LONG BAY, ANGUILLA,
BWI | AI-2640
+1 (800) 234-7468 or +1 (264) 498-8106
Overlooking the white sands and crystal blue waters of Long Bay Beach in Anguilla, Quintessence Hotel is an unparalleled destination for discerning travellers desiring luxury, privacy, and personalised pampering.
Here, Proprietor Geoffrey Fieger shares his inspiration for Quintessence Hotel, his favourite recipe from the property’s acclaimed restaurant, and how to experience the island like a local.
"We brought in the finest craftsmen from around the world to construct the furniture and interiors, artists to hand-paint murals, and designers to create everything from the Versailles floor patterns and vaulted cedar ceilings, to the gourmet kitchen and our state-of-the-art wine cellar."
It took 10 years to bring our vision of Quintessence to life. We brought in the finest craftsmen from around the world to construct the furniture and interiors, artists to hand-paint murals, and designers to create everything from the Versailles floor patterns and vaulted cedar ceilings, to the gourmet kitchen and our state-of-the-art wine cellar. We wanted every detail to shine for the world’s most discerning travellers – and they do.
The hotel is beyond elegant, but with a comfortable, homey feel that makes visitors instantly at ease.
We aim to provide everything our guests will ever need, including Frette linens and pillows on our special Hastens beds.
The ones you don’t think about. We aim to provide everything our guests will ever need, including Frette linens and pillows on our special Hastens beds.
Where to begin? Our guests’ wishes are our command. We’ve arranged everything from private snorkeling expeditions to exclusive wine tastings in the Q Cellar, to renting out the entire mansion for special, intimate weddings with stunning tropical flowers and place settings on the white sand beaches of Long Bay Beach.
Rack of Lamb Genghis Khan
Ingredients: 3 lamb racks trimmed and silver skin removed 1 cup hoisin sauce Lamb marinade, recipe below
Method: Place the lamb and marinade in a plastic bag, tie and place in the refrigerator for 48 hours, turning occasionally. Remove lamb from marinade and let stand at room temperature 1 hour before cooking. Place lamb on a rack in a shallow roasting pan and roast in a hot oven, 450 degrees, for 20-25 minutes for rare lamb, depending on the size of the racks, or longer for a greater degree of doneness. Brush with hoisin sauce during the last 5 minutes of cooking time. Let rest for 6 or 7 minutes before carving.
Lamb Marinade: 1 cup onion 2 tablespoons garlic, minced 3 tablespoons lemon juice ½ cup honey 3 tablespoons curry powder 1 ½ teaspoons cayenne pepper, ground 2 teaspoons Coleman’s mustard 2 teaspoons black pepper, ground 2 tablespoons salt 1 cup water Combine all ingredients
“On Wine at Q” Ingredients: 2 ounces Tanqueray 10 ½ ounce St. Germain ½ ounce Luxardo ½ ounce freshly squeezed grapefruit juice ½ ounce freshly squeezed apple juice ½ ounce freshly squeezed lime juice ½ ounce sugar Shake and strain over ice. Garnish with rosemary, slice of an apple and a slice of grapefruit.
Aside from perusing our Art Gallery on-property, the bright blue waters and white sandy beaches of Anguilla always provide a burst of inspiration.
A few local favourites include Nat’s Place in Junks Hole, Lime Keel in Island Harbour, The Strip in the Valley, Sunshine Shack on Rendezvous Beach and Madeariman on Shoal Bay.
A hand-crafted, white sand amulet, handmade by our in-house jeweler for Quintessence Hotel, available in our boutique – Keenie's Bikinis.
My family and I “travel with responsibility” between our residences in Bloomfield Hills and Walloon Lake, Michigan, Sedona, Arizona and Anguilla. I also take a lot of business trips. On the rare occasion that I travel for pleasure, I enjoy seeking out new art – and new ideas from some of the world's great hotels to bring back to Quintessence.
Like I’m back on the island, at Quintessence, in our Hastens beds!
ST. MORITZ, SWITZERLAND
MIAMI BEACH, FLORIDA