.
Turks and Caicos is known for its abundant conch population. It’s always been an integral part of the local diet and remains popular today. And the place to go to try it is, the aptly named, Da Conch Shack on the north coast of Providenciales.
Here, the conch is served fresh off the beach in the form of fritters, salad and ceviche, or fried alongside ribs, steak and chicken – all washed down with rum punch. The fact that locals loca flock here as much as visitors is testament test to the shack’s sh reputation as one o of the world’s best beach bars and restaurants.
It’s an accolade that is as much about the food as the t location, with tables ta spread out across acr the sugar-soft beach between the palm trees and down to the water’s t ’ edge. d
On the night we visit, the sounds of the approaching Funk Junkanoo Band cut through the darkness before we see them. As the drummers and dancers eventually appear and start weaving their way from the water’s edge through the tables towards the bar area, the pied piper effect is in full flow with diners jumping up to join in. It’s infectious, it’s happy – it’s a celebration. That is what we are here for, after all.