18-19 behind the scenes cyprus 19/9/08 14:43 Page 18
In-depth Knowledge
Making romance
a reality at the
APHRODITE HILLS
RESORT HOTEL
Life at the temple
WITH a background in MELINA joined the five-star
spa consultancy and Aphrodite Hills a year ago,
management, Anna has and she organises all the
worked in spas across weddings. She is the first
Cyprus and the UK. As port-of-call for couples, and
well as introducing new can arrange everything,
treatments, she has including the paperwork,
developed
Anna Donovan
flowers, cake, musicians and
packages for
Spa manager,
photographer.
bridal parties.
The Retreat
Melina has seen her fair
She’s especially share of weddings, but tries
proud of the to avoid more than one
bride and
Age: 39
taking place on the same
groom retreat
Nationality: British
day. Couples can either tie
day. She says: “They the knot in the resort’s
enjoy a range of treat- chapel, or in one of the two
ments, as I wanted it to ornate gazebos. Anglican,
be top-to-toe and really are very good at ensuring package of their choice Catholic and civil weddings
comprehensive, so they brides de-stress before based on number of are on offer and Melina helps
feel very relaxed and their big day.” people and budget. Being couples choose from a range
pampered. Most couples Brides can also head to flexible is the key, as it’s of locations for the reception.
choose to have it. The Retreat to get hair their day and it’s really One of Melina’s favourite
“Our therapists are all and make up done. “We important that it runs weddings was themed
really nurturing so they can always create a smoothly,” says Anna. around the gods, with tables
named after various deities.
As executive chef,
Stephanos
unusual,” he says.
Stephanos meets
Chrysanthou
One of his
with the bride and
groom to discuss
Executive chef
favourite reception
dishes is beef fillet
their menu. “I take with a mushroom
all their thoughts
Age: 41
and passionfruit
and condense them
Nationality: Cypriot
crust, served with
into something practical, a truffle sauce. Stephanos
and I’ll always give plenty of also enjoys cooking for
suggestions,” he explains. honeymooners, who can opt
While Stephanos enjoys for a candlelit meal in a
the challenge of catering gazebo overlooking the sea.
for hundreds of guests, he The hotel’s pastry chef
relishes the more intimate is on hand to create the
parties. “Then I can do some- wedding cake, often using
thing really impressive and chocolate from Verona.
18
TTG Knowledge WEDDINGS & HONEYMOONS September 2008
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