Invisible App Zone
NEW Look OCEAN view Rooms
Sumptuous, tasteful and five star are just some of the words guests are using to describe our newly renovated rooms.
The interior design reflects the hotel’s location. Deep ocean blues and the colours of sun-kissed sand greet new arrivals.
Pictures and prints by the family
All 37 rooms in the west block of Coconut Court Beach Hotel were stripped out and given a completely new look this autumn.
As well as an improved view of the ocean and new sliding doors to the balconies, all the rooms have new beds – we know how important a good night’s sleep is to our guests.
New bathrooms, a kitchenette and new furniture and fittings were also installed. And fantastic tropical prints by Jean and Kia Blades adorn the walls. Jean is married to Charlie Blades, the head of the family which owns the hotel, and Kia is his granddaughter.
“We’ve been really pleased with the feedback from guests who have stayed in our newly renovated rooms,” said Charlie’s daughter Linda. “They’re all fully open and the response has been overwhelming.”
One TripAdvisor reviewer, writing in December 2019, was highly impressed: “We just spent 15 nights at Coconut Court Beach Hotel in the newly refurbished rooms. The standard room block is now just like a five star room. Everything in them is brand new - even the balcony was redone with new lighting. What a great job!”
Bajan roots key to rooms
Linda added: “While we work hard to give our guests a new and improved experience each time they visit, it’s important we don’t lose sight of our Bajan roots or the fact that we are a family-owned and operated hotel.”
As well as a new wi-fi system (the rooms were part of the original hotel and the walls were quite thick) a state-of-the-art fire alarm was installed throughout the hotel.
These rooms in the west block are now known as Ocean View Rooms.
Many of the superior rooms in other parts of the hotel got a complete makeover too. All 44 of these were redecorated and have new soft furnishings. The Annex apartments across the road were not left out either.
The gift shop was also redecorated and restocked. The restaurant and bar area was transformed and renamed Cocos Bar and Restaurant. We’ll be featuring these in future blogs.
Happy holidays from everyone at Coconut Court!
It's what Christmas is all about
You can’t say you’ve experienced Christmas in Barbados unless you’ve been to Queen’s Park to watch the fashion show with a difference.
The Christmas Day celebration in Bridgetown has been a focus for young and old Bajans, all dressed up in their finest clothes, for more than 110 years.
The Band of the Royal Barbados Police Force usually strikes up at 7am for a couple of hours and other performers join in.
Many of the suits and dresses are home-made and families are colour co-ordinated for maximum effect. For many Bajans, Queen’s Park on the morning of December 25th is what Christmas is all about.
The aim of Christmas in Queen's Park is not merely to show up or show off but to be unique and bring some personal flair.
Rich and bright
The outfits are in all colours. There are whites and bright reds to rich blues and deep purples. Even the youngest children take part.
If you are here for Christmas, you won’t want to miss it. While you might want to go smartly dressed, locals will not expect you to match them in their finery.
An ancient millenial
If you’ve got time, don’t forget to check out the Queen’s Park baobab. This huge specimen has a circumference of 25 metres (it would take at least 15 tree huggers to give it a good squeeze) and is thought to be more than 1,000 years old. How a tree from West Africa ended up in the centre of Bridgetown 500 years before the Europeans got here is anybody’s guess. (The tree is there all year, not just at Christmas.)
Pigeon peas at Christmas
If you can’t make it to Coconut Court this Christmas, we’ve got a very special seasonal recipe for you to try at home.
Jug Jug has been a mainstay of the Bajan Christmas lunch for generations. Its main ingredient is pigeon peas – a lentil-like pulse originating in India and now a staple throughout the world.
250 grams each of pork and beef.
1 hot pepper.
500 grams of pigeon peas.
1 tablespoon each of thyme, parsley and chives. 1 onion.
125 grams of guinea corn.
70 grams of butter.
Directions: Cut up meat, chop thyme, parsley and chives. Cook pork for 20 minutes then add beef, season with salt if fresh meat is used. Add pepper, peas and cook for 30 minutes or until peas are soft. Strain and reserve stock. Mince the meat finely. Add peas and pound in a mortar or put in an electric blender. In a pot, add thyme, parsley, chives and onion to reserved liquid and boil for 5 minutes. Add guinea corn slowly and stir briskly for 10 minutes. Serve with parsley garnish.