Situated on the north coast of Jamaica’s Garden Parish is the luxurious Hermosa Cove Villa Resort. The resort boasts a series of tastefully furnished, artfully designed, relaxed, and comfortable Caribbean-style boutique villas.

Bathed in natural light, each villa is nestled in an intimate garden setting to ensure ultimate privacy, with some possessing a magnificent view of the turquoise Caribbean Sea. With all the tastefully appointed furnishings and warm hospitality of the 24 staff members on the property, the nine suites create a lavish seaside village atmosphere that can only be compared to a summer stay in the Hamptons, if not better.

There are a total of 15 rooms (three 3-bedroom villas and six 1-bedroom villas), with two of the villas offering a spectacular ocean view. But there is still an ease of access to the magnificent waters of the Caribbean Sea as all the villas are less than 100 steps from the sea.

If your idea of a vacation is seclusion, sanctuary and serenity, then Hermosa Cove is the right place for you to find inspiration in your very own spacious and private villa designed for you to relax, refresh, and rejuvenate your mind body and palate.

The property is spread over 12 lush acres amid verdant tropical gardens ready for visitors to restore their senses and revive their spirits.

TROPICAL HAVEN

Opened approximately [a year] ago, the cove is just five minutes from the centre of Ocho Rios, yet totally secluded. This coveted tropical haven has a history that befits its beauty. The story is that the prominent and wealthy Boston family purchased the property in the late 1940s from the Lord and Lady Docker Estate. It is said to have been visited by the rich and famous of Hollywood, including Marilyn Monroe and Elizabeth Taylor. Known as the Jamaican Riviera, the area was immensely popular in the 1950s and ’60s.

This phenomenal piece of property captured the imagination of proprietors Clayton and Deb Korver, who developed the ideal vacation oasis to best suit the land, people of Jamaica, and the leisure travel market. Evocative of a slower, more seductive era, Hermosa Cove Villa Resort and Suites is designed with the kind of deluxe details, services, and amenities available at any five-star destination.

The property also boasts the swanky Christopher’s at Hermosa Cove restaurant, where executive chef Conroy Arnold and sous chef Danesha Jaghai prepare tantalising one-of-a-kind dishes.

Named after Christopher Columbus, this spectacular seaside restaurant features architecture reminiscent of Jamaica’s golden age. The details are quite vivid and can all be found in the hand-chipped stone and thatched roofs set against the rustic fortress known as Juan’s Lookout Tower, aptly named after Columbus’ son.

Fruits and vegetables, grown on the property are paired with fresh meats and the seafood catch of the day, shape the cuisine at Christopher’s, which is accented by international culinary techniques and preparations. Regional recipes, Spanish fare, and twists on Caribbean cooking are infused with historical culinary influences. The kitchen is centred on a 900F wood-fired oven, often stoked with pimento or mango wood.

And you don’t have to be staying at the resort to enjoy the delicious fare. A simple phone call to make a reservation will give you the opportunity to enjoy this island paradise.

[see more photos, and specific dishes on Christopher's Facebook Page]

For many who have already visited the Jamaican gem, they can all attest to the fact that Hermosa Cove is indeed Ochi’s small parcel of paradise.

Brunch will be served Sunday May 12th from 10am to 2pm. Reservations are required, so please call us at 974-3699, or 974-9776. The cost for adults is $25.00, and children 12 and under cost $1 for each year they are old. Prices are quoted in US Dollars and are not inclusive of the 10% GCT tax and gratuity.

Breads & Pastries

Soft Breakfast Rolls

Bread Sticks

Brioche

Multi-grain, Whole Wheat, White, Hard dough

Jams and Marmalades

Guava, Orange, Mango/ Strawberry, Burnt Sugar,

Muffins

Banana Molasses Raisin

Waffles and Pan Cakes

Waffles

Caramelized Banana with Pecans, Whipped Cream, Aged Maple Syrup

Golden Brown Pancakes

Raspberry or Blueberry Topping

Jamaican Glory 

Cups of Fruit Salad

Ackee & Salt fish

Sautéed Callaloo

Herb Sweet Potato Sticks

Coconut Infused Bammy

Omelette with a Twist “Casserole”

Ackee & Salt fish Omelette

Callaloo & Cheese Omelette

House Smoked Bacon, Onions & Cheese Omelette

Salad Bar

Garden Style Salad

Tomato Wedges, Julienned Carrots, Shredded Cabbage, Feta Cheese

Scotch Bonnet Balsamic Vinaigrette or Papaya Honey Vinaigrette

Smoked Local Irish Potato Salad

Eggs, Celery, Red Onions, Mustard

Hermosa’s Signature White and Red Cabbage Cole Slaw

Chilled Mango & Cilantro Aioli

Jamaican Favorites

Slow- Cooked Ackee and Salt Fish

 With Crispy Dumplings

Pantrepant Breakfast

Steamed Callaloo, Poached Eggs, Country Pepper Drizzle

Hot Station

Pan Seared Fish Topped with a Pimento Infused Escovitch Pickle

Local Vegetables

Penne or Linguine pasta with a choice of an Alfredo or a Smoked Tomato Sauce

Carving Station 

Pimento Wood Smoked Roasted Whole Pig

 Rosemary Scented Bread Stuffing with Smoked Lardon of Bacon

Mama’s Favorite

Baked Whole Chicken

Oven Roasted Root Vegetables, Thyme au Jus

Sides

Rice and Peas

Steamed Market Vegetables

Stuffed Cho Cho

Desserts

Fruit Cake

Pineapple Glazed Bread Pudding

Assorted Jamaican Sweets

Blue Mountain Coffee, Selection of Teas

Download and print the menu for our Mother’s Day Brunch

RESERVATIONS REQUIRED

CALL:  974-3699/9776

— Garfene Grandison (The Gleaner, Jamaica WI)

Guests of the resorts and diners can enjoy house favourites, including mouth-watering appetisers, spicy and hearty soups, salads, and traditional and modern meat preparations. The new culinary masters behind the restaurants newly revamped menu are the dynamic duo of sous chef Danisha Jaghai and executive chef Conroy Arnold. According to Jaghai, “We pride ourselves and put great emphasis on the importance of using indigenous ingredients to produce every item on our menu creating fresher, tastier, spicier dishes. We do not just feed appetites; we feed souls. Every meal should take our guests on a gastronomic reverie,” she notes. That speaks perfectly to Christopher’s tag line, ‘having a passion for palates’, which means that everything that is prepared is done with precision and with the best local quality produce/goods.

Arnold’s culinary journey started in 2003 as a sous chef at Nobu, a three-star Asian restaurant, kick-starting ambitious culinary aspirations. In 2005 he went to work at the Ritz-Carlton in the Cayman Islands but, like the prodigal son, he returned home in 2010 as the executive chef at the Golden Eye Resort. After a year he was off again to St Lucia, and has again returned to the island with Hermosa Cove as his home turf.

Jaghai’s culinary sojourn began when she was 20 years old and graduated from one of Jamaica’s premier institutions for hospitality training, Runaway Bay HEART academy, with a level two certificate in concierge and events planning. Under the tutelage of the executive sous chef at Sandals, Jaghai learnt the details of the pantry, range, pastry and butchery departments.

After a year Jaghai returned to study, to match her practical skills with theoretical knowledge. After completing level two (commie chef) in commercial food preparation she went on to take up the position of pantry chef at Couples Tower Isle, where she honed her cold kitchen, buffet designing and fruit and vegetable carving skills.

Now a chef de partie by qualification, and with accumulated gastronomic experience, Jaghai believes food has a language of its own and wants the world to understand it through her dishes. In a male-dominated profession she leaves indelible marks by her simple mantra: “Food should not only be used to feed appetites but to speak to the inner man”.

The dining experience that is found at Hermosa Cove is by far one of the best that the island has to offer. This is a feat that they are very proud of. Their offering of authentic Jamaican cuisine is prepared using fusion techniques from different ethnicities.

Christopher’s is known for a few specialities such as fresh local fish done in a variety of ways, local chips (seasoned sweet potato chips, dasheen chips, green plantain chips), authentic brick oven-baked pizzas, as well as an assortment of jams and chutneys.

The Valentine Special will begin from today and run until Saturday February 16, with prices ranging from J$2,700 (US$30) per couple to J$3,510 (US$39) per couple.

Read the original article at The Gleaner

As Deb and I drove up to the resort office Saturday morning we saw a young lady standing out in our parking area. She appeared to be in her early twenties, and the look on her face clearly expressed her current state of panic. We knew something must have went wrong as she was completely wet, wearing a swim suit and life jacket, and was bleeding from a few cuts on her legs. Not recognizing her as a current guest of our resort, we pulled up next to her and asked if she needed some help. She immediately began telling us that her kayak had started sinking while offshore and that her boyfriend was still with it. I left Deb with the young lady and started to quickly walk towards the sea, not sure of which area I should be heading towards, what I was looking for, or what I might find.

Once I got to the top of the cove I could see down to the water. There I spotted a young man in his life vest struggling to pull to shore, what looked to be an older style and water logged kayak. He was no longer swimming with the kayak, and appeared to be in control of his situation, so I turned back again to listen to the young lady who had walked up behind me. She began explaining that they were staying at an older resort just to the west of Hermosa Cove. Apparently the water sports manager had rented them this kayak and recommended paddling to a place called Shark Beach. So they set out paddling out past the reef, turning east in the direction of Shark Beach. After a while they started to notice that the kayak was taking on water and was starting to have difficulty in the waves. She said that with each wave, the kayak took on more water until it finally sank so low they had to get out and start swimming the rest of the way towards shore.

With a pained look on her face, she explained how they were forced to cross over the reef.

Unfortunately during low tide, swimming across the reef is nearly impossible. The reef is full of sharp rock and coral, and swimming across at low tide usually results in cuts and bruises. She also showed us a red spot on her arm that was burning, mostly likely from brushing against some fire coral. The fear in her voice slowly subsided, but quickly turned to anger as she thought of the man who gave them the kayak.

Meanwhile, the young man finished dragging the semi-submerged kayak to our shore. As he was walking up to join us, I began thinking to myself that he obviously felt a sense of responsibility for the kayak — one that I’m not sure I would have shared, especially after hearing that story. Now together, they rehashed what just happened. Then they became anxious to get back to their hotel to clean up and to give the man that rented them this kayak a piece of their mind! Our general manager, Katherine, had called them a cab, and as we bid the castaways farewell we exchanged names and invited Felipe and Stephanie back to the resort for some drinks by our beach to help them relax after their big adventure. Deb and I really wanted to make sure these two young people didn’t carry back home a bad impression of Jamaica. We love this island and want all visitors to leave with a great experience! One that makes them want to come back again and again!

Felipe and Stephanie did stop in later, as we had hoped they would!

It was great to find out more about them, as their adventuresome spirit reminded us of our own grown children. Felipe and Stephanie are from Chicago and love to travel, constantly looking to find places off the beaten path. We found out from our conversations that Felipe is originally from Brazil, and we got the sense that he is the one that comes up with the adventure travel trip ideas for the two of them. They talked about their trips, which included Australia, Thailand, and Brazil, with such joy and passion! Deb and I both knew there would be more adventures for these two!

When it came time to say good-bye, Deb and I encouraged them to come back to Jamaica, as they had only explored a tiny amount of what Jamaica has to offer. There is so much to see here, particularly to the east of the Blue Mountains! We do hope they will return!

Deb and I, by the way, are from Orange City, Iowa which is a small farming community in NW Iowa (and a long way from Jamaica). Come on down sometime and we would be happy to tell you the whole story on how we ended up building a small resort in Jamaica. I won’t bore you with those details now, but I’ll hapily tell you more about our dogs who have become wonderful companions, and additions to our family. Both our dogs we got as pups here on the island, which I’m sure they are pretty happy about because they have never had to deal with snow drifts and freezing temperatures like we typically get back home.

Aman, which is Sanskrit for peaceful, is 8 years old and just a great dog. We actually got Aman as a companion to our youngest son AJ, who spent a considerable amount of time with us in Jamaica when he was younger. Bo, who is the newest addition to our Jamaican family, we got as a companion for Aman which has worked out really well as they both enjoy trips to the beach.

Take a look around our website, I’m sure you’ll find something that would fit your Jamaican travel needs perfectly! And don’t hesitate to give the office a call if you have any questions.

Clayton & Deb Korver

PS: The large silk cotton tree next to our seaside restaurant makes for a great photo opp

In addition to celebrating the upcoming Restaurant week, Mr. Roots was also preparing for his product launch in Jamaica. As he introduced himself, he told us about his journey that brought him from selling his sauce by the bottle at a carnival, to selling 40-50,000 per week through supermarkets throughout the UK and Ireland during the products debut year.

It was an exciting night filled with great food and company… the perfect beginning to  Restaurant Week!

“Ever since I was a child, I have had a mental image of what the Garden of Eden must have looked like.  I envision lush green plants of countless varieties, birds singing their sweet melodies from the trees as butterflies dance over fragrant flowers in every size and color.  That vision did not include the depth of mountains and valleys, nor the soothing sounds of ocean waves.  But added all together, that is the country of Jamaica!  Now I’m not suggesting Jamaica is the Garden of Eden, but it certainly raises the bar for beauty.  We recently had the opportunity to visit Jamaica and enjoy the newly opened Hermosa Cove.  From the warm welcome at the airport to the availability of a personal chef in our own private villa, Hermosa Cove offered up the finest services available on the island.  Our days were filled with climbing waterfalls, exploring caves, snorkeling and scuba diving the warm, clear waters and meeting the local people.  Starry evenings on Hermosa Cove’s piers were a relaxing end to each adventure filled day.  A must for anyone who visits is to have a driver take you on a tour through the hills of Jamaica, other than the tourist areas.  That is where the true beauty is.  Get to know the locals.  Sample the local cuisine.  Then clear you calendar for your next visit because you will most definitely want to go back!”

—Laurie, Steamboat Springs, CO

Laurie and her husband also sent us a few underwater pictures while they were scuba diving right off of Hermosa Cove’s beach. Being right on the north coast, our guests have excellent access to some of Jamaica’s finest scuba diving and snorkeling waters. Pictured above is a old sunken ship located just off the coast. Below is a picture of an eagle ray, and it was snapped as they were preparing to leave our beach.