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SOURCE: Travel Center
Crystal Travel awards all inclusive resort in Jumby Bay as best food from an all inclusive resort.
Thousand Oaks, CA (PRWEB) January 12, 2013
All Inclusive Resorts vary in price, and usually the biggest factor comes down to the quality of food. But then again, that's the point of all inclusives, isn't it? The food is included. If the food is bad, and one ends up wanting to eat off site, then all that extra money spent on free food is a waste. It's not like a cruise ship where one has limited options on where to go to eat. At an all inclusive, one can simply venture off into town for a meal at any time.
According to Crystals Travel Division Head, "Members are always wanting to know which all inclusive resort has the best food. It makes sense, for they want the most value for their money. So we started polling our members throughout the year and offering our annual award to the all inclusive resort with the best food. This year's winner was located in Jumby Bay."
This swank resort presides over a 300-acre island two miles off the Antiguan coast, accessible only by boat. Originally an ultra-exclusive resort and community, it was reborn in December 2009 after an 18-month hiatus and $28-million array of new enticements. Explore the island by bike, bask on Jumby Bay Beach (where endangered hawksbill sea turtles bask), or luxuriate at the spa (try the Hammock Massage, you'll feel virtually weightless), then refuel at one of the resort's marvelous restaurants.
The Pool Grille specializes in refreshing island fare like snapper ceviche and crabmeat salad. The seaside open-air Verandah Restaurant & Bar offers "Carib-Pean" cuisine that marries the robust flavors of Provence with lighter, market-fresh local ingredients. In the evening, up to eight guests can savor private dining at a secluded Chef's Table in the Verandah "Kitchen" with a personal chef on hand, as well as a personal sommelier.
The signature Jumby Bay experience, the Estate House, built in 1830, channels bygone British colonial glamour. The interior resembles a private club out of something by Maugham, but one will want to focus on Executive Chef Yann Giacomoni's seasonal dishes like seared scallop with citrus short rib, boniato gnocchi, or lobster ravioli in tomato confit. The decadent desserts that follow likewise infuse European tradition with local flair: think crème Catalan Piña Colada with coconut cracker and rum-roasted pineapple.
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