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The Ladera Resort

our guests have the resort on their

bucket

list.We

are a luxury, bou-

tique resort, the first Forbes 4-star

rated in St. Lucia, and so our clients

are mostly professionals and busi-

ness people who want anonymity

or to disconnect from the pressures

of the real world.”

In addition to its breathtaking

views a thousand feet above the

Caribbean, Mariatte says that the resort has

added a great variety of flora to the location’s

already rich natural abundance. “We take a lot

of pride in our gardening and landscaping,

and, over the years, we’ve amassed a collec-

tion of plants and flowers that far exceeds any

other gardens in St. Lucia.” In fact,

the resort has incorporated a daily

garden tour for its guests,which

now includes a recently completed

medicinal garden.“We share infor-

mation about the medicinal qual-

ities of these amazing plants and

how they can benefit the body,”

she adds.

Ladera’s Dasheene Restaurant,

led by Executive Chef Nigel Mitchell, features

innovative interpretations of St. Lucian and Ca-

ribbean specialties, based on local produce and

fresh fish. “Our cuisine is organic,” says Mariatte.

“Most of what we offer on our menus are things

we buy locally, or grow ourself. It’s farm to table

AT A GLANCE

The Ladera

Resort

WHAT:

An adult-only,

luxury hotel

WHERE:

Soufrière, St. Lucia

WEBSITE:

www.ladera.com

and very fresh. We also buy our fish and other

seafood daily.”

Mariatte says that the hotel, which shuts

down periodically for renovations, such as last

year when it laid down new natural hardwood

floors in the rooms, had to stay closed longer

than usual because of some damage caused by

Storm Matthew. “But thankfully, it was timely,

since the hotel was already closed to guests

at the time,” she remarks.While there are no

immediate plans for any new expansions, the

ownership is always considering long-term

plans. “The hotel sits on 21 acres of land, so

there is scope for anything,” Mariatte adds.

In addition to its close relationship with its

natural surroundings and its reliance on local,

organic produce, Mariatte says that the resort is

looking at upgrading its level of environmental-

ly sustainable practices. “We’re working with an

environmental health and safety consultant to