Whether to reduce food imports, feed guests the freshest produce possible or provide a rustic experience, a number of new and expanding resorts in the Caribbean are emphasizing farm-to-table ties.
In St. Kitts, the 92-room Belle Mont Farm is to partially open in March as part of the 400-acre Kittitian Hill development, which includes villas and a hotel — it is expected to open in September — all surrounded by an expansive organic farm planted in 100 varieties of mangoes, 25 kinds of avocados, island staples like pigeon peas and exotics including artichokes, asparagus and passion fruit. Seventy acres of the 200-acre golf course will feature edible plants. "I felt if we could create a sustainable model, it might reverse massive food imports," the developer Val Kempadoo said.
In Jamaica, the Island Outpost resorts owner Chris Blackwell recently opened his 2,500-acre farm Pantrepant to guests staying at the group's three island hotels, GoldenEye, the Caves and Strawberry Hill. Guests can spend the night at Pantrepant's two-room cottage or come for lunch and a horseback tour of the farm that supplies honey, fruit and vegetables to the resorts.
In the Turks and Caicos, Parrot Cay by COMO plans to have its two-year-old fruit farm supply all of its bananas and coconuts next year. And also in Jamaica, Round Hill Hotel and Villas recently doubled the size of its kitchen garden to two acres and offers twice-weekly farm-to-table dinners.
The farming phenomenon "lowers costs and it's an attraction that everyone is into in travel," said Becky Veith, the owner of a travel agency that specializes in the Caribbean. "They can offer products that agritourism centers like Italy and France can't, such as cocoa and coffee and sugar cane. You get the real flavor of the islands."
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