Glamping, a portmanteau of ‘glamorous’ and ‘camping’, is not for everyone. But thankfully, shared CampLuxe conceptualiser Karen Clarke, “Those that get it, get it!”
It’s a concept she’s had pinned on her vision board for over three years but was forced to press pause on as a result of the novel coronavirus pandemic that threw a wrench not only at her plans but those of billions globally. Those who know Clarke, however — her eye for detail and obsession with quality — are hardly surprised that while borders remained closed Clarke and her daughter Khloé fine-tuned plans for the first official glamping experience on The Rock.
“I’m very familiar with the entertainment calender, so I knew early June would be perfect,” explained Clarke. So June 10-12, 2022, luxe campers (affectionately dubbed luxe campers by the Clarkes) ditched city life for a weekend at Frenchman’s Cove Resort, replete with luxe details. Nobody left disappointed. Indeed, expectations were surpassed.
Friday, 3:44 pm
The first set of Luxe campers arrive. After stretching tired legs (the drive from Kingston does take a toll) getting checked-in between sips of sangria, anxious guests began assessing where they would set up camp. Correction: Glamp!
Golf carts, loaded with fans, luggage, and camera equipment — a must-have for the many content creators present — departed the reception area for the glamp site.
Luxe campers converge at CampLuxe for a late, buffet-style lunch courtesy of Bobby’s Café, Grill & Bar.
The temperatures dip as soon as the sun goes down. It was now time to don kaftans and flock to the West Lawn for the International Street Food Dinner. Taste buds were taken on a world tour with a multicultural menu from Pink Apron, Bobby’s Café, Grill & Bar and The Plantry. Chef Bobby Walker kept things muy caliente with Mexican offerings like elote and quesadillas. His Jamaican menu of mannish water, roast conch, and jerk pork and chicken, meanwhile, got rave reviews too. Those in search of “chill” food indulged in wings (Korean BBQ and guava jerk), smash burgers with bacon jam and caramelised onions, and chicken satay with peanut chilli sauce from Chef Charissa Skyers of Pink Apron Jamaica. Principal of The Plantry Danielle Terrelonge was on hand to help diners sift through an array of bite-sized delectables like beet tartare, sweet potato tempura roll, and roasted chayote with cilantro.
There’s something magical about a bonfire — it draws people in, encourages conversation and creates a bond. This is true as the energy from the gastronomy dinner and stage show fuses perfectly at the Beach Soirée. Luxe campers enjoy the starry night as they vibe to the music of Sparkles Disco and sip on cocktails from the bar stocked with top-shelf liquor.