“It’s all in the details, darlings!” These were the words of CampLuxe conceptualiser Karen Clarke as she acknowledged the audible oohs and aahs of dinner guests as they disembarked golf carts on arrival at the Sparkles Production and witnessed the impressive Krafted by Design tablescape. “If I had known all this was happening, I would have dressed up more,” confessed a luxe campers as she took in the dazzling chandeliers.

“I think everyone was blown away because they didn’t expect us to have such an amazing set-up. It was nice to see the many jaws drop as the carts turned the corners,” added CampLuxe co-conceptualiser Karen Clarke. “The 40-plus acres of Frenchman’s Cove has so many hidden gems… we worked with Krafted by Design to ensure the design was to our liking. I definitely wanted the chandeliers suspended from trees. I wanted a lounge area infused with the Mastercard colours, I just wanted everything beautiful.”

No idle boast! It was in fact a setting so impressive that not even the constellation dotted across the nocturnal sky could compete. Could the food pass muster? Clearly undaunted by the setting executive chef at Chive Restaurant Paul Bennett sought to prove that the setting was indeed worthy of his menu that paid homage to the bounty of the land. From the cream of breadfruit, coconut lemongrass with aged goat heart shavings soup, to a pimento coffee-crusted tuna salad, pimento coffee-crusted tuna salsa, ginger sea moss marinated salmon, and green banana-crusted lamb rack there were “chef kisses” in abundance. Dessert — Jamaican chocolate cocoa pod, sweet potato cheesecake, rum crème anglaise — demonstrated the range of this young chef.

As conversation continued it was evident that day two at CampLuxe was a resounding success. “It was an honour to present this… My immense gratitude to Mastercard,” Clarke concluded.