I’ve been Sandalized.
It’s a term Tracy McCann, Canadian PR representative for Sandals Resorts, explained to me as we started on our visit to Sandals Saint Vincent and the Grenadines, their newest property that opened in March. It was also my first stay at a Sandals resort.
Being “Sandalized” describes the feeling of visiting a Sandals Resort and experiencing their elevated level of service, comfort, beauty and quality and they did not disappoint; agents, you’ll definitely want to add Sandals Saint Vincent and the Grenadines to your ultimate experience list for your clients.
Sandals Saint Vincent and the Grenadines is just under an hour drive from Argyle International Airport and is on the main island of Saint Vincent. The island nation includes 32 smaller islands, some inhabited, known as the Grenadines which also provide perfect opportunities for day trips to explore.
The property has 301 rooms and 15 room categories spread across 50 acres. The majority of rooms fall in the Butler and Club Sandals categories, meaning most are suites and villas making this resort a perfect option for romantic getaways. All rooms include air conditioning, king-size bed, stocked refrigerator, amenity kit, makeup mirror, phone, private bath and shower, safe, HD smart TVs and iron with ironing board.
A bedroom in a Butler Suite at Sandals Saint Vincent and the Grenadines. (Photo Credit: Marsha Mowers)
Sandals Saint Vincent and the Grenadines is home to many firsts. It’s the first all-inclusive on the main island of St. Vincent, which will surely be a big draw in the country’s drive to increase tourism. (more on that this week with our interview with the Minister of Tourism). It has the longest linear pool in the Caribbean; it’s the size of two Olympic pools and runs through the main area ensuring you can take in the truly breathtaking views of the surrounding lush mountains while not worrying about bumping into someone.
Overwater villas at Sandals Saint Vincent and the Grenadines. (Photo Credit: Marsha Mowers)
The most captivating “first” must be the two-storey overwater villas. At just over 1200sq ft, they are set in a private cove, where you walk along the side of a lush cliff to get to, and once inside have a magical view of the ocean. The first storey features a bed, bathroom and deck down to the water and the second features a perfect spot to relax and watch the ocean on a daybed or have a soak in the tub.
The view from the bedroom of a two storey overwater villa. (Photo Credit: Marsha Mowers)
Guests in the villas, and other Butler-categories, can experience another Sandals first; free airport transfer by boat. Taking only 20 minutes, the transfer on a Sandals boat is an incredible way to arrive or depart the island.
We spent three nights in the Lady Palm Club Swim-up Suite with Media Room and Patio Tranqulity Soaking Tub (1SUP category). They’re spacious – 741 sq ft, larger than many city condos, and include Club Sandals Lounge check-in with concierges at your service to assist with spa reservations, excursions, and anything else you might need. Rooms and lounge bars are stocked with premium spirits, Robert Mondavi Twin Oakes wines, beer, juice, soda, water and room service available from 7:00am to 10:00pm.
It's important to note that if clients prefer to work out in the comfort of their room, Sandals Saint Vincent and the Grenadines also boasts the chain’s first in-suite fitness room with an exercise bike, weights and yoga mats (CBE category).
Our server Yetcha at Buccan restaurant at Saint Vincent and the Grenadines. (Photo Credit: Marsha Mowers)
There are 11 restaurants on site ranging from casual eateries such as the Jerk Shack, to truly elevated dining experiences like Buccan. The restaurant is another first for Sandals and you’ll only find it in Saint Vincent. Reservations are required because they do seatings and a set menu that is made of local ingredients and therefore rotates throughout the year. It’s different in that there are no menu item descriptions, only ingredients listed. It’s a fascinating way to dine and try something new; dishes are served family style so it’s also a great way to get to know other guests. A good recommendation for clients would be to reserve this restaurant at the start of the trip to kick off new friendships.
Not that you’ll need it – though maybe after you hit Three Jewels Rum Bar which features more than 30 different types of rum - but late-night menu options are available at Isola Pizzeria until 2:00am. The pizza is light, thin crust and hits the spot day or night.
“The food is some of the best I've had at a resort,” travel agent Shalene Amankrah, Owner/Destination Wedding Specialist at Latitude Concierge Travels, told us in Barbados as she was wrapping up her own Sandals trip.
“The rooms are on another level with furniture selections and little touches like a dressing room. The lead in room is massive, and in parallel the price is very good. The staff were amazing and attentive. I love the finishes and aesthetic.”
The overwater chapel at Sandals Saint Vincent and the Grenadines. (Photo Credit: Marsha Mowers)
Sandals Resorts are of course the perfect spot for weddings and St. Vincent and the Grenadines would not disappoint. The property offers an overwater chapel with a glass bottom and deck space that surrounds the ceremony area to allow for guests to mingle with a cocktail while they eagerly await the start of the ceremony.
The resort is also a divers haven; Certified Scuba divers can have two free PADI dives per day (certification card must be presented). Beginners can do Discover Scuba Diving (DSD) for a fee and international certification is also available at an additional fee.
While the property itself is beautiful, it’s important to remember that its success is due to the people who work there, who go above and beyond.
Our "breadfruit man" Vasquez at Saint Vincent and the Grenadines. (Photo Credit: Marsha Mowers)
We experienced this rather randomly, while at a group lunch, a staff member named Vasquez overheard me when I said I had never tried breadfruit, the local fruit of the island. Within minutes, I had a plate of roasted breadfruit in front of me, only to be followed by a plate of “breadfruit chips” minutes after that. Vasquez had gone to the kitchen, informed the staff that a Canadian girl had never tried it and arranged for me to sample it. He later came out after lunch with the fully roasted breadfruit to show me what it looks like cooked and how to cook it.
As McCann tells us over lunch on our last day, “Sandals hires people based on personality, and then fits them into the position they’ll be most successful in. We know our staff are the biggest factor in our success.”
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