<h1 dir="ltr">The New Kitchen: From “Great Room” to Chef’s Hub</h1>

We transformed an underused, dark, wood-paneled “great room” (2ND living room) into a light‑filled, indoor–outdoor kitchen with a 10'×6' island, serious ventilation, dual ranges (induction + gas), and a patio setup worthy of summer dinners. It’s ~3× the size of the old space and finally works for multiple cooks and entertaining.

<h2 dir="ltr">Why we changed the plan</h2>

Our original kitchen (16'×16') was cramped, outdated, and impossible for two people to work in—never mind hosting a gathering. Rather than building an addition (the quotes were eye‑watering), we repurposed a rarely used “great room” next door and removed the rather large fireplace and dividing wall. The result is a 25'×27' kitchen connected to the former kitchen—which is now a cozy TV/sitting area (16'×16').

Before → After at a glance·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Footprint: 256 sq ft → 675 sq ft (approx.)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooks: 1 stressed cook → 2–4 comfortable cooks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Entertaining: no space → seating + clear flow to patio·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ventilation: dated hood → 66" hood with industrial‑grade fan

<h2 dir="ltr">The layout that finally works</h2>

The centerpiece is a 10'×6' island with prep space, storage, and landing zones near the major appliances. We added a Wolf induction cooktop and electric oven to complement our beloved BlueStar gas range/oven, plus a Sub‑Zero refrigerator. A serious Wolf 66" vent hood keeps steam and aromas under control.

Why this mix of appliances?·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Induction for precision, speed, and cooler summer cooking.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gas for high‑heat searing and cookware versatility.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Electric oven for even bakes, gas oven for roasts and breads.Workflow wins·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Prep zone on the island with knives, boards, and bowls within reach.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooking zone anchoring induction + gas with the hood above.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cleanup zone opposite the cooktop to keep traffic separated during parties.

<h2 dir="ltr">Seamless indoor–outdoor living</h2>

We replaced the great‑room windows with French doors opening to the patio, creating easy circulation for guests. Outside you’ll find an Alfa Italian pizza oven, a Blaze grill, Blaze flat steel grill plate and twin propane burners. A west‑facing cast‑iron table is now our go‑to spot for alfresco dinners.Patio highlights·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fast‑firing pizza nights (kids + friends approved)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; BBQ for grilling, flat steel grill for searing &amp; twin burners for steaming lobsters·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Direct line of sight to the island for pass‑through plating

<h2 dir="ltr">Inside the cupboards: gear that earns its keep</h2>

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Staub cast‑iron Dutch ovens and fry pans (various sizes) + ceramic bakeware·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mauviel copper pieces to complement our All‑Clad staples·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Shun Japanese chef’s knives (assorted sizes/purposes) that make prep a pleasure·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rösle deep bowls + colander—excellent stainless build·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; OXO for the daily drivers: silicone utensils, whisks, peelers, graters, garlic press; plus POP dry‑goods containers and SmartSeal storage for leftoversA sharp, well‑balanced knife and a stable prep station changed the way we cook—faster, safer, more joyful.

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ventilation matters more than you think. The 66" hood + industrial fan are worth every decibel.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Landing zones save sanity. Leave 12–18" of clear counter on both sides of hot appliances and the sink.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Power &amp; outlets: Plan for more than the standard—especially around the island and patio pass‑through.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lighting layers: Task lighting at the island, dimmable ambient for evenings, and accent lighting for shelves.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Storage by activity: Keep knives, bowls, oils, and salt where you prep; sheet pans and trivets near the oven.

<h2 dir="ltr">Budget Breakdown</h2>

Every project is different; this is a realistic split for a mid-to high‑end indoor–outdoor kitchen of this size. Adjust to your market.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cabinetry &amp; millwork: 25–30%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Appliances (Wolf, BlueStar, Sub‑Zero, Alfa, Blaze): 20–25%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; HVAC &amp; ventilation (66" hood, make‑up air): 8–12%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Electrical (panel upgrade, outlets, lighting): 8–12%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Plumbing (new runs, fixtures): 5–8%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Doors/windows (French doors): 6–10%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Counters &amp; backsplash: 8–12%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Flooring &amp; finishes (paint, hardware): 5–8%·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Contingency: 10–12%Tip: Track costs by category from day one; overruns usually hit electrical and ventilation.

<h2 dir="ltr">Our Remodel timeline</h2>

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Design &amp; planning: Forever as I did it myself·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Permitting &amp; ordering: 8 – 12 weeks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Demo &amp; rough‑ins: 4 – 6 weeks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Electrical &amp; plumbing: 2–3 weeks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; HVAC/hood &amp; make‑up air: 1 week·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cabinetry &amp; counters: 6-8 weeks (template → fabricate → install)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Appliances &amp; finish trim: 1–2 weeks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Punch list &amp; styling: 1 weekThe contractor and their teams arrived early September and left mid-December.&nbsp; The time put in upfront for planning and meetings with the contractor to go through every detail paid out in spades.Fast‑track tip: Order long‑lead items (hood, doors, appliances, countertop) before you start any work.

<h2 dir="ltr">Entertaining, finally</h2>

The kitchen now handles large dinner parties without bottlenecks. The light pours in, and guests naturally drift between the island, the sofa nook, and the patio. It’s become the heart of the house.

<h2 dir="ltr">Gift ideas &amp; reader favorites</h2>

If you’re building a registry or holiday list, these have been slam‑dunks:1.&nbsp;&nbsp; A medium Staub Dutch oven (fits weeknight braises + bread loaves)2.&nbsp;&nbsp; A quality chef’s knife, like Shun with a honing steel3.&nbsp;&nbsp; A set of Rösle mixing bowls (they nest and pour well)4.&nbsp;&nbsp; OXO POP containers for flour, rice, and baking staples

<h2 dir="ltr">Specs &amp; sources (for the curious)</h2>

<h2 dir="ltr">Specs &amp; sources (for the curious)</h2>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; New kitchen: ~25'×27' (≈675 sq ft)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Island: Cabria Quartz Blackpool Matte finish 10'×6'·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cabinets: Bridgewood Maple wood with Snow paint·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hood: Wolf 66" with industrial‑grade inline fan·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Appliances: Wolf induction cooktop + electric oven; BlueStar gas range/oven; Sub‑Zero refrigerator, Jura Coffee-maker·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Doors: French doors to patio·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Outdoor: Alfa pizza oven, Blaze grill, Blaze twin burners

As my cooking grows, so will the toolkit—moving from need to a bit of want. But the biggest upgrade isn’t a gadget; it’s a space that finally fits how we live and cook.

I look forward to sharing the outputs of our new Chef's Hub. If you want to see some of our dinner parties and read the recipes, please Subscribe to Karenable.

New Kitchen Gormet Hub

<h1 dir="ltr">From Reservations to Recipes: How I Fell for Cooking</h1>

The first time I cooked for my husband, I proudly served raspberry chicken with wild rice, mushrooms, and green beans. Years later—after I finally learned to cook—he admitted he hates mushrooms, wild rice is his least-favorite rice, and cooked raspberries are a hard no. Reader, he ate every plate with a smile. That should’ve been my clue that love, not the recipe, carried those dinners.

<h2 dir="ltr">The Accidental Cook</h2>

For years I adored food from the passenger seat: tasting menus, cookbooks stacked by the bed, questions for chefs. My global career meant more boarding passes than grocery lists. I loved restaurants; I just didn’t cook.Semi-retirement changed that. We left Dallas’s long, straight roads for New England’s winding country lanes (important when your spouse, SSO, is a supercar aficionado and the author of <a href="//SSOReport.com" rel="noopener noreferrer nofollow" data-link-auto="">SSOReport.com</a>). We somehow bought a horse farm—six-car garage, ten stables, an indoor pool, ocean five minutes away—and, ironically, a tiny kitchen. It dared me to learn.

<h2 dir="ltr">A Farmers' Market Walk Turned Habit</h2>

Within weeks I was orbiting farmers’ markets: herbs still damp from the fields, eggs with marigold-bright yolks, swordfish just off the boat at Kyler’s Seafood, and lobsters from Mike down the road. For the elusive bits I ordered makrut lime leaves online. The ingredients started choosing me; dinner became whatever smelled like a good idea.

<h2 dir="ltr">When the World Closed, My Kitchen Opened</h2>

Then COVID hit. Restaurants shuttered; delivery didn’t reach us.Breakfast went a little bougie: toasted sourdough, peppery arugula, soft scrambled eggs, a poached lobster tail, and a flicker of caviar—an homage to SSO’s Peninsula breakfast in New York. I perfected the open-faced grilled omelet, edges caramelized under the broiler, Gruyère melting into sautéed tomatoes and spinach. Quieter mornings meant smoked salmon on pumpernickel with dill and lemon, or my granola over tangy local yogurt.

Lunch found its groove: Kyler’s crab-cake “burgers” on brioche; albacore tuna salad with pistachios, dried cranberries, apple, celery, and scallions on toasted sourdough; big green salads with parsley-crisped chickpeas, pepitas, pine nuts, and crumbles of local goat cheese. When I found proper French ham, I built a Paris-by-way-of-Providence sandwich with Colman’s and Swiss. On grill days: Snake River Farms Kobe hot dogs or grass-fed burgers—brioche again, always.

Dinner made me bold. Red Thai chicken curry perfumed with lemongrass and makrut lime leaves; green curry when the cilantro and Thai basil took over the counter. In season we ate swordfish with barely cooked green beans. If the tuna gleamed, I made salade Niçoise with baby potatoes, Persian cucumbers, crisp carrots, and jammy eggs. There were bouillabaisses and paellas, salmon poke bowls with edamame and black sesame, and the house favorite, Karen Pasta: shrimp, garlic, chili, and a quick tomato sauce over black squid-ink spaghetti. Sometimes SSO took the stove for Wiener Schnitzel; I answered with warm German potato salad and extra-crisp coleslaw.

One-night, mid-bite, he said, “You know that raspberry chicken you used to make?” I paused. “Yes?” He grinned. “I love you. The raspberries… not so much.” We laughed, and I retired the recipe.

Cooking began as a necessity and became a ritual—an anchor for blurry days. It taught me to shop with my nose, salt earlier than I thought, and trust a tiny kitchen with big ambition. Most of all, it gave me a new way to care for the person who ate all that raspberry chicken without once complaining.<img alt="" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAA6wAAAAECAYAAACKnLJaAAAAAXNSR0IArs4c6QAAAIRlWElmTU0AKgAAAAgABQESAAMAAAABAAEAAAEaAAUAAAABAAAASgEbAAUAAAABAAAAUgEoAAMAAAABAAIAAIdpAAQAAAABAAAAWgAAAAAAAACQAAAAAQAAAJAAAAABAAOgAQADAAAAAQABAACgAgAEAAAAAQAAA6ygAwAEAAAAAQAAAAQAAAAAT+10eQAAAAlwSFlzAAAWJQAAFiUBSVIk8AAAAHVJREFUaAXt0AENADEIBMG2qRSEIQ2n/6kLEuYU7M1aRoAAAQIECBAgQIAAAQIEGgrs11RVX8M2SQQIECBAgAABAgQIECAwVCAz933fI2IogdsECBAgQIAAAQIECBAg0FXgdA3TRYAAAQIECBAgQIAAAQKzBX4NDAR0tFlZXwAAAABJRU5ErkJggg==" title="" filename="image.png" resizable="false">

<h3 dir="ltr">10-Minute Karen Pasta (Serves 2)</h3>Ingredients·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 6 oz squid-ink spaghetti (or regular spaghetti)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 tbsp olive oil·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 3 cloves garlic, thinly sliced·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ¼–½ tsp red pepper flakes·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 8 oz large shrimp, peeled and deveined·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 cup crushed tomatoes (from a 14.5-oz can)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½ tsp kosher salt, plus more for pasta water·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 tbsp chopped parsley·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ½ lemonSteps1.&nbsp;&nbsp; Boil well-salted water; cook pasta to al dente.2.&nbsp;&nbsp; Meanwhile, warm oil in a skillet over medium. Add garlic and red pepper; cook 30–60 seconds until fragrant.3.&nbsp;&nbsp; Add shrimp; cook 1–2 minutes per side until just pink.4.&nbsp;&nbsp; Stir in tomatoes and salt; simmer 2–3 minutes.5.&nbsp;&nbsp; Toss in drained pasta with a splash of pasta water. Finish with parsley and a squeeze of lemon. Serve immediately.

<h3 dir="ltr">Lobster &amp; Egg Sourdough (Peninsula Breakfast at Home) (Serves 2)</h3>Ingredients·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 thick slices sourdough, toasted·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2 cups baby arugula·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 tbsp olive oil + 1 tsp lemon juice·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 4 large eggs·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 tbsp butter·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1 cooked lobster tail (about 4–5 oz), meat sliced·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1–2 tsp caviar (optional but fabulous)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salt &amp; freshly ground black pepperSteps1.&nbsp;&nbsp; Toss arugula with olive oil, lemon juice, a pinch of salt, and pepper. Pile on the toast.2.&nbsp;&nbsp; Soft-scramble eggs in butter over low heat until just set; season. Spoon over arugula.3.&nbsp;&nbsp; Warm lobster briefly in the egg pan (30 seconds). Arrange on top; add caviar if using. Serve right away.

<h3></h3>·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Kyler’s Seafood — the day’s catch, plus perfect crab cakes.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mikie’s Lobsters — dockside tails and claws.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farmers’ Market s— eggs with deep-orange yolks, greens, herbs.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Asian Grocery — Thai basil, lemongrass, makrut lime leaves.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hawes Fiine Food Gourmet Import Shop — French ham, Swiss cheese, good mustard.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hearth Artisan Bread Bakery — sourdough and brioche worth a detour.

A local bakery's bread is worth the driveEvery Friday I'd go to the Padenarem's Farmer's Market to pick up a loaf or two of Hearth's Artisian bread. But they stopped coming. So Mr. SSO and I decided to go to them. An hour drive and we would fill the 'frunk' of the McLaren. We learned that Hearth had become the go-to bakery for all the fine restaurants in Boston and New York and were so busy they no longer had time to drive to the markets. their sourdough and seed breads were worth the drive!

Which would you try first: lobster-and-egg on fresh sourdough or Karen Pasta? Tell me and I’ll share a dessert next—no raspberries were harmed

From Reservations to Recipes

The Langham Hotel, London and Cliveden House: Both Worthy of a Return Stay

On a recent trip to the United Kingdom, we stayed at the Langham while in London and Cliveden House in Taplow before flying out; both places worthy of a return stay, despite our norm of never going to the same hotel twice.&nbsp; Going back to the same hotel can lead to disappointment, especially if your first visit was phenomenal; however, we took the risk for different reasons and did not regret it.

Our first stay at the Langham London was fantastic, it was “perfect in so many ways beyond its location” (<a href="//karenable.com/langham" rel="noopener noreferrer nofollow" data-link-auto="">karenable.com/langham</a>).&nbsp; Well situated for Mr. SSO, who was going to the 2025 Financial Times Future of the Car Summit (see <a href="//www.ssoreport.com/fts-future-of-the-car-2025)," rel="noopener noreferrer nofollow" data-link-auto="">www.ssoreport.com/fts-future-of-the-car-2025),</a> and I wanted to try their cooking school, Sauce; so, we decided it was probably worthy of a return stay.&nbsp;

Our room was lovely and comfortable, but not memorable as our last room was.&nbsp; I would have expected a hotel such as the Langham, to track repeat customers and know the room type that they assigned to their customer for their last visit and at least match it, if not upgrade it. &nbsp;The room was not very spacious (relative to the last room) and the bathroom was quite small, did not have windows, nor a separate WC (one of my pet peeves). All the signature Langham amenities were, however, very much present.

Unfortunately, my cooking class at Sauce, the Langham Cooking School, was cancelled and refunded. &nbsp;They were most apologetic, they offered us complimentary Afternoon Tea (unfortunately, we could not partake), a bottle of Champagne (generous, but we don’t drink) and a gratis cooking class the next time I was in town.&nbsp; The Langham conducted themselves very professionally.

We were disappointed that they no longer have their fabulous buffet breakfasts in The Wigmore Tavern during the week, now it was weekends only; they did offer breakfast there, however it was by menu only. &nbsp;I do understand, as it was quite the spread and there were never a lot of people there. The Palm Court breakfast buffet &amp; hot menu was exceptional in a very luxurious way. Not only was the coffee and food excellent, the décor and table settings very elegant, but also the service was exemplary &amp; memorable.

Despite the room not being what it was last visit, the cooking class at the Sauce being cancelled and no weekday buffet breakfast at the Wigmore; we still do not regret going back to the Langham – it was worthy of a return stay.&nbsp; The Hotel is fantastic, and the service levels are phenomenal.

<table dir="ltr" data-controllers-injected=""><tbody><tr><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th></tr><tr><th data-controller-cell=""></th><td colspan="3">KARENABLE CHECKLIST</td></tr><tr><th data-controller-cell=""></th><td>Feature</td><td>LanghamOriginal Stay</td><td>LanghamReturn Stay</td></tr><tr><th data-controller-cell=""></th><td>Valet Parking</td><td>Yes but NA</td><td>Yes but NA</td></tr><tr><th data-controller-cell=""></th><td>Luggage Assistance</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Check-In Efficient &amp; Professional</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Excellent mattress with no ‘sagging’</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>High quality, pressed sheets, pillowcases &amp; duvet cover</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Sheets changed daily</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Wool blanket at the end of the bed or in the closet</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Separate WC (toilet room)</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Plenty of Wooden &amp; Some Silk Hangers (not anti-theft hangers on hooks)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>King Sized Pillows (at least 2 each)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bathroom with a window</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Wood floors, not carpeted, some throw rugs</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of complementary water replaced daily</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Nespresso (or similar) coffee machine with endless complementary pods</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Fruit bowl replaced daily</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of luxurious body wash, shampoo &amp; conditioner easily accessible (not held to the wall)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Thick, plush towels</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Towels changed with turndown service</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Prompt response to requests (ice, extra pillows, fresh towels)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Seamless login for Wi-Fi with a high-speed &amp; strong signal</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Good air circulation throughout the room / suite / apartment with good Air Conditioning / Heat</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>No noticeable ‘wear &amp; tear’ throughout</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bedside and Desk notepad and pen</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bedside Tables &amp; Lamps on both sides</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Easy to access light switches</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Plenty of electrical sockets</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Check-out Efficient &amp; Professional</td><td>Yes</td><td>Yes</td></tr></tbody></table>

My first introduction to Cliveden was when I arrived from Singapore for my ‘look-see’ in England. My very switched-on relocation agent (who I had given the task to find me a place to live with a heated outdoor pool, open year-round) presented Cliveden to me. &nbsp;A long story short, for the next 3 months, I lived there until my container of household goods arrived. &nbsp;For the following 12 years, I was a member there, and at a minimum, swimming daily in their outdoor pool (for the full story, see my article (<a href="//karenable.com/cliveden-house" rel="noopener noreferrer nofollow" data-link-auto="">karenable.com/cliveden-house</a>).&nbsp; So naturally, I was very nervous about going back and staying there as a regular guest.&nbsp; I did not want to affect the very special place Cliveden holds in my heart and in my mind … and it did not!

It amazed me that after staying more than 75 nights at Cliveden, they put Mr. SSO and I in a room that I had never been a guest in before (they only have 47 rooms).&nbsp; It was a definite upgrade from the room that we had booked through AMEX Fine Resorts &amp; Hotels.&nbsp; It was quite spacious with a massive king-sized bed, sofa, relaxing chairs, desk, table and chairs and a large walk-in closet.

We arrived in time for dinner.&nbsp; We were delighted that the old Club room had been converted into The Astor Grill, a more informal restaurant (after a long drive, we didn’t feel like a formal dinner in the Cliveden Dining Room). It is smart on Cliveden’s part to have a more informal dining option for their guests; and besides that, when the old Club Room was for members only, it was never that busy. The Astor Grill had an improved outdoor terrace just outside the entrance, it had good sized tables and large umbrellas, but it was a cold evening and even with the outdoor heaters; we preferred to eat inside. They maintained the ‘stable’ bunk tables which I loved as a member, so we ate in one of those.&nbsp; Mr. SSO had the fish and chips, and I had a fabulous salad with grilled chicken.&nbsp; Both dishes were just what we wanted and were perfect!

After a blissful sleep (Cliveden mattresses have always been extremely comfortable), a few expressos in the room and an early morning walk down to and along the Thames River, we headed for breakfast. Breakfast in the Cliveden Dining Room overlooking the parterre is always a treat. They served a cold breakfast buffet in the French Dining room which was a lavish spread – I can’t think of anything they did not have.&nbsp; The hot menu had a variety of options to choose among.&nbsp; Breakfast was delicious and exquisite in every aspect of the word.

After breakfast, we sauntered into the Great Hall and sat Infront of the massive fireplace to read the morning newspapers and enjoy another cup of coffee. We then went for a long walk around the miles of impeccably landscaped grounds managed by the National Trust.&nbsp; The happy and joyous memories kept flooding our minds: the picnics by the river, motoring on the Thames, long walks, the supercar events, the parties, the balls, the soirees, the dinners …

I tried to get an appointment at the Spa (AMEX includes a £120 Spa credit) but there was nothing available; however, they allowed us to use the credit toward any products sold in the Spa.&nbsp; Word of advice, if using AMEX Fine Resorts &amp; Hotels, which I do recommend, check the Extra offering in advance and if it is a spa credit – call ahead and book it!&nbsp; I did notice there was an aquafit session in the outdoor pool about to start; so, I joined that and loved it!&nbsp; Of course I had to finish with a swim, at least, for old times’ sake.&nbsp; Pure delight.In 2012, Cliveden’s lease as a luxury hotel was purchased by Richard and Ian Livingstone, owners of London &amp; Regional Properties,&nbsp;after its previous owner, the von Essen hotel chain, went into administration. (The house and gardens remain under the ownership of the National Trust.)&nbsp; The new owners upgraded the Spa area and made some refurbishments to the Main House.&nbsp; The Spa is now connected to the main House where guests reside.&nbsp; The renovations maintained the character of Cliveden, so it seemed like it was always there. The only other change we noticed was the old dueling spot marker outside the Lady Astor Suite had been removed, SSO was disappointed.Cliveden was worthy of a return stay and yes, it will continue to hold a very special place in my heart and mind.

<table dir="ltr" data-controllers-injected=""><tbody><tr><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th></tr><tr><th data-controller-cell=""></th><td colspan="3">KARENABLE CHECKLIST</td></tr><tr><th data-controller-cell=""></th><td>Feature</td><td>ClivedenMember Stay 12 Years Ago</td><td>ClivedenGuest Stay</td></tr><tr><th data-controller-cell=""></th><td>Valet Parking</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Luggage Assistance</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Check-In Efficient &amp; Professional</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Excellent mattress with no ‘sagging’</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>High quality, pressed sheets, pillowcases &amp; duvet cover</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Sheets changed daily</td><td>Yes</td><td>NA</td></tr><tr><th data-controller-cell=""></th><td>Wool blanket at the end of the bed or in the closet</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Separate WC (toilet room)</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Plenty of Wooden &amp; Some Silk Hangers (not anti-theft hangers on hooks)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>King Sized Pillows (at least 2 each)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bathroom with a window</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Wood floors, not carpeted, some throw rugs</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of complementary water replaced daily</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Nespresso (or similar) coffee machine with endless complementary pods</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Fruit bowl replaced daily</td><td>Yes</td><td>NA</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of luxurious body wash, shampoo &amp; conditioner easily accessible (not held to the wall)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Thick, plush towels</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Towels changed with turndown service</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Prompt response to requests (ice, extra pillows, fresh towels)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Seamless login for Wi-Fi with a high-speed &amp; strong signal</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Good air circulation throughout the room / suite / apartment with good Air Conditioning / Heat</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>No noticeable ‘wear &amp; tear’ throughout</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bedside and Desk notepad and pen</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bedside Tables &amp; Lamps on both sides</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Easy to access light switches</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Plenty of electrical sockets</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Check-out Efficient &amp; Professional</td><td>Yes</td><td>Yes</td></tr></tbody></table>

The Langham Hotel, London and Cliveden House: Both Worthy of a Return Stay

Fairmont Miramar, Santa Monica:&nbsp; A Return Stay But A Completely Different Experience

Having had such a great experience at the Fairmont Miramar less than six months ago, click this link for the article: <a href="https://karenable.com/fairmont-santa-monica" rel="noopener noreferrer nofollow">(Fairmont Mirama, Santa Monica:&nbsp; A Relaxed, Laid-Back Oasis)</a> we didn’t think twice when we recently needed a hotel room for one night in Santa Monica. What amazed me though, is just how we had such a completely different experience on our return stay.Key Differences on the Return Stay·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The Valet Parkingo&nbsp; There is no choice but to use the hotel’s valet parking service if you want to park at the hotel; this was not an issue in and of itself.o&nbsp; But, the way you are treated in an Audi A5 vs a Maserati MC20 is completely different.&nbsp; There was no ‘pull right up here, we will take great care of your car’; there were no-lobby staff offering cold water, nor anyone assisting with luggage, nor anyone escorting us to the reception as we were greeted with in the Maserati MC 20.o&nbsp; And for that you pay $70/night Valet Fee on top of the outrageous Resort Fee.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Receptiono&nbsp; There were two people at the reception, neither of them offering to check us in. Needless to say, the check-in was less than efficient and a far cry from professional.&nbsp;o&nbsp; Despite it being several hours past their own guaranteed check-in time, our room was not ready.&nbsp; They did not offer to hold our bags, they simply told us that they would call when our room was ready. An hour later and no call, my husband walked to the Front Desk to get our key.

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The AMEX Fine Hotel &amp; Resorts Upgrade: An Ocean View Suite in the newer Ocean Towero&nbsp; If I stood on my tip toes, only then could I see a glimpse of the ocean from one of the windows in the bedroom; quite different from our room we had on our first stay which had not only a view of the Ocean from the balcony, but an ocean view also the bed.

o&nbsp; The air conditioner and its only control unit in the Suite was in the lounge area, but the circulation was poor, so the bedroom was warm and stuffy.o&nbsp; The lounge was sparsely furnished and decorated with one throw pillow to be found.

o&nbsp; There was only a bedside table &amp; lamp on one side of the bed; plus there were no electrical sockets along the tableless wall either so we could not even move a lamp from the lounge to be able to read in bed.

o&nbsp; There was no water bottles in the room, only a water jug and 2 glasses; and a note telling you to walk down to the end of the hall to fill up the jug.o&nbsp; The light switches in the Bathroom were not mounted straight, something you might see in a one-star motel but you would not expect from a 5* hotel.o&nbsp; The Coffee Maker only had Decaffeinated Coffee Pods which we only discovered at 6am the next day.&nbsp; When we called Housekeeping – no answer, the same with the Reception Desk and Room Service – no answer.&nbsp; My husband had to get dressed and go down to the lobby and ask for coffee pods.&nbsp; He ended up buying us coffee at the Dogtown Coffee outpost in the hotel lobby.

·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Hallwayso&nbsp; On three separate occasions, we smelled marijuana in the hallway: despite the hotel being a smoke-free hotel.o&nbsp; When we informed the Reception, they simply said, “Oh you are not the first people to tell us that”.On a Positive Note:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Breakfasto&nbsp; The Fig Restaurant ;s service and food was once again excellent.&nbsp;·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Elevatorso&nbsp; The elevators in the Ocean Tower functioned, yes, something you take for granted, but they weren't during our original visit and we had to use the service elevator.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Check Outo&nbsp; When my husband went to check out, upon recapping our return stay experience, the Receptionist generously deducted the hefty ‘Resort Fee’ and apologized; at least there are some employees who seemed customer oriented.&nbsp;

We were certainly surprised by the differences in our return stay as compared to our original stay at the Fairmont Miramar in Santa Monica; this was especially surprising as the Hotel is one of AMEX Fine Hotel and Resorts Collection hotels, a distinction normally held for only the best hotels. &nbsp;It is disappointing that the type of car you drive up in has such an impact on how you are treated by the Arrivals team. The Reception staff should treat you professionally and respectfully whether you are checking in or asking for help. Consistent and excellent customer service across all functions should be a given in a 5* Hotel such as the Fairmont Santa Monica.&nbsp;

<table dir="ltr" data-controllers-injected=""><tbody><tr><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th></tr><tr><th data-controller-cell=""></th><td colspan="3">KARENABLE CHECKLIST</td></tr><tr><th data-controller-cell=""></th><td>Feature</td><td>Fairmont MiramarOriginal Stay</td><td>Fairmont MiramarReturn Stay</td></tr><tr><th data-controller-cell=""></th><td>Valet Parking</td><td>Yes</td><td>Yes but …</td></tr><tr><th data-controller-cell=""></th><td>Luggage Assistance</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Check-In Efficient &amp; Professional</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Excellent mattress with no ‘sagging’</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>High quality, pressed sheets, pillowcases &amp; duvet cover</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Sheets changed daily</td><td>Yes</td><td>NA</td></tr><tr><th data-controller-cell=""></th><td>Wool blanket at the end of the bed or in the closet</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Separate WC (toilet room)</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Plenty of Wooden &amp; Some Silk Hangers (not anti-theft hangers on hooks)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>King Sized Pillows (at least 2 each)</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bathroom with a window</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Wood floors, not carpeted, some throw rugs</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of complementary water replaced daily</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Nespresso (or similar) coffee machine with endless complementary pods</td><td>Yes</td><td>Yes but only decaf</td></tr><tr><th data-controller-cell=""></th><td>Fruit bowl replaced daily</td><td>None</td><td>None</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of luxurious body wash, shampoo &amp; conditioner easily accessible (not held to the wall)</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Thick, plush towels</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Towels changed with turndown service</td><td>None</td><td>None</td></tr><tr><th data-controller-cell=""></th><td>Prompt response to requests (ice, extra pillows, fresh towels)</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Seamless login for Wi-Fi with a high-speed &amp; strong signal</td><td>Yes</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Good air circulation throughout the room / suite / apartment with good Air Conditioning / Heat</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>No noticeable ‘wear &amp; tear’ throughout</td><td>No</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Bedside and Desk notepad and pen</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Bedside Tables &amp; Lamps on both sides</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Easy to access light switches</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Plenty of electrical sockets</td><td>Yes</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Check-out Efficient &amp; Professional</td><td>Yes</td><td>Yes</td></tr></tbody></table>&nbsp;

Fairmont Return

Relais &amp; Chateau’s L’ And Vineyards: An ‘Aman-ish’ Retreat with a Focus on Gastronomy, Wine and Relaxation

After a fabulous weekend in Lisbon (see: <a href="https://karenable.com/rc-lisbon" rel="noopener noreferrer nofollow">Valverde Lisboa Hotel &amp; Garden</a>) Mr. SSO and I were looking forward to getting out into the countryside. When I was on the Relais &amp; Chateau site for the Valverede Hotel in Lisbon, I also saw L’ And Vineyards, a Hotel about an hour east of Lisbon. Impressive first impressions. Their description had me wishing we had a week, not 2 nights:&nbsp; At L'AND Vineyards, everything revolves around the pleasures of the vine: 15 acres of organic vineyards. At Mapa restaurant, cuisine is elevated to the level of a universal language, celebrating the fusion of culinary cultures born from the numerous sea voyages of the Portuguese.&nbsp; The oenological experience continues at the vinotherapy spa in which some of the treatments are grape-based. Surrounded by vines, an outdoor infinity pool seems to extend into the waters of the lake.&nbsp; Discover an original and sensory way to explore Portugal.”

The driver from Relais &amp; Chateau’s Valverde Hotel dropped us off at Lisbon Airport where Mr. SSO had to navigate the hectic car rental check in; Hertz Gold Membership doesn’t seem to have any value here. We eventually got the rental car and drove to Relais &amp; Chateau’s L’ And &amp; Vineyards Hotel. After an hour or so drive through the rolling countryside, we arrived at their front gates. We buzzed the gate to announce ourselves and then proceeded to drive through a mile or so of vineyards and olive groves before arriving at the main entrance to the Hotel.The reception is massive with a wall of gas-burning fireplaces surrounded by contemporary chairs.&nbsp; There were 2 desks at the rear.&nbsp; We were welcomed by two very helpful and proud receptionists.&nbsp; As we were only staying for 2 nights, they informed us that MAPA, the fine dining room, a destination in and of itself for many guests, was only open tonight, not tomorrow night. We of course immediately made reservations. While one of the receptionists was busy with our paperwork, the other shared with us the details of the Hotel’s intriguing and impressive conception, architecture, interior design and art before taking us on a tour. They told us about an article in The Aficionados which documents the whole history in detail, some excerpts follow.

L'And Vineyard was created and owned by the Sousa Cunhal Family; they have had family roots in the Alentejo since the 18th century. Jose Cunhal is the founder and CEO of the Estate and his wife, Marta Passarinho is the Maître de Maison; both share a razor-sharp instinct for sustainable luxury and cool sophistication. They hired the award-winning firm, Promontorio, to conceive the architectural blueprint of a series of clustered townhouses and villas. Brazilian architect, Marcio Kogan, of Studio MK27, translated the concept through his approach to art, architecture and interior design. Kogan ‘s use of light, wood and contemporary elements was genius. Local Hand-tufted carpets are by Fabricaal. Heavy-cut black limestone floors, typlical of Alentejo, oak wood wainscotting and eucalyptus wood frame statement design pieces like the Void lights by Tom Dixon and chairs by Joao Serodio and Joao Santa Rita and furnishing by Vldimar Kagan and Jorge Zalzuspin.&nbsp; Bespoke wooden pieces designed by George Nakashima and meticulously places ethereal artworks by Micahel Bibersteien are throughout the hotel.&nbsp; The cohesive blend of nature, commitment to the environment, wine culture and design are the hallmarks of L’and.

The Hotel tour brought the details to life. Beyond the reception was a large lounge complete with Eames Chairs overlooking the vineyards on one side and the stainless-steel wine making vats on the other. This led into MAPA, the fine dining restaurant, overlooking the lake.&nbsp; Downstairs is the Vinotheraphy Spa featuring Vinoble Cosmetics founded by Austrian natural ski guru Luise Kofer who grows her own herbs and works alongside vineyards – a perfect partnership. Wood dominates the serenity.&nbsp; The Spa is complemented by an indoor heated pool, sauna, hammam and treatment rooms. Around the corner from the Spa is Café Viagem, the Wine Tasting Room and a Meeting Room. The Café is a relaxing lounge with an informal atmosphere and opens out to an outdoor terrace complete with a huge firepit. A little further by the lake is a terrace with a bar for al-fresco dining.

The receptionist then walked us through a small vineyard to our Deluxe Sky View Suite. The garden terrace in front of the door had 2 very comfortable well cushioned chairs, a firepit, a lantern and outstanding views to the garden, the lake, and the hilltop village Castle in the distance.

We entered the Suite (1292 square feet/120 sqm) into its Living Room which had a separate sitting area, large coffee table and desk.&nbsp; Behind this was a large dining table and mini bar with a Nespresso coffee making station. A lovely welcoming ensemble of local extravagances sat on the table:&nbsp; a vase of fresh local wildflowers, a bottle of one of the L’And wines with our names printed on the label, a large bottle of Portuguese still water, a homemade granola muffin, a hardcover book on L’And Vineyards and a hand-written note from the Manager. Sliding glass doors led out to a private patio and plunge pool open to the sky with a large ‘mattress chair’ to lay on.&nbsp; Another set of sliding doors off the patio led to the en-suite bathroom with a separate WC (bonus marks), stand-alone rain-shower room, and a massive slate bathtub.&nbsp; Beside the dual sinks was a makeup mirror, hairdryer, bathrobes and slippers.&nbsp; The shower gel, shampoo and conditioner were from Oliófora, an organic brand based in natural essential oils. There was also a large double closet with proper removable wooden hangers and some silk hangers.&nbsp; Our bags had already arrived in the suite and were sitting on luggage racks.

The bedroom also had sliding doors which opened to the front terrace and were discretely hidden by wood-slatted doors. The king bed had a phenomenal retractable roof above it with views of the star-studded skies in the evening and flooding natural light by day. The skylight above the bed made staying at L’And quite memorable. &nbsp;

The décor created a tasteful luxury atmosphere that achieves beauty through elegance and simplicity and small details. The décor makes use of wood and natural stone to provide a serene yet sumptuous living space.&nbsp; The whole suite is very reminiscent of the design and architecture of Aman Resorts: understated luxury, minimalist design, and seamless integration with their natural surroundings.For the first time, I can honestly write, that the pictures on the R&amp;C site (nor my own!) do not do justice to the beauty of the L’And Vineyard Hotel. We had been at the hotel less than an hour and I was already wishing we were staying for a week!

The tour continued outside. In the middle of the vineyards, there is an outdoor infinity pool which feels like it merges with the natural lake beyond. There is a walk out dock where you can set off on a stand-up paddleboard or dive in for a swim. The outdoor terrace alongside the lake was open for food and drinks all day. They pointed out a 1-mile wellness walk which passes the Villas, goes around the lake, through the olive groves, vineyards, and wildflowers. &nbsp;The Villas, we were told, are residences with private pools and are surrounded by the owners’ private vineyards growing grapes of their favorite wine (which L’ And harvests and bottles for them). When not in residence, some owners allow the Hotel to rent out their villas.

Back in our Suite we unpacked and settled in. I retreated to the private patio with a book and lay on the ‘mattress’ until we got ready for dinner, totally blissed out listening to the birds as I lay quietly reading. Mr. SSO retreated to the sofa to write and listen to his music played through the Suite’s Marshal speaker.Dinner at MAPA was truly outstanding. The Executive Chef David Jesus’ career spans some of the most celebrated kitchens in the world, the who’s who of global haute cuisine (including Michelin starred kitchens of Quique Dacosta, Cellar Can Roca, Le Bristo, Paris, Mugaritz, Viajante and Belcanto). His cuisine draws on his vast experiences, from his travels and his Portuguese heritage. The chef sources the finest local ingredients including organic produce from Alentejo’s soils, grass-fed meats and the freshest seafood from the port of Setubal. We opted for the Tasting Menu. Each dish had a story, and the service team was well trained in telling it. I felt like we had travelled the world that evening and the journey allowed us to taste, feel, observe and understand the essence of each cuisine. I had the chefs all sign the menu creating a special memory of the evening. We doubt it will be long before Michelan awards Chef David Jesus &amp; MAPA Restaurant their well deserving stars.&nbsp; Meanwhile, they continue to contribute to making Portugal a gastronomic destination of excellence.

We arrived back at out Suite; the lantern had been lit and the turn-down service replaced the towels and left home-made cookies on our pillows. We fell asleep glazing at the stars above our bed and awoke to the blue morning skies above. We enjoyed fresh coffee in bed and a leisurely wake-up. I then went for a walk on the Wellness Route and enjoyed seeing the early morning dew on the wildflowers and listening to the birds sing.

Breakfast was served in the MAPA dining room.&nbsp; The Buffet extended the whole width of the room! A vast selection of freshly made breads, pastries, granola and mueslis, freshly squeezed juices, fresh cut up fruits, smoked salmon, freshly sliced jambon Iberica, a local cheese platter, homemade jams and bespoke butters, still and sparkling water and bubbly for those wishing to indulge.&nbsp; The hot menu was similarly vast. Everything was superbly delicious!

A delightful day of lounging, reading, writing and exploring. We each indulged in an hour-plus massage which were blissful! &nbsp;Again, I found myself wishing we were staying a week. Dinner at Café Viagem was a delight!&nbsp; The menu is inspired by Asian destinations with its contemporary fusion cuisine.

I would highly recommend including a stay at Relais &amp; Chateau’s L' And Vineyards as part of any trip to Portugal or even as a destination in and of itself (it is only an hour from Lisbon Airport); but try to stay longer than two days! I cannot comment on their famous wines as I don’t drink; but the other Guests raved about the quality of the wine, the wine tasting, the wine pairing with dinner at MAPA, enjoying wine by the hotel fire pit or the firepit on their terrace.&nbsp; In fact, most guests were claiming the wine and the vineyards to be the star of the show at L’ And. Imagine the combination!&nbsp;

&nbsp;<table dir="ltr" data-controllers-injected=""><tbody><tr><th data-controller-cell=""></th><th data-controller-cell=""></th><th data-controller-cell=""></th></tr><tr><th data-controller-cell=""></th><td colspan="2">KARENABLE CHECKLIST</td></tr><tr><th data-controller-cell=""></th><td>Feature</td><td>L' And &amp; Vineyards Hotel</td></tr><tr><th data-controller-cell=""></th><td>Excellent mattress with no ‘sagging’</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>High quality, pressed sheets, pillowcases &amp; duvet cover</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Sheets changed daily</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Wool blanket at the end of the bed or in the closet</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Separate WC (toilet room)</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Plenty of Wooden &amp; Some Silk Hangers (not anti-theft hangers on hooks)</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>King Sized Pillows (at least 2 each)</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Bathroom with a window</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Wood floors, not carpeted, some throw rugs</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of complementary water replaced daily</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Nespresso (or similar) coffee machine with endless complementary pods</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Fruit bowl replaced daily</td><td>No</td></tr><tr><th data-controller-cell=""></th><td>Large bottles of luxurious body wash, shampoo &amp; conditioner easily accessible (not held to the wall)</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Thick, plush towels</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Towels changed with turndown service</td><td>Turndown service yes however, wet towels were not replaced</td></tr><tr><th data-controller-cell=""></th><td>Prompt response to requests (ice, extra pillows, fresh towels)</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Seamless login for Wi-Fi with a high-speed &amp; strong signal</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Good air circulation throughout the room / suite / apartment with good Air Conditioning / Heat</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>No noticeable ‘wear &amp; tear’ throughout</td><td>Yes, however the bedside rugs were a little worn</td></tr><tr><th data-controller-cell=""></th><td>Bedside and Desk notepad and pen</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Easy to access light switches</td><td>Yes</td></tr><tr><th data-controller-cell=""></th><td>Plenty of electrical sockets</td><td>Yes</td></tr></tbody></table>&nbsp;