PIMMS AT BELMOND CAP JULUCA RECEIVES WINE SPECTATOR 2017 AWARD OF EXCELLENCE FOR FOURTH CONSECUTIVE YEAR

anguillian
By anguillian July 17, 2017 09:00 Updated

 

 

Belmond Cap Juluca Pimms

Belmond Cap Juluca Pimms

ANGUILLA, BWI – Belmond Cap Juluca is thrilled to announce Pimms, the resort’s fine dining restaurant, has been awarded the Wine Spectator 2017 Award of Excellence for its wine list for the fourth year in a row. To be considered, Award of Excellence winning lists must feature a well-chosen assortment of quality producers, typically at least 90 selections, and present a thematic match to the restaurant’s menu in price and style offering a diverse choice to discerning wine lovers. The awards will be announced on Wine Spectator’s website and in the August print edition of the magazine.

“We are honored to accept this prestigious award from Wine Spectator as we embark on a new chapter for this idyllic Anguillian retreat and its dining venues,” said Rui Reis, Regional Managing Director, Belmond. “With renovation plans afoot, we are excited to introduce new and exceptional culinary experiences to our guests while continuing to celebrate the island’s local food heritage and culture.”

Pimms’ total wine inventory is 3,250 bottles, and the wine program is helmed by Restaurant Manager Norwell Proctor, who has worked at Cap Juluca for 19 years. Proctor is responsible for the wine team, their continuing education and the storage and maintenance of the wine collection. He has created a wine list that complements Pimms’ fine dining experience, which is overseen by top toque Executive Chef Dean Samuels known for his creative versions of Anguillian specialties such as Anguillian Lobster & Crayfish Ravioli and Anguillian Paella “Negra.”

Belmond Cap Juluca has major renovation and expansion plans scheduled to start after the end of the 2017/2018 season, which includes the development of 25 new beachfront villas or suites, interior furnishings refurbishments, enhancements to the spa and public areas and the introduction of new culinary concepts.

For media enquires please contact:
Marguarite Clark Public Relations
Marguarite Clark, (949) 295-2801, mc@mclarkpr.com

– Press Release

(Published without editing by The Anguillian newspaper.)

anguillian
By anguillian July 17, 2017 09:00 Updated

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