It’s 11:45 am Thursday at Sandals Royal Caribbean and the hotel’s awardwinning chef Glenroy Walker is putting the final touches on lunch. His resort is certainly known for their impressive buffets; who knew, however, just how much better everything has got! A culinary revolution, albeit extremely quiet, has been taking place in the kitchens. The result is manifested in offerings like Asian melon and papaya cold soup and the use of oils like garlic, rosemary, balsamic vinegar, red wine, and olive.

“Our guests,” explains Walker, “are keen on a healthier diet and want innovative culinary offerings… we have responded.” Indeed they have! The buffet affords hot and sour soup, vegetable pasta salad, marinated beet and grapefruit salad, avocado salad complete with assorted sushi rolls and their accompaniments.

Individual desserts allow guests wider dessert options with, thankfully, no need to overwhelm the plates. A challenge, really, when there’s tempting rice pudding, chocolate cake, cheesecake, fruit tart and comforting bread pudding.

Lunch with a flawless view of the hotel’s private island, and the wait staff who delivered gracious service, left us suitably impressed. Our final sip of tea with local Jamaican honey brought our meal to a warm and fuzzy close. If you haven’t visited a Sandals resort recently, it’s time to rediscover sound Jamaican hospitality infused with just the right amount of sass.