The Future is Bright

Our last day today, and we’ve been looking at the plans for the future.

First of all we headed up to the area behind our cocoa lodges to look at the site of the 8 villas which are about to be added to The Hotel accommodation offering.

The view from above is absolutely stunning, as you can see here.

Peter Harris showed us how it’s all going to fit together, and this photo was not contrived in the slightest and it really happened like that, honest. The villas are going to have enormous walk-in showers, huge beds and vast verandas, all done in HC elegance and authenticity. Nothing vulgar, nothing less than beautiful. Judy’s just wandered in with some beautiful Anthrillium lilies which are under consideration for the bathrooms.

When you look at Phil and then see the rest of the team in the distance you can see how much space there is going to be. It will be lovely up there.

On the way back down, we stopped at the site of the massage parlour. Actually, I had a cocoa butter massage last night and it was damned fine. I think the massage parlour is going to be kept busy. It’s going to have its own little herb garden right outside, and include a jacuzzi spa and 3 treatment rooms.

Well, you know, we have to hop on a plane home this afternoon, so this is the final blog posting. I’m going to leave you with this cliffhanger. Phil has shown us the plans for the chocolate manufactory, complete with full access for guests to share the taste and aroma of the whole experience, see how the cocoa is transformed into the food of the gods and have access to our cocoa experts to learn more about this fascinating product. And I can tell you that it’s absolutely incredible. But I’m not going to show you any pictures or give you any more detail right now.

Of course, on behalf of all the director team, a huge thank you to the Rabot Estate team who have made our stay so splendid.

Phil and Judy, our hosts, and the commercial management team who created the barefoot luxury experience for us.

Marius and Stan who shared their agricultural knowledge so freely.

Methodius Faucher, the Estate Overseer (centre), who generously gave his time, and his team, to ensure we all got thrilled by the cocoa experience.

And of course, our chocolatier chefs, David and Olivier, as well as Head Sous Chef, Fabian, who gave us Michelin star treatment morning, noon and night, in the Boucan restaurant. The chefs are so handsome my camera cannot do them justice. Sorry, followers.

I hope you’ve enjoyed the journey this time around; thank you for travelling with us, and see you again next time the flipflops get packed.