Royal Plantation Ocho Rios, My Personal Paradise by Debbie Hoffren, 02/20/09 - 02/27/09

This was our 13th stay at the resort since it opened under the Sandals family in 2001 and of course, I have been over there an number of other times for the day or evening. We have stayed in every room category except the villa, and there are advantages to all of the categories. We have met a number of stars at the resort. The nicest was Kimberlin Brown, and the most interesting was Robin Williams (and of course, Butch and Jaime Stewart-McConnell). The real stars we met are the staff and also our friends and clients that have crossed our paths. I go a lot of places, but I consider Royal Plantation my own personal paradise.

I have written many reviews on the resort, and links to these and our photos can be found at http://www.tropictravelonline.com/royalplantation.html. I am going to make this one a bit different and talk about a few of the things I have not talked about before.

History

Royal Plantation actually dates back to 1957 when it was Plantation Inn. It even at one time was a sister resort to nearby Jamaica Inn. It had been part of Coconut Grove Estate, so the resort was named Plantation Inn. That original inn was two stories of the current east wing. A lot of changes came along - the west wing, a 3rd floor to the east wing, and Villa Plantana were added. All of these changes took the resort through the 80s.

The hotel from the early days was famous for excellence and for bringing in famous people who often just blend in like any guest but sometimes stay secluded. Like every guest, that is their right, and achieving new friendships or having a private holiday is a luxury many a lucky guest enjoys today.

You can read all about the history of the resort from the early beginnings to what the Stewart family has allowed to evolve today at http://www.royalplantation.com/history.cfm?referral=110145. One thing the Stewarts did when they opened the hotel under their umbrella in 2001 is that they took the old balconies from several room categories and turned them into sitting areas with comfy chairs, marble bars, and a table for dining for two and then put in French balconies to let in fresh air and soothing ocean breezes and sounds.

My own history has its own beginning. Having stayed at Sandals and Beaches resorts many times and being an internet advocate since the early 90s, I was married at Sandals Montego Bay in 1993 and became a seller of travel in 2002 after many years doing other roles in technology and hospitality(tying the two together). We've been in the Sandals Preferred Specialist program since its inception. I have achieved a number of certifications in the Sandals and Luxury sector and even won a Star Award for Royal Plantation one year. All of our agents can book the resort from personal experience.

Long-time returnees will remember some of the people I do. Many are gone now, but a few are still there. It is always sad to see anyone go, but the resort has held the same standards in hiring, and sooner or later, someone else wonderful comes along. Having a relationship with staff and management becomes the natural thing in this small setting. Hotel Manager Suzanne Millwood was there before the Sandals family acquired the resort. Her history and experience, no doubt leave her with many a story to tell. She walks the property on her days and nights there, and she makes herself accessible to both guests and staff that need her. She has a great sense of loyalty to her family and her island home, and she will find time to talk to you when you walk by, yet when there is a problem or issue, she will take care of that, too.

All three gentlemen in the General Manager position have brought their own grace and style to the position. Aram Zerunian opened the hotel as Royal Plantation by Sandals. Before even opening, our favorite chef ever (Chef Hugo) and Aram started off the resort as something totally different. Many food tastes came in that fused Caribbean and international flavors with most meals being a la carte and every meal being a celebration. Aram saw the resort through a tough time for Jamaica tourism when the U.S. faced the 9/11/01 tragedy. Had I not known him so well and had an "insider" view, I never would have known all the many creative things that were done to save money on the back-office side but not impact the front-line food, drink or room experience the guests received. Sadly, Aram went back to Half Moon where he remains (and is doing a wonderful job).

The next general manager was Mario Machado. His personality was so different from Aram, and it was a big change. He had been in so many areas of hospitality, mixing roles from the culinary end and resort management. This is my favorite kind of manager because they always make sure the food is good. Mario's departure led him to the boutique hotels of Chris Blackwell at Island Outpost. That led us to look into the chain, and what we found were some interesting and exciting resorts. Even those resorts did not hold him, as Mario went back to his true passion and opened a restaurant in Kingston. The restaurant is Mac's Chop House. I am anxious to go there, as it gets so many accolades, and I think it is hard to even get in there. The website is http://www.macschophouse.com/index.html. Once the new road is completed to Kingston, I plan to go and experience it. Mario also opened Mac's Gourmet Market (http://www.macsgourmetmarket.com/). Here, they are serving soups, salads, sandwiches and many hot items and combining this with a gourmet market.

The current general manager, Peter Fraser came to the resort in December of 2003. Along with studies in the UK, Peter has a career spanning over 30 years that took him to management positions around the globe in Dubai, Barbados and Jamaica. His vast experience spans the realm of culinary arts, sales, hotel and resource management, and many roles that you cannot put a name to. We get along so well because we both have an eye for detail and a taste for the exquisite, whether it is in a casual or formal setting. Like me, he is reachable everywhere with his trusty Blackberry. He has been known to be a judge at some of the island "foodie" events, and like a number of his current and past staff, he works very hard for the local charities. I urge you to get involved in these, as well through the new Sandals Foundation or by contacting the resort's PR manager, Christine Moore.

Arrival

If guests are arriving by air, they will proceed through customs and immigration and claim their bags. Next, they will head to the Sandals lounge and speak to one of the representatives with the handheld devices. Once bags are tagged for transport, guests can go inside the lounge to use the restrooms and get a soft drink or Red Stripe and soon will be called for departure.

Those who booked their trips before December 8, 2008 will have a private transfer by car. Those that booked after this time will have the opportunity to chat with up to four other guests if they arrive at the same time, as they may then be transported together. Guests will not be asked to wait more than 20 minutes. Private transfers are still available at a cost. Options of a private car or a Mercedes transfer are available and can be booked for one way or round trip.

Those transferring on a split stay from a Sandals or Beaches resort should work with their travel counselor to organize their transportation.

Guests both new and returning to the island should use the ride as an opportunity to enjoy the sites of Jamaica and to start a conversation with their driver. It is nice to hear their opinions on politics (local and from our own land), island events, local heroes, and the like. You will find the driving is on the left. Transfers will take an average of 90 to 120 minutes, depending on traffic and stops.

We arrived from Sandals Montego Bay where we were picked up in a new Toyota. The ride went quickly, and we arrived in 95 minutes, including a short stop along the way. There is no more special feeling than getting out of that car, eyeing the friendly faces that may be managers or concierge staff, seeing that first glimpse of the fountain beyond the lobby and getting a glimpse of the ocean. This is followed by a cold towel and sparkling wine or your beverage of choice. As you relax, you will check into the resort and will need to leave a credit card imprint or a small cash deposit for incidentals.

You will be escorted to your room, and your bags will arrive shortly.

Activities

The resort offers two plans, the European Plan and the Royal Plan. In this report, I will speak to the Royal Plan. One of the special things about Royal Plantation is the relaxed elegance. A number of guests spend their days on the west beach doing little to nothing at all. They may also start their day with waffles, omelets, fruits, cheeses or many other hot and cold items in their room and head down to the beach. Here, their chairs are set up for them, and the beach butler, Cleon quickly comes over with a mangosa. This is the resort's signature drink with mango nectar and sparkling wine. As time goes by, they will be offered fruit and receive a cooling mist spray and even get cucumbers for their eyes. When the mood strikes, they can leave their seat and go to the Royal Grill or order food at their chair.

Others will start the day up at the Terrace for breakfast and then head off to the spa or beauty salon. Others may head to the pool or hot tub where comfortable loungers await. The pool will appear quite small to some, but the resort has 77 rooms, and when the resort is fully occupied, you will never see even half the chairs full or ever see a problem with space. Beverage service is offered here all day long. I usually stop at the Appleton lounge and let them know I am going to the pool in case their are no other guests there. I spend a lot of time in the hot tub. I found the temperatures pretty good, but the hot tub is not as bubbly as it once was.

The spa and beauty salon offer a full range of treatments either a la carte or purchased in small packages. There are a number of signature treatments, and the spa sells both Pevona products and the Sandals signature Red Lane Spa products. While I miss the former signature lemongrass scents of the candles and the best scrub I ever used and feel it was a huge mistake to abandon this soothing scent, I do find it intriguing that they have added some unusual new products all of excellent quality. Prices are higher than in local spas at home, but they are in line with 5-star resorts and cruise line prices. There are also steam rooms in both the ladies' and men's lounge areas. These are complimentary to all guests whether getting a treatment or not. The lounge area is comfortable. Teas and fruits are available, and there is a private dressing area and lockers.

All of the spa therapists are good, but I prefer the long-timers that know me and my expectations. I do not want any solicitation of other services or products given to me during my current experience, even when the treatment is over and I am still in the room. Most of them will just give an analysis sheet in the lounge area, but a few will put on a sales pitch. On this trip, I did a pedicure, a sports massage, and a facial. I love the pedicures at Royal Plantation. They use Creative Nails products, and they are such good quality. I now buy these products from adiscountbeauty.com now and then because they really are good. The toenails will grow out before the pedicure chips off.

The resort has tennis courts, and you can play with the pro or on your own. Twice a week, there is yoga on the pier with Maji. On these days, he set up jewelry that his wife makes and has it available for sale in the gazebo on the terrace. Be sure and chat with him.

Watersports are available on the east beach. You can sign up for snorkeling or diving, the glass bottom boat or take out a kayak or Hobie Cat or try wind surfing. Also on the east beach, you can find an almost isolated paradise, and if you let either the watersports guys or the beach bar guys know that you will want drink service on that beach, the will check on you from time to time and provide service there.

On Monday nights, there is a manager's cocktail party. A local mento band will play. They also play at lunch time on the beach and sometimes on the terrace. Sometimes they just play music, but if you have been around a while, you know they have a repertoire of songs like "Matilda" and "Rum and Coca Cola". When you ask for this, they light right up and start singing. At the manager's cocktail party, usually a tray of appetizers are passed around, and guests and management mingle until dinner is called on the terrace. Next, a meal of grilled meats and seafood, salads, vegetables, island dishes, and desserts, including a flambe are available in a buffet. A soup is served tableside. In season (early July until the end of March), lobster is often grilled. There is usually a great performance by the band that evening. When rain is expected, the whole event is moved indoors, including the band (my preference), and a couple of times, there have been many dancing.

On Tuesdays, the returning guest dinner is held. The evening starts with cocktails either in the Appleton lounge or the drawing room, followed by dinner either at one of the restaurants or in the conference room. On this stay, there were 18 returning guests and 3 managers at the dinner, so it was held in the conference room. It was beautifully decorated, and Peter surprised everyone with a private performance by the Hatfield Social Group.

On Wednesdays, they have soursop martinis on the beach. Soursop is a local fruit. In the afternoon that day, Vivian comes to the afternoon tea and demonstrates flower decorating. I love to do this so that I get a nice arrangement for my room. If you have a group that is interested in this, let them know. She normally has only one or two attendees, so she brings her flowers according to that expectation.

On Thursday, there is a Jamaica night. The menu served is a la carte. Local foods are served with a gourmet flair. An island show is presented complete with the fire and limbo dancers and bamboo dancers, and audience participation is included.

On Friday morning, they also show the freshly made hot cocoa (and sell the kits to make it).

On Saturday, there is a cooking demo on the beach. I really wanted to see this, but it was not given at the time posted, and since I was there for a vow renewal, it did not meet the schedule.
Things in general are in good shape. There has been lots of painting going on in the room block halls, etc, so things are getting freshened.

Normally, when we stay here, Todd is out on the golf course using the included green fees (royal plan) several days a week. The course is nearby, and he starts out early in the morning. He did not stay at the resort all the nights I did, so he did not play this trip.

There are a couple of optional activities that are included. They have cooking lessons with the chef. This is available as either a group lesson or a private lesson. This used to be an inclusion of the royal plan, and I would love to see the inclusion brought back.

Another activity that I attended at one time was the gathering of local artists and the interesting conversation around that.

On major island holidays, sometimes a brunch is held that is an elaborate buffet.

Dining

Breakfasts

Most days, I chose to dine either on the terrace or inside the Bayside. On several days, I ordered a custom breakfast wrap. These are like a huge burrito sized serving. I can only eat half. I stuck typically to just eggs or eggs and bacon, but they have many choices of ingredients including asparagus, tomatoes, a variety of cheeses, other veggies and meats. I usually hand selected crispy bacon and island fruits from the buffet, but these can be ordered from the three-page menu. The menu includes waffles, pancakes, steak and eggs, eggs Benedict, and the like.

One day, I ordered cereal, fruit and boiled eggs in my room. My eggs were not hard boiled and had to be sent back. New ones were promptly brought to me by the surly room service attendant. I have encountered him before, and he is the one staff person that has ever been rude to me. That being said, room service is always a lovely experience. I really think it is just me. I have not ever read anyone else report this. Maybe I was nasty sometime over the years. The table is set up with nice linens. Fresh squeezed juice is always available, also. Breakfasts are included in the room on the Royal Plan, and there is no delivery charge on that plan.

Lunch

A full range of a la carte menu choices are served at the Terrace, the Royal Cafe at the beach and from the in-room menu.

The offerings for lunch will change at times, but there will always be seafood, meats, salads, soups and desserts.

Up at the Terrace, the menu is a bit more international, though island favorites with a gourmet flair are always available. I almost always start with the soups. The resort does an outstanding job with soups. Some of them may not sound worth the bother, but almost always, they are among the highlights of any meal. I like to order several courses, so I appreciate the spa menu that was available on my last two visits. An example of a meal offered there is grilled snapper with a green salad with citrus fruits and citrus dressing. On the regular menu, there were always several choices of fresh fish and shellfish, steak every day, pasta, chicken, weinerschnitzel, and salads. We had no problem ordering items from the beach menu up at the Terrace or vice versa. If you would like to do this, you may wait a few minutes longer, especially if you pick a rainy day! Every day, they offer a variety of desserts, I typically choose the sorbet of the day. I love fruity tastes. Don't worry if you are a dessert person. There are richer choices available.

At the Royal Cafe, I dined on two occasions on this trip. On both occasions, I ordered the grilled snapper sandwich on toasted French baguette. Meals start with chips and a salsa with fresh chopped peppers. I do not indulge in chips at home but do like a few at Royal Plantation. On this trip, it did seem to take a bit longer to get the chips out and get the meal started. Many guests were opting to dine in their chairs on the beach, and they were getting faster service than those dining up at the restaurant. Food options are the same. On one of the days, one of the staff had hurt his back and had to go home, and we arrived during the delay before they found a substitute to come in and assist. On the other dining occasion, service was speedy. Jerk ribs, chicken and pork are available here. They also offer a seafood salad, gourmet burgers, fried calamari, chicken wings, club sandwiches, wraps, and salads. Gazpacho is offered here and is very good. I would like to see the chopped peppers back on top or served on the side for one to add. I am sure this could be requested. In season, a lobster BLT is often offered, a real treat!

I did not dine at the room for room service at lunch. Offerings extend from soups, appetizers, seafood, pasta, steak, burgers, omelets, and they also include salads and desserts. Table service is set up in your room.

Dinner

Le Papillon

Dining at the award-winning restaurant, Le Papillon is a treat. Guests may dine inside with air conditioning in a beautiful setting with fine china, crystal and table linens. Sometimes, a pianist plays during the dinner hours. Guests that choose to dine on the patio (not suitable for larger groups) will feel the fresh air, and if a table near the balcony is selected, guests can watch the evening show while dining. Reservations can be made at the concierge desk off the lobby. In times of high season, I recommend making reservations at the beginning of the stay so that you will not be disappointed.

On the night of our arrival, we dined outside on the patio with companions. Service flowed along at just the right pace. A little more attention should be paid to water glass levels, but all in all, service was excellent.

Menu choices at Le Papillon are always gourmet. The menu is set, but guests can deviate slightly here in the method of preparation or some similar dish if the restaurant has the ingredients. Often I have seen guests substitute grilled lobster for the curried lobster tail and things of that nature.

We all ordered an appetizer. Todd favors the coquille appetizer and looks forward to this. Our companions shared the escargot and another appetizer. I ordered the crab cake, which was delicious. All of us ordered soup. Our companions enjoyed duck breast, while I had delicious sea bass and Todd had a tenderloin. We even had desserts. Our companions ordered tea.

On the night of my friends' vow renewal, we had a table for 7 set up on the Terrace, and we ordered from both Le Papillon and the Terrace menus. I loved the sea bass so much that I ordered it again. One of our party ordered the tuna tartar as an appetizer, and a couple of the guests ordered the seafood pasta, which had huge prawns and lobster. Soups, appetizers, and salads were ordered. One of our party ordered a bottle of wine from the manager's list. This was served by sommelier, Jeffison. He discussed the upcoming wine cellar with us, and all around everyone was expressing a huge desire for more of a wine variety for both the house and manager's list (already much more extensive than the limited house list). There is a large import tax on wine on the island, but more choices could be offered and have been in the past. We received impeccable service from table setup to clear from Devon and his staff from appetizers to the exotic foamy coffees my companions ordered. As I did mention while on property, there were a couple of small issues with the soup of the day and what fish was to be served were not known when the menus were brought. We received the information promptly, but it would have been over the top if this had been known in advance even though we were receiving a special menu.

The Terrace

During dinner, either Yannis or Devon will personally oversee the dining experience. I would like to see the chef go around to guests at lunch and dinner as chefs in the past have. People like to discuss the food, and it really adds to the experience.

On Mondays and Thursdays, the resort has a theme dinner on the terrace.

On Monday, it is an elegant BBQ. This is not really my thing. I prefer a course by course a la carte. However, in season, they usually grill lobster and at other times, they grill shrimp. There is typically a couple of other grilled meats, some island entrees, salads, pastas, and vegetables. There are a number of salads and large trays of cheeses and fruits. Soups are served from a terrine tableside. Desserts are individual servings of things like fruit tarts, crème Brule, etc. and, usually, there is a flambé.

On Thursday, this is the Jamaica night. This meal is a la carte, and each course has a selection. This meal is followed by a Jamaican show that was fun and heavily attended. Some guests move on to the patio to watch this.

Every night, there is some type of show at dinner. This is a laid back affair with a house band playing. Then several nights, they are accompanied by various singers and instrumentalists. At tea, there is a pianist.

Other nights, dinner on the Terrace is a table d' houte setting where each course has a few selections. The menu rotates daily. A few simplicity items are served daily, such as sirloin steak and salad greens, in addition to the creative menus of the day.

Private Dinner

On one night, we had a private dinner in the drawing room with a personalized menu. We had beautiful flowers decorating our menu and our own butler. This was a 5 course meal, and each of us had our own favorites. It was very quiet and a very nice dinner. The shrimp cocktail was extra spicy the way I like it. We had pumpkin soup. We had nice salads. Todd had a tenderloin that must have been 3 inches thick, along with a lobster tail. I had veal. For dessert, Todd had warm chocolate cake and ice cream, while I had crème Brule.

Royal Grille

Seasonally, the resort will have casually elegant steaks and other grilled items for dinner down at the beach restaurant several nights a week. This is also weather dependent. Though occupancy was 95% to 100% during my stay, the restaurant was not open and never has been on any of my stays. This is unfortunate since I am asked about this every week. I hope to try the restaurant soon.

Weddings and Vow Renewals

Wedding groups at Royal Plantation seem to be becoming more and more popular. On my last 3 stays at the resort, I have seen wedding groups with anywhere from a dozen to 39 people. Weddings are always a custom event, and they can be done on the beach, in the gazebos, gardens or on the patio by the pool and hot tub.

On this stay, we had a vow renewal for Julie and Richard. They were married at the resort 5 years ago. In addition to the minister, Maji spoke some words of encouragement during the ceremony and also before and afterward when chatting with the guests. Most touching was Richard's own words to Julie where he spoke of their life being a journey together. We were all quite moved. I could not hear Julie, though I was steps away, but Richard did, of course, and it was perfect for them. The photographer will take pictures, and these are now digital and are available for review and selection. If you would like to have a video, this needs to be arranged in advance.

Gift Shop and Tours

The gift shop has a number of boutique clothing items, bags, shoes, souveniers, music, and various sundries. Pharmacy items are limited, and it is advised that guests make a list for packing that is rather inclusive before departing for the resort.

A number of tours can be booked in the gift shop to all of the local attractions, and if you would like to hire a driver for several hours, you can ask the concierge for assistance.

Concierge Services

The concierge desk is off the lobby. This is where you book your dinner reservations. They can assist with any questions you may have about just about anything. Also, at the front desk, you can exchange currency if you so desire. This is useful if you plan on buying a phone card anywhere but at the main Digicel shop. Also, you can reach Shawn from here, and he can help with discussing returning guest issues or requests.

Meetings and Conference Center

Full meeting facilities are available in the conference center right on property.

Exchange Privileges

Royal Plantation does not offer day passes since it is an EP hotel with an all-inclusive option. Guests staying elsewhere can arrange in advance for an EP meal at the resort and a tour.

Guests of Royal Plantation are welcome to use the facilities at any Sandals or Beaches free of charge. Transportation is not provided. Guests can walk to Sandals Ocho Rios. From there, they can shuttle to Sandals Dunns River. Also, guests can hire a taxi to go to Beaches Boscobel if they desire a day of playing on the waterslides. Negotiating a round trip price is advisable.

Suites

All of the suites at Royal Plantation are equipped with flat screen televisions, iPod docking stations, and cd player/radio combos. Wi-Fi internet service is available reasonably at a daily or weekly cost. You can sign up for this by just navigating to your web browser and following the on-screen prompts that should appear on your screen. All suites have 4 poster mahogany beds.

Deluxe, premium, and luxury suites are somewhat similar. Premium rooms have larger closets, luxury suites have whirlpool tubs in the bathrooms. Deluxe rooms are the closest to the main restaurant. These 3 categories have the French balconies. The honey grande luxe oceanfront also has a sitting area. These rooms are in the east wing and have jet tubs. They have traditional balconies on one side and French balconies on the other. The honeymoon grande luxe verandah suites have large balconies that have loungers, a bar and refrigerator outdoors, along with an outdoor dining table. These suites sell out early. The honeymoon plantation one bedroom suites have large jet tubs and a sitting area with a second TV. These are located in the east wing and have a traditional balcony. The governor's general and prime minister suites are very large and have a full living room and bedroom, along with two balconies. One has a lounger for two, while the other has a wicker couch and a dining table. There is also a dining table indoors, and a powder room. There is a separate shower and jet tub. A second bedroom can be booked with the governor's general and prime minister. This is a luxury room that adds on. This gives a French balcony, and then both bedrooms have a jet tub. Both bedrooms connect to the living room. If you are going with parents, adult children or going with a friend, you may be interested in the luxury double. These rooms are large and have two full beds, a walk-in shower and jet tub, along with a dining area in the room.

Other

One day, Richard, Julie and I hired a driver and went sightseeing. We spent time at Goldeneye, Mahoe Falls and Shaw Park Gardens. We also took a couple of pictures on James Bond Beach, but it started to rain.

Trip Home

I had a private car, and Marcia and Peter made sure I had lunch. I brought a steak sandwich. I had this on the plane on the way back. The ride was 90 minutes. It is always so hard for me to leave, and I cried a lot.

My flight left from the old terminal area. I had already gone down to the new area to gave 17, and they changed it to the old terminal. I found this out a bit late and really had to hurry down. We were delayed due to some headlight issue, and we arrived very late. The bags were delayed in getting off, also. I missed my connecting flight. USAirways did put me in First Class on the segment to Houston, but there would have been nowhere else to sit unless they had moved someone else. I did get back the same night but at midnight.

Not responsible for errors and omissions.

Our pictures can be found at http://www.tropictravelonline.com/cgi-bin/gallery/gallery.cgi?Category=101467.