expertexper ASK THE
Constance Resorts culinary director Jordi Vila is
from Barcelona and has worked in fine-dining restaurants in London,
France, Sweden, Scotland, Ireland, New Zealand, the Caribbean and beyond, including Michelin-starred establishments such as El Bulli under Ferran Adrià.
CLOCKWISE FROM LEFT: Lemuria’s 18-hole golf course; Katie enjoys a sushi-making class; Ephelia’s Presidential Villa; a hawksbill turtle
“I like to buy as many products from around here as I can. It’s important to understand the local flavours. Here, we get the best pumpkin, tomatoes, papayas, sweet potatoes and calabas [squash]. We avoid
importing salmon, so use 100% local crab in our sushi. When I travel around the Seychelles, I learn so much. You need to meet people – the mother and grandmother – and see what they cook. Not many restaurants have done real
Creole tastes, so people don’t know it and don’t come to the Seychelles for the food, which is a pity. When you understand Creole food, you realise how important it is for the culture of the Seychelles.”
BOOK IT
Kuoni offers a Seychelles twin-centre holiday, with four nights each at Constance Ephelia (half-board) and Constance Lemuria (with breakfast), both in a Junior Suite, with Emirates flights from Gatwick in July, from £3,599.
kuoni.co.uk
42 24 APRIL 2025
its resplendent plumage wandering through the grounds, to the flocks of scarlet-breasted Madagascar fody birds that entertain guests over breakfast, swooping in tandem from one tree to the next. It’s fitting for an Indian Ocean isle that encompasses prehistoric forests, abundant wildlife and the endemic coco de mer palm tree. Praslin is also home to the best beaches in the Seychelles, with wide sweeps of golden sand framed by hulking granite boulders and lush tropical foliage. The secluded stretch at Anse Georgette is just a few minutes’ walk from the resort (with a shuttle for those who want sand minus the stroll). It’s visible from the ‘signature’ 15th hole of Lemuria’s golf course – the only 18-holer in the Seychelles, complimentary for guests – where I practise my swing and watch the ball sailing on to the green below. I don’t think I’ll be troubling Rory McIlroy any time soon, but it’s easy to see why this spot is often requested by couples keen to pop the question or enjoy a private dinner à deux. Players who make it all the way to the 18th hole are rewarded with more views of neighbouring Cousine and main island Mahé.
FRUITS OF THE FOREST Mahé is also home to Lemuria’s sister property, Constance Ephelia, a 40-minute drive from the capital. What it lacks in Praslin’s ‘castaway’ vibe, it makes up for in amenities, with one of the largest spas in the Indian Ocean, a host of restaurants, plus watersports and fitness facilities. It’s arranged around a protected mangrove marine ecosystem where planting and conservation
efforts have helped seven types of mangrove species to flourish, providing a vital habitat for marine life and a filtering system to help protect coral. Tidal conditions allowing, guests can go kayaking through the mangroves to see the results up close. There are also nature walks through the forest or even ziplining for brave souls who want a bird’s-eye perspective, but we opt to enjoy the view from the water on a rather more relaxing boat trip. Setting off from the beach, it takes only moments for the resort to disappear into the verdant foliage – even the lofty hill villas seem to blend in with the landscape – as we venture out into the protected Port Launay Marine National Park, where waters teem with rainbow-bright fish, coral and even the occasional whale shark. Learning about marine life is a key plank of the resort’s
revamped Coconut Tribe kids’ club, where little ones can go crab-spotting along the beach or visit the mangroves. Sustainability manager Markus Ultsch-Unrath says:
“They watch so much TV at home, when they’re here they should go out and experience nature. So the kids’ club focused more on nature awareness. It’s not only about the environment – it’s the social aspect and the communities. “Last year, we introduced honeybees into our
mangroves and now we have three hives. It’s very sweet – not as strong as a forest honey. We also added our own bottling plant almost 10 years ago. This is a good initiative, because before we had 1,000 plastic bottles a day just in the rooms, plus the restaurants
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